Description
A crispy, juicy chicken dish drizzled with a creamy, tangy Bang Bang Sauce, perfect for any occasion.
Ingredients
Scale
- 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
- ¾ cup all-purpose flour
- ½ cup cornstarch
- 1 large egg
- 1 tablespoon Sriracha sauce
- 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 mixing bowl, combine the mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Whisk thoroughly until smooth and adjust the heat level if desired.
- Prepare the Chicken Marinade: Place the chicken tenderloins in a large bowl. Pour buttermilk over the chicken and let soak for at least 30 minutes.
- Coat the Chicken: In a separate bowl, whisk together flour, cornstarch, garlic powder, salt, pepper, cayenne, and egg. Coat the chicken pieces in the flour mixture, then roll in panko breadcrumbs.
- Fry the Chicken: Heat canola oil in a skillet or Dutch oven to 350°F. Fry chicken pieces for about 4-5 minutes on each side until golden brown. Do not overcrowd.
- Drain and Toss: Transfer cooked chicken to a wire rack over paper towels to drain oil. Drizzle with Bang Bang Sauce while still hot and toss gently to coat.
- Garnish and Serve: Serve immediately garnished with parsley and extra sauce on the side.
Notes
Marinate chicken for up to 12 hours for enhanced flavor. Can be made healthier by air frying.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 10g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg