Bang Bang Chicken (Printable Version)
Crispy panko chicken tenders served with a creamy, sweet, and spicy sauce for the perfect flavor-texture combination.
# Ingredients:
→ Sauce
01 -
1 cup mayonnaise
02 -
½ cup Thai sweet chili sauce
03 -
1 teaspoon Sriracha (or more to taste)
04 -
2 tablespoons honey
→ Chicken
05 -
1½ pounds chicken tenderloins
06 -
1 cup buttermilk
07 -
¾ cup all-purpose flour
08 -
½ cup 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 panko breadcrumbs
16 -
Canola oil for frying
17 -
Chopped parsley for garnish
# Steps:
01 -
In a medium bowl, combine mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Mix thoroughly until smooth and set aside.
02 -
In a large bowl, whisk together buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, pepper, and cayenne (if using). Add chicken tenderloins and ensure each piece is well coated.
03 -
Spread panko breadcrumbs on a plate. Remove each chicken tender from the batter, allowing excess to drip off, then press into panko breadcrumbs firmly to create an even coating.
04 -
Pour canola oil to a depth of 2.5 cm (1 inch) in a large skillet and heat to 185°C (365°F).
05 -
Working in batches to avoid overcrowding, fry chicken tenders for 2-3 minutes per side until golden brown and internal temperature reaches 74°C (165°F). Transfer to paper towels to drain excess oil.
06 -
Toss the warm chicken tenders in the prepared Bang Bang sauce and garnish with freshly chopped parsley before serving.
# Notes:
01 -
Keep oil at a steady 185°C (365°F) for optimal crispiness
02 -
Avoid overcrowding the pan when frying to maintain oil temperature
03 -
Ensure chicken reaches an internal temperature of 74°C (165°F)