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Close-up of panko-crusted Bang Bang Chicken with thick sauce lines and green scallion garnish.

Bang Bang Chicken: Ultra-Crispy Panko Fried Chicken with Creamy Chili Sauce

This Bang Bang Chicken features ultra-crispy, panko-crusted chicken tenderloins drizzled with a signature creamy orange-pink chili mayo. A perfect 30-minute dinner that balances sweet, spicy, and savory flavors with a professional golden-brown finish.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 people
Course: Appetizer, Dinner
Cuisine: American-Asian Fusion
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb (450g) Chicken tenderloins Trimmed
  • 1 cup (125g) All-purpose flour
  • 1/2 cup (64g) Cornstarch For extra crunch
  • 2 cups (120g) Panko breadcrumbs Japanese style
  • 1 cup (240ml) Buttermilk
  • 1 Large egg
  • 1/2 cup (120ml) Mayonnaise Full fat preferred
  • 1/4 cup (60ml) Thai sweet chili sauce
  • 1 tbsp Sriracha Adjust for heat
  • 1 tbsp Honey
  • 2 Green scallions Finely sliced
  • 1 tsp Black sesame seeds

Equipment

  • 1 Deep Skillet or Dutch Oven For frying
  • 1 Wire Cooling Rack To keep chicken crispy

Method
 

Preparation
  1. Place flour and cornstarch in one bowl, buttermilk and egg in a second, and panko in a third.
  2. Dip chicken in flour, then buttermilk, then press firmly into panko crumbs until jagged and fully coated.
Cooking
  1. Heat oil to 350°F (175°C) and fry chicken for 3-4 minutes per side until golden-brown and internal temp reaches 165°F.
  2. Whisk sauce ingredients and drizzle over hot chicken. Garnish with scallions and black sesame seeds.

Notes

Press the panko firmly into the chicken to ensure it sticks.
Always use a wire rack for draining to maintain maximum crunch.