Crispy Bang Bang Chicken
This Crispy Bang Bang Chicken is a flavorful combination of crunchy chicken and a bold, spicy Bang Bang sauce. Perfect for appetizers, snacks, or a delicious main dish!
Ingredients
Bang Bang Sauce
- 1 cup 232 g mayonnaise
- ½ cup 132 g Thai sweet chili sauce
- 1 teaspoon Sriracha or more to taste
- 2 tablespoons honey
Chicken
- 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
Bang Bang Sauce
- In a small bowl, combine the mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Mix well and set aside.
Chicken
- 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.
- Add Panko to a shallow plate.
- 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.
- To a large skillet, add about an inch of oil. Heat oil over medium-high heat until it reaches a temperature of 365°F.
- 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.
- Transfer the chicken to a paper towel-lined plate to drain slightly before adding it to a serving plate.
- Toss the chicken with the bang bang sauce, top with chopped parsley, and serve warm.