Spicy Bang Bang Chicken with Creamy Thai Chili Sauce Recipe

If you’re anything like me, you’ll find it hard to resist this Spicy Bang Bang Chicken with Creamy Thai Chili Sauce Recipe. It’s that perfect balance of crispy, spicy, and creamy that keeps me coming back for more—plus, it’s surprisingly easy to make at home! I first tried something similar at a friend’s dinner party, and after some tweaks, this version became my go-to for casual dinners or when I want to impress guests without spending hours in the kitchen.

What makes this Spicy Bang Bang Chicken with Creamy Thai Chili Sauce Recipe really stand out is the sauce—creamy with just the right kick from Thai sweet chili and Sriracha. You’ll love how the crispy chicken tenderloins soak up that sauce, making every bite deliciously satisfying. It’s great for weeknight meals, entertaining, or even packed lunches if you want a spicy treat on the go.

this …

Ingredients You’ll Need

Each ingredient here is chosen for maximum flavor and texture. The combination of buttermilk and spices in the batter keeps the chicken juicy and flavorful, while the panko crumbs give that unbeatable crunch. And you’ll want to stock up on some Thai sweet chili sauce for that authentic creamy chili kick!

• Mayonnaise: The creamy base that gives the bang bang sauce its luxurious texture.
• Thai sweet chili sauce: Adds sweetness and mild heat, essential for the signature sauce.
• Sriracha: Use this for that spicy zing; adjust according to your heat tolerance.
• Honey: Balances the chili’s heat with a touch of natural sweetness.
• Chicken tenderloins: They cook quickly and stay tender—perfect for frying.
• Buttermilk: Helps tenderize the chicken and makes the batter cling beautifully.
• All-purpose flour & Cornstarch: This mix creates a light, crispy coating on your chicken.
• Egg: Binds the batter together and helps the panko stick nicely.
• Garlic powder: Adds depth and subtle savory flavor to the batter.
• Kosher salt & Black pepper: Basic seasoning that makes all the flavors pop.
• Cayenne pepper (optional): For extra heat, but feel free to skip if you prefer mild.
• Panko breadcrumbs: These are the secret to extra crispy, crunchy chicken—don’t swap for regular breadcrumbs!
• Canola oil: Ideal frying oil because it heats evenly and has a neutral flavor.
• Parsley: Fresh and bright for garnish—adds a little color and freshness on top.

Variations

I like to customize this Spicy Bang Bang Chicken with Creamy Thai Chili Sauce Recipe depending on the occasion or what I have in my pantry. It’s a flexible recipe, so don’t hesitate to make it your own!

• Spicy Level Adjustment: I sometimes double the Sriracha in both the sauce and batter when guests want it hotter — it really amplifies the kick!
• Gluten-Free Version: You can swap all-purpose flour and panko for gluten-free alternatives without sacrificing the crunch.
• Oven-Baked Option: For a lighter version, try baking the coated chicken at 425°F for about 20 minutes, flipping halfway through.
• Herb Twist: Adding some chopped cilantro or basil into the sauce gives a fresh herbal fragrance that’s incredible.

How to Make Spicy Bang Bang Chicken with Creamy Thai Chili Sauce Recipe

Step 1: Whisk Together the Bang Bang Sauce

Start by mixing the mayonnaise, Thai sweet chili sauce, Sriracha, and honey in a small bowl. This sauce is the heart of your dish, so take a moment to taste and adjust the Sriracha or honey to your liking. Set this aside while you prep your chicken—giving the flavors time to meld is key.

Step 2: Prepare the Batter and Coat the Chicken

In a medium bowl, combine the buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, pepper, and cayenne (if using). Whisk until smooth. Toss your chicken tenderloins in this batter, making sure each piece is fully coated. This mixture keeps the chicken juicy and makes the panko clump just right.

Step 3: Bread the Chicken with Panko

Spread the panko breadcrumbs on a shallow plate. One at a time, lift each chicken piece from the batter and gently shake off excess, so you don’t get clumpy batter underneath. Press the chicken lightly into the panko, coating it evenly. I find this method ensures extra crispy, evenly coated chicken every time.

Step 4: Fry the Chicken to Golden Perfection

Heat about an inch of canola oil in a large skillet over medium-high heat until it reaches 365°F (if you don’t have a thermometer, test by dropping a breadcrumb in—it should sizzle immediately). Fry the chicken in batches, careful not to crowd the pan, for 2-3 minutes per side or until golden and cooked through to 165°F internal temperature. Drain on paper towels and repeat with remaining pieces.

Step 5: Toss and Serve

Once all the chicken is cooked, toss it gently with the bang bang sauce until well coated. Sprinkle chopped parsley over the top for a bright pop of color and freshness. Serve immediately while warm and crispy—you’re in for a treat!

How to Serve Spicy Bang Bang Chicken with Creamy Thai Chili Sauce Recipe

Garnishes

I love topping this dish with freshly chopped parsley because it adds a nice burst of color and subtle earthiness. Sometimes I’ll sprinkle a little toasted sesame seeds on top for extra texture and a nutty kick—it’s a simple touch that really elevates the presentation.

Side Dishes

Pair this spicy bang bang chicken with a crisp Asian slaw or steamed jasmine rice to soak up the extra sauce. A quick cucumber salad or edamame on the side lightens things up and balances the richness perfectly. Whenever I serve it for dinner, my family loves a side of garlic fried rice or even simple roasted veggies.

Creative Ways to Present

For a fun twist at parties, I’ve served this Spicy Bang Bang Chicken with Creamy Thai Chili Sauce Recipe as sliders on soft brioche buns with some crisp lettuce and pickles. Another favorite is turning it into a lettuce wrap—just spoon the chicken and sauce into butter lettuce leaves for a fresh handheld bite. Great for when you want to impress but keep things casual!

Make Ahead and Storage

Storing Leftovers

I store leftover chicken in an airtight container in the fridge for up to 3 days. I usually keep the sauce separate to prevent the breading from getting soggy. When ready to eat, I toss the chicken with fresh sauce for maximum crispness and flavor.

Freezing

If you want to freeze, I recommend freezing the cooked and breaded chicken pieces (without sauce) on a baking sheet first, then transferring them to a freezer-safe bag. This way they don’t stick together. They’ll keep well for up to 1 month. Then just defrost in the fridge overnight before reheating.

Reheating

To reheat, I pop the chicken in a preheated oven at 375°F for about 10-12 minutes to bring back the crispiness. Avoid microwaving if possible—it makes the coating soggy. After reheating, toss with fresh bang bang sauce and garnish for that fresh-from-the-kitchen experience.

FAQs

Final Thoughts

I absolutely love how this Spicy Bang Bang Chicken with Creamy Thai Chili Sauce Recipe comes together with minimal fuss but maximum flavor. It’s one of those dishes that always earns compliments and seconds at my table. If you’re looking for a recipe that’s both satisfying and easy to whip up anytime, I promise this one won’t disappoint. Give it a try and share it with your favorite people—the crispy chicken and creamy, spicy sauce combo really does bring everyone together.

Print