If you’re craving a dish that combines irresistible crunch, zesty sweetness, and a punch of heat, look no further than this Crispy Bang Bang Chicken with Spicy Thai Chili Sauce Recipe. This vibrant dish features tender chicken pieces coated in a perfectly crisp batter, then generously tossed in a creamy, spicy-sweet sauce that will have you coming back for seconds every time. It’s a fantastic fusion of textures and flavors that feels both indulgent and refreshingly bold, making it an all-time favorite for weeknight dinners or casual gatherings with friends.
Ingredients You’ll Need
This Crispy Bang Bang Chicken with Spicy Thai Chili Sauce Recipe calls for straightforward ingredients you probably have on hand or can easily find at any grocery store. Each ingredient plays a key role—from the creamy richness of mayonnaise to the exciting kick of Sriracha—coming together to create a tantalizing balance of flavors and textures.
- 1 cup (232 g) mayonnaise: Adds creaminess and serves as the base for the Bang Bang Sauce.
- ½ cup (132 g) Thai sweet chili sauce: Brings natural sweetness and subtle tang that’s signature to this sauce.
- 1 teaspoon Sriracha: Packs a spicy punch to lift the sauce flavor.
- 2 tablespoons honey: Balances heat with a mellow sweetness.
- 1 ½ pounds boneless skinless chicken tenderloins: Tender pieces that soak up the flavors and crisp up beautifully.
- 1 cup (245 g) buttermilk: Makes the batter light and helps tenderize the chicken.
- ¾ cup (94 g) all-purpose flour: Provides structure to the crispy coating.
- ½ cup (64 g) cornstarch: Adds extra crunch when frying.
- 1 large egg, room temperature: Helps bind the batter ingredients thoroughly.
- 1 tablespoon Sriracha: Incorporated into the batter for an added layer of heat.
- ½ teaspoon garlic powder: Introduces a subtle savory depth.
- ½ teaspoon kosher salt: Enhances all the flavors perfectly.
- ¼ teaspoon black pepper: Adds mild aromatic warmth.
- â…› teaspoon cayenne pepper, optional: For those who want an extra spicy edge.
- 2 cups (216 g) panko breadcrumbs, plain: Creates an irresistible crispy crust.
- Canola oil, for frying: Neutral-flavored oil that crisps up the chicken without overpowering any flavors.
- Parsley, chopped, for garnish: Adds a fresh, bright touch when serving.
How to Make Crispy Bang Bang Chicken with Spicy Thai Chili Sauce Recipe
Step 1: Make Bang Bang Sauce
Start by whipping up the star component—the Bang Bang Sauce. In a small bowl, mix together mayonnaise, Thai sweet chili sauce, Sriracha, and honey until smooth and well combined. This creamy, sweet, and spicy sauce is what sets this recipe apart, so whisk until perfectly blended and set it aside for later.
Step 2: Prepare Chicken Batter
Next up is the batter that will cradle the tender chicken. In a medium-sized bowl, whisk together buttermilk, flour, cornstarch, room temperature egg, Sriracha, garlic powder, kosher salt, black pepper, and cayenne pepper if you’re feeling adventurous. The blend of flour and cornstarch guarantees an irresistibly crispy coating, while the spices infuse each bite with flavor. Whisk until the mixture is completely smooth.
Step 3: Coat the Chicken in Batter
Place your chicken tenderloins into the batter bowl and gently toss until each piece is generously coated. This step ensures every bite gets that coveted crispy crust paired with juicy chicken inside.
Step 4: Prepare Panko Coating
Pour the panko breadcrumbs onto a shallow plate for easy dredging. These breadcrumbs add a beautiful crunch and lightness to the chicken’s exterior.
Step 5: Bread the Chicken
Remove the battered chicken tenderloins one by one from the batter, allowing any excess to drip off, then press each piece firmly into the panko breadcrumbs. This locks in the crunch and creates a perfectly golden crust. Arrange the coated chicken on a clean plate as you go.
Step 6: Heat Oil for Frying
Pour canola oil into a large skillet, enough to come about one inch deep, and heat it over medium-high until it reaches 365°F. Keeping the oil at the right temperature is key to achieving that crisp, non-greasy finish.
Step 7: Fry the Chicken
Working in batches, add the coated chicken pieces carefully to the hot oil without crowding the pan. Fry each piece for 2 to 3 minutes on each side until golden brown and cooked through with an internal temperature of 165°F. Monitor the oil temperature between batches to maintain even frying.
Step 8: Drain and Toss with Sauce
Once fried, transfer the chicken to a paper towel-lined plate to soak up any excess oil. Then, toss the crispy chicken in the prepared Bang Bang Sauce until each piece is beautifully and evenly coated. Garnish generously with freshly chopped parsley before serving to add a lovely pop of freshness.
How to Serve Crispy Bang Bang Chicken with Spicy Thai Chili Sauce Recipe
Garnishes
Fresh parsley is the classic choice for garnishing this dish, adding a hint of color and brightness that contrasts perfectly with the rich sauce. You can also sprinkle some toasted sesame seeds or finely sliced scallions for an extra special touch.
Side Dishes
Serve your Crispy Bang Bang Chicken alongside fluffy jasmine rice or sticky rice to soak up every bit of that delightful sauce. Crisp cucumber slices or a simple green salad with a tangy vinaigrette make refreshing companions, balancing the richness of the chicken.
Creative Ways to Present
For a fun twist, try serving this Crispy Bang Bang Chicken on top of a bed of noodles or in soft bao buns for an Asian fusion flair. Wrapping bites in lettuce leaves with julienned vegetables transforms it into a fresh and interactive finger food — perfect for gatherings or potlucks.
Make Ahead and Storage
Storing Leftovers
Your leftover Crispy Bang Bang Chicken can be refrigerated in an airtight container for up to 3 days. To preserve the crispiness, keep the chicken and sauce separate and toss them together just before serving again.
Freezing
If you want to prep ahead, freeze the fried chicken pieces (without sauce) in a single layer on a baking sheet, then transfer to a freezer-safe bag. They will keep well for up to one month and can be reheated to recapture their crunch.
Reheating
To reheat, bake the chicken in a 375°F oven on a wire rack placed over a baking sheet for about 10-12 minutes until heated through and crispy again. Avoid microwaving as it softens the coating. After reheating, toss the chicken with fresh Bang Bang Sauce for best results.
FAQs
Can I use other cuts of chicken for this recipe?
Absolutely! Chicken tenders are ideal for their tenderness and quick cooking time, but boneless, skinless chicken breasts cut into strips also work well. Just adjust frying time accordingly to ensure thorough cooking.
Is it possible to bake instead of fry the chicken?
Yes, for a lighter version, bake the breaded chicken pieces at 425°F on a wire rack until golden and cooked through, about 20-25 minutes, flipping halfway. They won’t be quite as crispy but still delicious.
How spicy is the Crispy Bang Bang Chicken with Spicy Thai Chili Sauce Recipe?
The heat level is moderate and can be easily adjusted by varying the amount of Sriracha and cayenne pepper. Feel free to add more if you enjoy a serious kick!
Can I make the Bang Bang Sauce ahead of time?
Yes, the sauce actually tastes better after sitting for a few hours as the flavors meld. Store it covered in the fridge for up to 2 days.
What can I substitute if I can’t find Thai sweet chili sauce?
You can use a combination of regular sweet chili sauce or a mix of honey and chili garlic sauce to mimic the flavor. Adjust the sweetness and spice until balanced.
Final Thoughts
Honestly, you’re going to love making this Crispy Bang Bang Chicken with Spicy Thai Chili Sauce Recipe as much as eating it. The combination of crunchy, tender, sweet, and spicy keeps every bite exciting and satisfying. Whether you’re treating yourself or impressing guests, this dish is a guaranteed crowd-pleaser worth having in your cooking repertoire. So roll up your sleeves, fire up the stove, and get ready for a flavor-packed adventure!
Print
Crispy Bang Bang Chicken with Spicy Thai Chili Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Total Time: 26 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Frying
- Cuisine: American with Asian influence
Description
Crispy Bang Bang Chicken is a flavorful and crunchy fried chicken tenderloin dish coated in a spicy, sweet, and tangy Bang Bang Sauce made with mayonnaise, Thai sweet chili sauce, Sriracha, and honey. The chicken is double coated in a buttermilk batter and panko breadcrumbs, then fried until golden and crispy, making it a perfect appetizer or main course guaranteed to be a crowd-pleaser.
Ingredients
Bang Bang Sauce
- 1 cup (232 g) mayonnaise
- ½ cup (132 g) Thai sweet chili sauce
- 1 teaspoon Sriracha, or more to taste
- 2 tablespoons honey
Chicken and Batter
- 1 ½ pounds boneless skinless chicken tenderloins
- 1 cup (245 g) buttermilk
- ¾ cup (94 g) all-purpose flour
- ½ cup (64 g) cornstarch
- 1 large egg, room temperature
- 1 tablespoon Sriracha
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- â…› teaspoon cayenne pepper, optional
Coating and Frying
- 2 cups (216 g) panko breadcrumbs, plain
- Canola oil, for frying
Garnish
- Parsley, chopped, for garnish
Instructions
- Make Bang Bang Sauce: In a small bowl, combine mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Mix thoroughly until smooth and set aside to let the flavors meld.
- Prepare Chicken Batter: In a medium bowl, whisk together buttermilk, all-purpose flour, cornstarch, egg, Sriracha, garlic powder, kosher salt, black pepper, and optional cayenne pepper until the batter is smooth and homogenous.
- Coat Chicken in Batter: Add the chicken tenderloins into the batter, tossing well to ensure each piece is completely coated and evenly covered with the mixture.
- Prepare Panko Coating: Spread the panko breadcrumbs evenly on a shallow plate to facilitate easy dredging of the chicken pieces.
- Bread the Chicken: Remove each battered chicken tenderloin from the batter individually, shake off excess batter gently, then dredge into the panko breadcrumbs pressing lightly to make sure the coating sticks well. Place all coated pieces on a clean plate, repeating until all chicken is breaded.
- Heat Oil: Pour about one inch of canola oil into a large skillet and heat over medium-high heat until the oil reaches 365°F (185°C), an ideal frying temperature to achieve crispy results.
- Fry the Chicken: Carefully add the chicken pieces in batches, making sure not to overcrowd the pan to maintain the oil temperature. Fry each piece for 2-3 minutes per side until golden brown and cooked through, ensuring an internal temperature of 165°F (74°C).
- Drain Oil: Transfer fried chicken to a paper towel-lined plate to absorb excess oil and keep the chicken crispy.
- Toss with Sauce and Serve: Place the drained chicken into a large bowl, toss with the prepared Bang Bang Sauce until evenly coated. Garnish with chopped parsley and serve warm immediately for the best flavor and texture.
Notes
- For extra heat, increase Sriracha in both the sauce and batter to taste.
- Use a thermometer to maintain oil temperature for optimal crispiness and to avoid greasy chicken.
- Serve with steamed rice or a fresh salad to balance the richness.
- Leftover chicken can be refrigerated in an airtight container for up to 2 days; reheat in an oven to retain crispiness.
- Substitute mayonnaise with vegan mayo to make a dairy-free version and use egg replacer as needed.
