Sweet & Spicy Bang Bang Chicken Tenders | YumAndJoy

Sweet & Spicy Bang Bang Chicken Tenders

These Sweet & Spicy Bang Bang Chicken Tenders are crispy, flavorful, and coated in a mouthwatering honey sesame sauce. Perfectly balanced with sweetness and spice, this dish is ideal for weeknight dinners or when you’re craving takeout at home. Serve with rice and steamed veggies for a complete, satisfying meal!

Why You’ll Love This Recipe

  • Crispy and Flavorful: Tender chicken bites with a perfectly crisp coating.
  • Sweet & Spicy Sauce: Honey sesame sauce adds a delicious balance of flavors.
  • Quick & Easy: Ready in just 30 minutes, making it perfect for busy weeknights.
  • Customizable: Pair with your favorite veggies or swap chicken for tofu or shrimp.
  • Family-Friendly: A dish that everyone will love, with adjustable spice levels.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Honey Sesame Sauce:

  • 1/2 cup honey
  • 1/2 tablespoon granulated sugar
  • 3 tablespoons soy sauce (regular, not light)
  • 2 tablespoons sesame oil
  • 1 tablespoon sesame seeds
  • 1 tablespoon rice vinegar (or distilled white or apple cider vinegar)
  • 1 tablespoon cornstarch
  • 3/4 cup water

For the Chicken:

  • 1 1/4 pounds skinless, boneless chicken breasts or thighs, cut into bite-sized pieces
  • 3/4 cup cornstarch
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon garlic salt
  • 2 large eggs, whisked
  • 1/2 cup canola oil (or avocado oil), divided

For Serving:

  • Steamed rice
  • Steamed broccoli or carrots
  • Sliced green onions

Directions

1. Make the Honey Sesame Sauce

  1. In a medium bowl, whisk together honey, sugar, soy sauce, sesame oil, sesame seeds, rice vinegar, cornstarch, and water. Set aside.

2. Prepare the Chicken

  1. Place the bite-sized chicken pieces in a large zip-top bag. Add cornstarch, salt, pepper, and garlic salt. Seal the bag and shake until the chicken is evenly coated.
  2. Heat 1/4 cup oil in a large wok or nonstick frying pan over medium heat.
  3. In a shallow bowl, whisk the eggs. Dip the coated chicken pieces in the eggs and place them in the hot pan. Work in batches to avoid overcrowding.
  4. Fry the chicken for 6-8 minutes or until crispy and cooked through. Transfer to a paper towel-lined plate.
  5. Dispose of the burnt oil, heat the remaining 1/4 cup oil, and fry the remaining chicken.

3. Combine the Chicken and Sauce

  1. Add the prepared honey sesame sauce to the wok and bring it to a simmer over medium heat. Cook until it begins to thicken, stirring occasionally.
  2. Stir in the fried chicken pieces and toss to evenly coat them in the sauce.

4. Serve

Serve the Bang Bang Chicken over steamed rice with broccoli or carrots on the side. Garnish with sliced green onions for extra flavor. Enjoy!

Servings and Timing

  • Servings: 6
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes

Variations

  • Spicy Version: Add 1-2 teaspoons of chili paste or sriracha to the sauce for extra heat.
  • Low-Carb Option: Serve over cauliflower rice or zucchini noodles instead of regular rice.
  • Gluten-Free: Use tamari or gluten-free soy sauce and ensure all other ingredients are gluten-free.
  • Vegetarian Swap: Replace chicken with crispy tofu or roasted cauliflower.
  • Shrimp Option: Swap chicken for shrimp for a seafood twist.

Storage/Reheating

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheating: Reheat in a skillet over low heat or in the microwave until warmed through. Add a splash of water to loosen the sauce if needed.
  • Freezing: Freeze the fried chicken and sauce separately for up to 1 month. Thaw overnight in the refrigerator and combine before reheating.

FAQs

1. Can I bake the chicken instead of frying it?

Yes! Coat the chicken with cornstarch and eggs, place on a greased baking sheet, and bake at 400°F (200°C) for 20-25 minutes, flipping halfway through.

2. How do I ensure the chicken stays crispy?

Fry the chicken in small batches to avoid overcrowding, and drain excess oil on a paper towel before adding it to the sauce.

3. Can I use a different protein?

Absolutely! Shrimp, pork, or tofu work well as substitutes.

4. Is there a way to reduce the sweetness of the sauce?

Reduce the honey slightly and add an extra tablespoon of rice vinegar for a tangier flavor.

5. What sides pair well with this dish?

Steamed rice, quinoa, or noodles, along with steamed or stir-fried veggies like broccoli, carrots, or snap peas.

6. Can I make the sauce thicker?

Yes, simmer the sauce longer or add an extra 1/2 tablespoon of cornstarch dissolved in water.

7. Is sesame oil necessary?

Sesame oil adds a nutty flavor to the sauce, but you can omit it or replace it with a neutral oil if needed.

8. Can I make this ahead of time?

Yes, fry the chicken and prepare the sauce separately. Store in the refrigerator and combine when ready to serve.

9. What type of honey works best?

Any type of honey works, but mild honey is ideal to let the sesame and soy flavors shine.

10. Can I air fry the chicken?

Yes! Coat the chicken as directed, spray with oil, and air fry at 375°F (190°C) for 10-12 minutes, flipping halfway through.

Conclusion

Sweet & Spicy Bang Bang Chicken Tenders are a quick, flavorful, and satisfying dish that’s perfect for weeknight dinners or entertaining guests. The balance of crispy chicken and tangy honey sesame sauce makes it a must-try recipe for any occasion. Pair it with rice and veggies for a complete meal your family will love!

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Sweet & Spicy Bang Bang Chicken Tenders

Sweet & Spicy Bang Bang Chicken Tenders


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  • Author: asma
  • Total Time: 30 minutes
  • Yield: 6 servings 1x

Description

These Sweet & Spicy Bang Bang Chicken Tenders are crispy, flavorful, and coated in a delicious honey sesame sauce! Perfectly served with steamed rice and veggies, they’re a quick 30-minute meal that combines sweet, savory, and spicy flavors for the ultimate comfort food.


Ingredients

Units Scale

Honey Sesame Sauce:

  • 1/2 cup honey
  • 1/2 tbsp granulated sugar
  • 3 tbsp regular soy sauce
  • 2 tbsp sesame oil
  • 1 tbsp sesame seeds
  • 1 tbsp rice vinegar (or white/apple cider vinegar)
  • 1 tbsp cornstarch
  • 3/4 cup water

Chicken:

  • 1 1/4 lbs boneless, skinless chicken breasts or thighs (cut into bite-sized pieces)
  • 3/4 cup cornstarch
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/4 tsp garlic salt
  • 2 large eggs (whisked)
  • 1/2 cup canola oil (or avocado oil, divided)

For Serving:

  • Steamed rice
  • Steamed broccoli and/or carrots
  • Sliced green onions (optional)

Instructions

Make the Honey Sesame Sauce:

  1. Combine ingredients:
    • In a medium bowl, whisk together the honey, sugar, soy sauce, sesame oil, sesame seeds, rice vinegar, cornstarch, and water until smooth and well combined. Set aside.

Prepare the Chicken:

  1. Coat the chicken:
    • In a large zip-top bag, combine cornstarch, kosher salt, black pepper, and garlic salt. Add the chicken pieces, seal the bag, and shake until evenly coated.
  2. Fry the chicken:
    • Heat 1/4 cup oil in a large wok or nonstick frying pan over medium heat.
    • Dip each piece of chicken into the whisked eggs, then place it in the pan. Fry the chicken in batches for 6–8 minutes, or until crispy and cooked through. Transfer to a paper towel-lined plate.
    • Dispose of the used oil and repeat the process with the remaining 1/4 cup oil and chicken.

Combine and Serve:

  1. Thicken the sauce:
    • Wipe out the wok or pan and pour in the prepared honey sesame sauce. Bring to a simmer and cook until it begins to thicken.
  2. Coat the chicken:
    • Add the fried chicken to the sauce and toss until each piece is evenly coated.
  3. Serve:
    • Serve the chicken over steamed rice with broccoli and/or carrots. Sprinkle with sliced green onions for garnish if desired. Enjoy!

Notes

  • Adjust the sweetness or spice level by adding more honey or a pinch of red pepper flakes to the sauce.
  • For a lighter option, bake the chicken instead of frying. Bake at 400°F (200°C) for 15–20 minutes, flipping halfway.
  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: Asian-Inspired
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