Bang Bang Chicken
Bang Bang Chicken is panko-crusted chicken tenderloins deep-fried to a crispy golden brown, drizzled with homemade bang bang sauce.
Ingredients
- 1 cupmayonnaise
- ½ cupthai sweet chili sauce
- 1 teaspoonsriracha, (or more to taste)
- 2 tablespoonshoney
- 1 ½ poundsboneless skinless chicken tenderloins ()
- 1 cupbuttermilk
- ¾ cupall-purpose flour
- ½ cupcornstarch
- 1 largeegg, (room temperature)
- 1 tablespoonsriracha
- ½ teaspoongarlic powder
- ½ teaspoonkosher salt
- ¼ teaspoonblack pepper
- ⅛ teaspooncayenne pepper, (optional)
- 2 cupspanko breadcrumbs, (plain)
- canola oil, (for frying)
- parsley, (chopped, for garnish)
Directions
Bang bang sauce
- 1
In a small bowl, combine the mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Mix well and set aside.
Chicken
- 1
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.
- 2
Add Panko to a shallow plate.
- 3
Working one piece at a time, remove the chicken from the batter, gently shaking off any excess batter. Dredge the chicken in the panko, pressing slightly to adhere. Set on a clean plate. Repeat with the remaining chicken pieces. Set aside while you heat the oil.
- 4
To a large skillet, add about an inch of oil. Heat oil over medium-high heat until it reaches a temperature of 365°F.
- 5
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, making sure the oil is 365°F before adding more chicken.
- 6
Transfer the chicken to a paper towel-lined plate to drain slightly before adding it to a serving plate.
- 7
Toss the chicken with the bang bang sauce, top with chopped parsley, and serve warm.