If you have ever flipped through the pages of a Tangleby Gardens’ popular cookbook, you already know it is packed with recipes designed to bring people together. But there is one particular dish that has quietly stolen the spotlight and become an absolute favorite in kitchens across New Zealand and beyond: Tangleby’s Crispy Bang Bang Chicken.

There is a good reason this recipe is proving to be one of the most popular in the entire book. It delivers a perfect contrast of textures and flavors. The chicken itself is incredibly tender on the inside, wrapped in an shattering crisp panko shell, and then drizzled with a creamy, sweet, and fiery Bang Bang sauce. While traditional versions of this takeaway classic rely heavily on just sweet chilli and mayo, Tangleby elevates the entire profile with a secret weapon: honey.

Whether you are hosting a casual Friday night dinner with friends, looking for a weekend family treat, or wanting to impress guests at your next gathering, this step-by-step guide breaks down exactly why this recipe works so beautifully and how you can master it at home.

The foundation of any great fried chicken dish is texture. No one wants dry, stringy poultry. Tangleby solves this instantly by using 750g of chicken tenders submerged in a beautifully seasoned buttermilk batter.

Buttermilk is mildly acidic. This acidity gently breaks down the protein structures in the chicken without making it mushy, locking in moisture before it ever hits the hot oil.

The marinade isn't just about moisture; it’s the first layer of seasoning. By whisking together ¾ cup flour, ½ cup cornflour, 1 egg, 1 tablespoon sriracha, ½ teaspoon garlic salt, ½ teaspoon garlic powder, ¼ teaspoon black pepper, and a pinch of cayenne, you create a thick, flavorful batter. The inclusion of cornflour is a brilliant chef’s trick—it reduces gluten development, ensuring the inner coating stays light rather than heavy and doughy.

Once your chicken is thoroughly coated in the wet marinade, it’s time for the crunch. Tangleby uses a simple but highly effective dry mix:

Panko breadcrumbs are larger, airier, and flakier than traditional fine breadcrumbs. Because they are jagged and light, they don't absorb as much oil during frying, which results in a much crunchier, less greasy finish. Seasoning the breadcrumbs directly ensures that every single bite of the crust is just as flavorful as the chicken beneath it.

While the chicken is fantastic on its own, the real magic happens when it meets the sauce. Traditional Bang Bang sauce is a simple combination of mayonnaise and sweet chilli sauce. Tangleby twists the classic by adding 2 tablespoons of liquid honey alongside a splash of sriracha.

The ingredients are simple, but the balance is incredible:

Whisk these together in a small bowl ahead of time and set it aside. As it sits, the flavors marry together into a smooth, addictive drizzle that balances sweet, creamy, and spicy elements in perfect harmony.

Making this recipe at home is highly rewarding and incredibly straightforward. Follow these steps for flawless results:

[1. Whisk Marinade] ➔ [2. Mix Sauce] ➔ [3. Prep Panko] ➔ [4. Heat Oil] ➔ [5. Dredge & Fry]

In a medium bowl, whisk together all of your marinade ingredients until smooth. Toss in your chicken tenders, ensuring every piece is completely submerged and coated in the thick batter. In a separate small bowl, whisk your sauce ingredients together so it is ready to serve. In a third bowl, toss your panko, garlic salt, and cayenne together.

Pour about ¾ cm of cooking oil into a large, heavy-bottomed frying pan over medium heat. You want enough oil to shallow-fry the chicken so that it cooks evenly up the sides without completely submerging it.

To keep your kitchen clean, use the "Wet Hand, Dry Hand" technique. Use your left hand to lift a piece of chicken out of the wet marinade, shaking off any excess. Drop it into the panko bowl. Use your right hand to scoop the dry breadcrumbs over the top, pressing firmly so the panko sticks to the batter.

Carefully lower the chicken into the hot oil. Fry the tenders in batches—if you crowd the pan, the oil temperature will plummet, causing the breadcrumbs to absorb the oil and turn soggy. Fry for a few minutes on each side until the shell is a deep golden brown and the chicken is completely cooked through. Transfer to a wire rack or a plate lined with paper towels to drain.

Once your chicken is piled high on a serving platter, you have two options for the sauce. You can either drizzle the honey bang bang sauce generously over the top of the hot chicken for a dramatic, restaurant-style presentation, or serve it in bowls on the side to keep the coating maximally crisp for dipping.

To turn this popular recipe into a complete meal, consider pairing it with: