This Bang Bang Chicken has been a weekday hero in my kitchen for years, the kind of recipe that turns a simple bag of chicken into something people look forward to. I first made this on a rainy Saturday when I had a craving for something crunchy, saucy, and a little bit indulgent. The contrast of the golden crisp coating and the silky, slightly sticky sauce made everyone at the table pause, then dig in for seconds. It is the kind of food that brings people together, whether for a casual family dinner or a lively gathering with friends.

I learned to balance the flavors after a few tries. The Thai sweet chili sauce gives a fruity sweetness, the mayonnaise smooths the heat, and the Sriracha gives a gentle background spice that you can adjust. The buttermilk soak keeps the tenderloins juicy and helps the breading cling. Every time I make this, the kitchen fills with a savory aroma that signals comfort and something special. Simple techniques like drying the meat, setting up a proper breading station, and resting the breaded pieces before frying make a big difference in texture and crispiness.

Ingredients

• Boneless skinless chicken tenderloins: Use 1 and a half pounds of reasonably uniform tenderloins so they cook evenly. Look for fresh pieces around 1 to 2 ounces each. If pieces are very thick, split them lengthwise for consistent frying.
• Buttermilk: One cup provides acidity and moisture. If you do not have cultured buttermilk, mix one cup of milk with one tablespoon of white vinegar or lemon juice and let rest five minutes before using.
• All-purpose flour and cornstarch: Three quarters cup flour and half cup cornstarch form the dry dredge and help create a light, shatteringly crisp crust.
• Egg: One large egg at room temperature mixed with a little Sriracha acts as the wet binder to help the panko adhere.
• Panko breadcrumbs: Two cups of Japanese-style panko yield the airy crunch that defines this dish. Fresh panko gives better texture than older, packed crumbs.
• Mayonnaise: One cup makes the creamy base of the sauce. I reach for a full-fat jar like Hellmann's or Duke's for the best mouthfeel.
• Thai sweet chili sauce: Half cup provides sweetness and a gentle chili flavor. Popular brands are Mae Ploy or Thai Kitchen.
• Sriracha and honey: One teaspoon Sriracha to start and two tablespoons honey to balance. Adjust Sriracha up for more heat.
• Seasoning: Half teaspoon garlic powder, half teaspoon kosher salt, quarter teaspoon black pepper, and an eighth teaspoon cayenne pepper if you want added lift.
• Oil for frying: Canola oil or another neutral oil with a high smoke point. Plan for about an inch deep in the pan to shallow fry comfortably.
• Garnish: Chopped parsley for color and a fresh herbal note.

Instructions

Prepare the sauce Whisk together one cup mayonnaise, half cup Thai sweet chili sauce, one teaspoon Sriracha, and two tablespoons honey in a medium bowl until smooth. Taste and adjust heat. Keep chilled until ready to drizzle over the cooked chicken. The sauce is designed to be glossy and pourable, not runny. Marinate the chicken Place the tenderloins in a shallow dish and pour one cup buttermilk over them to coat. Cover and refrigerate for at least ten minutes. For deeper flavor and more tender meat, marinate up to two hours. Pat the pieces dry with paper towels before breading. Set up the breading station In three shallow dishes, arrange the dry flour mixture with three quarters cup all-purpose flour, half cup cornstarch, half teaspoon garlic powder, half teaspoon kosher salt, and quarter teaspoon black pepper. In a second dish whisk one large room temperature egg with one teaspoon Sriracha. In the third dish pour two cups panko breadcrumbs. Working one piece at a time will keep things tidy and ensure even breading. Bread the tenderloins Press each tenderloin into the flour mixture to coat fully, shake off excess, dip into the egg mixture, then press into the panko to adhere. Lay breaded pieces on a wire rack and let rest for five minutes to help the coating set. This step reduces slippage in the oil and promotes an even crust. Heat the oil Pour canola oil into a heavy skillet so it is about one inch deep and heat over medium until it reaches approximately 350 degrees Fahrenheit or a small breadcrumb sizzles and browns within ten seconds. Maintaining a steady temperature prevents sogginess and overbrowning. Fry the chicken Work in batches to avoid crowding. Fry the breaded tenderloins about three minutes per side, turning once, until golden brown and the internal temperature reaches 165 degrees Fahrenheit. Remove to a paper towel lined plate or wire rack to drain briefly. Expect each batch to take around six minutes total depending on thickness. Finish and serve Arrange the fried tenders on a serving platter. Drizzle generously with the prepared sauce or toss quickly in a warm bowl to coat. Garnish with chopped parsley and serve immediately for best texture.

Storage Tips

To store leftovers, place cooled pieces in an airtight container and refrigerate for up to three days. For the crispiest result when reheating, use an oven or air fryer at 375 degrees Fahrenheit for six to eight minutes until heated through and crisp. If using a microwave, expect the crust to soften. Store the sauce separately in a jar in the refrigerator for up to four days. For freezing, flash freeze on a tray then transfer to a freezer bag to prevent sticking. Thaw overnight in the refrigerator and reheat in an oven for best texture.

Ingredient Substitutions

If you are avoiding buttermilk, use one cup milk plus one tablespoon lemon juice or vinegar and let sit five minutes. For a gluten-free version, swap the all-purpose flour and panko for a gluten-free flour blend and gluten-free breadcrumbs. If you prefer a lighter finish, bake the breaded tenderloins at 425 degrees Fahrenheit on a wire rack for about 15 to 18 minutes, flipping once. For a lower fat option, use an oven spray and press the breadcrumbs gently to adhere before baking.

Serving Suggestions

Serve the Bang Bang Chicken on a bed of steamed white rice or alongside an Asian slaw made with shredded cabbage, carrot, rice vinegar, and a touch of sesame oil. It is also excellent on a sandwich roll with lettuce and pickled cucumbers or served as an appetizer with toothpicks. A wedge of lime and extra chopped parsley brighten the plate. For a party, cut tenders into bite sizes and toss with sauce just before serving to keep them crispy until the last minute.

Cultural Background

The name Bang Bang traces to modern American interpretations of a popular Chinese restaurant style sauce that is sweet, tangy, and spicy. It draws some inspiration from Sichuan chili pastes and modern fusion takes that pair creamy elements with chili-laced sweetness. Many American versions use mayonnaise to create a silky sauce that clings to a crunchy coating. This recipe is a blend of Asian flavors and Western frying techniques, which is why it feels familiar and new at the same time.

Seasonal Adaptations

In warm months pair the dish with a crisp cucumber salad and light pickles to cut through the richness. During colder months serve with buttery mashed potatoes and roasted vegetables for comfort. For holiday gatherings scale up the quantities and keep sauce warm in a small slow cooker to make serving easier. You can also swap honey for maple syrup in the sauce for a deeper, winter-friendly sweetness.

Meal Prep Tips

For meal prep, keep the sauce and the cooked chicken in separate containers. Portion the chicken into individual containers with a small sauce cup to prevent sogginess. Reheat in an air fryer or oven and add sauce just before eating. If you plan to use the chicken in salads or bowls throughout the week, slice it after reheating and portion into meal boxes with grains and vegetables for quick lunches.

This Bang Bang Chicken is about joyful food made accessible. It rewards simple technique and everyday ingredients. Invite friends, make extra sauce, and enjoy how a straightforward method can produce a memorable plate.