Bang Bang Chicken (Print Version)
Golden panko-crusted chicken tenderloins drizzled with a creamy sweet-spicy sauce for an irresistible appetizer or main dish.
# Ingredients:
→ Bang Bang Sauce
01 -
1 cup (232 g) mayonnaise
02 -
½ cup (132 g) Thai sweet chili sauce
03 -
1 teaspoon Sriracha, or more to taste
04 -
2 tablespoons honey
→ Chicken
05 -
1 ½ pounds boneless skinless chicken tenderloins
06 -
1 cup (245 g) buttermilk
07 -
¾ cup (94 g) all-purpose flour
08 -
½ cup (64 g) cornstarch
09 -
1 large egg, room temperature
10 -
1 tablespoon Sriracha
11 -
½ teaspoon garlic powder
12 -
½ teaspoon kosher salt
13 -
¼ teaspoon black pepper
14 -
⅛ teaspoon cayenne pepper, optional
15 -
2 cups (216 g) panko breadcrumbs, plain
16 -
canola oil, for frying
17 -
parsley, chopped, for garnish
# Steps to Follow:
01 -
Combine mayonnaise, Thai sweet chili sauce, Sriracha, and honey in a small bowl. Mix well and set aside.
02 -
In a medium mixing bowl, whisk together buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, kosher salt, black pepper, and optional cayenne pepper. Add chicken tenderloins and toss to coat.
03 -
Place panko breadcrumbs on a shallow plate.
04 -
Dredge each piece of chicken in panko breadcrumbs after removing from batter, pressing slightly to adhere. Set on a clean plate.
05 -
Heat about 1 inch of canola oil in a large skillet over medium-high heat until it reaches 365°F.
06 -
Fry chicken in batches without overcrowding the pan. Cook for 2-3 minutes per side or until browned and the internal temperature reaches 165°F.
07 -
Transfer fried chicken to a paper towel-lined plate. Toss with Bang Bang sauce, garnish with chopped parsley, and serve warm.