Crispy Bang Bang Chicken with Spicy Sauce Recipe

If you’re craving something that hits all the right notes—crispy, spicy, creamy, and downright addictive—you’ve got to try this Crispy Bang Bang Chicken with Spicy Sauce Recipe. I absolutely love how it combines a crunchy chicken exterior with a sweet and spicy sauce that just wraps everything up perfectly. When I first made this for my family, they went crazy, and I’m pretty sure you’ll feel the exact same way once you dig in!

this Recipe

Ingredients You’ll Need

Each ingredient plays a key role here—from the tender chicken soaked in buttermilk marinade to the crispy coating and that luscious bang bang sauce. Having good-quality Thai sweet chili sauce and fresh chicken really elevates the dish, so keep an eye out for those when you shop.

• Mayonnaise: Provides the creamy base of the bang bang sauce, making it rich and smooth.
• Thai sweet chili sauce: Adds a perfect balance of sweetness and mild heat to the sauce.
• Sriracha: For that spicy kick—adjust the amount depending on your heat preference.
• Honey: Sweetens the sauce naturally and balances the spices.
• Chicken tenderloins: These are tender, cook quickly, and soak up flavor beautifully.
• Buttermilk: Not only tenderizes the chicken but also helps the batter stick better.
• All-purpose flour & Cornstarch: The flour gives structure while cornstarch adds extra crispiness to the coating.
• Egg: Binds the batter ingredients together perfectly.
• Garlic powder, salt, black pepper, and cayenne pepper: Seasonings that add depth and a gentle heat kick.
• Panko breadcrumbs: These give you that light, airy crunch essential for crispy bang bang chicken.
• Canola oil: Ideal for frying because it has a high smoke point and neutral flavor.
• Parsley: Adds a fresh pop of color and a subtle herbal note as a garnish.

Variations

I love how versatile this Crispy Bang Bang Chicken with Spicy Sauce Recipe is—you can easily tweak the heat level or swap out ingredients depending on what you have on hand or dietary needs. Playing around with it keeps things exciting in the kitchen!

• Spice It Up: Sometimes, I like to add extra Sriracha or sprinkle some red chili flakes in the sauce for a fiery touch that my spice lovers adore.
• Bake Instead of Fry: Tried this to reduce oil usage—coat and bake at high heat until crispy, which still turns out tasty but with less mess.
• Gluten-Free Option: Swap all-purpose flour and panko for gluten-free alternatives; I found rice flour and gluten-free panko work quite well.
• Chicken Alternatives: Occasionally, I use boneless skinless chicken thighs for juicier bites; just keep an eye on cooking time as it may vary.

How to Make Crispy Bang Bang Chicken with Spicy Sauce Recipe

Step 1: Whip Up That Bang Bang Sauce

Start with the sauce because it’s so simple and you want those flavors to marry while you prep your chicken. Grab a small bowl and mix mayonnaise, Thai sweet chili sauce, Sriracha, and honey until smooth. Give it a taste and tweak the heat if needed—this sauce is the heart of the recipe, so make sure it’s just right for your palate. Set it aside while you get your hands dirty with the chicken.

Step 2: Marinate and Batter the Chicken

In a medium bowl, whisk together buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, pepper, and a pinch of cayenne (if using). The buttermilk tenderizes and the egg and flour mixture will help that golden crust stick like magic. Toss your chicken tenderloins in this mixture until every piece is coated. I like to let it sit for a few minutes here—it helps bond the flavors and ensures a thicker batter.

Step 3: Coat with Crunchy Panko

Pour your panko breadcrumbs onto a shallow plate. One by one, lift the chicken from the batter, gently shake off excess, then press each piece into the panko to coat fully. Pressing just enough without compacting the breadcrumbs helps you get that airy crunch everyone loves. Set coated strips on a clean plate while your oil heats up.

Step 4: Fry to Crispy Perfection

Fill a large skillet with about an inch of canola oil and heat it over medium-high until it reaches 365°F (a candy thermometer helps here). This precise temp prevents soggy chicken and greasy results. Carefully add the chicken in batches, don’t crowd the pan or the oil temp will drop. Fry about 2-3 minutes per side until golden brown and cooked through (internal temperature of 165°F). Drain on paper towels to shake off excess oil.

Step 5: Toss with Your Bang Bang Sauce and Serve

Now the fun part—put your crispy chicken in a bowl, pour the bang bang sauce over it, and toss gently until every bite is perfectly coated. Garnish with fresh chopped parsley for color and a fresh twist. Serve immediately while still warm—you won’t believe how addictive this is!

How to Serve Crispy Bang Bang Chicken with Spicy Sauce Recipe

Garnishes

I always finish with freshly chopped parsley—adds a pop of color and a subtle fresh note that balances the richness of the sauce. Sometimes I sprinkle a few toasted sesame seeds for a little nuttiness and crunch. A wedge of lime on the side works wonders too if you like a zesty brightness.

Side Dishes

My go-to sides are simple but complement the star chicken perfectly: steamed jasmine rice to soak up the sauce, crisp Asian slaw for freshness and crunch, or even quick cucumber salad with rice vinegar and sesame oil for a cooling contrast.

Creative Ways to Present

For a fun twist at parties, I’ve served this as crunchy chicken skewers drizzled with bang bang sauce—makes for easy hand-held bites. Another time, I layered them in lettuce wraps with shredded carrots and herbs for a fresh take everyone loved.

Make Ahead and Storage

Storing Leftovers

I store my leftover crispy bang bang chicken in an airtight container in the fridge for up to 3 days. To keep the chicken from getting soggy, I keep the sauce separate and toss it on just before reheating or serving again.

Freezing

I’ve frozen the coated but uncooked chicken before frying by arranging the pieces on a baking sheet, freezing until firm, then transferring to a freezer bag. When ready, fry directly from frozen with a few extra minutes. The sauce is best made fresh, so I just whip that up when serving.

Reheating

To reheat, I pop the chicken in a 350°F oven on a baking sheet for about 10 minutes to re-crisp the coating without drying out the chicken. If it’s already tossed in sauce, a quick sauté in a hot pan works well to warm through while keeping it tasty.

FAQs

Final Thoughts

This Crispy Bang Bang Chicken with Spicy Sauce Recipe is truly one of those dishes that feels like a special treat but is surprisingly quick and easy to make. I keep coming back to it because the crispy, flavorful chicken coated in that gorgeous sauce just hits the spot every single time. Honestly, once you try this, it becomes a kitchen staple—you’ll find yourself making it again and again, whether for dinner or entertaining friends. So go ahead, give it a shot—you’re gonna love every crunchy, spicy, creamy bite!

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