Spicy Bang Bang Chicken Recipe

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The Comfort of Spicy Bang Bang Chicken Recipe

There’s just something about crispy, saucy chicken that feels like a warm hug on a plate, isn’t there? The Spicy Bang Bang Chicken Recipe has been one of my absolute favorites for those laid-back weekends when I want a dish that’s both exciting and comforting. It brings together that addictive crunch on the outside with a velvety, slightly sweet, and spicy sauce that clings to every bite.

I love how this recipe strikes a perfect balance: it’s bold yet approachable, with a gentle heat that invites you back for more without overwhelming your palate. Plus, it’s surprisingly straightforward to prepare — you don’t need to be a pro to nail this. You’ll notice how the buttermilk soak tenderizes the chicken, making it juicy beneath that golden, lightly crisp crust. Trust me, once you’ve tried this, it might become your go-to comfort food too.

Whether you’re feeding family, impressing friends, or just treating yourself, this recipe wraps up all those crave-worthy textures and flavors into one satisfying plate. So let’s dive in and bring a little excitement to your kitchen with this Spicy Bang Bang Chicken Recipe.

Ingredient Guide

• Mayonnaise: Creates that creamy, smooth base for the sauce—feel free to use full-fat for richness or light for less guilt.
• Thai sweet chili sauce: Adds a perfect balance of sweet and tangy heat; can be swapped with homemade chili garlic sauce if you like things more garlicky.
• Sriracha: Provides a bright, spicy kick to both sauce and chicken coating; adjust to your heat preference.
• Honey: Balances the heat with floral sweetness, ensuring the sauce isn’t overpowering.
• Chicken tenderloins: They cook quickly and stay tender—boneless and skinless makes for easy eating.
• Buttermilk: The secret to juicy, tender chicken; if you don’t have buttermilk, plain yogurt thinned with milk works well.
• Flour & Cornstarch: This combo provides crispiness without heaviness; you can try all flour but texture won’t be quite the same.
• Egg + Sriracha: Helps the panko crumbs stick and locks in moisture.
• Garlic powder, kosher salt, black pepper, and cayenne: Seasonings that build layers of flavor—cayenne adds warmth but is optional.
• Panko breadcrumbs: The magic for that golden, light crunch everyone loves; avoid regular breadcrumbs unless in a pinch.

Prep Before You Begin

Good prep sets you up for success here. I like to gather and measure everything ahead—the old mise en place trick—to keep the process smooth and relaxing. The buttermilk soak is one of those little hospitality moves that pays off big, so factor in about 15 to 20 minutes. No oven needed for this one; it’s all stovetop frying, so pick a spot with good ventilation.

How to Make Spicy Bang Bang Chicken Recipe

1. Prepare the Bang Bang sauce. Whisk together the mayonnaise, Thai sweet chili sauce, 1 teaspoon Sriracha, and honey until luxuriously creamy. The sauce should be smooth and glisten like a golden velvet. Cover and refrigerate—this resting time lets the flavors meld beautifully.
2. Set up your breading station. In one shallow dish, mix the flour, cornstarch, garlic powder, kosher salt, black pepper, and optional cayenne for a subtle smoky warmth. In the second, beat the egg with 1 tablespoon Sriracha—this zesty egg wash will help your crumbs stick like a charm. Spread the panko breadcrumbs evenly in a third dish, so you can easily coat each tenderloin in succession.
3. Soak and coat the chicken. Pat those tenderloins dry first—you’ll get a crisper crust that way. Let them luxuriate in buttermilk for 15 to 20 minutes; you’ll notice how the chicken softens and takes on a gentle tang. Drain each piece briefly, dredge in the seasoned flour mixture with a nice dusting, dip into that spicy egg wash, then press firmly into the panko until every nook and cranny is coated.
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Expert Tips to Nail It

Small adjustments that make a big difference in texture, timing, and flavor so your Spicy Bang Bang Chicken Recipe turns out reliably amazing.

4. Heat and fry the chicken. Pour about ½ inch of neutral oil—like vegetable or canola—into a large skillet and warm it over medium-high heat. To test, drop in a breadcrumb: it should sizzle immediately. Place chicken tenderloins gently in the hot oil, avoiding crowding. Fry 3 to 4 minutes a side, turning once, until the crust is a gorgeous golden brown and the internal temperature reaches 165°F (74°C). You’ll love the way it smells as it cooks—aromatic and inviting.
5. Drain and toss in sauce. Transfer the fried chicken to a wire rack set over a baking sheet to let excess oil drip away; this keeps your crust crisp rather than soggy. While still warm, toss the chicken in the Bang Bang sauce for a sticky, spicy coating that clings beautifully. If you prefer, serve the sauce on the side for dipping—both ways are winners. For an extra flourish, garnish with sliced green onions or sesame seeds for crunch and a fresh bite.

Creative Variations for Spicy Bang Bang Chicken Recipe

• Add crushed peanuts or toasted cashews on top for a delightful nutty crunch that pairs beautifully with the sauce.
• Swap chicken tenderloins for thick-cut shrimp for a seafood twist—adjust frying time accordingly for tenderness.
• Incorporate fresh lime zest and juice into the sauce for a zesty brightness that cuts through the richness.
• Try mixing fresh herbs like cilantro or Thai basil into the sauce or sprinkle right before serving to elevate aromatics.
• Use gluten-free flour and breadcrumbs for a celiac-friendly version without sacrificing texture.
• Serve atop a bed of coconut rice or alongside quick pickled vegetables to add a cool contrast that balances the heat.

Storage, Freezing & Reheating

• Refrigerate: Store leftover chicken in an airtight container in the fridge for up to 3 days. The crust stays pleasantly crisp if you reheat correctly.
• Freeze: For longer storage, freeze cooked chicken on a parchment-lined tray, then transfer to a sealed bag or container for up to 2 months.
• Reheating: To keep that gorgeous crunch, reheat in a 375°F (190°C) oven for about 10 minutes rather than using a microwave.
• Do not: Toss leftover chicken in sauce before storing—it leads to sogginess. Add the sauce fresh before serving instead.

Spicy Bang Bang Chicken Recipe FAQs

• Can I bake instead of fry? Absolutely! Bake at 425°F (220°C) for about 20 minutes, flipping halfway, but keep an eye so the panko doesn’t brown too quickly.
• What’s the best oil for frying? Use a neutral oil with a high smoke point like canola, vegetable, or peanut oil to get that crisp golden crust without burning.
• How spicy is this recipe? The heat is adjustable—you can dial the Sriracha and cayenne up or down to perfectly suit your taste.
• Can I prep the chicken ahead? Yes! You can bread the chicken and keep it covered in the fridge a few hours before cooking to make dinner stress-free.
• What can I serve with it? This dish pairs beautifully with steamed rice, crunchy slaws, roasted veggies, or simple garlic noodles.

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