Spicy & Sweet Bang Bang Chicken Recipe That’ll Make You Smile

Spicy, tangy, and bursting with flavor, this bang bang chicken recipe delivers a mouthwatering punch that’ll make your taste buds dance.

crispy chicken coated in a creamy, zesty sauce captures the essence of Asian-inspired comfort food.

The secret lies in the perfectly balanced blend of heat and sweetness that turns an ordinary meal into a culinary adventure.

Crunchy and succulent, each bite tells a story of bold flavors and expert seasoning.

The sauce – a magical combination of mayo, chili sauce, and subtle spices – brings the entire dish to life.

You’ll fall in love with how quickly this recipe comes together, making it perfect for busy weeknights or weekend gatherings.

Prepare to experience a chicken dish that’s anything but ordinary and will have everyone asking for seconds.

Why Crispy Spicy Chicken Strips Make Dinner Fun

• Kickstart Flavor Explosion: Spicy chicken strips deliver a mouthwatering punch with zesty Sriracha and sweet chili sauce that tingles taste buds and keeps everyone craving more.
• Simplify Cooking Process: Straightforward steps make this recipe perfect for home cooks of all skill levels, requiring basic kitchen tools and minimal prep time.
• Customize Your Crunch: Easily adjust spice levels by modifying Sriracha amount, making it adaptable for different heat tolerances and ensuring everyone enjoys the meal.
• Crowd-Pleasing Comfort Food: Crispy, golden chicken strips work wonderfully as a main dish, appetizer, or party snack that appeals to both kids and adults with its irresistible texture and bold flavors.

Ingredients for Crispy Spicy Chicken Strips

• Chicken Strips: Juicy and tender protein base for the crispy and spicy dish.

• Buttermilk: Helps tenderize the chicken and creates a creamy batter.
• Mayonnaise, Sweet Chili Sauce, Sriracha, Honey: Combine to create a tangy and sweet sauce with a spicy kick.
• Egg: Binds the batter and helps ingredients stick together.

• All-Purpose Flour, Cornstarch: Provide crispy coating and structure to the batter.
• Panko Breadcrumbs: Creates a light and extra-crispy exterior for the chicken.
• Salt, Pepper, Seasonings: Enhance the overall flavor profile of the chicken strips.

• Parsley: Adds a fresh and bright finishing touch to the dish.

• Vegetable Oil: Used for deep-frying the chicken to achieve a golden and crispy texture.

Directions for Crunchy Chicken Strips

Step 1: Whip Up the Zesty Sauce

Grab a mixing bowl and combine mayonnaise, sweet chili sauce, Sriracha, and honey.

Stir until the ingredients blend into a smooth, tangy mixture that’ll make your taste buds dance.

Set the sauce aside for later.

Step 2: Create the Flavor-Packed Batter

• Buttermilk
• All-purpose flour
• Cornstarch
• Egg
• Sriracha
• Salt
• Black pepper
• Garlic powder

Dunk the chicken strips into this magical batter, ensuring each piece is thoroughly coated with the seasoned mixture.

Step 3: Crunch Up the Coating

Remove the battered chicken and roll each strip in panko breadcrumbs.

Press firmly to help the crispy coating stick like a second skin to the chicken.

Step 4: Fire Up the Frying Station

Pour vegetable oil into a large skillet, creating a 1-inch deep pool.

Heat the oil until it reaches a sizzling 365°F.

Use a kitchen thermometer to check the temperature precisely.

Step 5: Fry to Golden Perfection

Carefully lower the breaded chicken strips into the hot oil.

Cook in batches to avoid overcrowding.

Fry each side for 2-3 minutes until they turn a beautiful golden brown.

Use a meat thermometer to confirm the internal temperature hits 165°F for food safety.

Step 6: Final Flavor Flourish

Transfer the crispy strips to a paper towel-lined plate to drain excess oil.

Toss the hot chicken in the prepared zesty sauce, coating each strip completely.

Sprinkle with fresh chopped parsley for a pop of color and extra flavor.

Serve immediately while hot and crispy.

Crispy Chicken Strip Tips to Remember

• Pat chicken dry before battering to ensure crispy, even coating that sticks beautifully.
• Adjust Sriracha amount in batter and sauce to match your heat tolerance, from mild to extra fiery.
• Use a thermometer to keep oil at 365F for consistent, golden-brown crispy strips without burning.
• Let chicken rest on wire rack after frying to maintain crunchiness and prevent steam-induced sogginess.
• Swap wheat flour with rice flour or gluten-free blend, and use gluten-free panko for celiac-friendly version.

Spicy Chicken Strip Recipe Variations

• Gluten-Free Version: Replace wheat flour and panko with almond flour and gluten-free breadcrumbs. Use cornstarch as binding agent for crispy exterior.
• Baked Healthier Option: Skip deep frying and bake chicken strips at 425F on wire rack for 20-25 minutes. Spray with olive oil for extra crispiness.
• Air Fryer Alternative: Cook chicken strips in air fryer at 390F for 10-12 minutes, turning halfway. Reduces oil while maintaining crispy texture.
• Low-Carb Keto Adaptation: Substitute breadcrumbs with crushed pork rinds or ground pork skins. Use sugar-free honey replacement in sauce for ketogenic diet compliance.

How to Serve Crispy Chicken Strips Well

• Flavor Explosion Plate: Serve these crispy chicken strips over a bed of fluffy cilantro-lime rice for a complete meal that combines spicy crunch with fresh herbal notes.
• Dip-tastic Party Platter: Arrange strips on a wooden board with multiple sauce options like ranch, blue cheese, and extra sweet chili sauce for interactive eating and crowd-pleasing presentation.
• Fresh Side Kick: Pair strips with a cool cucumber-dill salad or tangy coleslaw to balance the heat and provide a refreshing contrast to the spicy chicken's intense flavors.
• Game Day Champion: Slice strips into bite-sized pieces, secure with toothpicks, and serve as addictive appetizers perfect for sports watching or casual gatherings with friends.

Storage for Spicy Chicken Strips

• Store crispy chicken strips in an airtight container in the refrigerator for up to 3 days. Cover with a paper towel to absorb excess moisture and maintain crispiness.
• Warm strips in the oven at 350°F for 10-12 minutes to restore crunchiness. Avoid microwave, which will make breading soggy and chicken rubbery.
• Wrap cooled, unsauced chicken strips individually in plastic wrap, then place in freezer bag. Freeze up to 2 months for quick future meals. Thaw overnight in refrigerator before reheating.
• Keep prepared sauce separately in sealed container in refrigerator for 5-7 days. Mix well before serving with freshly reheated chicken strips.

FAQs

• What makes the batter different from other chicken strip recipes?

The batter uses buttermilk, cornstarch, and Sriracha, creating a tangy, spicy coating that helps achieve extra crispy texture and adds layers of flavor beyond traditional recipes.

• Can I use a different type of hot sauce instead of Sriracha?

Yes, you can substitute Sriracha with other hot sauces like Frank’s RedHot, Tabasco, or even cayenne pepper, but each will slightly alter the final flavor profile of the chicken strips.

• How do I know the oil is at the right temperature for frying?

Use a kitchen thermometer to ensure the oil is precisely at 365F. If you don’t have a thermometer, drop a small piece of bread into the oil – it should sizzle and turn golden brown within 30 seconds.

Bang Bang Chicken Recipe

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4.8 from 35 reviews

• Total Time: 30 minutes
• Yield: 4 1x

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Description

Sizzling Chinese bang bang chicken brings explosive flavor to your plate, blending crispy textures with zesty sauce. Spicy, tangy, and irresistibly delicious, you’ll savor every delectable bite of this classic Sichuan-style dish.

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Ingredients

Scale 1x2x3x

Protein:

• 1.5 pounds (680 grams) chicken tenderloins
• 1 large egg, room temperature

Breading and Coating:

• 3/4 cup all-purpose flour
• 1/2 cup cornstarch
• 2 cups panko breadcrumbs
• 1/2 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/8 teaspoon cayenne pepper (optional)

Wet Ingredients and Seasonings:

• 1 cup buttermilk
• 1 cup mayonnaise
• 1/2 cup Thai sweet chili sauce
• 2 tablespoons honey
• 2 teaspoons Sriracha (or more to taste)
• Canola oil for frying
• Chopped parsley for garnish

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Instructions

1. Craft a zesty sauce by blending mayonnaise, sweet chili sauce, Sriracha, and honey until smooth and well-combined.
2. Create a dynamic batter by whisking buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, pepper, and cayenne into a creamy mixture. Thoroughly submerge chicken tenders, ensuring complete coverage.
3. Spread panko crumbs on a flat surface. Carefully transfer battered chicken pieces, gently pressing breadcrumbs to adhere, creating a crisp exterior.
4. Prepare a large skillet by pouring 1 inch of oil, heating to precisely 365°F for optimal frying temperature.
5. Carefully lower chicken strips into hot oil, cooking in small batches for 2-3 minutes per side. Achieve a golden-brown crust and ensure internal temperature reaches 165°F for safe consumption.
6. Once cooked, transfer strips to paper towels to absorb excess oil. Drizzle and toss chicken with prepared Bang Bang sauce, then garnish with freshly chopped parsley for a vibrant finish.

Notes

• Adjust Sriracha and cayenne quantities to dial up or tone down spiciness according to personal preference.
• Press panko firmly onto chicken to create an extra crunchy exterior that locks in moisture and flavor.
• For a healthier version, bake chicken strips at 425F on a wire rack for 15-20 minutes, flipping halfway through to ensure even browning.
• Swap buttermilk with plant-based milk and use gluten-free flour and panko for a celiac-friendly or dairy-free option.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Dinner, Appetizer, Snacks
• Method: Frying
• Cuisine: Chinese

Nutrition

• Serving Size: 4
• Calories: 450
• Sugar: 8g
• Sodium: 850mg
• Fat: 22g
• Saturated Fat: 3g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 2g
• Protein: 24g
• Cholesterol: 85mg