Bang Bang Chicken
A flavorful and crispy dish featuring chicken tenderloins coated in a delicious Bang Bang Sauce, perfect for parties or a fun dinner at home.
Ingredients
For the Sauce
- 1 cup mayonnaise
- ½ cup Thai sweet chili sauce
- 1 teaspoon Sriracha sauce
- 2 tablespoons honey
For the Chicken
- 1 ½ pounds boneless (skinless chicken tenderloins)
- 1 cup buttermilk For marinating the chicken
- ¾ cup all-purpose flour
- ½ cup cornstarch
- 1 large egg
- 1 tablespoon Sriracha sauce For coating
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ⅛ teaspoon cayenne pepper optional
- 2 cups plain panko breadcrumbs
- Canola oil for frying
- Chopped parsley for garnish
Instructions
Make the Bang Bang Sauce
- In a bowl, mix mayonnaise, Thai sweet chili sauce, Sriracha sauce, and honey together until smooth. Set aside.
Prepare the Chicken Marinade
- Take the chicken tenderloins and soak them in buttermilk for at least 30 minutes. This helps make the chicken tender and flavorful.
Coat the Chicken
- In a separate bowl, mix flour, cornstarch, egg, Sriracha sauce, garlic powder, salt, black pepper, and cayenne pepper.
- Dip each chicken tenderloin in this mixture, then coat evenly with panko breadcrumbs.
Fry the Chicken
- Heat canola oil in a large pan over medium heat.
- Fry the chicken in batches until golden brown and cooked through, about 4-5 minutes on each side.
Drain and Toss
- Once cooked, remove the chicken from the pan and put it on a paper towel to drain excess oil.
- While still warm, toss the chicken in the Bang Bang Sauce until well coated.
Garnish and Serve
- Place the Bang Bang Chicken on a serving plate, sprinkle chopped parsley on top, and serve hot.
Notes
Make sure the oil is hot enough before frying to get that perfect crisp. You can adjust the spiciness of the sauce by adding more or less Sriracha. Letting the chicken marinate longer in buttermilk can enhance the flavor.