Spicy Bang Bang Chicken Sandwich

image of fresh chicken breast brioche buns buttermilk all purpose flour panko breadcrumbs eggs mayonnaise sweet chili sauce sriracha cabbage carrots garlic powder paprika arranged on white marble counter with glass bowls and rustic wooden kitchen sets under soft daylight

Benjamin

Spicy Bang Bang Chicken Sandwich

Indulge in this crispy, addictive Spicy Bang Bang Chicken Sandwich, featuring juicy buttermilk-marinated chicken coated in panko breadcrumbs, fried to perfection, and topped with a creamy sweet-spicy mayo sauce on toasted brioche buns.

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Prep Time 30

Cook Time 10

Total Time 40

Servings: 4 servings

Course: Main Course

Cuisine: American

Calories: 650

Ingredients Equipment Notes

Ingredients

For the Crispy Chicken Cutlet

2 2 large, butterflied into 4 thin cutlets, or 4 boneless skinless chicken thighs
1 cup Chicken breasts
1 cup Buttermilk all-purpose flour
1 cup All-purpose flour for maximum crispiness
1 tsp Panko breadcrumbs
1 tsp Paprika
0.5 tsp Garlic powder optional, for extra spice
Cayenne pepper to taste
Salt and freshly ground black pepper for frying
For the Spicy Bang Bang Sauce Canola or vegetable oil

0.5

4 tbsp Mayonnaise Thai-style is best
2-4 tbsp Sweet chili sauce adjust to taste for spiciness
1 tsp Sriracha or other hot chili sauce for balance
0.5 tsp Honey or maple syrup for subtle tang
For Assembly Rice vinegar

0.25 cup Brioche buns thinly sliced or shredded coleslaw mix
Red cabbage e.g., dill pickle slices, cilantro, or green onions
Optional toppings gently pound to about 1/4 inch thickness

1. Tenderize the Chicken

Equipment

Large skillet,
Mixing bowl
Wire rack
Meat Mallet

Notes

For extra crispiness, double-fry or use a cornstarch mix in flour. Sauce can be made ahead. Store components separately to maintain crunch. Reheat in air fryer at 375°F for 5-7 minutes.