35 Minute Bang Bang Chicken Joy

If you are tired of the same old rotation of weeknight dinners, then listen up! We are diving headfirst into making the most addictive, flavor-packed dish you’ll make all year: Bang Bang Chicken. Seriously, this recipe is the definition of fast flavor.

I’m Daniel, and when I started Reciqa, I wanted to prove that incredible food doesn’t require hours in the kitchen. Cooking has always been about connection and comfort for me, and nothing connects people faster than perfectly crispy chicken coated in a creamy, spicy sauce. This dish embodies that spirit—it’s exciting, easy, and tastes like something from your favorite takeout spot.

What makes this Bang Bang Chicken recipe a winner? It’s lightning fast! You get maximum flavor impact with minimal fuss. Trust me, once you nail the sweet heat of that sauce and the crunch of the panko, this crispy chicken dish will become a staple in your rotation. Let’s get cooking!

Gathering What You Need for Perfect Bang Bang Chicken

Okay, so we’re making something truly special here, but the ingredient list isn’t scary at all. Most of what you need is probably already hiding in your pantry! The key to getting that perfect balance of creamy, spicy, and crunchy is making sure you have everything measured out and ready to go before you start dipping the chicken. Don’t skip the buttermilk soak—that’s crucial for tenderness!

Ingredients for the Ultimate Bang Bang Chicken

When you look at this list, remember that precise measurements matter, especially for the coating and the sauce. We need the right ratio of mayo to chili sauce to get that signature texture. Here is everything you’ll need to pull off this amazing crispy chicken.

• 1 cup (232 g) mayonnaise
• \u00bd cup (132 g) Thai sweet chili sauce
• 1 teaspoon Sriracha, or more to taste
• 2 tablespoons honey
• 1 \u00bd pounds boneless skinless chicken tenderloins
• 1 cup (245 g) buttermilk
• \u00be cup (94 g) all-purpose flour
• \u00bd cup (64 g) cornstarch
• 1 large egg, room temperature
• 1 tablespoon Sriracha
• \u00bd teaspoon garlic powder
• \u00bd teaspoon kosher salt
• \u00bc teaspoon black pepper
• \u215c teaspoon cayenne pepper, optional
• 2 cups (216 g) panko breadcrumbs, plain
• canola oil, for frying
• parsley, chopped, for garnish

Essential Equipment for Preparing Bang Bang Chicken

You don’t need fancy gadgets for this, thankfully! You’ll want a couple of sturdy mixing bowls—one for the wet batter and one for the sauce. Make sure you have a good shallow plate or dish ready for the panko breadcrumbs so dredging is easy. Most importantly, grab a reliable skillet for frying and a cooking thermometer. Seriously, a thermometer makes frying so much less stressful, ensuring your chicken is perfectly cooked inside and beautifully golden outside every single time.

Step-by-Step Guide to Making Crispy Bang Bang Chicken

This is where the magic happens! We move fast here, but take your time during the coating process because that’s what guarantees the crunchiest result for your Bang Bang Chicken. Remember, we are working with hot oil, so always be careful, especially when you are moving quickly.

Crafting the Signature Bang Bang Sauce

Let’s tackle the sauce first so it can hang out and let the flavors mingle while we deal with the chicken. Grab a small bowl—no need to dirty a big one for this! Just whisk together the mayonnaise, the Thai sweet chili sauce, that first bit of Sriracha, and the honey until it’s totally smooth. It should be creamy and smell slightly sweet and tangy. Once it looks perfect, just set that bowl aside. We won’t touch it again until the chicken is done frying.

Preparing the Chicken Coating Mixture

Next up, we build the batter! Get a medium bowl for this part. Add the buttermilk, the all-purpose flour, cornstarch, your room-temperature egg, the second tablespoon of Sriracha, garlic powder, salt, pepper, and the optional cayenne if you want a little extra kick. Whisk this all together really well. You want it combined, but don’t go overboard mixing it—a few tiny lumps are totally fine. Now, toss in your chicken tenderloins and make sure every single piece is swimming in that wet coating. Let them sit for just a few minutes while you get your oil ready.

Battering and Panko Dredging for Maximum Crunch

Time for the crunch layer! Pour those 2 cups of panko breadcrumbs onto a nice wide, shallow plate. This is easier than trying to scoop from the breadcrumb bag. Take one piece of chicken out of the buttermilk mixture, letting any big drips fall back into the bowl—we don’t want soggy panko! Then, press that piece firmly into the panko. You have to press it a little bit, not just roll it, to make sure those little flakes stick everywhere. Place the coated piece on a clean plate and repeat until all the chicken is breaded. Don’t stack them; space them out so they don’t stick together!

Frying the Bang Bang Chicken to Golden Perfection

Now, heat about an inch of canola oil in a heavy skillet over medium-high heat until it hits 365 degrees Fahrenheit. This temperature is key! If it’s too cool, the chicken gets greasy; too hot, and the outside burns before the inside cooks. Working in small batches—and I mean small batches—carefully lower the chicken into the oil. Do not overcrowd the pan, or the oil temperature will plummet! Fry them for about 2 to 3 minutes per side. You are aiming for that beautiful golden brown color and an internal temperature of 165 degrees F. Once they hit temp, pull them out onto a paper towel-lined plate just to catch the extra oil. Keep checking that oil temperature between batches so your Bang Bang Chicken stays perfectly crispy!

Why This Bang Bang Chicken Recipe Works So Well

I get asked all the time why this particular recipe is the one people come back to again and again. Honestly, it’s because it hits every single mark for comfort food without demanding your entire evening. It’s the perfect combination of textures and tastes wrapped up in one satisfying dish. If you’re looking for a showstopper that takes almost no effort, this Bang Bang Chicken is your answer. It’s genuinely impressive how much flavor we pack in!

• It delivers that incredible, addictive fried crunch that everyone craves.
• The sauce is perfectly balanced—creamy, sweet, and just spicy enough to make you reach for the next piece.
• It’s incredibly fast, making it perfect for satisfying those sudden takeout cravings right at home.

Quick Prep Times for Busy Cooks

Seriously, look at the clock! We are talking about 20 minutes of prep and about 15 minutes of cooking time. That means you can have this amazing Bang Bang Chicken on the table in about 35 minutes total. That’s faster than most delivery services get to your door! It’s designed for those busy weeknights when you want something truly delicious but don’t have hours to spend hovering over the stove.

Flavor Balance in the Bang Bang Sauce

The sauce is the star, no question. It’s not just heat; it’s a symphony! You get the rich, cooling creaminess from the mayonnaise, which perfectly cushions the sharp kick of the Sriracha. Then the Thai sweet chili sauce and honey step in to round everything out with that essential sweetness. It’s that beautiful interplay between the creamy, the sweet, and the spicy that keeps you coming back for more.

Tips for Achieving Expert-Level Bang Bang Chicken

You’ve got the ingredients, you’ve got the method, but a few little tricks will take your Bang Bang Chicken from great to absolutely legendary. Frying is all about temperature control, and sauce application is all about timing. If you master these two things, you’ll be turning out restaurant-quality crispy chicken every single time you make this.

Maintaining Consistent Frying Oil Temperature

I cannot stress this enough: don’t trust your stove dial completely! The moment you drop chicken into the oil, the temperature is going to drop significantly. If you’re frying in batches like I told you to, you must check that temperature between every batch. If it dips below 350°F, wait a minute or two for it to climb back up to 365°F before adding the next load. If you see it creeping up toward 375°F, pull the heat down slightly. That little bit of effort in monitoring the heat is the secret to keeping that crust super crispy and preventing the chicken from soaking up too much oil.

When to Toss the Chicken with Sauce

This is the make-or-break moment for crispiness! You must wait until the absolute last second to coat your excellent Bang Bang Chicken in that amazing sauce. If you toss it too early, the creamy sauce starts to break down the beautiful panko crust we worked so hard to create. As soon as the chicken comes out of the oil and drains for just a minute, toss it gently in the sauce right before you plate it up. A final sprinkle of fresh parsley on top finishes the look—serve it immediately while it’s hot and crunchy!

Serving Suggestions for Your Bang Bang Chicken

Now that you have this amazing, flavor-packed Bang Bang Chicken ready to eat, you need the perfect supporting cast! Because the chicken itself is so rich, creamy, and intensely flavored, I always lean toward clean, simple sides to balance things out. You want something that can soak up any extra sauce without competing with that sweet heat.

Steamed white rice is my go-to suggestion. It’s neutral, fluffy, and the perfect vehicle for scooping up every last bit of that creamy coating. If you want something lighter, try a simple side of steamed broccoli or some crisp, cool cucumber slices tossed with a tiny bit of rice vinegar. A simple slaw made with shredded cabbage and carrots also holds up really well against the richness of the chicken. Whatever you choose, serve it immediately so that panko stays crunchy!

Storing Leftover Bang Bang Chicken

It’s rare that we ever have leftovers of this Bang Bang Chicken because it disappears so fast, but life happens! If you do manage to save some, the absolute biggest challenge is keeping that glorious crunch. The moment the crispy coating meets the wet sauce, it starts to soften, and that process speeds up in the fridge. My best advice is to store the components separately if you can manage it.

If you want to save the sauced chicken, you have to accept that the crunch will be diminished. For the best results, try to cool the chicken completely, then store it in an airtight container. If you can, keep the extra sauce in a separate little jar. Here is my breakdown for making the leftovers taste as good as possible:

Component	Storage Method	Reheating Tip
Sauced Chicken	Airtight container, refrigerated, up to 3 days.	Reheat quickly in an air fryer at 375°F for about 5 minutes to try and crisp the outside again. Microwave is a last resort!
Unsauced Crispy Chicken	Airtight container, refrigerated, up to 3 days.	Best results in a 400°F oven for 8-10 minutes until heated through. This helps dry out the exterior a bit.
Bang Bang Sauce	Airtight jar, refrigerated, up to 1 week.	Serve cold or bring to room temperature before tossing with freshly cooked or reheated chicken.

If you are planning ahead, you can absolutely fry the chicken one day, store it plain and cooled, and then toss it in the sauce right before serving the next day. That will give you the best chance at keeping that satisfying texture!

Frequently Asked Questions About Bang Bang Chicken

I get so many messages about tweaking this recipe, and that’s totally fine! Cooking should be flexible. Here are some of the most common questions I get about making this amazing Bang Bang Chicken.

Can I bake or air fry the Bang Bang Chicken instead of frying?

You absolutely can bake or air fry it if you want to skip the oil! If you bake, set your oven to 400 degrees F. You’ll want to spray the panko-coated chicken lightly with cooking spray—this helps it brown. Bake for about 18 to 20 minutes, flipping halfway through. For the air fryer, set it to 380 degrees F and cook for about 10 to 12 minutes, shaking the basket halfway. Remember, while these methods save time and fat, you won’t get that deep, rich flavor or the absolute best crunch you get from frying. It’s a great alternative for a lighter meal, though!

How far in advance can I make the Bang Bang Sauce?

The great news is that the Bang Bang Sauce actually gets better after it sits for a little while! The flavors—the Sriracha, the honey, the chili sauce—all have time to marry together. You can easily make the sauce a full day ahead of time and keep it covered in the fridge. Just pull it out about 20 minutes before you plan to toss the chicken so it isn’t ice cold. This is a huge time-saver when you are trying to get dinner on the table fast!

What’s the secret to the crunchiest coating?

That crunch comes down to two things we covered: the panko breadcrumbs and the temperature. Panko flakes are naturally lighter and airier than regular breadcrumbs, so they crisp up beautifully. But the real secret is making sure the oil is exactly 365°F when the chicken goes in. If the temperature is right, the batter sets instantly, locking in that fantastic texture for your crispy chicken!

Understanding the Nutrition of Bang Bang Chicken

Look, I’m Daniel, and when I share recipes, my focus is always on flavor and joy first. Getting the exact calorie count is tough because it depends on how much oil your chicken absorbs, how generous you are with the sauce, and the exact brands you use. So, these numbers are just a guideline to give you a general idea of what you’re eating. If you are interested in learning more about general food safety guidelines, you can check out resources from the U.S. Food and Drug Administration.

We are frying chicken here, so it’s definitely going to be richer than a salad, but wow, is it worth it! If you are counting calories, remember that the easiest way to adjust this Bang Bang Chicken is by reducing the amount of sauce you toss it in, or by using the air-fryer method we discussed earlier. Keep in mind that nutritional information is an estimate based on the ingredients listed above and serving size. For more information on how to properly handle and store poultry, consult official guidelines on USDA Food Safety and Inspection Service.

Disclaimer: Nutritional values provided are estimates only and calculated based on the specific ingredients and measurements listed in this recipe. Actual values may vary based on ingredient brands, specific preparation methods, and portion sizes.

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