Bang Bang Chicken
Crispy chicken tenderloins coated in panko breadcrumbs and drizzled with a spicy, sweet Bang Bang Sauce.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Asian
- Diet: None
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 the mayonnaise, Thai sweet chili sauce, Sriracha, and honey together. Adjust the spice to your liking by adding more Sriracha if desired.
- Prepare the Chicken: Place the chicken tenderloins in a bowl and pour the buttermilk over them. Let them soak for about 30 minutes.
- Coat the Chicken: In a separate bowl, mix together the flour, cornstarch, egg, Sriracha, garlic powder, salt, black pepper, and cayenne pepper (if using). Dip each chicken tenderloin into the mixture, then coat it with panko breadcrumbs.
- Fry the Chicken: In a large pan, heat enough canola oil over medium heat to cover the bottom. Once hot, add the chicken and fry for about 4-5 minutes on each side, or until golden brown and cooked through.
- Serve: Drizzle the Bang Bang Sauce over the fried chicken or serve it on the side for dipping. Garnish with chopped parsley.
Notes
For extra crispiness, let the coated chicken rest for a few minutes before frying. Bake as a healthier alternative at 400°F (200°C) for 20-25 minutes.