This Bang Bang Chicken has been one of those recipes that transformed a simple weekday dinner into something everyone remembered. I first made it on a rainy Thursday when I had a package of tenderloins in the fridge and pantry staples like panko and mayonnaise on the shelf. The combination of crunchy coating and silky, sweet-spicy sauce made the whole family stop mid-conversation and reach for seconds. It is the kind of dish guests ask about and kids insist on naming their favorite.

What makes this version special is the balance of textures and the bright, layered flavor. The tenderloins stay juicy thanks to a brief but effective buttermilk soak, and the double-coating with a flour-cornstarch mix and panko gives a shatteringly crisp exterior. The sauce is a creamy emulsion of mayonnaise, Thai sweet chili sauce, a little honey for roundness, and Sriracha for heat. It clings to the chicken in ribbons and pools beneath the tenders for dipping. For busy nights, it offers restaurant-style satisfaction with approachable steps and pantry-friendly ingredients.

Ingredients

• Chicken: 1 1/2 pounds boneless skinless chicken tenderloins. Choose uniform-size pieces for even cooking. Tenderloins cook quickly and stay tender; if using breasts slice into tenders of similar thickness.
• Marinade: 1 cup buttermilk. The acidity and enzymes loosen proteins for a juicier interior. Use cultured buttermilk for tang, or make a quick substitute with 1 cup milk plus 1 tablespoon lemon juice.
• Dry Coating: 3/4 cup all-purpose flour and 1/2 cup cornstarch. The cornstarch reduces gluten development and yields a crisper crust. Mix with seasonings for even flavor distribution.
• Egg Wash: 1 large egg, room temperature, beaten with a teaspoon of Sriracha if you like extra spice. Egg helps the panko adhere and forms a golden bond with the dry mix.
• Panko: 2 cups panko breadcrumbs. Japanese-style panko gives a light, airy crunch compared with regular breadcrumbs. If you prefer coarser texture, use larger flakes.
• Bang Bang Sauce: 1 cup mayonnaise, 1/2 cup Thai sweet chili sauce, 1 teaspoon Sriracha, 2 tablespoons honey. Use a good-quality mayonnaise such as Hellmann’s or Duke’s for a creamy base; adjust heat to taste.
• Seasonings: 1/2 teaspoon garlic powder, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/8 teaspoon cayenne pepper optional for added kick.
• Frying Oil and Garnish: Canola oil for frying and chopped parsley to finish. Use a neutral oil with high smoke point. Parsley brightens the final dish.

Instructions

Prepare the Bang Bang Sauce: In a medium bowl whisk together 1 cup mayonnaise, 1/2 cup Thai sweet chili sauce, 1 teaspoon Sriracha, and 2 tablespoons honey until silky. Taste and adjust heat or sweetness. Chill while you prepare the tenders to let flavors meld. Marinate the Chicken: Place tenderloins in a shallow dish and pour 1 cup buttermilk over them. Turn to coat, cover, and rest at room temperature for at least 10 minutes. The brief soak tenderizes without changing texture; up to 1 hour in the fridge is fine for deeper tenderness. Set Up Breading Station: In three shallow dishes combine: dish one with 3/4 cup flour, 1/2 cup cornstarch, 1/2 teaspoon garlic powder, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper; dish two with 1 large beaten egg and 1 teaspoon Sriracha; dish three with 2 cups panko. Keep everything within arm’s reach for smooth assembly. Bread the Tenderloins: Working one at a time, dredge each tenderloin in the flour mix, shake off excess, dip into the egg wash, then press into panko to coat completely. Press the panko firmly so it adheres. Place breaded pieces on a wire rack to set for 5 minutes before frying to reduce fall-off. Fry to Golden: Heat 1 to 1 1/2 inches of canola oil in a wide skillet over medium heat to 350 degrees Fahrenheit if using a thermometer. Fry breaded tenderloins in batches, being careful not to overcrowd, about 5 to 7 minutes per batch until golden and cooked through. Internal temperature should read 165 degrees Fahrenheit. Drain on paper towels or a wire rack. Finish and Serve: Arrange hot tenders on a platter, drizzle or spoon the bang bang sauce over them, and sprinkle with chopped parsley. Serve immediately with extra sauce on the side for dipping.

Storage Tips

For short-term storage place cooled tenders in an airtight container and refrigerate for up to 3 days. To preserve crispness, separate layers with paper towels. For longer storage freeze cooked tenders on a baking sheet until solid, then transfer to a freezer-safe bag for up to 3 months. Reheat from frozen in a 400 degree Fahrenheit oven for about 12 to 15 minutes to crisp the coating, finishing with a 1 to 2 minute broil if needed. Store the sauce separately in a sealed jar for up to 5 days in the refrigerator; shake before using.

Ingredient Substitutions

If you need gluten-free options swap the all-purpose flour for a one-to-one gluten-free flour blend and choose gluten-free panko or crushed rice crackers. For dairy-free, replace buttermilk with 1 cup unsweetened almond milk plus 1 tablespoon white vinegar and omit any dairy-based mayonnaise or choose a vegan brand. To make this lower calorie, bake the breaded tenders at 425 degrees Fahrenheit on a greased rack for 15 to 20 minutes, turning once, though the crust will be less shatteringly crisp. Swap honey for maple syrup or agave to suit dietary preferences.

Serving Suggestions

Serve these as an appetizer with celery sticks and extra bang bang sauce for dipping, or as a main on a bed of steamed jasmine rice and a crisp cucumber salad. They pair well with creamy coleslaw, pickled vegetables, or a bright herb salad. Garnish with chopped parsley, a squeeze of lime, or toasted sesame seeds to add texture and visual contrast. For a family dinner, offer tortillas and shredded lettuce to make crunchy tacos or wraps.

Cultural Background

Bang bang sauce finds roots in Asian-inspired flavors, though the version most commonly seen in American kitchens is an adaptation of Thai sweet chili and Western creamy sauces. The name evokes the lively, attention-grabbing impact of the dish. Variations across regions combine sweet chili pastes, mayonnaise, and hot sauces in differing ratios, reflecting local taste preferences. This hybrid creates a fusion that is both approachable and exciting, bridging comfort-food textures with bright, punchy sauces.

Meal Prep Tips

For easy weekday dinners bread the tenderloins and freeze them raw on a sheet tray; once frozen transfer to a bag and fry or bake straight from frozen when needed, increasing cook time by a few minutes. Prepare the sauce up to three days in advance. If making portions for lunches, keep sauce in individual containers and reheat tenders in the oven to maintain crispness. Plan on two to four tenders per person for a main course depending on appetite and sides.

Enjoy the ritual of setting up the breading station and savor how a few thoughtful techniques turn simple ingredients into something special. Share a platter, pass the sauce, and watch how quickly plates clear. I hope this version becomes a repeat favorite in your home as it is in mine.