Crispy Bang Bang Chicken (Print)
Crispy panko-crusted chicken tenderloins with a homemade sweet and spicy sauce that delivers an explosion of flavor in every bite.
# Ingredients:
→ Bang Bang Sauce
01 -
1 cup (232 g) mayonnaise
02 -
½ cup (132 g) Thai sweet chili sauce
03 -
1 teaspoon Sriracha, or more to taste
04 -
2 tablespoons honey
→ Chicken
05 -
1½ pounds boneless skinless chicken tenderloins
06 -
1 cup (245 g) buttermilk
07 -
¾ cup (94 g) all-purpose flour
08 -
½ cup (64 g) cornstarch
09 -
1 large egg, room temperature
10 -
1 tablespoon Sriracha
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½ teaspoon garlic powder
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½ teaspoon kosher salt
13 -
¼ teaspoon black pepper
14 -
⅛ teaspoon cayenne pepper, optional
15 -
2 cups (216 g) panko breadcrumbs, plain
16 -
canola oil, for frying
17 -
chopped parsley, for garnish
# Directions:
01 -
In a small bowl, combine the mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Mix well and set aside.
02 -
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.
03 -
Add panko breadcrumbs to a shallow plate.
04 -
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.
05 -
Add about 2.5 cm (1 inch) of canola oil to a large skillet. Heat over medium-high heat until it reaches 185°C (365°F).
06 -
Working in batches to avoid overcrowding, cook chicken until golden brown, about 2-3 minutes per side, or until internal temperature reaches 74°C (165°F). Ensure oil returns to 185°C before adding each new batch.
07 -
Transfer cooked chicken to a paper towel-lined plate to drain excess oil briefly.
08 -
Toss the chicken with the bang bang sauce, garnish with chopped parsley, and serve warm.
# Notes:
01 -
Bang Bang Chicken features crispy panko-crusted chicken tenderloins drizzled with a sweet and spicy homemade sauce.