Bang Bang Chicken
Crispy fried chicken tenders tossed in creamy sweet-spicy sauce. Perfect for easy dinners for couples or parties.
Equipment
- Deep skillet
- Whisk
- Tongs
- Meat thermometer
Ingredients
- 1 cup mayonnaise
- 1/2 cup Thai sweet chili sauce
- 1 teaspoon Sriracha sauce or more for heat
- 2 tablespoons honey
- 1.5 pounds boneless skinless chicken tenderloins cut into bite-sized pieces
- 1 cup buttermilk
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1 large egg
- 1 tablespoon Sriracha sauce
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper optional
- 2 cups panko breadcrumbs
- Vegetable or canola oil for frying
- Chopped green onions and sesame seeds for garnish
Instructions
- Whisk together mayonnaise, sweet chili sauce, Sriracha, and honey until smooth. Chill.
- Combine buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, pepper, and cayenne for batter.
- Add chicken to batter. Marinate 10-20 minutes.
- Heat oil to 350-365°F. Pour panko on plate.
- Coat chicken in panko, press to adhere.
- Fry 3-4 minutes per side until 165°F. Drain.
- Toss in sauce. Garnish and serve.
Notes
- Keep oil hot for crispiness.
- Marinate longer for tenderness.
- Serve immediately.