Bang Bang Chicken Tenders are crispy, golden panko-crusted chicken strips tossed in a creamy, sweet, and spicy sauce that comes together in about 30 minutes. Juicy chicken tenderloins get a light flour coating, a dip in beaten egg, and a generous layer of crunchy panko breadcrumbs before a quick fry until perfectly crisp. The signature bang bang sauce—a simple mix of mayonnaise, sweet chili sauce, and sriracha—delivers that irresistible balance of creamy, tangy, and fiery flavor. Whether you serve them as a game-day appetizer, pile them over rice for an easy dinner, or set them out with extra sauce for dipping, these tenders disappear fast.

Why This Bang Bang Chicken Tenders Works

This recipe delivers restaurant-style crunch and bold flavor with pantry-friendly ingredients and a straightforward method.

• Double-crisp coating: The flour-egg-panko sequence creates a light, shatteringly crisp crust that stays crunchy even after saucing.
• Quick 30-minute timeline: From prep to plate in half an hour, making it perfect for busy weeknights or last-minute entertaining.
• Perfectly balanced sauce: Creamy mayo, sweet chili sauce, and sriracha hit sweet, tangy, and spicy notes without overwhelming the chicken.
• Versatile serving options: Enjoy as an appetizer with extra dipping sauce, over steamed rice for a main dish, or tucked into wraps and salads.
• Make-ahead friendly: Fry the tenders ahead and reheat in the oven or air fryer to restore crispness, then toss with sauce just before serving.

Ingredients Notes

• Chicken Tenderloins (1.5 lbs): Naturally tender and quick-cooking; you can also slice boneless skinless chicken breasts into strips if needed.
• Panko Breadcrumbs (2 cups): Japanese-style panko gives a lighter, crunchier coating than regular breadcrumbs. For extra texture, toast them lightly in a dry pan before breading.
• All-purpose Flour (1/2 cup): Helps the egg adhere and creates a dry surface for the panko to cling to.
• Large Eggs (2, beaten): Acts as the binding layer between flour and panko. Let excess egg drip off before coating to avoid soggy spots.
• Neutral Oil (3 cups, for frying): Use vegetable, canola, or peanut oil with a high smoke point. You need enough to submerge the tenders halfway.
• Mayonnaise (1/2 cup): The creamy base of the bang bang sauce. Full-fat mayo gives the richest texture, but light mayo works too.
• Sweet Chili Sauce (1/4 cup): Brings sweetness and mild heat. Look for it in the Asian foods aisle; Mae Ploy and Thai Kitchen are common brands.
• Sriracha (1 tbsp): Adds the signature spicy kick. Adjust the amount up or down based on your heat preference.
• Scallions (2 stalks, finely chopped): A fresh, mild oniony garnish that brightens the rich sauce.
• Black Sesame Seeds (1 tsp): Adds a subtle nutty crunch and visual contrast. White sesame seeds work just as well.

Before You Begin

• Pat the chicken dry: Use paper towels to remove excess moisture from the tenderloins so the flour sticks evenly and the coating fries up crisp.
• Set up a breading station: Arrange three shallow bowls in order—flour, beaten eggs, panko—and line a baking sheet with parchment for the breaded tenders.
• Heat oil to the right temperature: Use a deep, heavy-bottomed pot or Dutch oven and bring the oil to 350°F (175°C). A clip-on thermometer helps maintain steady heat.
• Prep the sauce ahead: Whisk together the mayonnaise, sweet chili sauce, and sriracha so the flavors meld while you fry the chicken.

How to Make Bang Bang Chicken Tenders

• Step 1 – Make the Bang Bang Sauce: In a small bowl, whisk together the mayonnaise, sweet chili sauce, and sriracha until smooth. Taste and add more sriracha if you like extra heat. Set aside.
• Step 2 – Prepare the Breading Station: Place the flour in the first shallow bowl, the beaten eggs in the second, and the panko breadcrumbs in the third. Season the flour with a pinch of salt and pepper.
• Step 3 – Bread the Chicken: Pat the chicken tenderloins dry. Working one at a time, dredge each tender in flour and shake off the excess, dip into the beaten egg and let the excess drip off, then press firmly into the panko, coating all sides. Place the breaded tenders on the prepared baking sheet.
• Step 4 – Heat the Oil: Pour the neutral oil into a large, heavy-bottomed pot or Dutch oven until it reaches about 1 inch deep. Heat over medium-high until the oil reaches 350°F (175°C) on a thermometer.
• Step 5 – Fry the Tenders: Carefully place 4-5 breaded tenders into the hot oil, making sure not to overcrowd the pot. Fry for 3-4 minutes per side, until deeply golden and the internal temperature reaches 165°F (74°C). Transfer to a wire rack set over a baking sheet to drain.
• Step 6 – Toss with Sauce: While the tenders are still warm, place them in a large bowl and drizzle with about two-thirds of the bang bang sauce. Gently toss to coat evenly.
• Step 7 – Garnish and Serve: Transfer the sauced tenders to a serving platter, sprinkle with chopped scallions and black sesame seeds, and serve immediately with the remaining sauce on the side for dipping.

How to Know It’s Done

• Golden-brown crust: The panko should be evenly deep golden and visibly crisp, not pale or soft.
• Internal temperature: Use an instant-read thermometer to check that the thickest part of the tender reaches 165°F (74°C).
• Juices run clear: If you cut into a tender, the juices should be clear, not pink.
• Firm texture: The chicken should feel firm to the touch but still juicy inside—overcooking will make it dry and stringy.

Nora’s Tips for Best Results

• Don’t skip the wire rack: Draining fried chicken on a wire rack instead of paper towels keeps the bottom crust crisp by allowing air to circulate.
• Fry in batches: Overcrowding the pot drops the oil temperature quickly, leading to greasy, soggy breading. I usually fry 4-5 tenders at a time.
• Sauce just before serving: For the crispiest texture, toss the tenders with sauce right before they hit the table. If you’re making them ahead, keep sauce and chicken separate until the last minute.
• Adjust the heat: Start with 1 tablespoon of sriracha for a mild kick, or bump it up to 2 tablespoons if you love serious spice.
• Use a thermometer: Maintaining 350°F oil is the secret to even browning and a non-greasy finish. I keep a clip-on thermometer attached to the pot the whole time.

Storage & Leftovers Tips

• Refrigerate: Store leftover sauced tenders in an airtight container for up to 3 days. The coating will soften, but they still taste great.
• Freeze: Freeze unsauced fried tenders in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Reheat from frozen in the oven or air fryer.
• Reheat: Warm in a 375°F oven or air fryer for 5-8 minutes until hot and crisp. Avoid the microwave, which makes the coating soggy.
• Refresh the sauce: The bang bang sauce keeps well in the fridge for up to a week. Stir before using and add a tiny splash of water if it thickens too much.

Variations & Substitutions

• Baked version: Arrange breaded tenders on a greased wire rack over a baking sheet, spray lightly with oil, and bake at 425°F for 15-18 minutes, flipping halfway.
• Air fryer method: Cook at 400°F for 10-12 minutes, flipping once, until golden and cooked through. Spray with oil for extra crunch.
• Gluten-free: Use gluten-free all-purpose flour and gluten-free panko breadcrumbs. The rest of the ingredients are naturally gluten-free.
• Milder sauce: Replace sriracha with a pinch of cayenne or a dash of hot sauce for a gentler warmth, or leave it out entirely for a sweet chili mayo.
• Protein swap: This breading and sauce work beautifully with shrimp, cauliflower florets, or tofu for a different twist.

What to Serve With Bang Bang Chicken Tenders

• Steamed jasmine rice: A fluffy bed of rice soaks up the extra sauce and turns the tenders into a satisfying main course.
• Cucumber salad: Thinly sliced cucumbers tossed with rice vinegar, a pinch of sugar, and sesame seeds add a cool, refreshing contrast.
• Asian slaw: A crunchy mix of shredded cabbage, carrots, and a ginger-sesame dressing balances the richness of the fried chicken.
• Sweet potato fries: Crispy baked sweet potato fries with a sprinkle of sea salt make a colorful, slightly sweet side.
• Pickled vegetables: Quick-pickled radishes or carrots cut through the creamy sauce with bright acidity.

FAQs

Bang Bang Chicken Tenders

Nora Collins

Crispy panko-crusted chicken tenders are fried until golden and tossed in a creamy, sweet, and spicy bang bang sauce made with mayonnaise, sweet chili sauce, and sriracha. A quick 30-minute appetizer or easy dinner that's perfect for game day or busy weeknights.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Appetizer, Main Course

Cuisine Asian Fusion

Servings 4 servings

Calories 580 kcal

Equipment

• Large heavy-bottomed pot or Dutch oven
• Clip-on thermometer
• Three shallow bowls
• Baking sheet
• Wire rack
• Paper towels
• Tongs

Ingredients

  

• 1.5 lbs chicken tenderloins
• 2 cups panko breadcrumbs
• 1/2 cup all-purpose flour
• 2 large eggs beaten
• 3 cups neutral oil for frying
• 1/2 cup mayonnaise
• 1/4 cup sweet chili sauce
• 1 tbsp sriracha
• 2 stalks scallions finely chopped
• 1 tsp black sesame seeds

Instructions

 

• In a small bowl, whisk together mayonnaise, sweet chili sauce, and sriracha until smooth. Set aside.
• Set up a breading station: place flour in one shallow bowl, beaten eggs in a second, and panko breadcrumbs in a third. Season flour with a pinch of salt and pepper.
• Pat chicken tenderloins dry with paper towels. Dredge each tender in flour, dip in egg, then press firmly into panko to coat all sides. Place on a baking sheet.
• Pour oil into a large heavy-bottomed pot to a depth of about 1 inch. Heat over medium-high to 350°F (175°C).
• Fry tenders in batches for 3-4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack to drain.
• Place warm tenders in a large bowl, drizzle with about two-thirds of the sauce, and toss gently to coat.
• Transfer to a serving platter, garnish with scallions and sesame seeds, and serve immediately with remaining sauce on the side.

Notes

Storage: Refrigerate leftovers in an airtight container for up to 3 days. The coating will soften but still taste great.

Reheating: Reheat in a 375°F oven or air fryer for 5-8 minutes until hot and crisp. Avoid the microwave.

Best Tips: Use a thermometer to maintain 350°F oil for even browning. Drain on a wire rack, not paper towels, to keep the crust crisp.

Variations: Bake at 425°F for 15-18 minutes or air fry at 400°F for 10-12 minutes. Swap chicken for shrimp or cauliflower.

Keyword Bang Bang Chicken, Breaded Chicken, Breaded Chicken Strips, Chicken Tenders, Panko Breaded Chicken, Sweet And Spicy Sauce, Sweet Chili, Sweet Chili Sauce, Sweet Chili Sauce Chicken