Description
This Crunch Bang Bang Chicken features tender chicken coated in a crispy panko crust, tossed in a sweet and spicy Bang Bang sauce. Perfect as an appetizer or main dish, it’s sure to impress your guests!
Ingredients
Scale
Bang Bang Sauce:
- 1 cup mayonnaise
- 1/2 cup Thai sweet chili sauce
- 1 teaspoon Sriracha (or more to taste)
- 2 tablespoons honey
Chicken:
- 1 1/2 pounds boneless skinless chicken tenderloins
- 1 cup buttermilk
- 1/2 cup all-purpose flour
- 1/4 cup 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 panko breadcrumbs
- Canola oil, for frying
- Chopped parsley, 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 Batter: In a medium mixing bowl, combine the buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, kosher salt, black pepper, and cayenne pepper if using. Whisk until smooth.
- Coat the Chicken: Dip the chicken tenderloins in the batter, ensuring they are well coated. Then, dredge each piece in the panko breadcrumbs, pressing lightly to adhere. Set the coated chicken aside on a clean plate.
- Fry the Chicken: Heat about an inch of canola oil in a large skillet over medium-high heat until it reaches 365F (185C). Fry the chicken in batches, about 2-3 minutes per side, until golden brown and cooked through (internal temperature of 165F).
- Serve: Drain the fried chicken on a paper towel-lined plate, then toss it with the prepared Bang Bang sauce. Garnish with chopped parsley and serve warm.
Notes
- For extra crunch, double-coat the chicken by dipping it back into the batter and then the panko breadcrumbs again.
- Adjust the Sriracha in the sauce to your desired spice level.
- Prep Time: 20 minutes
- Cook Time: 15 minutes