Bang Bang Chicken with Sauce (Print Version)
# Ingredients:
→ Chicken & Coating
01 -
1 ½ lb (680 g) boneless, skinless chicken tenderloins
02 -
1 cup (245 g) buttermilk
03 -
¾ cup (94 g) all-purpose flour
04 -
½ cup (64 g) cornstarch
05 -
1 large egg, room temperature
06 -
1 Tbsp Sriracha
07 -
½ tsp garlic powder
08 -
½ tsp kosher salt
09 -
¼ tsp black pepper
10 -
⅛ tsp cayenne pepper (optional)
11 -
2 cups (216 g) plain panko breadcrumbs
12 -
Canola oil for frying
13 -
Chopped parsley for garnish
→ Bang Bang Sauce
14 -
1 cup (232 g) mayonnaise
15 -
½ cup (132 g) Thai sweet chili sauce
16 -
1 tsp Sriracha (or more to taste)
17 -
2 Tbsp honey
# Instructions:
01 -
Mix mayonnaise, Thai sweet chili sauce, Sriracha, and honey in a bowl. Set aside.
02 -
In a bowl, whisk together buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, pepper, and cayenne (if using). Add chicken tenderloins and mix well to coat.
03 -
Dredge the coated chicken pieces through panko breadcrumbs on a plate and set aside.
04 -
Heat canola oil in a skillet to approximately 365°F (185°C). Fry chicken in batches until golden-brown and cooked through. Drain on paper towels.
05 -
Toss the hot fried chicken with the prepared Bang Bang Sauce. Garnish with chopped parsley and serve immediately.