Crispy Panko-Crusted Chicken Tenderloins

This panko-crusted Bang Bang Chicken delivers restaurant-quality crunch with a sweet and spicy sauce that transforms ordinary chicken tenderloins into an irresistible meal. The homemade sauce perfectly balances creamy, sweet, and spicy elements for a dish that disappears quickly every time I serve it.

I first made this recipe when my sister challenged me to recreate her favorite restaurant appetizer. Now it's requested at every family gathering and has even converted my spice-averse husband into a Sriracha enthusiast.

• Chicken tenderloins naturally tender cuts that cook quickly and stay juicy
• Buttermilk creates a tangy batter that helps seasonings adhere while tenderizing the meat
• All purpose flour provides structure to the batter and helps create a golden crust
• Cornstarch the secret to extra crispiness that stays crunchy even after saucing
• Panko breadcrumbs Japanese style breadcrumbs that create an airy extra crunchy coating
• Thai sweet chili sauce adds sweetness with mild heat look for a quality brand with visible chili flecks
• Sriracha brings the signature heat that defines bang bang sauce adjust to your preference
• Mayonnaise creates the creamy base for the sauce use full fat for best flavor
• Honey balances the heat with natural sweetness and helps the sauce cling to the chicken

How To Make Bang Bang Chicken

Prepare the sauce

Whisk together mayonnaise Thai sweet chili sauce Sriracha and honey until completely smooth and set aside at room temperature so flavors can meld while you cook the chicken. The sauce should have a pale orange hue with visible specks of chili.

Create the batter

Combine buttermilk flour cornstarch egg Sriracha and seasonings in a medium bowl whisking until no lumps remain. The batter should be thick enough to coat the back of a spoon but still pourable. This creates the foundation for a flavorful moist interior.

Coat the chicken

Thoroughly dredge each chicken piece in the wet batter ensuring complete coverage then press firmly into the panko breadcrumbs rotating to coat all sides. Place each piece on a clean plate allowing some space between them to prevent sticking. The panko should completely cover each piece with no wet spots visible.

Fry to perfection

Heat oil to exactly 365°F using a thermometer for accuracy. Add chicken pieces without crowding the pan and fry until deeply golden about 2 3 minutes per side. The chicken should reach an internal temperature of 165°F with a satisfying sizzle throughout cooking. Maintain oil temperature between batches for consistent results.

Sauce and serve

Let chicken drain briefly on paper towels then immediately toss with the prepared bang bang sauce ensuring every piece is generously coated. The hot chicken will slightly warm the sauce creating the perfect consistency. Garnish with fresh chopped parsley for color and serve immediately while still crispy.

The Thai sweet chili sauce is truly the heart of this recipe. I discovered this ingredient during a cooking class in Thailand where our instructor showed us how it transforms simple proteins into extraordinary dishes. The first time I served this to my family the plate was empty before I could even sit down at the table!

Make Ahead Options

You can prepare the bang bang sauce up to three days in advance and store it in an airtight container in the refrigerator. The flavors actually develop and improve overnight making this a great time saver. The chicken batter can be mixed a few hours ahead but for best results coat and fry the chicken just before serving. If absolutely necessary you can fry the chicken up to two hours ahead and keep it warm in a 200°F oven on a wire rack set over a baking sheet though the coating will lose some crispness over time.

Easy Variations

For a lighter version bake the panko coated chicken on a wire rack at 425°F for 15 18 minutes or until cooked through. Spray with cooking oil before baking for better browning. For an extra crunchy coating double dip the chicken first in batter then panko then quickly back in batter and panko again. This creates an extra thick crust that stands up well to the sauce. Try using the bang bang sauce as a dipping sauce instead of tossing the chicken allowing everyone to control their preferred sauce amount. For a complete meal serve over rice with steamed broccoli and drizzle extra sauce over everything.

Serving Suggestions

This Bang Bang Chicken pairs beautifully with simple sides that complement without competing with its bold flavors. Serve over fluffy jasmine rice which absorbs the extra sauce perfectly. For a complete meal add a side of quick pickled vegetables the acidity balances the rich sauce wonderfully. Consider serving smaller portions as an appetizer with wooden picks for easy grabbing at parties. The chicken also makes an incredible filling for lettuce wraps with thinly sliced cucumbers and carrots for a lighter option.

Recipe FAQs

→ Can I bake this chicken instead of frying?

Yes, you can bake the panko-crusted chicken at 400°F for about 15-20 minutes or until the internal temperature reaches 165°F. Spray the chicken with cooking oil before baking for better browning. The texture won't be quite as crispy as fried, but it will still be delicious.

→ What can I serve with Bang Bang Chicken?

Bang Bang Chicken pairs wonderfully with steamed rice, vegetable stir-fry, Asian slaw, or a simple green salad. For a complete meal, consider serving with steamed broccoli and jasmine rice to complement the sweet and spicy flavors.

→ Can I make the bang bang sauce ahead of time?

Absolutely! The sauce can be made up to 3 days in advance and stored in an airtight container in the refrigerator. This actually allows the flavors to meld together even better.

→ How spicy is this dish?

As written, this dish has a mild to medium heat level. The spiciness comes from the Sriracha and sweet chili sauce. You can easily adjust the heat by increasing or decreasing the amount of Sriracha in both the chicken batter and the sauce.

→ Can I use chicken breasts instead of tenderloins?

Yes, you can substitute chicken breasts cut into 1-inch thick strips. You may need to adjust the cooking time slightly - aim for an internal temperature of 165°F. Chicken thighs can also work well and offer more moisture.

→ Is there a gluten-free option for this recipe?

Yes, you can make this gluten-free by substituting the all-purpose flour with a gluten-free flour blend and using gluten-free panko breadcrumbs. Be sure to check that your other ingredients like the sweet chili sauce are also gluten-free.