Bang Bang Chicken
A delicious and crispy dish featuring tender chicken coated in a rich and spicy sauce, perfect for any occasion.
Ingredients
For the Sauce
- 1 cup mayonnaise
- ½ cup Thai sweet chili sauce
- 1 teaspoon Sriracha sauce
- 2 tablespoons honey
For the Chicken
- 1 ½ pounds boneless (skinless chicken tenderloins)
- 1 cup buttermilk
- ¾ cup all-purpose flour
- ½ cup cornstarch
- 1 large egg
- 1 tablespoon Sriracha sauce
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ⅛ teaspoon cayenne pepper (optional)
- 2 cups plain panko breadcrumbs
- Canola oil (for frying)
- Chopped parsley (for garnish)
Instructions
Make the Bang Bang Sauce
- In a bowl, mix the mayonnaise, Thai sweet chili sauce, Sriracha sauce, and honey together. Set aside.
Prepare the Chicken Marinade
- In another bowl, combine the buttermilk and Sriracha sauce. Add the chicken tenderloins and let them marinate for at least 30 minutes.
Coat the Chicken
- In a separate bowl, mix the flour, cornstarch, salt, black pepper, garlic powder, and cayenne pepper (if using).
- In another bowl, beat the egg.
- Remove the chicken from the marinade, dip each piece in the egg, then coat with the flour mixture. Finally, cover with panko breadcrumbs.
Fry the Chicken
- Heat canola oil in a frying pan over medium heat.
- Fry the chicken in batches until golden brown and crispy, about 5-7 minutes on each side.
- Use a slotted spoon to remove the chicken and let it drain on paper towels.
Drain and Toss
- Once the chicken is cooked, toss it in the Bang Bang sauce until coated evenly.
Garnish and Serve
- Place the coated chicken on a serving platter and garnish with chopped parsley.
Notes
For added flavor, let the chicken marinate in the buttermilk overnight. Use a thermometer to check the oil temperature, aiming for about 350°F to ensure crispy chicken. Experiment with the spice level by adjusting the amount of Sriracha or cayenne pepper in the sauce.