Description
Enjoy the crispy, spicy goodness of Crunch Bang Bang Chicken, coated in a creamy and flavorful Bang Bang sauce. Perfect as an appetizer or a main dish!
Ingredients
Scale
For the Bang Bang Sauce:
- 1 cup (232 g) mayonnaise
- 1/2 cup (132 g) Thai sweet chili sauce
- 1 teaspoon Sriracha (or more to taste)
- 2 tablespoons honey
For the Chicken:
- 1 1/2 pounds boneless skinless chicken tenderloins
- 1 cup (245 g) buttermilk
- 1/2 cup (94 g) all-purpose flour
- 1/4 cup (64 g) cornstarch
- 1 large egg, room temperature
- 1 tablespoon Sriracha
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
- 2 cups (216 g) panko breadcrumbs, plain
For Frying:
- Canola oil, for frying
- Parsley, chopped, for garnish
Instructions
- Prepare the Bang Bang Sauce:
- In a small bowl, combine the mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Mix well and set aside.
- Prepare the Chicken:
- In a medium mixing bowl, whisk together the buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, black pepper, and cayenne pepper if using.
- Coat the Chicken:
- Add the chicken tenderloins to the batter and toss to coat. Place panko breadcrumbs in a shallow plate. Working one piece at a time, remove the chicken from the batter, gently shaking off any excess. Dredge in the panko, pressing slightly to adhere. Set on a clean plate. Repeat with remaining chicken pieces.
- Fry the Chicken:
- Heat about an inch of canola oil in a large skillet over medium-high heat until it reaches 365°F (185°C). Working in batches, carefully add the chicken to the hot oil, making sure not to overcrowd the pan. Cook until browned, about 2-3 minutes per side, or until the chicken reaches an internal temperature of 165°F (74°C). Transfer to a paper towel-lined plate to drain.
- Serve:
- Toss the fried chicken with the Bang Bang sauce. Garnish with chopped parsley and serve warm.
Notes
- For extra heat, add more Sriracha to the sauce or the batter.
- This dish pairs well with rice or a fresh salad.
- Prep Time: 20 minutes
- Cook Time: 15 minutes