Bang Bang Chicken Crispy Delight (Print Version)
# 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 -
1 ½ 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
11 -
½ teaspoon garlic powder
12 -
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 -
Parsley, chopped, for garnish
# Instructions:
01 -
In a small bowl, combine 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. Working one piece at a time, remove the chicken from the batter, gently shaking off any excess batter. Dredge the chicken in the panko, pressing slightly to adhere. Set on a clean plate. Repeat with the remaining chicken pieces.
04 -
To a large skillet, add about an inch of canola oil. Heat oil over medium-high heat until it reaches 365°F.
05 -
Working in batches, being careful not to overcrowd the pan, add chicken and cook until browned, about 2-3 minutes on each side, or until the chicken reaches an internal temperature of 165°F. Repeat with the remaining chicken tenderloins, ensuring the oil is maintained at 365°F before adding more chicken.
06 -
Transfer the chicken to a paper towel-lined plate to drain slightly before adding it to a serving plate. Toss the chicken with the bang bang sauce, top with chopped parsley, and serve warm.