The first time I made Bang Bang Chicken, I burned the sauce because I walked away to answer a text. That smoky smell taught me something I now teach every reader: this dish rewards you for staying close to the pan. And trust me, you will want to stay close, because the moment that sweet chili sauce hits the hot chicken, the whole kitchen smells like a Friday night you never want to end.
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Maybe you have ordered bang bang chicken at a restaurant and wondered why yours never tastes the same. Here is the honest answer: it is not a secret ingredient, it is the order of operations. Crisp the chicken first, whisk the sauce while it rests, then toss at the very last second so the coating stays loud and crunchy instead of going soft and sad.
Whether you are cooking for two or feeding a hungry table of six, this recipe scales beautifully and asks for almost nothing exotic. If you have ever felt nervous about frying at home, let me hold your hand through it. You are more capable in the kitchen than you think.
Why You'll Love This Recipe
About the Ingredients
1.5 lbs (680g) chicken tenderloins, patted dry
Tenderloins cook fast and stay juicy, but you can swap in 2 large chicken breasts sliced into 1-inch strips. Patting them dry is the difference between crispy and steamed.
1/2 cup (60g) cornstarch
Cornstarch gives the lightest, crispiest shell; arrowroot or potato starch works as a 1-to-1 substitute if that is what your pantry holds.
1 tsp garlic powder
Granulated garlic blends more evenly than fresh here, but if you only have fresh, use 1 grated clove and add it to the sauce instead.
1 tsp smoked paprika
Smoked paprika adds warmth without heat; sweet paprika is a fine substitute, and a pinch of cayenne will wake it up if you like things bold.
1/2 tsp fine sea salt
Fine salt dissolves evenly into the coating; if you only have kosher, use a scant 3/4 teaspoon since the flakes are larger.
2 large eggs, beaten
Eggs are the glue between chicken and starch; for an egg-free version, whisk 1/2 cup buttermilk with 1 tablespoon cornstarch instead.
1/2 cup (120ml) neutral oil, for frying
Canola, vegetable, or peanut oil all work; peanut oil gives the cleanest flavor and has a high smoke point for frying.
1/2 cup (115g) mayonnaise
Full-fat mayo makes the creamiest sauce; Greek yogurt thinned with 1 teaspoon water is a lighter swap that still clings well.
1/3 cup (80g) sweet chili sauce
This is the sweet-heat backbone; if yours is very thin, simmer it 2 minutes first so the sauce does not turn runny.
1 to 2 tbsp sriracha
Start with 1 tablespoon and taste; chili garlic sauce is a punchier substitute if you want more garlic and less vinegar.
1 tbsp honey
Honey rounds out the heat; maple syrup or brown sugar works, though brown sugar adds a faint molasses note.
2 cups (360g) cooked jasmine rice, for serving
Jasmine rice soaks up the extra sauce; cauliflower rice or a crisp slaw keeps it lighter if you prefer.
Tips & Tricks
Do not crowd the pan
Fry in two batches so the oil temperature does not drop, which is what makes coating greasy instead of crisp.
Dry the chicken thoroughly
Moisture is the enemy of crunch, so blot every tenderloin with paper towels before it touches the egg.
Sauce at the last minute
Toss the chicken with sauce right before serving so the coating stays crisp rather than softening on the plate.
Let the oil come back up to heat
After each batch, wait 60 to 90 seconds before adding more chicken so every piece fries evenly.
Pro Tips
Step-by-Step Instructions
1. Prep the chicken
Pat the tenderloins completely dry with paper towels, then season both sides with 1/2 teaspoon salt and set them on a plate. Dry chicken is the single biggest predictor of a crispy crust.
2. Set up coating
Whisk the cornstarch, garlic powder, smoked paprika, and remaining salt in one shallow bowl, and beat the eggs in a second bowl. Keeping the stations side by side makes the dipping rhythm fast and tidy.
3. Heat the oil
Pour the neutral oil into a large skillet to a depth of about 1/2 inch and heat over medium-high until it reaches 350F (175C), roughly 4 to 5 minutes. A pinch of cornstarch should sizzle the instant it hits the oil.
4. Coat the tenderloins
Dip each tenderloin into the egg, letting the excess drip off, then press it firmly into the cornstarch mixture so the coating adheres on all sides. Pressing, not just dusting, is what keeps the crust from sliding off in the pan.
5. Fry in batches
Fry the chicken in a single layer for 3 to 4 minutes per side at 350F (175C) until deeply golden brown and the internal temperature reads 165F (74C). Work in two batches and rest the finished pieces on a wire rack, never on paper towels, so steam can escape.
6. Whisk the sauce
While the chicken rests, whisk the mayonnaise, sweet chili sauce, sriracha, and honey in a large bowl until glossy and smooth. Taste and add more sriracha if you want a sharper bite.
7. Toss and serve
Add the warm chicken to the bowl and toss gently until every piece is coated, then pile it over jasmine rice. Serve immediately while the crust still crackles under the sauce.
Delicious Variations
Air Fryer Bang Bang Chicken
Spray the coated tenderloins with oil and cook at 400F (200C) for 10 to 12 minutes, flipping once, for 90 percent of the crunch with far less oil.
Bang Bang Shrimp
Swap the chicken for 1 pound of peeled shrimp and fry just 90 seconds per side at 350F (175C) until pink and curled.
Bang Bang Cauliflower
Toss 1 head of bite-size florets in the same coating and fry 4 to 5 minutes per batch for a vegetarian version that disappears just as fast.
How to Store Bang Bang Chicken
Refrigerator
Store leftovers in an airtight container for up to 3 days, but keep the sauce separate if you can so the coating does not go soggy.
Freezer
Freeze the fried, unsauced chicken in a single layer for 2 hours, then transfer to a bag for up to 2 months; never freeze it once it is coated in sauce.
Reheating
Reheat unsauced chicken on a wire rack at 375F (190C) for 8 to 10 minutes to restore crunch, then toss with fresh sauce.
Frequently Asked Questions
Q: What is bang bang chicken sauce made of?
Bang bang sauce is a creamy blend of mayonnaise, sweet chili sauce, sriracha, and a touch of honey. Whisking those four together takes about 60 seconds and gives you that signature sweet, spicy, tangy finish.
Q: Is bang bang chicken spicy?
It is gently spicy, roughly a mild-to-medium heat that most kids handle comfortably. The mayonnaise and honey soften the sriracha considerably, and you can dial it down to 1 teaspoon or up to 2 tablespoons depending on your table.
Q: Can I make bang bang chicken in an air fryer?
Yes, and it works beautifully at 400F (200C) for 10 to 12 minutes, flipping halfway. Spray the coated chicken lightly with oil first, because the air fryer needs that thin film to brown the cornstarch.
Q: Why is my bang bang chicken soggy?
Sogginess almost always comes from wet chicken, crowded oil, or saucing too early. Dry the tenderloins thoroughly, fry in batches at a steady 350F (175C), and toss with sauce only at the moment of serving.
Q: What do you serve with bang bang chicken?
Jasmine rice is the classic pairing because it soaks up the extra sauce, but coconut rice, steamed broccoli, or a crunchy cabbage slaw all balance the richness nicely. Pick one starch and one fresh vegetable and you have a complete plate.
I would love to know how this turns out in your kitchen. Did you keep it mild for the little ones, or did you push the sriracha to the edge like I do on Fridays? Tell me in the comments, and if you made it, tag me in your photos so I can cheer you on. Nurture with intention.
Bang Bang Chicken
Bang Bang Chicken delivers crispy golden tenderloins tossed in a creamy sweet chili sauce for a 30-minute dinner your whole family will fight over.
🧂 Ingredients
- 1.5 lbs (680g) chicken tenderloins, patted dry
- 1/2 cup (60g) cornstarch
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp fine sea salt
- 2 large eggs, beaten
- 1/2 cup (120ml) neutral oil, for frying
- 1/2 cup (115g) mayonnaise
- 1/3 cup (80g) sweet chili sauce
- 1 to 2 tbsp sriracha
- 1 tbsp honey
- 2 cups (360g) cooked jasmine rice, for serving
📋 Instructions
- 1Prep the chicken — Pat the tenderloins completely dry with paper towels, then season both sides with 1/2 teaspoon salt and set them on a plate. Dry chicken is the single biggest predictor of a crispy crust.
- 2Set up coating — Whisk the cornstarch, garlic powder, smoked paprika, and remaining salt in one shallow bowl, and beat the eggs in a second bowl. Keeping the stations side by side makes the dipping rhythm fast and tidy.
- 3Heat the oil — Pour the neutral oil into a large skillet to a depth of about 1/2 inch and heat over medium-high until it reaches 350F (175C), roughly 4 to 5 minutes. A pinch of cornstarch should sizzle the instant it hits the oil.
- 4Coat the tenderloins — Dip each tenderloin into the egg, letting the excess drip off, then press it firmly into the cornstarch mixture so the coating adheres on all sides. Pressing, not just dusting, is what keeps the crust from sliding off in the pan.
- 5Fry in batches — Fry the chicken in a single layer for 3 to 4 minutes per side at 350F (175C) until deeply golden brown and the internal temperature reads 165F (74C). Work in two batches and rest the finished pieces on a wire rack, never on paper towels, so steam can escape.
- 6Whisk the sauce — While the chicken rests, whisk the mayonnaise, sweet chili sauce, sriracha, and honey in a large bowl until glossy and smooth. Taste and add more sriracha if you want a sharper bite.
- 7Toss and serve — Add the warm chicken to the bowl and toss gently until every piece is coated, then pile it over jasmine rice. Serve immediately while the crust still crackles under the sauce.
Aisha writes about parenting and child development, emphasizing mindful and gentle approaches. She shares observations and strategies for fostering emotional intelligence and resilience in kids.
