Bang Bang Chicken

This irresistible bang bang chicken features tender chicken tenderloins coated in crispy panko breadcrumbs and drizzled with a creamy, sweet, and spicy sauce that will make your taste buds dance. The contrast between the crunchy exterior and juicy interior creates an addictive texture experience, while the signature sauce delivers complex flavors with every bite. Originally popularized in restaurants, this homemade version brings the beloved appetizer right to your kitchen with results that rival any restaurant offering.

I first made this recipe for a family gathering after my nephew kept talking about his favorite restaurant appetizer. The platter was emptied within minutes, with everyone asking for the recipe. Even my mother in law, who typically avoids spicy foods, couldn't resist going back for seconds. The combination of the crispy coating and that addictive sauce seems to win over even the most selective eaters.

Essential Ingredients

• Mayonnaise: Full-fat base for creamy sauce (Kewpie recommended)
• Thai sweet chili sauce: Provides sweet heat with garlic notes
• Sriracha: Adjustable heat source
• Chicken tenderloins: Uniform pieces for even cooking
• Panko breadcrumbs: Creates signature crispy coating
• Buttermilk: Tenderizes chicken and adds tang

Cooking Instructions

Sauce Preparation:

Whisk mayo, chili sauce, sriracha, and honey until smooth

Chicken Coating:

Dip tenderloins in buttermilk batter, then press into panko

Frying Technique:

Maintain oil at 365°F for golden, crispy results

Assembly:

Drizzle sauce over fried chicken, garnish with parsley

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Growing up, my family rarely dined out. When I recreated this college favorite at home, my son declared it better than restaurants. Our cooking sessions making this dish have become cherished family traditions.

Serving Suggestions

Pair with cucumber salad for cooling contrast. Serve over steamed rice to soak up sauce. Add spring rolls for appetizer variety.

Creative Variations

• Skewer bite-sized pieces for party appetizers
• Gluten-Free: Use rice flour and gluten-free panko
• Seafood Swap: Substitute shrimp or cod
• Vegetarian Option: Use tofu or cauliflower

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Storage Solutions

Refrigerate chicken and sauce separately up to 5 days. Freeze fried chicken up to 6 months. Reheat in oven to maintain crispiness.

This recipe transforms restaurant luxury into homemade comfort. The crispy-juicy contrast and complex sauce make it perfect for both special occasions and weeknight wins. A testament to how simple techniques can create extraordinary meals.

Frequently Asked Questions

→ What exactly is Bang Bang Sauce and where did it originate?

Bang Bang sauce is a creamy, sweet, and spicy condiment that combines mayonnaise, sweet chili sauce, and hot sauce (usually Sriracha). It originated from a traditional Sichuan Chinese dish called "Bang Bang Chicken" (or "Bon Bon Chicken"), though the original was quite different, featuring poached chicken with a spicy sauce made from sesame paste. The modern American version was popularized by restaurant chains like Bonefish Grill, which created a westernized interpretation as a sauce for their Bang Bang Shrimp appetizer. The sauce gained widespread popularity for its perfect balance of creamy, sweet, and spicy elements. The name "bang bang" likely refers to the flavor impact—it hits your taste buds with multiple strong flavors at once. Today's version has evolved into a versatile sauce that pairs brilliantly with fried foods, particularly seafood and chicken.

→ Can I make this recipe without deep frying?

Absolutely! While deep frying creates the crispiest exterior, there are several healthier alternatives that still yield delicious results. For air frying: spray the breaded chicken with oil, then cook at 380°F for 12-15 minutes, flipping halfway through. For baking: place the breaded tenders on a wire rack over a baking sheet, spray with oil, and bake at 425°F for 15-20 minutes until golden and cooked through. For pan-frying: use 2-3 tablespoons of oil in a skillet and cook the chicken for 4-5 minutes per side over medium heat. With all alternative methods, you'll want to ensure the internal temperature reaches 165°F. While these methods use less oil, they might not achieve the exact same level of crispiness as deep frying, but the delicious bang bang sauce will still make the dish incredibly flavorful.

→ How spicy is this Bang Bang Chicken?

As written, this Bang Bang Chicken recipe has a mild to medium heat level that most people find pleasantly warming rather than overwhelming. The spiciness comes primarily from the Sriracha in both the batter and sauce, balanced by sweet and creamy elements that temper the heat. The recipe is highly customizable to your preferred spice level: For a milder version, reduce or omit the Sriracha in the batter and use just ½ teaspoon in the sauce. For those who enjoy more heat, increase the Sriracha to 2-3 teaspoons in the sauce and add ¼ teaspoon of cayenne to the batter. You can also adjust the ratio of sweet chili sauce (which contains mild heat) to mayonnaise. The beauty of making this at home is having complete control over the spice level—simply taste and adjust the sauce before tossing with the chicken.

→ What sides pair well with Bang Bang Chicken?

Bang Bang Chicken is versatile and pairs beautifully with a variety of sides depending on how you're serving it. For a complete Asian-inspired meal, serve with steamed jasmine rice and stir-fried vegetables or a simple cucumber salad with rice vinegar dressing. For a fusion approach, try serving with crispy french fries or sweet potato fries. A cooling slaw (either traditional or Asian-style with sesame dressing) provides nice textural contrast to the crispy chicken. If serving as an appetizer, cucumber slices, celery sticks, or wonton chips make great dippers for extra sauce. For a lower-carb option, cauliflower rice or a side salad with ginger dressing works well. The dish also pairs nicely with cold sesame noodles or a simple steamed vegetable like broccoli or sugar snap peas.

→ Why is my breading falling off during frying?

Several key factors ensure breading stays put during frying: 1) Make sure your oil temperature is correct (365°F) - too low and the breading absorbs oil and becomes soggy; too high and it can burn before adhering properly; 2) The batter in this recipe contains cornstarch, which helps create a better bond between the chicken and coating; 3) Press the panko firmly onto the chicken to help it adhere; 4) Let the breaded chicken rest on a plate for 5-10 minutes before frying, which helps the coating set; 5) Don't overcrowd the pan, which can lower oil temperature and cause steam that loosens breading; 6) Resist the urge to move the chicken too much during the first minute of frying - allow a crust to form before flipping; 7) Use tongs rather than forks when handling the chicken to avoid puncturing the coating. Following these tips should result in perfectly crispy chicken with well-adhered breading.

→ Can I prepare any components of this dish ahead of time?

This Bang Bang Chicken comes together most efficiently with some strategic prep work: The sauce can be made up to 3 days ahead and stored in an airtight container in the refrigerator, which actually allows the flavors to meld beautifully. You can also prep the dry and wet ingredients separately: combine the dry seasonings and keep them ready, then mix the wet batter ingredients (minus the buttermilk) ahead of time. Add the buttermilk just before cooking to prevent the batter from thickening too much. The chicken can be cut into tenderloins a day in advance and stored in the refrigerator. However, for best results, the breading process should happen just before frying - breaded chicken that sits too long can become soggy. If you need a significant head start, you can bread the chicken, freeze it on a baking sheet until solid, then transfer to a freezer bag for up to a month. Fry directly from frozen, adding a few extra minutes to the cooking time.