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The Best Crispy Bang Bang Chicken with Signature Sweet and Spicy Sauce

A mound of crispy, fried Bang Bang Chicken pieces generously coated in a glossy, orange-red sauce, served on a white plate.
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Make this easy, crispy Bang Bang Chicken at home. The chicken tenders are fried to a perfect crunch and coated in a creamy, sweet, and spicy sauce that rivals your favorite takeout.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken tenders or breasts, cut into 1-inch pieces
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 cup buttermilk (or milk with 1/2 tsp vinegar)
  • 1 large egg, beaten
  • 1 1/2 cups panko breadcrumbs
  • Vegetable oil, for frying
  • Cooked white rice, for serving (optional)
  • Sliced green onions, for garnish (optional)

Instructions

  1. Prepare the chicken dredge: In one shallow dish, combine the flour, salt, pepper, and garlic powder. In a second dish, whisk the egg and buttermilk together. In a third dish, place the panko breadcrumbs.
  2. Dredge the chicken: Take the chicken pieces and coat them first in the flour mixture, shaking off excess. Dip the floured chicken into the egg/buttermilk mixture, letting excess drip off. Finally, press the chicken firmly into the panko breadcrumbs until fully coated. Place coated chicken on a plate.
  3. Fry the chicken: Pour about 1 1/2 inches of vegetable oil into a large, heavy-bottomed skillet or Dutch oven. Heat the oil over medium-high heat until it reaches 350°F (175°C).
  4. Carefully add the chicken pieces to the hot oil in batches, ensuring you do not overcrowd the pan. Fry for 4 to 6 minutes, turning occasionally, until the chicken is golden brown and cooked through (internal temperature reaches 165°F or 74°C).
  5. Remove the crispy chicken with a slotted spoon and place it on a wire rack set over a paper towel-lined baking sheet to drain excess oil.
  6. Make the Bang Bang Sauce: While the chicken drains, whisk together the sauce ingredients in a medium bowl: 1/2 cup mayonnaise, 1/4 cup sweet chili sauce, 2 tablespoons sriracha (adjust for your preferred spice level), 1 tablespoon honey or maple syrup, and 1 teaspoon rice vinegar.
  7. Toss the chicken: Place the crispy chicken in a large bowl. Pour the sauce over the chicken and gently toss until all pieces are evenly coated.
  8. Serve immediately over rice or as an appetizer. Garnish with sliced green onions if desired.

Notes

  • For extra crispy chicken, you can double-coat the chicken: after the first panko coating, dip it back into the egg wash and then into the panko again.
  • If you prefer not to deep fry, you can air fry the chicken at 400°F (200°C) for 12-15 minutes, flipping halfway, until golden and cooked through.
  • To make this a Bang Bang Chicken Bowl, serve the sauced chicken over cooked jasmine rice with shredded lettuce, shredded carrots, and a sprinkle of sesame seeds.

Nutrition

Find it online: https://cookingbyjade.com/bang-bang-chicken-crispy-sweet-spicy-recipe/