Bang Bang Chicken
This satisfying dish features crispy chicken coated in a creamy, flavorful sauce, perfect for weeknight dinners or special gatherings.
Ingredients
For the Sauce
- 1 cup mayonnaise for creaminess
- ½ cup Thai sweet chili sauce adds sweetness and tang
- 1 teaspoon Sriracha provides heat
- 2 tablespoons honey enhances sweetness
For the Chicken
- 1 ½ pounds boneless skinless chicken tenderloins main protein source
- 1 cup buttermilk adds moisture and tenderness
- ¾ cup all-purpose flour for coating
- ½ cup cornstarch for crispiness
- 1 large egg binds the coating
- 1 tablespoon Sriracha for additional heat
- ½ teaspoon garlic powder adds depth of flavor
- ½ teaspoon kosher salt enhances all flavors
- ¼ teaspoon black pepper adds mild spice
- ⅛ teaspoon cayenne pepper optional, extra heat
- 2 cups panko breadcrumbs for crunch
- Canola oil for frying, adds crispiness
- Parsley for garnish
Instructions
Preparing the Sauce
- In a mixing bowl, combine the mayonnaise, Thai sweet chili sauce, 1 teaspoon of Sriracha, and honey. Stir until well mixed and smooth.
Preparing the Chicken
- Place the boneless, skinless chicken tenderloins in a shallow dish and pour the buttermilk over them. Ensure they are submerged and soak for at least 15 minutes.
- In a separate dish, whisk together the all-purpose flour, cornstarch, egg, 1 tablespoon of Sriracha, garlic powder, salt, black pepper, and optional cayenne pepper until smooth.
Coating the Chicken
- After marinating, coat each chicken tenderloin in the flour mixture, ensuring an even layer.
- Roll each piece in the panko breadcrumbs, pressing down slightly for adherence.
Frying
- Heat canola oil in a large frying pan over medium heat. Ensure enough oil to cover the bottom of the pan.
- Add breaded chicken tenderloins to the hot oil, frying until golden brown for about 4-5 minutes.
- Carefully flip the chicken and cook the other side until golden and crispy.
- Transfer cooked chicken to a plate lined with paper towels to absorb excess oil.
Serving
- Serve the Bang Bang Chicken with a sprinkle of chopped parsley and drizzle some sauce over or serve on the side.
Notes
Marinate longer for enhanced tenderness. Ensure oil is hot before frying to avoid sogginess. Avoid overcrowding the pan.