I turned Panko Crusted Chicken tenderloins into Bang Bang Chicken with a secret sauce twist that left even my most skeptical friends asking for the recipe.

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I love when a simple thing flips expectations, that’s exactly why I make this Crispy Bang Bang Chicken. Panko Crusted Chicken delivers a crackling texture that makes you pause, and I use chicken tenderloins rolled in panko breadcrumbs so each bite is all crunch then tender.

The homemade sauce pulls salty sweet heat into a messy, irresistible package you will want to taste twice. It feels like a guilty snack and a proper dinner at once, not pretentious but kind of addictive.

If you think you know Bang Bang Chicken, trust me, this version will make you rethink the whole idea.

Ingredients

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Chicken tenderloins: Lean, high in protein; keeps the dish satisfying, it’s not too heavy
Flour and cornstarch: Creates super crunch, adds carbs, not very nutritious but great texture
Panko breadcrumbs: Airy, extra crunchy coating, kinda less greasy than regular crumbs
Mayonnaise: Creamy base for the sauce, adds fat and richness, balances spicy heat
Sweet chili sauce: Gives sweet heat and sticky glaze; adds sugar and a little tang
Sriracha: Adds kick and umami, mostly capsaicin heat, adjust to your brave level
Lime juice and rice vinegar: Bright zip, cuts richness and wakes up the bite
Honey: Ties sweet and savory, helps sauce stick, quick energy from sugars

Ingredient Quantities

about 1 lb (450 g) chicken tenderloins, trimmed

1 cup (120 g) all purpose flour

1/2 cup (60 g) cornstarch

1 tsp kosher salt

1/2 tsp black pepper

1 tsp garlic powder

1 tsp paprika

2 large eggs beaten

2 cups (about 100 g) panko breadcrumbs

vegetable or canola oil for frying, about 4 cups or enough for 2 to 3 inches in a pot

1/2 cup mayonnaise

1/3 cup sweet chili sauce

2 tbsp sriracha (more or less to taste)

1 tbsp honey

1 tbsp rice vinegar

1 tbsp fresh lime juice (about 1 small lime)

1/2 tsp garlic powder (for the sauce)

2 green onions, thinly sliced for garnish

1 tbsp toasted sesame seeds optional

lime wedges for serving optional

How to Make this

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1. Pat about 1 lb chicken tenderloins dry and trim any bits, set aside. Line up 3 shallow bowls: bowl 1 mix 1 cup flour, 1/2 cup cornstarch, 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp garlic powder and 1 tsp paprika; bowl 2 beat the 2 large eggs; bowl 3 put 2 cups panko breadcrumbs.

2. Heat vegetable or canola oil in a heavy pot to 2 to 3 inches deep, about 350 to 375°F. No thermometer? Drop a pinch of panko in the oil — if it sizzles and browns slowly it’s ready.

3. Dredge each tenderloin: coat in the flour mixture, shake off excess, dip in egg, press firmly into panko so crumbs stick. For extra crispness you can dip in egg and panko a second time, but you don’t have to.

4. Fry in batches, don’t overcrowd the pot. Lower pieces gently, keep oil temp near 350°F; fry until golden brown and cooked through, about 3 to 4 minutes per batch depending on size. Internal temp should reach 165°F.

5. Remove to a wire rack set over a baking sheet to drain so they stay crispy. If you need to keep finished pieces warm while you finish frying, place the rack in a 200°F oven.

6. While the chicken fries, whisk the sauce: 1/2 cup mayonnaise, 1/3 cup sweet chili sauce, 2 tbsp sriracha (or less to taste), 1 tbsp honey, 1 tbsp rice vinegar, 1 tbsp fresh lime juice and 1/2 tsp garlic powder. Taste and adjust heat or sweetness.

7. When all chicken is done, either drizzle the bang bang sauce over the tenders or toss them lightly in the sauce for a more even coating. If you drizzle, serve extra sauce on the side so people can dunk.

8. Garnish with 2 thinly sliced green onions and 1 tbsp toasted sesame seeds if using. Serve with lime wedges on the side for squeezing over, it brightens everything up.

9. Eat right away for best crunch. Leftovers can be reheated in a hot oven to crisp back up, but it’s never quite the same as fresh.

Equipment Needed

1. Heavy pot or Dutch oven for frying with 2 to 3 inches of oil
2. Candy or deep fry thermometer (or the pinch-of-panko test if you dont have one)
3. Three shallow bowls for the flour mix, beaten eggs and panko
4. Tongs plus a slotted spoon or spider to lower and lift the tenders
5. Wire rack set over a rimmed baking sheet to drain so they stay crispy
6. Measuring cups and spoons for the dry and wet ingredients
7. Whisk or fork and a small bowl for the bang bang sauce, plus a spatula for scraping
8. Cutting board, sharp knife and paper towels for trimming and patting the chicken dry, plus oven mitts for safety

FAQ

Q: Can I use chicken breasts or thighs instead of tenderloins? A: Yes. Boneless skinless breasts work fine, slice them into strips about the size of tenderloins so they cook evenly. Thighs are juicier but might need a bit longer to cook, so keep an eye on them.

Q: Do I have to deep fry or can I bake them? A: You can bake or air fry for a lighter version. For oven: spray with oil, 425 F and bake 15 to 20 minutes, flipping once until golden. Air fryer 375 F for 8 to 10 minutes, flip halfway. They wont be quite as insanely crispy as deep fried but still great.

Q: Why does the breading fall off and how do I stop that? A: Make sure the chicken is patted dry first. Use the three step coating: flour mix, beaten egg, then press panko on firmly. Let pieces rest 5 minutes before frying so the coating sets, and don't overcrowd the oil or you drop the temp and the coating slips off.

Q: How can I make the sauce less spicy or more spicy? A: To tone it down add more mayo and a little extra honey or a splash of milk, or cut the sriracha to 1 tbsp. To turn up the heat add more sriracha, some chili garlic sauce or a pinch of cayenne. Taste as you go.

Q: Can I make this gluten free? A: Yep. Use a gluten free all purpose flour or rice flour in the dredge and swap in gluten free panko, also check your sweet chili sauce and mayo labels for hidden gluten.

Q: How do I store and reheat leftovers so they stay crispy? A: Store fried chicken and sauce separately in the fridge up to 3 to 4 days. Reheat in a 350 F oven or air fryer until hot, about 6 to 10 minutes, that brings back crispiness. Microwave will make it soggy so avoid it if you can.

Crispy Bang Bang Chicken Recipe Substitutions and Variations

Chicken tenderloins: swap for boneless skinless chicken thighs cut into strips. Thighs stay juicier and are more forgiving, you might need a minute or two extra to cook through.
All purpose flour plus cornstarch: use 1 1/4 cups rice flour for a gluten free, super crisp coating. If you only have a gluten free all purpose blend, add 2 tablespoons cornstarch so it still gets crunchy.
Panko breadcrumbs: crushed cornflakes or crushed tortilla chips give a great crunch and are an easy pantry hack. Plain breadcrumbs work too if thats all you got, but they wont be as airy.
Mayonnaise in the sauce: swap for plain Greek yogurt or sour cream to lighten it up. The sauce will be tangier so add a little extra honey if you want it sweeter.

Pro Tips

1) Dry and size-match the tenders, then let them rest 8 to 10 minutes after breading so the coating sets up. If pieces are wildly different thicknesses, cut or gently pound them so they cook evenly, otherwise you’ll get some overcooked and some undercooked pieces.

2) Keep the oil at about 350°F and don’t overcrowd the pot, because dropping lots of cold chicken in at once kills the temp and makes everything greasy. Use a thermometer if you can, or the panko-sizzle test, and lower the heat between batches to keep the color even.

3) Drain on a wire rack not paper towels, that way the steam escapes and the crust stays crisp. If you need to hold finished pieces, put the rack in a 200°F oven but only for a short while, because even then the texture will slowly soften.

4) Keep the sauce separate until serving unless you want a saucy coat, and taste as you go; add more lime or honey to balance heat, or a splash of water to loosen it. If you do toss the chicken in sauce, warm the sauce slightly so it clings better, but don’t overdo it or you’ll lose crunch.

Crispy Bang Bang Chicken Recipe

Recipe by Bob Jones

0.0 from 0 votes

I turned Panko Crusted Chicken tenderloins into Bang Bang Chicken with a secret sauce twist that left even my most skeptical friends asking for the recipe.

Servings

servings

Calories

811

kcal

Equipment: 1. Heavy pot or Dutch oven for frying with 2 to 3 inches of oil
2. Candy or deep fry thermometer (or the pinch-of-panko test if you dont have one)
3. Three shallow bowls for the flour mix, beaten eggs and panko
4. Tongs plus a slotted spoon or spider to lower and lift the tenders
5. Wire rack set over a rimmed baking sheet to drain so they stay crispy
6. Measuring cups and spoons for the dry and wet ingredients
7. Whisk or fork and a small bowl for the bang bang sauce, plus a spatula for scraping
8. Cutting board, sharp knife and paper towels for trimming and patting the chicken dry, plus oven mitts for safety

Ingredients

about 1 lb (450 g) chicken tenderloins, trimmed
1 cup (120 g) all purpose flour
1/2 cup (60 g) cornstarch
1 tsp kosher salt
1/2 tsp black pepper
1 tsp garlic powder
1 tsp paprika
2 large eggs beaten
2 cups (about 100 g) panko breadcrumbs
vegetable or canola oil for frying, about 4 cups or enough for 2 to 3 inches in a pot
1/2 cup mayonnaise
1/3 cup sweet chili sauce
2 tbsp sriracha (more or less to taste)
1 tbsp honey
1 tbsp rice vinegar
1 tbsp fresh lime juice (about 1 small lime)
1/2 tsp garlic powder (for the sauce)
2 green onions, thinly sliced for garnish
1 tbsp toasted sesame seeds optional
lime wedges for serving optional

Directions

Pat about 1 lb chicken tenderloins dry and trim any bits, set aside. Line up 3 shallow bowls: bowl 1 mix 1 cup flour, 1/2 cup cornstarch, 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp garlic powder and 1 tsp paprika; bowl 2 beat the 2 large eggs; bowl 3 put 2 cups panko breadcrumbs.
Heat vegetable or canola oil in a heavy pot to 2 to 3 inches deep, about 350 to 375°F. No thermometer? Drop a pinch of panko in the oil — if it sizzles and browns slowly it's ready.
Dredge each tenderloin: coat in the flour mixture, shake off excess, dip in egg, press firmly into panko so crumbs stick. For extra crispness you can dip in egg and panko a second time, but you don't have to.
Fry in batches, don't overcrowd the pot. Lower pieces gently, keep oil temp near 350°F; fry until golden brown and cooked through, about 3 to 4 minutes per batch depending on size. Internal temp should reach 165°F.
Remove to a wire rack set over a baking sheet to drain so they stay crispy. If you need to keep finished pieces warm while you finish frying, place the rack in a 200°F oven.
While the chicken fries, whisk the sauce: 1/2 cup mayonnaise, 1/3 cup sweet chili sauce, 2 tbsp sriracha (or less to taste), 1 tbsp honey, 1 tbsp rice vinegar, 1 tbsp fresh lime juice and 1/2 tsp garlic powder. Taste and adjust heat or sweetness.
When all chicken is done, either drizzle the bang bang sauce over the tenders or toss them lightly in the sauce for a more even coating. If you drizzle, serve extra sauce on the side so people can dunk.
Garnish with 2 thinly sliced green onions and 1 tbsp toasted sesame seeds if using. Serve with lime wedges on the side for squeezing over, it brightens everything up.
Eat right away for best crunch. Leftovers can be reheated in a hot oven to crisp back up, but it's never quite the same as fresh.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.