Bang Bang Chicken: Crispy Chicken Tenders
Family Favorite Chicken.
Crispy panko-crusted chicken with a creamy, tangy homemade bang bang sauce.
I remember the first time I had a dish like this at a restaurant. I was completely hooked. That creamy, spicy sauce over the crunchiest chicken... wow. I knew I had to recreate that feeling at home. It took a few tries to get the sauce just right—not too sweet, not too spicy. This version is the one. It’s the recipe my family asks for when they want a 'fun dinner night.' It's become our little go-to for a bit of comfort and joy.
Why You'll Adore This Recipe
- •The incredible crunch from the panko breadcrumbs is so satisfying.
- •That homemade sauce is the perfect balance of creamy, sweet, and spicy.
- •It feels like a special takeout treat, but it’s made right at home.
- •It’s a guaranteed crowd-pleaser for both kids and adults.
- •So quick! You can have this on the table in about 30 minutes.
My son calls these 'the best chicken nuggets in the world.' He's not wrong! They're so much better than anything from a bag, and that sauce is just magic. I could honestly put it on everything.
Essential Ingredient Guide
- Panko Breadcrumbs: Please, use panko if you can! These Japanese-style breadcrumbs are lighter and flakier than regular ones, which is the secret to that amazing, airy crunch.
- Sweet Chili Sauce: This is the heart of the bang bang sauce. It brings the sweetness and a gentle, tangy heat. Most grocery stores have it in the international aisle.
- Chicken Tenderloins: I love using tenderloins because they're already the perfect shape and cook up so fast, staying juicy inside. You could also slice chicken breasts into strips if that's what you have.
Complete Cooking Process
- Find a small bowl.
- Combine the mayonnaise, sweet chili sauce, sriracha, and rice vinegar.
- Whisk everything together until it's perfectly smooth.
- Set it aside to let the flavors get to know each other.
- Set up three shallow dishes in a row.
- Fill the first with the flour and seasonings, the second with beaten egg, and the third with panko.
- Take a dry chicken tender and coat it in flour, then egg, then panko.
- Press the panko on gently to make sure it sticks.
- Place the breaded chicken on a clean plate and repeat with the rest.
- Heat about an inch of oil in a skillet.
- Once hot, gently lay a few chicken tenders in the oil.
- Fry for 3-4 minutes on each side until golden and crisp.
- Remove from the pan and let them rest on a wire rack.
- Finish the remaining chicken in a second batch.
A Few Common Questions
→Can I bake this chicken instead of frying it?
Yes, absolutely. For a lighter version, you can bake it. Place the breaded chicken on a wire rack set over a baking sheet, spray with a little cooking oil, and bake at 400°F (200°C) for 15-20 minutes, flipping halfway through, until golden and cooked.
→How spicy is the sauce?
It has a mild to medium kick. The sweetness from the chili sauce balances the heat from the sriracha. If you're sensitive to spice, start with just one tablespoon of sriracha and add more if you like.
→Can I make the sauce ahead of time?
Definitely. The sauce is actually even better if you make it a few hours or even a day ahead. Just keep it covered in the refrigerator.
→What's the best way to get the coating to stick?
The key is to pat the chicken completely dry before you start breading it. Also, pressing the panko crumbs firmly onto the chicken helps create a nice, thick crust that stays put.
Bang Bang Chicken: Crispy Chicken Tenders
Try Bang Bang Chicken, crispy panko-crusted chicken tenderloins with homemade bang bang sauce. A tangy and delightful chicken dish!
Timing
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Recipe Details
Ingredients
For the Crispy Chicken
- 011.5 lbs chicken tenderloins
- 021 cup all-purpose flour
- 032 large eggs, beaten
- 042 cups panko breadcrumbs
- 051 tsp garlic powder
- 061 tsp salt
- 071/2 tsp black pepper
- 08Vegetable oil, for frying
For the Bang Bang Sauce
- 011 cup mayonnaise
- 021/2 cup sweet chili sauce
- 032 tbsp sriracha (or more, to taste)
- 041 tsp rice vinegar
Instructions
First, let's make that lovely sauce. In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, and rice vinegar until it's smooth and creamy. Set it aside. It's nice to let the flavors meld a bit.
Prepare your dredging station. You'll need three shallow dishes. In the first, mix the flour, garlic powder, salt, and pepper. In the second, lightly beat the eggs. In the third, pour in the panko breadcrumbs.
Pat the chicken tenderloins dry with a paper towel. This little step helps the coating stick. Working one at a time, dredge each tender in the flour mixture, then dip it in the egg, letting any excess drip off, and finally, press it firmly into the panko, making sure it's fully coated.
Pour about an inch of vegetable oil into a large, heavy-bottomed skillet and heat it over medium-high heat. The oil is ready when a pinch of panko sizzles and turns golden.
Carefully place the coated chicken tenders in the hot oil, being careful not to overcrowd the pan. You'll likely need to do this in two batches. Fry for about 3-4 minutes per side, until they're a beautiful golden brown and cooked through.
Once cooked, transfer the chicken to a wire rack to drain. This keeps them crispy all around. Ugh, don't put them on paper towels; the bottoms can get soggy.
Serve the crispy chicken immediately, either drizzled with that gorgeous bang bang sauce or with the sauce on the side for dipping. A sprinkle of fresh cilantro or sliced green onions on top is a lovely finishing touch.
Notes & Tips
- 1A sprinkle of chopped cilantro or sliced green onions adds a nice, fresh touch at the end.
- 2This sauce is incredibly versatile. Try it on fried shrimp, drizzled over roasted vegetables, or as a dip for french fries!
Tools You'll Need
- •Pat your chicken dry. It's a small step that makes a huge difference in how well the coating sticks.
- •Don't overcrowd the pan when frying. It lowers the oil temperature and can make the chicken soggy. Work in batches.
- •Use a wire rack for draining the cooked chicken. This allows air to circulate underneath, keeping the bottom crispy.
- •Adjust the sauce to your liking. More sriracha for heat, a little more sweet chili for sweetness. It's your sauce!