Easy Bang Bang Chicken (Print Version)
# Ingredients:
→ Bang Bang Sauce
01 -
240 ml mayonnaise
02 -
120 ml Thai sweet chili sauce
03 -
15 ml Sriracha hot sauce, plus more to taste
04 -
30 ml honey or granulated sugar
05 -
Salt, to taste
06 -
Freshly ground black pepper, to taste
→ Crispy Chicken
07 -
680 g boneless, skinless chicken tenderloins
08 -
200 g panko breadcrumbs
09 -
95 g all-purpose flour
10 -
65 g cornstarch
11 -
240 ml buttermilk
12 -
1 large egg, room temperature
13 -
15 ml Sriracha hot sauce
14 -
1 tsp garlic powder
15 -
1 tsp paprika
16 -
1 tsp salt
17 -
0.25 tsp ground black pepper
18 -
Oil, for deep frying
19 -
Chopped fresh parsley, for garnish
# Instructions:
01 -
In a medium bowl, whisk together mayonnaise, sweet chili sauce, Sriracha, and honey or sugar until smooth and creamy. Adjust Sriracha to desired level of heat.
02 -
Refrigerate the prepared sauce to allow the flavors to meld while preparing the chicken.
03 -
In a large bowl, combine buttermilk, all-purpose flour, cornstarch, egg, Sriracha, garlic powder, paprika, salt, and black pepper. Whisk until a thick, even batter forms.
04 -
Add chicken tenderloins to the batter and mix thoroughly until each piece is well coated.
05 -
Spread panko breadcrumbs in a shallow dish. Dredge each battered chicken piece in the breadcrumbs, pressing gently to ensure a complete and even coating. Set aside on a baking tray.
06 -
Heat neutral oil in a large frying pan over medium-high heat until it reaches frying temperature. Fry chicken pieces in batches, avoiding overcrowding the pan. Cook for 4 to 5 minutes on each side or until golden brown and fully cooked through.
07 -
Transfer cooked chicken to a plate lined with paper towels to absorb excess oil.
08 -
Generously drizzle or brush the Bang Bang Sauce over the crispy fried chicken, ensuring each piece is evenly coated.
09 -
Sprinkle with freshly chopped parsley and serve immediately.
# Notes:
01 -
For extra crispiness, allow the coated chicken to rest for 5 minutes before frying.