Description
Crispy chicken tenderloins coated in a spicy, sweet Bang Bang sauce – a delightful dish perfect for any gathering.
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
- In a bowl, mix the mayonnaise, Thai sweet chili sauce, Sriracha, and honey to make the Bang Bang sauce. Adjust the heat with Sriracha as desired.
- Soak the chicken tenderloins in buttermilk for at least 30 minutes to tenderize.
- In another bowl, mix flour, cornstarch, egg, Sriracha, garlic powder, salt, black pepper, and cayenne (if using) until smooth.
- Coat each chicken piece with the batter, then dip into panko breadcrumbs until well covered.
- Heat canola oil in a pan over medium heat and fry the chicken pieces in batches for about 4-5 minutes on each side until golden brown.
- Drain the fried chicken on paper towels to remove excess oil.
- Serve with the Bang Bang sauce drizzled over top or on the side, garnished with chopped parsley.
Notes
For extra crunch, consider double coating the chicken. Ensure oil is hot enough before frying for the best results.