Ingredients
For the Bang Bang Sauce:
- 1 cup mayonnaise
- ½ cup Thai sweet chili sauce
- 1 tsp Sriracha sauce
- 2 tbsp honey
For the Chicken:
- 1.5 lbs boneless, skinless chicken tenderloins
- 1 cup buttermilk
- ¾ cup all-purpose flour
- ½ cup cornstarch
- 1 large egg
- 1 tbsp Sriracha sauce
- ½ tsp garlic powder
- ½ tsp kosher salt
- ¼ tsp black pepper
- ⅛ tsp cayenne pepper (optional)
- 2 cups panko breadcrumbs
- Canola oil, for frying
- Chopped parsley, for garnish
Instructions
1. Make the Bang Bang Sauce
- In a bowl, whisk together mayonnaise, sweet chili sauce, Sriracha, and honey until smooth. Set aside.
2. Prepare the Chicken
- In a large bowl, whisk together buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, black pepper, and cayenne pepper.
- Add the chicken tenders to the mixture and coat evenly. Let marinate for 15 minutes.
3. Coat the Chicken
- Place panko breadcrumbs in a separate bowl.
- Remove chicken from the marinade, letting excess drip off, and dredge in panko, pressing gently to coat.
4. Fry the Chicken
- Heat canola oil in a deep skillet or fryer to 365°F (185°C).
- Fry chicken in batches for 2-3 minutes per side, until golden brown and crispy.
- Transfer to a wire rack or paper towel-lined plate to drain excess oil.
5. Serve
- Drizzle the Bang Bang sauce over the fried chicken.
- Garnish with chopped parsley and serve immediately.
Notes
- Baked Option: Bake at 425°F (218°C) for 12-15 minutes, flipping halfway.
- Air Fryer Method: Cook at 375°F (190°C) for 10-12 minutes, flipping halfway.
- Extra Spicy: Add more Sriracha or red pepper flakes to the sauce.
- Gluten-Free: Use gluten-free panko and flour.
- Taco Twist: Serve in tortillas with shredded cabbage for Bang Bang Chicken Tacos.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Main Course
- Method: Frying (with Baking & Air Fryer options)
- Cuisine: Asian-Inspired
