Crispy, saucy, and a little bit addicting—this Bang Bang Chicken takes tenderloins, coats them in panko, and finishes them with a creamy, sweet-spicy sauce that’s perfect for weeknights or casual entertaining. It’s the kind of recipe that disappears fast at family dinners; if you enjoy crunchy, handheld chicken with a sauce that balances heat and sweetness, you’ll be making this on repeat. If you want other fun, party-friendly chicken ideas, try the flavor-packed Buffalo Chicken Bombs for a spicy alternative.
Why you’ll love this dish
Bang Bang Chicken is a brilliant mix of textures and flavors: a crunchy exterior from panko, tender cooked chicken inside, and a silky sauce that’s tangy, sweet, and spicy. It’s quick to pull together, kid-friendly if you tame the sriracha, and impressive enough for casual guests.
“We made this for a game night and it vanished—crispy, saucy, and perfectly balanced. Five stars from picky kids and adults alike.”
This recipe is great for:
- Weeknight dinners when you want comfort without fuss.
- Party platters—cut into strips and serve with extra sauce.
- Meal prep: make the chicken ahead and heat right before serving.
Preparing Bang Bang Chicken
You’ll flour, egg-wash, and panko-coat the tenderloins, then fry until golden. While the chicken cooks, whisk together the quick three-ingredient bang bang sauce (mayonnaise + sweet chili + sriracha). Total active time is short: about 20–30 minutes from start to finish if you work efficiently.
Quick overview:
- Dry-coat in seasoned flour.
- Dip in beaten eggs.
- Press through panko for maximum crunch.
- Fry in hot oil (350°F / 175°C) for 5–7 minutes or until 165°F internal temp.
- Toss or drizzle with the bang bang sauce and serve warm.
What you’ll need
- 1 to 1.5 pounds chicken tenderloins (or small strips of boneless chicken)
- 1 cup panko breadcrumbs
- 1/2 to 3/4 cup all-purpose flour
- 2 large eggs
- Salt and freshly ground black pepper
- Oil for frying (neutral oil with high smoke point: vegetable, canola, or peanut)
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 1–2 teaspoons sriracha (adjust to taste)
Notes and substitutions:
- For gluten-free: use GF flour and gluten-free panko.
- For lower fat: swap some mayonnaise for Greek yogurt in the sauce (start with half mayo, half yogurt).
- If you prefer larger pieces, use thinly sliced chicken breasts instead—see our oven tips in this chicken breast recipe for baking guidance.
How to prepare it
- Season the flour with a generous pinch of salt and a few grinds of black pepper in a shallow bowl.
- Beat the eggs in a second bowl until frothy.
- Put the panko breadcrumbs in a third shallow bowl—pressing the crumbs slightly makes them adhere better.
- Pat chicken dry. Dredge each tenderloin in the seasoned flour, shake off excess, dip into the beaten eggs, then press into panko until well-coated.
- Heat 1–2 inches of oil in a deep skillet or pan over medium heat until it reaches about 350°F (175°C) or a piece of panko sizzles and browns in ~30 seconds.
- Fry the coated tenderloins in batches—do not overcrowd the pan. Cook 5–7 minutes, turning occasionally, until golden and the internal temperature reaches 165°F (74°C).
- Transfer chicken to a wire rack set over a baking sheet to drain; this keeps the crust crispier than paper towels.
- In a small bowl, stir together mayonnaise, sweet chili sauce, and sriracha until smooth. Taste and adjust spice or sweetness.
- Drizzle the sauce generously over the warm chicken or serve it on the side for dipping.
Best ways to enjoy it
- Serve over steamed jasmine rice or coconut rice to mellow the heat.
- Make lettuce wraps: place sliced chicken in bibb lettuce leaves with shredded carrot and cucumber.
- Add to a grain bowl with pickled veggies and greens for lunch.
- For a party, slice into strips and arrange on a platter with extra sauce and lime wedges.
Pairings:
- Crisp coleslaw or cucumber salad for brightness.
- Cold beer or a slightly sweet Riesling to balance the spice.
- Simple fried rice or garlic noodles for an indulgent meal.
Storage and reheating tips
- Refrigerate: Store leftover chicken (separated from sauce) in an airtight container for up to 3–4 days.
- Freeze: Flash-freeze on a baking sheet, then transfer to a freezer bag for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat: Best results in a 350°F (175°C) oven or 350°F air fryer for 8–10 minutes (from fridge) to re-crisp the coating. Microwaving will heat faster but softens the crust—if microwaving, then finish in a hot skillet or under the broiler for a minute to restore crispness.
- Sauce: Store the sauce separately in the fridge for up to 5 days. Stir before using.
Pro chef tips
- Keep the panko dry and use light, even pressure when coating so the crumbs stay fluffy and crisp.
- Use a thermometer: oil that’s too cool leads to greasy chicken; too hot will burn the crust before the inside cooks. Aim for ~350°F (175°C).
- Don’t crowd the pan—overcrowding drops oil temperature and softens the crust.
- Rest fried chicken briefly on a wire rack so steam escapes and the coating stays crunchy.
- For an ultra-crisp finish, double-dip: flour → egg → panko → quick egg dip → panko again, but expect a thicker crust.
Recipe variations
- Baked version: Spray or brush coated pieces with oil and bake at 425°F (220°C) on a wire rack for 12–18 minutes, flipping once.
- Sticky glaze: Toss fried chicken in extra sweet chili sauce mixed with a little honey for a glossy finish.
- Heat level: Increase sriracha or add chili garlic sauce for more kick; reduce sriracha for kid-friendly.
- Asian-inspired twist: Add a teaspoon of rice vinegar and a dash of fish sauce to the sauce for umami depth.
- Vegetarian swap: Use thick tofu strips, pressed and coated the same way, then pan-fried or baked until golden.
Common questions
Q: How long does this take from start to finish?
A: Active time is about 20–30 minutes depending on batch size; frying in batches can add another 10 minutes. Plan for 30–40 minutes total for a family-sized batch.
Q: Can I bake instead of frying?
A: Yes. For a crisper baked result, preheat oven to 425°F (220°C), place the coated pieces on a wire rack over a baking sheet, spray with oil, and bake 12–18 minutes, turning once. The crust won’t be identical to deep-frying but will be tasty and lighter.
Q: Is the sauce make-ahead friendly?
A: Absolutely. Make the sauce up to 5 days ahead and store in the fridge. Give it a quick stir before serving. If it thickens, thin with a teaspoon or two of water or lemon juice.
Q: Can I use frozen chicken?
A: Thaw completely in the refrigerator before breading. Pat thoroughly dry—moisture prevents the coating from sticking.
Q: How can I make it less spicy for kids?
A: Reduce or omit sriracha and increase sweet chili sauce or a touch of honey to keep the sweetness. Serve extra sauce on the side so adults can add heat.
If you want a milder baked chicken dinner, the kitchen-tested techniques in our chicken breast recipe can help you get juicy results without deep frying.
Bang Bang Chicken
Ingredients
Main Ingredients
- 1 lbs 1 to 1.5 pounds chicken tenderloins or small strips of boneless chicken
- 1 cup panko breadcrumbs
- 0.5 cup all-purpose flour or 3/4 cup depending on amount needed
- 2 large eggs
- Salt and freshly ground black pepper to taste
- cups Oil for frying (neutral oil with high smoke point: vegetable, canola, or peanut)
Bang Bang Sauce
- 0.5 cup mayonnaise
- 0.25 cup sweet chili sauce
- 1-2 teaspoons sriracha adjust to taste
Instructions
Preparation
- Season the flour with a generous pinch of salt and a few grinds of black pepper in a shallow bowl.
- Beat the eggs in a second bowl until frothy.
- Put the panko breadcrumbs in a third shallow bowl and press slightly to adhere better.
- Pat chicken dry, then dredge each tenderloin in the seasoned flour, shake off excess, dip into beaten eggs, and then press into panko until well-coated.
Cooking
- Heat 1–2 inches of oil in a deep skillet or pan over medium heat until it reaches about 350°F (175°C).
- Fry the coated tenderloins in batches for 5–7 minutes, turning occasionally, until golden and the internal temperature reaches 165°F (74°C).
- Transfer chicken to a wire rack set over a baking sheet to drain.
Making the Sauce
- In a small bowl, stir together mayonnaise, sweet chili sauce, and sriracha until smooth. Taste and adjust spice or sweetness.
Serving
- Drizzle the sauce generously over the warm chicken or serve it on the side for dipping.