Bang Bang Chicken with Spicy Mayonnaise Sauce Recipe

Let me tell you, this Bang Bang Chicken with Spicy Mayonnaise Sauce Recipe is one of those dishes that instantly brightens any meal. It’s crispy, saucy, and just has the perfect kick of heat balanced by sweet and creamy notes. Whenever I crave something comforting yet exciting, this is my go-to – it never disappoints and always earns rave reviews from friends and family.

If you’re looking for a versatile recipe that works beautifully as an appetizer, a main dish for weeknight dinners, or even a party crowd-pleaser, you’re in the right place. The spicy mayonnaise sauce is a game-changer here, turning simple chicken tenders into a flavor-packed experience. Trust me, once you try this Bang Bang Chicken with Spicy Mayonnaise Sauce Recipe, you’ll be making it again and again.

Ingredients You’ll Need

The ingredients for this Bang Bang Chicken with Spicy Mayonnaise Sauce Recipe come together to create a crispy, juicy chicken with a luscious, spicy sauce that’s creamy and sweet. A few pantry staples and fresh elements make this recipe easy and approachable, even if you’re new to frying chicken at home.

• Mayonnaise: This acts as the creamy base for the sauce, adding richness and helping blend the spicy and sweet flavors.
• Thai sweet chili sauce: It provides a beautiful sweet heat that complements the mayo perfectly — you’ll want to get authentic if you can!
• Sriracha: The star of the spicy kick! Adjust this depending on how hot you like it.
• Honey: For just the right touch of natural sweetness that balances the spice.
• Boneless skinless chicken tenderloins: Tender, quick-cooking pieces that stay juicy and soak up the flavors wonderfully.
• Buttermilk: This helps tenderize the chicken and keeps the coating moist and flavorful.
• All-purpose flour & Cornstarch: The dynamic duo for an ultra-crispy coating that doesn’t get soggy.
• Egg: Binds the flour and breadcrumbs to the chicken, creating that irresistible crust.
• Garlic powder, kosher salt, black pepper, cayenne pepper: Seasonings that build layers of flavor within the coating and sauce.
• Panko breadcrumbs: Gives the chicken a light, airy crunch — much better than regular breadcrumbs in my opinion!
• Canola oil: Perfect for frying due to its high smoke point and neutral taste.
• Parsley: Fresh chopped parsley to sprinkle on top adds a nice pop of color and a fresh hint that brightens the dish.

Variations

I’ve found that this Bang Bang Chicken with Spicy Mayonnaise Sauce Recipe is super adaptable depending on what you have on hand or dietary needs. I encourage you to make it your own — experimenting with spice levels, cooking methods, or even protein swaps can lead to some delicious discoveries.

• Variation: Swap chicken tenderloins for boneless, skinless chicken thighs for a juicier, more flavorful bite — I sometimes do this in colder months for a heartier feel.
• Variation: For a gluten-free version, use rice flour instead of all-purpose flour and gluten-free panko. I’ve tried this successfully and the texture stays just right.
• Variation: Grill the chicken instead of frying for a lighter version — you’ll miss some crispiness but it’s still delicious with the sauce.
• Variation: Add extra herbs like cilantro or basil to the sauce for a fresh twist. I often throw some chopped cilantro into the mayo for a fresh herbaceous note.

How to Make Bang Bang Chicken with Spicy Mayonnaise Sauce Recipe

Step 1: Prep the Chicken and Marinade

Start by soaking your chicken tenderloins in buttermilk. This step is crucial because it tenderizes the chicken and helps the coating stick. I like to let it marinate for at least 30 minutes, but if you’re short on time, 15 minutes already makes a difference. Pat the chicken dry slightly before dredging to help the coating adhere better.

Step 2: Make the Spicy Mayonnaise Sauce

While the chicken marinates, mix together the mayo, Thai sweet chili sauce, Sriracha, and honey for the signature spicy mayonnaise sauce. I usually adjust the Sriracha based on how fiery I’m feeling — start with a teaspoon and add more if you want that extra kick. Keep this sauce chilled in the fridge until the chicken is ready to be served.

Step 3: Prepare the Coating

In one bowl, whisk the egg with a tablespoon of Sriracha to boost flavor. In another bowl, combine the flour, cornstarch, garlic powder, kosher salt, black pepper, and cayenne pepper if you’re using it. In a third bowl, pour in the panko breadcrumbs. This three-step dredging process creates that super crispy coating we all love.

Step 4: Coat the Chicken

Take each chicken tender, dip it first in the flour mixture, then into the egg wash, and finally dredge it in the panko breadcrumbs. Don’t press the crumbs too hard — letting them stay light will keep your chicken extra crunchy. Set the coated chicken aside on a tray while you heat up the oil.

Step 5: Fry to Golden Perfection

Heat about two inches of canola oil in a heavy pan to 350°F (175°C). Fry the chicken tenders in batches so you don’t overcrowd the pan, which would drop the oil temperature and compromise crispiness. Cook each piece for 3-4 minutes per side until golden brown and cooked through. I like to drain them on a wire rack rather than paper towels to keep the crust crisper.

How to Serve Bang Bang Chicken with Spicy Mayonnaise Sauce Recipe

Garnishes

I always sprinkle freshly chopped parsley over the finished chicken for a fresh pop of flavor and a little green color—makes it look as good as it tastes! Sometimes I add a few extra chili flakes on top if we want it spicier. A squeeze of fresh lime juice is also a personal favorite for adding a zesty edge.

Side Dishes

Serving this Bang Bang Chicken with crispy fries or a crisp Asian-style slaw really hits the spot for me. The slaw adds crunch and coolness that balance the spicy sauce perfectly. For a heartier meal, steamed jasmine rice or even garlic noodles are fantastic companions that soak up all that delicious sauce.

Creative Ways to Present

For parties, I like to serve this Bang Bang Chicken on a large platter with small dipping bowls of the spicy mayonnaise sauce on the side so guests can help themselves. Another fun idea is to turn it into sliders using soft buns and a bit of crunchy lettuce and pickles — everyone loves handheld bites for gatherings!

Make Ahead and Storage

Storing Leftovers

After cooling completely, I store leftover Bang Bang Chicken in an airtight container in the fridge for up to 3 days. Keeping the sauce separate until serving helps prevent the chicken from getting soggy. When you’re ready to eat, you’ll still have that lovely crispy texture if reheated properly.

Freezing

I’ve frozen the cooked chicken tenders before with great results. Just flash freeze them on a tray until firm, then transfer to a freezer-safe bag. They last up to 2 months. When you want to enjoy, reheat them straight from frozen — no need to thaw.

Reheating

The best method I’ve found for reheating without losing crispiness is in the oven: preheat to 375°F (190°C), place chicken on a baking sheet, and heat for about 10-12 minutes. This revives the crunch and warms the chicken evenly. Avoid microwaving if you can — the coating gets soggy fast!

FAQs

Final Thoughts

This Bang Bang Chicken with Spicy Mayonnaise Sauce Recipe has become one of my all-time favorites because of its unbeatable combo of textures and flavors. It’s fun to make, and the payoff is incredible every time — that crispy chicken paired with a creamy, zesty sauce is just pure joy. I’m confident you’ll love it too, and it’s an easy recipe to add to your regular rotation when you want something special without too much fuss. So grab your apron, let’s make some Bang Bang Chicken!

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