I grew up eating saucy, crunchy chicken that was equal parts comfort and party food — bang bang chicken checks both boxes. This version uses breaded chicken tenderloins fried until golden, then tossed with a creamy, sweet-spicy bang bang sauce. It’s speedy enough for weeknights, crowd-pleasing for game day, and forgiving if you’re new to frying. If you like bold, creamy sauces on crispy chicken, you might also enjoy a tangy dip like buffalo chicken dip with cottage cheese as another easy party option.
Why you’ll love this dish
Bang bang chicken delivers a satisfying contrast: a crunchy Panko crust and a silky, slightly sweet sauce with a chili kick. It’s:
- Fast: from pan to plate in about 25–30 minutes.
- Kid-approved: the sweetness tames the heat and the tenders are easy to eat.
- Versatile: serve as an entree, sandwich filling, or finger food.
Make it for casual dinners, a sports-night spread, or a simple lunch that feels elevated without fuss.
The cooking process explained
Before you gather ingredients, here’s what to expect. You’ll mix a creamy sauce, set up a three-bowl breading station (flour → egg → Panko), dredge the tenderloins, fry briefly until deep golden, then drain and toss or drizzle with sauce. The quick fry locks in juiciness while the Panko gives a light, airy crunch. Expect about 3–4 minutes per side in medium-high oil and a total hands-on time around 20 minutes.
What you’ll need
- 1 lb (450 g) chicken tenderloins
- All-purpose flour (for dredging) — about 1/2 cup
- 2 eggs, beaten
- Panko breadcrumbs (for coating) — about 1–1¼ cups
- Vegetable oil (for frying) — enough to shallow-fry, about 1/4–1/2 inch in the pan
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- Sriracha, to taste (start with 1 tsp)
- 1/2 teaspoon garlic powder
- Salt, to taste
Notes and simple swaps: use low-fat mayo or Greek yogurt thinned with a teaspoon of oil if you prefer a lighter sauce (flavor and texture will change). If you don’t have Panko, regular breadcrumbs work but won’t be as crisp. Boneless, skinless chicken breasts cut into strips can substitute for tenderloins.
Step-by-step instructions
- Make the bang bang sauce: whisk mayonnaise, sweet chili sauce, sriracha, garlic powder, and a pinch of salt in a small bowl until smooth. Taste and adjust heat or sweetness.
- Set up a breading station: put flour in the first shallow dish, beaten eggs in the second, and Panko breadcrumbs in the third. Season each station lightly if you like — a pinch of salt and pepper in the flour helps.
- Dredge each chicken tenderloin in flour, shaking off excess. Dip into the beaten eggs, then press into Panko so each piece is fully coated.
- Heat vegetable oil in a frying pan over medium-high until it shimmers but isn’t smoking (about 350°F / 175°C if you use a thermometer).
- Fry the breaded tenderloins in a single layer, giving them room. Cook until golden brown, about 3–4 minutes per side depending on thickness.
- Transfer to paper towels to drain briefly. Let the oil settle between batches and don’t overcrowd the pan to keep the crust crisp.
- Arrange the crispy chicken and either drizzle the sauce over them or toss gently to coat. Serve right away for best texture.
Best ways to enjoy it
Serve the chicken while it’s hot and crunchy. Ideas:
- Plates: over steamed rice with a side of quick cucumber salad and lime wedges.
- Sandwiches: tuck tenders into toasted brioche with shredded lettuce and extra sauce.
- Party tray: slice and serve with celery sticks, carrot ribbons, and a bowl of extra bang bang sauce for dipping — it pairs nicely with other spicy, creamy dips like buffalo chicken dip with cottage cheese.
Garnish with chopped scallions or sesame seeds for color and a subtle oniony pop.
Storage and reheating tips
- Refrigerate: cool leftover chicken to room temperature, then store in an airtight container for up to 3 days. Keep sauce separate to preserve crispness.
- Reheat: for best texture, reheat in a 375°F (190°C) oven or air fryer for 6–8 minutes until hot and crisp. Microwaving makes the crust soggy.
- Freeze: freeze cooked, cooled tenders in a single layer on a tray, then transfer to a freezer bag for up to 2 months. Reheat from frozen in a 400°F (200°C) oven for 12–15 minutes, flipping halfway.
Food safety: ensure reheated chicken reaches 165°F (74°C) before serving.
Helpful cooking tips
- Dry the chicken: pat tenderloins dry before breading so the coating sticks better.
- Press firmly into the Panko: this creates an even, stable crust that won’t fall off when you flip.
- Oil temperature matters: too cool and the crust soaks oil; too hot and the outside burns before the center cooks. Aim for a steady medium-high heat.
- Don’t overcrowd: frying in batches keeps oil temperature steady and yields crispier results.
- Make-ahead sauce: the bang bang sauce keeps in the fridge for up to a week. Mix flavors the day before to let them meld.
Creative twists
- Baked version: brush oil on the breaded tenders and bake at 425°F (220°C) for 12–15 minutes, flipping once. Finish under the broiler a minute if you want extra browning.
- Asian citrus: add 1 tsp rice vinegar and 1 tsp orange zest to the sauce for a bright lift.
- Spicy-Sesame: swap half the mayo for tahini and add 1 tsp toasted sesame oil for a nutty note.
- Gluten-free: use rice flour for dredging and gluten-free Panko or crushed cornflakes.
- Protein swaps: use shrimp, tofu slabs, or thin pork cutlets with the same technique.
Common questions
Q: Can I bake the chicken instead of frying?
A: Yes. Bake at 425°F (220°C) on a wire rack for 12–15 minutes, flipping once. Brushing the crust with a little oil helps it crisp; it won’t be quite as airy as Panko-fried, but it’s a good lower-fat option.
Q: How spicy is the sauce?
A: It’s balanced: sweet chili sauce contributes sweetness while sriracha adds heat. Start with 1 teaspoon and increase to taste. Remove the sriracha for a kid-friendly version.
Q: Can I make this ahead for a party?
A: Make the sauce and bread the chicken up to one day ahead. Keep breaded pieces chilled on a tray covered with plastic wrap. Fry just before serving for maximum crunch.
Q: How long will leftovers last?
A: Store cooked chicken in the refrigerator for up to 3 days. Reheat in an oven or air fryer to restore crispness. Don’t leave fried chicken at room temperature longer than 2 hours (1 hour above 90°F / 32°C) for food safety.
Conclusion
If you want a reliably crunchy, saucy crowd-pleaser, this bang bang chicken hits the mark — fast to make and flexible to serve. For an alternative crispy take and extra tips, see this detailed Bang Bang Chicken Recipe (Incredibly Crispy) – The Kitchn.
Print
Bang Bang Chicken
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: None
Description
Crunchy breaded chicken tenderloins tossed in a creamy, sweet-spicy bang bang sauce, perfect for weeknights or gatherings.
Ingredients
- 1 lb (450 g) chicken tenderloins
- 1/2 cup all-purpose flour (for dredging)
- 2 eggs, beaten
- 1–1¼ cups Panko breadcrumbs (for coating)
- Vegetable oil (for frying) — about 1/4–1/2 inch in the pan
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- Sriracha, to taste (start with 1 tsp)
- 1/2 teaspoon garlic powder
- Salt, to taste
Instructions
- Make the bang bang sauce: whisk mayonnaise, sweet chili sauce, sriracha, garlic powder, and a pinch of salt in a small bowl until smooth. Taste and adjust heat or sweetness.
- Set up a breading station: put flour in the first shallow dish, beaten eggs in the second, and Panko breadcrumbs in the third. Season each station lightly if you like.
- Dredge each chicken tenderloin in flour, shaking off excess. Dip into the beaten eggs, then press into Panko so each piece is fully coated.
- Heat vegetable oil in a frying pan over medium-high until it shimmers (about 350°F / 175°C).
- Fry the breaded tenderloins in a single layer for about 3–4 minutes per side until golden brown.
- Transfer to paper towels to drain briefly and serve with sauce immediately for best texture.
Notes
For a lighter sauce, use low-fat mayo or Greek yogurt. Swap Panko for regular breadcrumbs if needed. Chicken breasts can substitute tenderloins.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian