1fvse
Get ready for a flavor explosion with this Crunch Bang Bang Chicken! Crispy chicken tenderloins are coated in a zesty panko crust and drenched in a creamy, spicy Bang Bang sauce. Perfect for a fun dinner or appetizer that will impress every palate.
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
Directions:
Prepare the Bang Bang Sauce: In a small bowl, mix together mayonnaise, Thai sweet chili sauce, Sriracha, and honey until smooth. Set aside.
Coat the Chicken: In a medium bowl, combine buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, black pepper, and cayenne pepper (if using). Whisk until smooth. Add chicken tenderloins and toss to coat evenly.
Bread the Chicken: Place panko breadcrumbs on a shallow plate. One by one, remove the chicken pieces from the batter, allowing any excess to drip off. Dredge in panko breadcrumbs, pressing gently to adhere. Set aside on a clean plate.
Fry the Chicken: Heat about an inch of canola oil in a large skillet over medium-high heat until it reaches 365°F (185°C). Working in batches, fry the chicken pieces for 2-3 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C). Ensure the oil stays at 365°F between batches.
Serve: Transfer the fried chicken to a paper towel-lined plate to drain. Once slightly cooled, toss the chicken in the Bang Bang sauce until well-coated. Garnish with chopped parsley and serve immediately.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 450 | Servings: 4
