Bang Bang Chicken
Delightful, crunchy chicken paired with a zesty bang bang sauce that is a crowd-pleaser for any occasion.
Ingredients
For the Bang Bang Sauce
- 1 cup mayonnaise
- ½ cup Thai sweet chili sauce
- 1 teaspoon Sriracha or more to taste
- 2 tablespoons honey
For the Chicken
- 1 ½ pounds boneless skinless chicken tenderloins
- 1 cup buttermilk
- ¾ cup all-purpose flour
- ½ cup 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 plain panko breadcrumbs
- Canola oil for frying Canola oil
- Chopped parsley for garnish Chopped parsley
Instructions
Marinate the Chicken
- Start by marinating the chicken tenders in buttermilk for at least 30 minutes in the fridge.
Prepare the Bang Bang Sauce
- In a bowl, mix together the mayonnaise, Thai sweet chili sauce, Sriracha, and honey to create the bang bang sauce. Set aside.
Prepare the Breading Station
- In one bowl, combine flour, cornstarch, garlic powder, salt, pepper, and cayenne.
- In another bowl, beat the egg and add the remaining Sriracha.
Bread the Chicken
- Once the chicken has marinated, take each tender out, dip it in the egg mixture, then coat it in the flour mixture.
- Press the breaded chicken into the panko breadcrumbs until fully coated.
Fry the Chicken
- Heat canola oil in a deep skillet over medium-high heat.
- Carefully place the breaded chicken into the oil and fry until golden brown, about 4-5 minutes per side.
- Once cooked through, remove the chicken and drain on paper towels.
Serve
- Toss the warm chicken in the bang bang sauce and serve hot, garnished with chopped parsley.
Notes
For an extra crispy coating, consider double-dipping your chicken in the egg mix and then the flour before coating it in panko. Let the chicken marinate in buttermilk overnight for a more intense flavor. Do not overcrowd the frying pan; fry in batches to maintain the oil temperature.