This Bang Bang Chicken has been my go-to for casual dinners and game-day gatherings for years. I first assembled this combination of crunchy panko-coated tenderloins and a glossy sweet-spicy mayo sauce on a busy weeknight when I had leftover chicken and a jar of Thai sweet chili sauce in the pantry. The result — crunchy exterior, moist interior, and a sticky, slightly spicy glaze — immediately elevated an ordinary meal into something we all remembered. It’s the kind of dish that disappears quickly at the table: kids reach for seconds, and adults find themselves sneaking one more while cleaning up.

What makes this version special is the balance between textures and flavors. The buttermilk soak gives the meat a tender, juicy bite, while the double-dredge of flour and cornstarch followed by panko yields a deep, light crunch after frying. The sauce is layered: sweet chili for brightness, mayonnaise for creaminess, honey for a rounded sweet note, and Sriracha for a controlled heat. I discovered small tweaks over time — a hint of garlic powder in the dredge and a touch of cayenne in the sauce — that brightened the overall profile without overshadowing the chicken. Serve hot, garnish with chopped parsley, and watch this simple combination become a household favorite.

Ingredients

• Chicken (1 1/2 pounds boneless skinless tenderloins): Choose fresh or thawed tenderloins for the quickest cook time and most consistent thickness; tenders are ideal because they fry evenly and stay juicy. If you buy from the grocery counter, ask for uniform pieces or trim larger ones to match thickness.
• Buttermilk (1 cup): Acidic soak tenderizes and gives a subtle tang. Use store-bought or homemade (1 cup milk + 1 tbsp white vinegar, rest 10 minutes). This helps the dredge adhere and keeps meat moist.
• Dredge blend: All-purpose flour (3/4 cup) and cornstarch (1/2 cup) mixed with 1/2 tsp garlic powder, 1/2 tsp kosher salt, 1/4 tsp black pepper, plus optional 1/8 tsp cayenne for a lift.
• Egg wash: 1 large egg beaten with a dash of Sriracha for color and binding; room temperature egg gives easier coating and even browning.
• Panko breadcrumbs (2 cups): Japanese-style breadcrumbs produce an airy, super-crispy crust; buy the flaky variety, not the fine crumbs.
• Bang bang sauce: 1 cup mayonnaise, 1/2 cup Thai sweet chili sauce, 1 tsp Sriracha (or to taste), 2 tbsp honey. These combine into a glossy, balanced glaze — use a neutral or light mayonnaise for a clean finish.
• Frying oil: Canola or other high-smoke-point oil for a steady 350°F (about medium heat on most stovetops). Use enough oil for shallow frying to halfway submerge the tenders.
• Garnish: Chopped parsley brightens the plate and adds a fresh counterpoint to the rich sauce.

Instructions

Prepare the sauce:In a medium bowl whisk together 1 cup mayonnaise, 1/2 cup Thai sweet chili sauce, 1 tsp Sriracha (start small), and 2 tbsp honey until smooth and glossy. Taste and adjust heat or sweetness — the sauce should be balanced: sweet up front, a trailing chili heat, and creamy mouthfeel. Chill briefly while preparing the chicken so flavors meld.Marinate the tenderloins:Place tenderloins in a shallow dish and pour 1 cup buttermilk over them. Turn to coat, cover, and rest for at least 10 minutes or up to 2 hours in the refrigerator. The acid in the buttermilk lightly denatures proteins, resulting in a noticeably juicier bite.Set up the dredging station:Use three shallow dishes: one with the flour-cornstarch-spice mix, one with the beaten egg and a dash of Sriracha, and one with 2 cups panko. Pat the chicken pieces briefly to remove excess buttermilk (don’t dry them completely), toss in the flour mixture, dip in the egg, then press into panko. For extra adhesion, repeat the egg-panko step for a thicker crust.Heat the oil and fry:Pour canola oil into a large skillet to a depth of about 1/2 inch and heat to medium (aim for ~350°F). Fry the breaded tenderloins in batches so they have room; cook about 3–4 minutes per side until deep golden brown and internal temperature reaches 165°F. Use tongs to turn carefully. Total frying per batch is about 6–8 minutes depending on thickness. Transfer to a cooling rack over a sheet pan or to paper towels briefly to drain excess oil.Toss with sauce and serve:Place warm tenders in a shallow bowl and lightly drizzle or spoon the sauce over them — you can fully coat or just glaze depending on preference. Garnish with chopped parsley. Serve immediately with extra sauce on the side for dipping.

Storage Tips

Store uneaten pieces in a shallow airtight container with a paper towel layer to wick away steam; refrigerate within two hours of cooking. Keep the sauce separate in a small jar to preserve crunch. For longer storage, flash-freeze pieces on a baking sheet until firm, then transfer to a freezer bag; they’ll keep up to three months. To reheat, set the oven to 400°F and place on a wire rack over a baking sheet for 8–12 minutes until warmed through and crisp. Avoid microwaving as it softens the crust.

Ingredient Substitutions

If you want to lighten the dish, swap mayonnaise for Greek yogurt combined with a tablespoon of olive oil for creaminess, though flavor will be tangier. To make gluten-free, use a 1:1 gluten-free flour blend and gluten-free panko. For a baked option, spray the breaded pieces lightly with oil and bake at 425°F for 12–16 minutes, flipping once; the texture will be crisp but less airy than frying. If you prefer less heat, replace Sriracha with a milder chili garlic sauce or omit the cayenne entirely.

Serving Suggestions

Serve on a platter with lemon wedges and extra sauce in a bowl for dipping. Pair with a crisp cabbage slaw, steamed jasmine rice, or a bright cucumber salad to cut through richness. For a party, offer sliders by placing tenders on small brioche buns with a smear of additional sauce and pickled onions. Garnish with finely chopped scallions, sesame seeds, or cilantro for an elevated finish.

Cultural Background

Bang Bang Chicken as known in Western kitchens blends American fried-chicken technique with flavors inspired by Southeast Asian condiments such as Thai sweet chili sauce. The name evokes the sticky, bang-like punch of the sauce rather than a direct regional origin; modern variations mix creamy mayonnaise-based glazes with chili pastes and honey, creating a cross-cultural comfort food that pairs familiar frying techniques with bright Asian-style condiments.

Seasonal Adaptations

In summer, serve with a mango-cucumber salad and swap honey for fresh mango puree in the sauce for a fruity lift. In cooler months, use maple syrup instead of honey and add a pinch of smoked paprika to the dredge for warmth. Holiday gatherings welcome smaller, bite-sized pieces served as hors d'oeuvres with extra napkins and toothpicks.

Meal Prep Tips

For meal prep, dredge and bread the chicken ahead and refrigerate on a tray for up to 8 hours; fry just before serving to retain crispness. Keep sauce in mason jars in the fridge and portion into small containers for lunches. Reheat in a hot oven or air fryer at 400°F for best texture; add sauce right before eating so the crust remains crunchy.

Making this dish feels like sharing a little treat with everyone at the table — easy to scale, forgiving in technique, and reliably satisfying. Try it the next time you want something that’s both casual and a little showy: crunchy, saucy, and impossible to resist.