If you are craving a dish that bursts with bold flavors and satisfying crunch, then you are in for a treat with this Bang Bang Chicken with Spicy Thai Sauce Recipe. Picture perfectly crispy chicken tenderloins coated in a golden panko crust, then generously tossed in a creamy, sweet, spicy, and tangy sauce that elevates every bite. It’s a magical blend of textures and flavors that’s surprisingly easy to make at home and will quickly become your go-to dish for gatherings, weeknight dinners, or anytime you want a crowd-pleaser that feels special yet approachable.
Ingredients You’ll Need
To whip up this Bang Bang Chicken with Spicy Thai Sauce Recipe, you’ll want to gather some simple but carefully balanced ingredients. Each one plays a crucial role, from the crispy coating to the luscious sauce, ensuring every element pops with flavor and texture.
- Mayonnaise: Creates a creamy, rich base for the bang bang sauce that clings beautifully to the chicken.
- Thai sweet chili sauce: Adds a perfect sweet and spicy kick that defines the dish.
- Sriracha: Offers an adjustable level of heat, boosting the sauce’s fiery personality.
- Honey: Balances spice with a natural sweetness for a harmonious sauce.
- Chicken tenderloins: Tender, juicy pieces that cook quickly and evenly, ideal for frying.
- Buttermilk: Tenderizes the chicken for juicy bites and helps the batter cling.
- All-purpose flour & cornstarch: A duo that ensures a light, crispy batter when fried.
- Egg: Binds the batter ingredients to coat each tender perfectly.
- Garlic powder, kosher salt, black pepper, cayenne pepper: Essential seasonings that add depth and a touch of heat to the batter.
- Panko breadcrumbs: Key for that irresistibly crunchy exterior.
- Canola oil: Perfect for frying because of its high smoke point and neutral taste.
- Fresh parsley: Adds a pop of color and fresh herbal notes as a garnish.
How to Make Bang Bang Chicken with Spicy Thai Sauce Recipe
Step 1: Prepare the Bang Bang Sauce
Start by blending the magic that makes this dish unforgettable: the bang bang sauce. In a small bowl, whisk together mayonnaise, Thai sweet chili sauce, Sriracha, and honey. This combination builds a creamy, sweet, and spicy sauce that perfectly complements the crispy chicken. Set the sauce aside to let the flavors meld while you work on the chicken.
Step 2: Mix the Batter and Coat the Chicken
This step is where the texture begins to form. In a medium bowl, mix together buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, kosher salt, black pepper, and optionally cayenne pepper for an extra kick. The buttermilk ensures the chicken stays juicy and tender once fried. Add the chicken tenderloins to this batter, tossing gently to coat each piece fully.
Step 3: Bread with Panko
Pour the panko breadcrumbs onto a shallow plate. Working one piece at a time, lift the battered chicken from the bowl, letting the excess drip off, then press each tender into the panko to create a thick, crunchy crust. This step transforms your chicken into a golden masterpiece that will provide an irresistible crunch.
Step 4: Fry the Chicken
Heat about an inch of canola oil in a large skillet to 365°F, ensuring it’s hot enough to crisp the coating without absorbing too much oil. Fry the chicken in batches to avoid overcrowding, cooking each piece for 2 to 3 minutes per side or until golden brown and cooked through to an internal temperature of 165°F. Transfer the cooked chicken to a paper towel-lined plate to drain excess oil.
Step 5: Toss and Serve
Finally, while the chicken is still warm, drizzle or toss it in the prepared bang bang sauce until every bite is coated in that luscious, spicy Thai goodness. Garnish with chopped fresh parsley to add a burst of color and freshness before serving immediately. This final touch brings the dish together in a celebration of flavor and texture.
How to Serve Bang Bang Chicken with Spicy Thai Sauce Recipe
Garnishes
Fresh chopped parsley is a classic garnish that enhances the dish’s visual appeal and adds a mild, herbaceous note. You can also sprinkle some toasted sesame seeds for a subtle nuttiness or thinly sliced green onions for an extra pop of color and crunch. These simple accents bring your plate to life and deepen the flavor experience.
Side Dishes
Pairing this vibrant chicken with the right sides can make your meal unforgettable. Steamed jasmine rice or coconut rice perfectly absorbs the saucy coating, while a crisp Asian-inspired slaw offers refreshing contrast. Roasted or stir-fried vegetables like broccoli, snap peas, or bell peppers add vibrant color and nutrition, making the dish both balanced and satisfying.
Creative Ways to Present
For an impressive presentation, try serving Bang Bang Chicken with Spicy Thai Sauce Recipe atop a bed of mixed greens or in a lettuce wrap for a light, fresh option. You can also turn it into an irresistible sandwich with crisp lettuce and pickles nestled between brioche or hoagie rolls. No matter how you serve it, the layers of flavor and texture shine through every bite.
Make Ahead and Storage
Storing Leftovers
Leftover Bang Bang Chicken should be stored in an airtight container and refrigerated promptly. Keep the sauce separate if possible to avoid the crispy coating becoming soggy. Stored this way, your leftovers will stay fresh for up to 3 days, ready to brighten up your next meal.
Freezing
This Bang Bang Chicken with Spicy Thai Sauce Recipe freezes best before frying. After breading the chicken, arrange pieces in a single layer on a baking sheet and freeze until firm. Then transfer them to a freezer-safe bag. When you’re ready, fry directly from frozen, adding a couple of minutes to the cooking time. The sauce does not freeze well and is best made fresh.
Reheating
To bring leftovers back to life, reheat fried chicken in a 375°F oven for about 10 to 15 minutes to regain that crispy texture. Avoid microwaving as it tends to make the crust soggy. Reheat the bang bang sauce gently in a microwave or on the stovetop, then combine before serving for the best flavor and texture.
FAQs
Can I use chicken breasts instead of tenderloins?
Absolutely! Just slice chicken breasts into strips roughly the size of tenderloins to ensure even cooking. The batter and frying method work equally well, giving you that crispy coating and juicy interior.
How spicy is this Bang Bang Chicken with Spicy Thai Sauce Recipe?
The level of heat can be adjusted based on your preference by modifying the amount of Sriracha and cayenne pepper. It’s designed to have a pleasant kick that complements the sweetness without overwhelming the palate.
Can I bake the chicken instead of frying?
Yes! For a lighter version, bake the breaded chicken on a wire rack at 400°F for about 20-25 minutes, flipping halfway through. It won’t be quite as crispy as frying, but it’s still delicious and healthier.
Is this recipe suitable for meal prep?
Definitely! The chicken and sauce can be prepared ahead of time, stored separately, and quickly combined before serving. It’s perfect for prepping lunches or dinners that feel special with minimal same-day cooking.
What can I substitute for Thai sweet chili sauce?
If you can’t find Thai sweet chili sauce, a mixture of sweet chili paste and a bit of honey or sugar can work as a substitute. Another option is to use a sweet and spicy jam like apricot or peach jam combined with a touch of chili flakes.
Final Thoughts
This Bang Bang Chicken with Spicy Thai Sauce Recipe is truly a celebration of flavors and textures that’s both fun to make and delightful to eat. With its crispy, juicy chicken and vibrant sauce, it’s sure to become a family favorite or party hit. Give it a try and enjoy every saucy, crunchy bite—you won’t be disappointed!
Print
Bang Bang Chicken with Spicy Thai Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Total Time: 26 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Frying
- Cuisine: Asian Fusion
Description
A crispy, spicy, and sweet Bang Bang Chicken recipe featuring tender chicken tenders battered and fried to golden perfection, then tossed in a creamy, tangy bang bang sauce made with mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Perfect as a flavorful appetizer or main dish with a kick.
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 & 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)
- 2 cups (216 g) panko breadcrumbs, (plain)
- Canola oil, (for frying)
- Parsley, (chopped, for garnish)
Instructions
- Make Bang Bang Sauce: In a small bowl, combine the mayonnaise, Thai sweet chili sauce, 1 teaspoon Sriracha, and honey. Mix well until fully incorporated and set aside.
- Prepare Batter: In a medium bowl, whisk together buttermilk, all-purpose flour, cornstarch, egg, 1 tablespoon Sriracha, garlic powder, kosher salt, black pepper, and cayenne pepper until smooth. Add chicken tenderloins and toss to coat thoroughly in the batter.
- Coat Chicken with Panko: Spread panko breadcrumbs evenly on a shallow plate. Remove each piece of chicken tenderloin from the batter, gently shaking off excess, then dredge it in the panko, pressing lightly to ensure the breadcrumbs stick well. Place coated chicken on a clean plate and repeat until all pieces are coated.
- Heat Oil: Pour about an inch of canola oil into a large skillet and heat over medium-high heat until the oil reaches 365°F (185°C).
- Fry Chicken: Working in batches, carefully place the coated chicken tenders in the hot oil without overcrowding. Fry for about 2-3 minutes per side, or until the chicken is golden brown and an internal temperature of 165°F (74°C) is reached. Maintain oil temperature at 365°F between batches.
- Drain Chicken: Transfer fried chicken to a paper towel-lined plate to drain excess oil.
- Toss and Serve: Drizzle or toss the crispy chicken with the prepared bang bang sauce. Garnish with chopped parsley and serve immediately while warm.
Notes
- For extra heat, add more Sriracha to the sauce or batter according to your spice preference.
- Make sure the oil temperature is consistent to achieve crispy chicken without greasiness.
- If you don’t have Thai sweet chili sauce, you can substitute with a mixture of sweet chili sauce and a touch of garlic chili sauce.
- Leftover bang bang sauce can be stored in an airtight container in the refrigerator for up to 3 days.
- Serve with steamed rice or a fresh salad to make it a complete meal.
