Description
Crispy chicken coated in a sweet and spicy sauce, perfect for weeknight dinners or special occasions.
Ingredients
- 1 cup (232 g) mayonnaise
- ½ cup (132 g) Thai sweet chili sauce
- 1 teaspoon Sriracha (or more to taste)
- 2 tablespoons honey
- 1 ½ pounds boneless skinless chicken tenderloins
- 1 cup (245 g) buttermilk
- ¾ cup (94 g) all-purpose flour
- ½ cup (64 g) cornstarch
- 1 large egg (room temperature)
- 1 tablespoon Sriracha
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ⅛ teaspoon cayenne pepper (optional)
- 2 cups (216 g) panko breadcrumbs (plain)
- Canola oil (for frying)
- Parsley (chopped, for garnish)
Instructions
- In a bowl, mix together mayonnaise, Thai sweet chili sauce, Sriracha, and honey to make the Bang Bang sauce. Set aside.
- In another bowl, add the buttermilk and soak the chicken tenderloins for about 30 minutes.
- In a separate bowl, combine flour, cornstarch, garlic powder, kosher salt, black pepper, and cayenne pepper (if using).
- In another bowl, beat the egg and add 1 tablespoon of Sriracha. Mix well.
- After soaking, let the excess buttermilk drip off the chicken. Dredge each piece in the flour mixture, dip it in the egg mixture, and then coat with panko breadcrumbs.
- Heat canola oil in a deep pan over medium heat and fry the breaded chicken pieces until golden brown and cooked through, about 5-6 minutes per side. Drain on paper towels.
- Toss the cooked chicken in the Bang Bang sauce until well coated and serve hot, garnished with chopped parsley.
Notes
For extra flavor, marinate the chicken in buttermilk overnight. Ensure the oil is sufficiently hot before frying for crispy results.