Description
A crowd-pleaser with crispy chicken and a spicy-sweet Bang Bang sauce, perfect for gatherings or a cozy night in.
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 mayonnaise, Thai sweet chili sauce, Sriracha, and honey until well combined. Set aside.
- Prepare the Chicken: Soak the chicken tenderloins in buttermilk for at least 30 minutes.
- Coat the Chicken: In one bowl, mix flour, cornstarch, and seasonings. In another bowl, whisk the egg.
- Bread the Chicken: Dip each chicken piece in the egg, coat it in the flour mixture, and then roll it in panko breadcrumbs.
- Fry the Chicken: Heat canola oil in a large pan over medium heat. Fry chicken for about 4-5 minutes on each side until golden brown.
- Serve: Place fried chicken on a plate, drizzle with Bang Bang sauce, and sprinkle with chopped parsley.
Notes
For extra crunch, double-coat the chicken. Adjust heat level with Sriracha. Use fresh herbs for extra flavor.