If you’re craving something crispy, creamy, and just the right amount of spicy, this Bang Bang Chicken with Spicy Mayonnaise Sauce Recipe is going to hit the spot. I’ve made this dish a bunch of times for casual dinners and even for impressing friends because it’s that perfect blend of crunchy chicken coated in a luscious, spicy-sweet sauce that everyone seems to love. It’s one of those recipes where the flavors just come together effortlessly, but the results feel special and satisfying.

What I especially love about this Bang Bang Chicken with Spicy Mayonnaise Sauce Recipe is how versatile it is. Whether you’re whipping it up on a busy weeknight to shake up the usual routine, or serving it as a fun appetizer at your next gathering, it always delivers. Plus, the homemade spicy mayo sauce is so easy to make from scratch, and it really makes the dish pop with flavor. You’ll want to keep this recipe in your regular rotation, trust me!

Ingredients You’ll Need

All of the ingredients here work together to create a perfectly crispy chicken with a flavorful kick. A few tips for shopping: look for fresh chicken tenderloins for easy prep, and grabbing good-quality mayonnaise will really lift the sauce. Also, Thai sweet chili sauce is your secret weapon for that classic tangy sweetness.

Mayonnaise: Full-fat mayo gives the sauce its creamy base and richness.
Thai sweet chili sauce: Adds sweet heat and balances the spice perfectly.
Sriracha: Adjust the amount to control the spiciness — I usually add extra!
Honey: Brings a subtle natural sweetness that rounds out the sauce.
Chicken tenderloins: Tender and quick-cooking, perfect for frying.
Buttermilk: Helps tenderize the chicken while adding tang.
All-purpose flour: Works with cornstarch to give the chicken a great crispy crust.
Cornstarch: Key for extra crunch in the coating.
Egg: Helps the coating stick to the chicken.
Garlic powder: Adds savory depth to the dredge.
Kosher salt: Brings out all the flavors.
Black pepper: For a mild kick of spice.
Cayenne pepper (optional): If you want to step up the heat.
Panko breadcrumbs: The magical ingredient for that light, airy crunch.
Canola oil: Great for frying thanks to its high smoke point.
Parsley: Fresh chopped parsley adds a pop of color and freshness when serving.

Variations

I love making this Bang Bang Chicken with Spicy Mayonnaise Sauce Recipe my own by tweaking the sauce’s heat level or swapping out the chicken for other proteins. Cooking is all about having fun, so feel free to tailor it to your taste or dietary needs!

Variation: For a lighter option, I sometimes bake the chicken tenders instead of frying; while you lose a bit of crispiness, the flavor still shines through beautifully.
Variation: Swap chicken for shrimp or tofu for a different protein — the sauce pairs just as well and makes for a delightful twist.
Variation: Add extra garlic powder or fresh garlic for more robust flavor if you’re a garlic lover like me.
Variation: For extra crunch, mix crushed tortilla chips or seasoned breadcrumbs in with the panko breadcrumbs.

How to Make Bang Bang Chicken with Spicy Mayonnaise Sauce Recipe

Step 1: Marinate the Chicken

Start by soaking your chicken tenderloins in buttermilk. This step not only tenderizes the chicken but also helps your flour coating stick better. I usually let it sit for about 20 to 30 minutes if I have the time; it really pumps up the juiciness once cooked.

Step 2: Prep the Coating Mix

While the chicken marinates, whisk together the flour, cornstarch, garlic powder, salt, black pepper, and cayenne pepper if you’re using it. This dry dredge is the secret to that great crunch, so don’t skip combining these well – it ensures even flavor and crispiness.

Step 3: Make the Bang Bang Sauce

Mix mayonnaise, Thai sweet chili sauce, Sriracha, and honey until smooth. Taste it and adjust the heat level with more Sriracha if you want. This sauce is the heart of the recipe — creamy, tangy, sweet, and just spicy enough to keep you coming back for more.

Step 4: Coat and Fry the Chicken

Remove chicken from buttermilk, then dip it into the egg and Sriracha mixture to add an extra kick and help panko stick. Next, dredge it thoroughly in the flour mixture, then press into the panko breadcrumbs until well coated. Fry the tenders in hot canola oil until golden and crispy, about 3 minutes per side, making sure not to overcrowd your pan. Pro tip: keep your oil temperature around 350°F (175°C) to avoid greasy chicken.

How to Serve Bang Bang Chicken with Spicy Mayonnaise Sauce Recipe

Bang Bang Chicken with Spicy Mayonnaise Sauce Recipe - Recipe Image

Garnishes

I always sprinkle fresh chopped parsley over the finished dish—not just for color, but parsley adds a bit of fresh brightness that cuts through the richness. If you’re feeling extra, some thinly sliced green onions or a few sesame seeds work wonders, too.

Side Dishes

This Bang Bang Chicken pairs beautifully with simple steamed jasmine rice or a crisp Asian slaw. I often go for a light cucumber salad on the side to balance the spiciness and crunchiness. Roasted veggies like broccoli or snap peas also complement the dish nicely without stealing the spotlight.

Creative Ways to Present

For a party, try serving the chicken bites on a platter with little dipping bowls of the spicy mayo sauce so everyone can drizzle or dip as they please. I’ve even stacked the tenders on small slider buns with lettuce and extra sauce for a fun handheld treat that’s always a hit with guests.

Make Ahead and Storage

Storing Leftovers

Leftover Bang Bang Chicken stores well in an airtight container in the fridge for up to 3 days. I recommend keeping the sauce separate and drizzling it just before serving to keep the chicken crispy and fresh.

Freezing

I’ve frozen the fried chicken tenders before, and while they aren’t quite as crispy after thawing, they still taste delicious. Just freeze the cooked tenders in a single layer on a tray, then transfer them to a freezer bag. The sauce is best made fresh, though—freeze only if absolutely necessary.

Reheating

To reheat and keep a little crunch, I pop the chicken in a hot oven or toaster oven at 375°F for about 8–10 minutes. Avoid microwaving if you can because the texture tends to get soggy. Then, add the Bang Bang sauce fresh, and you’re good to go!

FAQs

Can I make the Bang Bang Sauce ahead of time?

Absolutely! The Bang Bang sauce can be made a day in advance and stored in the fridge. The flavors actually deepen a bit overnight, making it even tastier. Just give it a quick stir before serving.
What’s the best way to keep the chicken crispy after cooking?

The key is to drain the fried chicken on a wire rack instead of paper towels to avoid steam making it soggy. Also, serve the sauce on the side or drizzle it just before eating to maintain that perfect crunch.
Can I use chicken breasts instead of tenderloins?

You can! Slice chicken breasts into strips about the size of tenderloins so they cook evenly. Just be mindful they might take a minute or two longer to cook through.
Is there a vegetarian version of Bang Bang Chicken with Spicy Mayonnaise Sauce Recipe?

Definitely! Swap the chicken for crispy tofu or cauliflower florets and follow the same dredging and frying steps. The spicy mayo sauce works great with these alternatives too.
How spicy is the Bang Bang Sauce?

The sauce has a mild to moderate heat level that you can easily adjust by adding more or less Sriracha. If you prefer mild, start with less and taste as you go.

Final Thoughts

This Bang Bang Chicken with Spicy Mayonnaise Sauce Recipe is one of those dishes I keep coming back to because it’s a guaranteed crowd-pleaser and easy enough to make any night of the week. The crispy chicken with that addictive creamy, spicy sauce never fails to make me feel like I’m treating myself to something special at home. I hope you give it a try—you’ll love having this flavorful recipe in your arsenal as much as I do!