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A handheld smartphone photo of golden crispy panko-crusted Bang Bang Chicken tenderloins with orange chili-mayo sauce.

Bang Bang Chicken: The Crispiest Golden-Fried Panko Tenders

This Bang Bang Chicken features ultra-crispy, panko-crusted chicken tenderloins drizzled with a creamy, spicy orange-pink sauce. A restaurant-quality dish that is perfect for quick dinners or impressive appetizers with a signature golden crunch.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 people
Course: Appetizer, Main Course
Cuisine: American-Asian Fusion
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Crispy Chicken
  • 1.5 lbs Chicken Tenderloins 680g, patted dry
  • 1 cup All-Purpose Flour 125g
  • 2 large Eggs beaten
  • 2 cups Panko Breadcrumbs 120g, Japanese-style
  • 1 tsp Fine Sea Salt 6g
Bang Bang Sauce
  • 1/2 cup Mayonnaise 115g
  • 1/4 cup Sweet Chili Sauce 60ml
  • 1 tbsp Sriracha 15ml
  • 1 tsp Rice Vinegar 5ml

Equipment

  • 1 Heavy-bottomed skillet or Dutch Oven For deep frying
  • 1 Digital Meat Thermometer To ensure internal temp of 165F
  • 1 Wire Cooling Rack To maintain crispiness while draining

Method
 

Preparation
  1. Set up three bowls: seasoned flour, beaten eggs, and panko breadcrumbs. Pat chicken dry.
  2. Coat chicken in flour, dip in egg, then press firmly into panko until heavily coated.
Cooking
  1. Fry chicken in 350°F oil for 3-4 minutes per side until deep golden-brown and 165°F internally.
  2. Whisk sauce ingredients and drizzle in a heavy zigzag over the chicken. Garnish with sliced green onions.

Notes

Always use a wire rack for draining to keep the panko crust from getting soggy.
For a spicier sauce, double the Sriracha measurement.