Ingredients
Scale
- 1 cup (232 g) mayonnaise
- ½ cup (132 g) Thai sweet chili sauce
- 1 teaspoon Sriracha, or more to taste
- 2 tablespoons honey
- 1 ½ pounds boneless skinless chicken tenderloins
- 1 cup (245 g) buttermilk
- ¾ cup (94 g) all-purpose flour
- ½ cup (64 g) cornstarch
- 1 large egg, room temperature
- 1 tablespoon Sriracha
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ⅛ teaspoon cayenne pepper, optional
- 2 cups (216 g) panko breadcrumbs, plain
- canola oil, for frying
- parsley, chopped, for garnish
Instructions
- In a small bowl, combine the mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Mix well and set aside.
- In a medium mixing bowl, add buttermilk, flour, cornstarch, egg, sriracha, garlic powder, salt, pepper, and cayenne pepper. Whisk to combine.
- Add chicken tenders and toss to coat.
- Add Panko to a shallow plate.
- Working one piece at a time, remove the chicken from the batter, gently shaking off excess. Dredge in the panko, pressing slightly to adhere.
- Heat about an inch of oil in a large skillet over medium-high heat until it reaches 365°F.
- Working in batches, fry chicken until browned (2-3 minutes per side) or until internal temperature reaches 165°F.
- Transfer cooked chicken to a paper towel-lined plate to drain.
- Toss the chicken with the Bang Bang sauce, garnish with chopped parsley, and serve warm.
Notes
- For extra crispiness, double-coat the chicken in panko.
- Adjust Sriracha to control the spiciness of the sauce.
- Use a thermometer to ensure the oil stays at 365°F for even frying.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian Fusion
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 12g
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 90mg