Crisp, saucy, and impossible not to gobble up — this bang bang chicken recipe turns everyday chicken tenderloins into a crunchy, sticky-sweet crowd pleaser. It’s the kind of dish you bring to weeknight dinners, potlucks, or casual gatherings when you want something quick, crunchy, and reliably addictive. If you prefer thicker cuts, you can swap in a chicken breast recipe prepared thinly sliced — the technique stays the same.
Why you’ll love this dish
This recipe hits several sweet spots: it’s fast to make, uses pantry-friendly ingredients, and delivers both crunch and a silky, spicy-sweet sauce that plays well with kids and grown-ups alike. It works as a weeknight main, a party finger food, or a slider filling.
“The first time I made this, everyone asked for the recipe — crunchy outside, creamy sauce inside, and ridiculously easy to scale up.”
Reasons to try it now:
- Quick: Minimal prep and a short fry time make it weeknight-friendly.
- Crowd-pleasing: Familiar flavors — mayo, sweet chili, sriracha — that most palates love.
- Versatile: Serve over rice, in tacos, or as an appetizer.
- Economical: Tenderloins or thin-sliced breasts stretch a long way.
How this recipe comes together
Think of the process as three simple stages: bread, fry, and saucy finish. First, dry-dredge the chicken in seasoned flour to help the egg adhere. Next, an egg wash provides glue for a generous panko crust that fries to a golden, shattering texture. Finally, a quick sauce of mayonnaise, sweet chili sauce, and sriracha is whisked together and drizzled over the hot chicken so each bite gets a glossy finish.
Key tips up front:
- Aim for oil around 350°F (175°C) for even coloring and fully cooked interiors without over-browning.
- Use a thermometer to confirm chicken reaches 165°F (74°C) internal temperature.
- Work in small batches so the oil temperature doesn’t plummet.
What you’ll need
- Chicken tenderloins — about 1 lb (450 g). (Substitute with thin-sliced chicken breasts if preferred.)
- All-purpose flour — about 1 cup, seasoned with salt and pepper.
- Eggs — 2, beaten.
- Panko breadcrumbs — about 2 cups for a crunchy coating.
- Salt and black pepper.
- Oil for frying — neutral oil like vegetable or canola.
- For the bang bang sauce: 1/2 cup mayonnaise, 1/3 cup sweet chili sauce, 1–2 tablespoons sriracha (to taste).
Substitutions and notes:
- For gluten-free: use GF flour and gluten-free panko.
- Lighter mayo: swap half the mayo for Greek yogurt (adds tang).
- Adjust sriracha for spice level; start with 1 tbsp if sensitive.
Step-by-step instructions
- Heat oil: Fill a deep fryer or a heavy pot with oil to a 2–3 inch depth. Heat to ~350°F (175°C). Use a candy or frying thermometer for accuracy.
- Season the flour: Mix flour with 1 tsp salt and 1/2 tsp pepper in a shallow bowl.
- Set up dredging station: Place beaten eggs in a second bowl and panko in a third.
- Coat the chicken: Pat tenderloins dry. Dredge each piece in seasoned flour, shake off excess, dip in egg, then press into panko to coat evenly.
- Fry in batches: Carefully lower coated pieces into hot oil. Don’t overcrowd. Fry until golden brown, about 2–3 minutes per side depending on size. Use an instant-read thermometer — internal temp should read 165°F (74°C).
- Drain and rest: Transfer to a wire rack placed over a baking sheet to keep crust crisp. Lightly season again with salt if desired.
- Make the sauce: Whisk mayonnaise, sweet chili sauce, and sriracha in a bowl until smooth. Taste and adjust heat or sweetness.
- Finish: Drizzle sauce over warm chicken or toss chicken in the sauce for full coverage. Serve immediately.
Best ways to enjoy it
This chicken shines in many formats:
- Over steamed jasmine rice with scallions and sesame seeds for a fast dinner.
- In a sandwich or slider with crunchy slaw and pickles.
- As finger-food skewers at parties — cut into bite-size pieces and drizzle just before serving.
- As tacos or lettuce wraps with fresh cilantro and lime.
Pair it with crisp sides like cucumber salad, roasted broccoli, or a simple coleslaw. For a game-day spread, serve alongside other finger foods such as Buffalo Chicken Bombs for variety.
Storage and reheating tips
Safety first: cool cooked chicken to room temperature no more than two hours before refrigerating.
Refrigeration:
- Store in an airtight container for 3–4 days. Keep sauce separate if you prefer to preserve crispiness.
Freezing:
- Freeze cooked, cooled chicken pieces in a single layer on a baking sheet, then transfer to a freezer bag. Use within 1–2 months. Thaw in the fridge overnight before reheating.
Reheating for best texture:
- Oven: 375°F (190°C) on a wire rack for 8–12 minutes until heated through and crisp.
- Air fryer: 350°F (175°C) for 4–6 minutes.
- Microwave: only if speed matters — microwaving will soften the crust; re-crisp briefly in the oven afterward.
Pro chef tips
- Panko gives a lighter, extra-crispy texture compared with regular breadcrumbs. Press panko gently — not so hard that it compacts.
- Keep oil temperature steady. If the oil drops below 325°F, the crust will absorb oil and become greasy.
- Use a wire rack to drain fried chicken — paper towels trap steam and soften the crust.
- For even breading, let coated chicken rest 5–10 minutes before frying so the coating adheres.
- If you want an extra-crispy finish, spray lightly with oil before popping in the oven or air fryer for a minute.
Creative twists
- Baked version: Brush coated pieces with oil and bake at 425°F (220°C) for 12–18 minutes, flipping halfway, to reduce oil use.
- Peanut crunch: Stir chopped roasted peanuts into the panko for Thai-inspired texture.
- Gochujang bang bang: Replace some sweet chili with gochujang and honey for a deeper, fermented spice.
- Vegetarian swap: Try the same breading and sauce on cauliflower florets or battered tofu.
- Low-carb: Use almond flour for dredging and crushed pork rinds or crushed pork chips in place of panko.
Common questions
Q: Can I bake the chicken instead of frying?
A: Yes. Bake at 425°F (220°C) on a wire rack for 12–18 minutes, flipping once. The crust won’t be quite the same as deep-fried, but it will be crispy and lighter.
Q: Can I make the sauce ahead of time?
A: Absolutely. The sauce keeps in the fridge for up to 5 days. If it thickens, stir in a teaspoon of lemon juice or a splash of water to loosen before using.
Q: How do I reduce the spice level?
A: Cut the sriracha to 1 teaspoon or omit it entirely. Increase sweet chili sauce or add a touch of honey to balance heat.
Q: Is this safe to make for kids?
A: Yes — reduce or omit sriracha and keep the sauce mild. Ensure chicken is cooked to 165°F (74°C) for safety.
Q: Can I use chicken breasts instead of tenderloins?
A: Yes. Thinly slice or pound breasts to even thickness so they cook quickly and evenly. Adjust frying time slightly; again, confirm internal temp of 165°F.
If you want more chicken-based ideas or tips on cooking different cuts, check out other easy recipes for inspiration.
Bang Bang Chicken
Ingredients
Chicken and Coating
- 1 lb Chicken tenderloins Substitute with thin-sliced chicken breasts if preferred.
- 1 cup All-purpose flour Seasoned with salt and pepper.
- 2 Eggs Beaten.
- 2 cups Panko breadcrumbs For a crunchy coating.
- 1 tsp Salt
- 1/2 tsp Black pepper
- Oil For frying Neutral oil like vegetable or canola.
Bang Bang Sauce
- 1/2 cup Mayonnaise
- 1/3 cup Sweet chili sauce
- 1-2 tbsp Sriracha Adjust to taste.
Instructions
Preparation
- Fill a deep fryer or a heavy pot with oil to a 2–3 inch depth. Heat to ~350°F (175°C). Use a candy or frying thermometer for accuracy.
- Mix flour with 1 tsp salt and 1/2 tsp pepper in a shallow bowl.
- Place beaten eggs in a second bowl and panko in a third.
Coating and Frying
- Pat tenderloins dry. Dredge each piece in seasoned flour, shake off excess, dip in egg, then press into panko to coat evenly.
- Carefully lower coated pieces into hot oil. Don’t overcrowd. Fry until golden brown, about 2–3 minutes per side depending on size. Use an instant-read thermometer — internal temp should read 165°F (74°C).
- Transfer to a wire rack placed over a baking sheet to keep crust crisp. Lightly season again with salt if desired.
Make the Sauce
- Whisk mayonnaise, sweet chili sauce, and sriracha in a bowl until smooth. Taste and adjust heat or sweetness.
Finish
- Drizzle sauce over warm chicken or toss chicken in the sauce for full coverage. Serve immediately.