Crispy Bang Bang Chicken

Bang Bang Chicken is panko-crusted chicken tenderloins deep-fried to a crispy golden brown, drizzled with homemade bang bang sauce. Crispy tangy chicken delight! Of course, I also have Bang Bang Shrimp that you will love!

Bang Bang Chicken

Yes, we all know about Bang Bang Shrimp, but with the sauce being a sweet and spicy delight, it’s a shame not to use it on other foods! So, I now have this chicken smothered in the sauce, as well as bang bang chicken skewers and bang bang salmon that you have to try. And, if you want to make this bang bang chicken a meal, I also have quite a few side dishes that will be perfect.

Ingredients & Substitutions

Chicken: Look for boneless skinless chicken tenderloins (tenders). Or, you could cut chicken breasts into strips, although that would not actually be chicken tenderloins, which are smaller pieces of meat located on the underside of the chicken breast. Either way, this recipe will be your new favorite way to serve chicken!

Bang Bang Sauce: The simple sauce is both sweet and spicy. And I have both homemade mayonnaise and sweet chili sauce you can use in the sauce. Depending on how hot you want the sauce, you can always add more Sriracha. You can make the sauce ahead of time; it will last in the refrigerator for up to 5 days.

Buttermilk: Look for full-fat buttermilk to use to coat the chicken pieces. I have a homemade buttermilk recipe you could use if you don’t have any on hand. To make the breading a little spicier, add more cayenne pepper and Sriracha sauce to the buttermilk mixture.

Panko: Panko is a Japanese-style breadcrumb that is lighter and will stay crispier longer. Look for plain panko in the Asian food aisle of the grocery store. You could get away with using regular breadcrumbs or cornflakes, but the texture and crunch will be different.

Oil: After frying the chicken in canola or vegetable oil, don’t throw out the oil. First, check out how to clarify used cooking oil so it doesn’t go to waste.