Description
Dive into the ultimate comfort dish with our Bang Bang Chicken! This recipe combines the juicy tenderness of chicken tenderloins with a crispy panko coating, drizzled in a homemade spicy bang bang sauce that perfectly balances sweetness with a tangy kick. The addition of fresh parsley not only adds a burst of color but also brings a fresh dimension to this indulgent meal.
Ingredients
Bang Bang Sauce:
1 cup (232 g) mayonnaise
½ cup (132 g) Thai sweet chili sauce
1 teaspoon Sriracha, or more to taste
2 tablespoons honey
Chicken:
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
Bang Bang Sauce:
In a small bowl, combine mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Mix well and set aside.
Chicken:
In a mixing bowl, whisk buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, pepper, and cayenne. Add chicken tenders to coat.
Place panko on a shallow plate. Dredge each tender in panko, pressing to adhere. Set aside.
Heat an inch of canola oil in a skillet to 365°F. Fry chicken in batches until golden and cooked to 165°F, about 2-3 minutes per side.
Drain on paper towels, then toss in bang bang sauce and garnish with parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes