Description
A delightful dish featuring crispy chicken coated in a spicy and creamy Bang Bang sauce, perfect for parties or weeknight dinners.
Ingredients
- 1 cup (232 g) mayonnaise
- ½ cup (132 g) Thai sweet chili sauce
- 1 teaspoon Sriracha (or more to taste)
- 2 tablespoons honey
- 1 ½ pounds boneless skinless chicken tenderloins
- 1 cup (245 g) buttermilk
- ¾ cup (94 g) all-purpose flour
- ½ cup (64 g) cornstarch
- 1 large egg (room temperature)
- 1 tablespoon Sriracha
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ⅛ teaspoon cayenne pepper (optional)
- 2 cups (216 g) panko breadcrumbs (plain)
- Canola oil (for frying)
- Parsley (chopped, for garnish)
Instructions
- Make the Bang Bang Sauce: In a bowl, mix together mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Adjust the Sriracha to your taste. Set this sauce aside.
- Prepare the Chicken: Place chicken tenderloins in a bowl and cover them with buttermilk. Let them soak for at least 30 minutes.
- Coat the Chicken: In a separate bowl, mix flour, cornstarch, egg, Sriracha, garlic powder, kosher salt, black pepper, and cayenne pepper. Whisk until smooth.
- Bread the Chicken: Take each tenderloin from the buttermilk, dip it into the flour mixture, then roll it in panko breadcrumbs, pressing slightly to adhere.
- Fry the Chicken: In a large pan, heat canola oil over medium-high heat. Once hot, carefully place the chicken in the oil. Cook until golden brown on each side, about 3-4 minutes per side.
- Serve: Drizzle the Bang Bang Sauce over the chicken and garnish with chopped parsley.
Notes
Ensure the oil is hot enough before frying for a crispy texture. Adjust Sriracha as desired for spice level. Store leftovers in an airtight container for 3-4 days.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian