When I first made Spicy Bang Bang Chicken, I wasn’t sure what to expect. The blend of creamy mayonnaise, sweet chili, and spicy Sriracha caught my attention, and the combination promised a deliciously crispy treat. This dish has quickly become a favorite in our household—ideal for weeknight dinners, game day snacks, or any get-together where finger foods shine. Trust me, once you experience the delight of the crispy chicken coated in that mouthwatering sauce, you’ll be making this recipe over and over again!

Reasons You’ll Love This Recipe

What makes Spicy Bang Bang Chicken so special? For starters, it strikes the perfect balance between creamy, spicy, and sweet flavors, making it irresistible to both kids and adults. It’s quick to prepare, budget-friendly, and can easily feed a crowd, making it perfect for gatherings or family dinners. Not to mention, it’s eerily reminiscent of your favorite restaurant takeout, but you can enjoy it at home without the hefty price tag!

“I was amazed at how easy it was to make! The sauce is the real winner here—so much flavor!” – Happy Home Cook

Step-by-Step Guide to Cooking It

Now, let’s dive into how to put this appetizing dish together. The process might seem lengthy at first glance, but it flows smoothly, and you’ll soon find yourself savoring each crunchy bite. You’ll start by marinating the chicken to ensure it’s juicy, then coat it in a crispy panko batter before frying it to a golden crisp. Finally, toss your created chicken with the sensational sauce for a dish that’s bursting with flavor.

What You’ll Need

Ingredients You’ll Need

Here’s a detailed list of what goes into this delicious recipe:

1 cup mayonnaise
½ cup Thai sweet chili sauce
1 teaspoon Sriracha sauce
2 tablespoons honey
1 ½ pounds boneless skinless chicken tenderloins
1 cup buttermilk
¾ cup all-purpose flour
½ cup cornstarch
1 large egg
1 tablespoon Sriracha sauce
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
⅛ teaspoon cayenne pepper (optional)
2 cups plain panko breadcrumbs
Canola oil for frying
Chopped parsley for garnish

Just a note—if you don’t have Sriracha on hand, any hot sauce you enjoy can be a great substitute.

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Step-by-Step Directions

In a medium bowl, whisk together the mayonnaise, Thai sweet chili sauce, Sriracha, and honey until smooth. Chill it in the refrigerator while you prepare the chicken.
Place the chicken tenderloins in a separate bowl and cover them with buttermilk. Let them marinate for at least 15 minutes—they’ll soak up moisture and be incredibly tender.
In a shallow dish, mix flour, cornstarch, garlic powder, salt, black pepper, and cayenne (if using). In another bowl, whisk the egg and Sriracha together. Then, put the panko breadcrumbs in a third shallow dish.
Remove the chicken from the buttermilk, letting the excess drip off. Dredge each piece in the flour mixture, dip in the egg, and finally coat well with panko breadcrumbs. For better adhesion, press the breadcrumbs onto the chicken.
Heat canola oil in a deep skillet over medium-high heat until it reaches 350°F (175°C).
Fry the breaded chicken in batches for 3-4 minutes on each side until golden brown and fully cooked. Use a meat thermometer to ensure an internal temperature of 165°F (74°C).
Transfer the fried chicken to a paper towel-lined plate to drain excess oil.
In a large bowl, combine the fried chicken with the chilled sauce, gently tossing it to coat each piece.
Garnish with chopped parsley, and serve immediately while it’s still hot and crispy.

What to Serve It With

Best Way to Serve

Spicy Bang Bang Chicken can be a stunning centerpiece for any meal. Serve it alongside a fresh salad, steamed rice, or crispy lettuce wraps for a light touch. Want to create a buffet-style feast? Consider offering some veggie sticks, sweet potato fries, or a dipping sauce selection to complement your flavorful chicken. The possibilities are endless!

Storage Tips

Keeping Spicy Bang Bang Chicken Recipe Fresh Longer

To ensure your Spicy Bang Bang Chicken stays delightful, store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 375°F (190°C) to maintain that crispy texture. For longer storage, you can freeze the cooked chicken for up to one month—just be sure to wrap it tightly! Always adhere to safe food-handling practices.

Pro Chef Tips

Tips and Tricks

Double-Breading: If you’re looking for extra crunch, try double-breading your chicken. Just repeat the dredging process for an even thicker layer of panko.
Homemade Sauce Variations: Feel free to customize the sauce! Add a splash of lime juice for acidity or a dash of garlic powder for an extra kick.

Creative Twists

Different Ways to Make It

Looking to switch things up? Here are some variations you might enjoy:

Healthier Oven-Baked Version: Instead of frying, try baking the chicken at 400°F (200°C) until done—just spray with a bit of cooking spray to achieve that golden hue.
Spicy Mango Bang Bang: Mix in some mango puree with your sauce for a sweet and spicy twist.

Your Questions Answered

Common Questions

How long does it take to prepare?
The total time is around 45 minutes, including marination.
Can I substitute the buttermilk?
Yes, plain yogurt or a mix of milk and vinegar can work as great alternatives!
Are there any good side dishes to pair with this?
Absolutely! Try coleslaw, rice, or a refreshing cucumber salad.

With this Spicy Bang Bang Chicken recipe in your arsenal, you’re set to impress your friends and family with a dish that’s bold, flavorful, and utterly satisfying. Enjoy your cooking adventure!

Spicy Bang Bang Chicken

Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

Description

A deliciously crispy chicken dish coated in a creamy, spicy, and sweet sauce that’s perfect for any occasion.

Ingredients

Scale

1 cup mayonnaise
½ cup Thai sweet chili sauce
1 teaspoon Sriracha sauce
2 tablespoons honey
1 ½ pounds boneless skinless chicken tenderloins
1 cup buttermilk
¾ cup all-purpose flour
½ cup cornstarch
1 large egg
1 tablespoon Sriracha sauce
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
⅛ teaspoon cayenne pepper (optional)
2 cups plain panko breadcrumbs
Canola oil for frying
Chopped parsley for garnish

Instructions

In a medium bowl, whisk together the mayonnaise, Thai sweet chili sauce, Sriracha, and honey until smooth. Chill it in the refrigerator while you prepare the chicken.
Place the chicken tenderloins in a separate bowl and cover them with buttermilk. Let them marinate for at least 15 minutes.
In a shallow dish, mix flour, cornstarch, garlic powder, salt, black pepper, and cayenne (if using). In another bowl, whisk the egg and Sriracha together. Then, put the panko breadcrumbs in a third shallow dish.
Remove the chicken from the buttermilk, letting the excess drip off. Dredge each piece in the flour mixture, dip in the egg, and finally coat well with panko breadcrumbs.
Heat canola oil in a deep skillet over medium-high heat until it reaches 350°F (175°C).
Fry the breaded chicken in batches for 3-4 minutes on each side until golden brown and fully cooked.
Transfer the fried chicken to a paper towel-lined plate to drain excess oil.
In a large bowl, combine the fried chicken with the chilled sauce, gently tossing it to coat each piece.
Garnish with chopped parsley, and serve immediately while it’s still hot and crispy.

Notes

Double-bread your chicken for extra crunch. Serve with salad, rice, or lettuce wraps.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Appetizer
Method: Frying
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 8g
Sodium: 500mg
Fat: 25g
Saturated Fat: 4g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 2g
Protein: 30g
Cholesterol: 100mg

Keywords: Bang Bang Chicken, Spicy Chicken, Crispy Chicken, Game Day Snack, Finger Food