Bang Bang Chicken (Print Version)
# 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 -
fresh parsley, chopped, for garnish
# Instructions:
01 -
In a small bowl, combine the mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Mix well and set aside.
02 -
In a medium mixing bowl add buttermilk, flour, cornstarch, egg, sriracha, garlic powder, salt, pepper, and cayenne pepper. Whisk to combine. Add chicken tenders and toss to coat.
03 -
Add Panko breadcrumbs to a shallow plate.
04 -
Working one piece at a time, remove the chicken from the batter, gently shaking off any excess. Dredge the chicken in the panko, pressing slightly to adhere. Set on a clean plate. Repeat with the remaining chicken pieces.
05 -
To a large skillet, add about an inch of oil. Heat oil over medium-high heat until it reaches a temperature of 365°F.
06 -
Working in batches, being careful not to overcrowd the pan, add chicken and cook until browned (about 2-3 minutes on each side), or until the chicken reaches an internal temperature of 165°F. Repeat with the remaining chicken tenderloins, ensuring the oil returns to 365°F before adding more chicken.
07 -
Transfer the cooked chicken to a paper towel-lined plate to drain slightly before transferring to a serving plate.
08 -
Toss the chicken with the bang bang sauce, garnish with chopped parsley, and serve warm.
# Notes:
01 -
For a spicier version, add more Sriracha to the sauce or increase the cayenne pepper in the batter.