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These Bang Bang Chicken bites bring fancy restaurant taste right to your home. I whipped this up after my family kept begging for more of that incredible sauce. The crunchy chicken mixed with the sweet-spicy glaze creates pure magic when you take a bite. Whenever I bring this to parties, the dish gets cleaned out super fast with everyone begging to know how I made it.
The Secret Behind This Amazing Glaze
This crowd-pleaser was born when I tried to copy those yummy bang bang shrimp flavors using chicken instead. The sauce is totally addicting with its perfect mix of sweet heat and smooth creaminess. What's great is how you can change it up - make it super hot or tone it down. My little ones prefer the baked version while my hubby can't resist the classic fried style.
Your Shopping List
- Chicken Tenderloins: 1 lb; grab the skinless, boneless kind, or just cut chicken breast into strips if that's what you have.
- Bang Bang Sauce: ½ cup; mix together some mayo, sweet chili sauce, and Sriracha to make it as mild or fiery as you want.
- Buttermilk: 1 cup; go for full-fat, or throw together a quick homemade version to coat your chicken.
- Panko Breadcrumbs: 2 cups; get the plain ones for extra crunch. You can swap in regular breadcrumbs or smashed cornflakes too.
- Cayenne Pepper: Optional; toss some in your breading if you want more kick.
- Cooking Oil: 2 cups; regular vegetable or canola works great for frying. You can clean and reuse leftover oil.
Let's Put It All Together
- Prep Your Chicken
- Cut your chicken if needed then give it a bath in buttermilk. This step makes it super juicy and tender.
- Coat It Good
- Roll each piece in your seasoned panko mix. Don't skimp here, you want them totally covered for that amazing crunch factor.
- Pick How To Cook
- You can drop them in hot oil until golden, toss them in the air fryer for a healthier option, or stick them in the oven. They turn out tasty no matter what.
- Add The Magic Sauce
- Pour that incredible bang bang sauce all over or set it aside for dipping. I usually make a double batch of sauce because everyone always wants more.
Storage Tips
Got some extras left? Put them in a sealed container in your fridge. They'll stay tasty for around 5 days though they rarely stick around that long at my place. You can even stick them in the freezer for those crazy busy nights. Just warm them up in your oven or air fryer to bring back that awesome crunch.
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Custom Tweaks
What's so great about this dish is how easy it is to change up. If you're counting calories, go for the air fryer method, or if you want that real deal crunch, try deep frying. I've made a gluten-free version using crushed rice cereal instead of breadcrumbs. You can play with the sauce too - add extra Sriracha if you love things hot or keep it tame for those who can't handle the heat.
Final Thoughts
Double-dipped chicken tenders with a thick, crispy coating and a drizzle of tangy, spicy-sweet sauce. Quick to whip up for lunch or snacks.Recipe FAQs
- → Can I make it milder?
- Sure, just reduce the Sriracha in the sauce and use less cayenne pepper, or skip it altogether.
- → Why mix flour and cornstarch?
- Combining the two makes the crust super crunchy, with cornstarch giving that light, crisp texture.
- → Can the sauce be prepped early?
- Yep, make it in advance and stash it in the fridge for up to a week.
- → How do I keep the oil hot enough?
- Use a thermometer to keep the oil steady at 365°F. Fry in small batches so the oil doesn’t cool too much.
- → Is baking an option?
- Frying gives the crispiest result, but baking at 400°F for 15-20 minutes, flipping once, works too.