Ingredients
For the Bang Bang Sauce:
- Mayonnaise: 1 cup (232 g) for a creamy base.
- Thai Sweet Chili Sauce: ½ cup (132 g) for a tangy, sweet kick.
- Sriracha: 1 teaspoon (or more to taste) to add heat.
- Honey: 2 tablespoons to balance the flavors.
For the Chicken:
- Boneless Skinless Chicken Tenderloins: 1 ½ pounds, tender and easy to cook.
- Buttermilk: 1 cup (245 g) for a tenderizing marinade.
- All-Purpose Flour: ¾ cup (94 g) for structure.
- Cornstarch: ½ cup (64 g) for extra crispiness.
- Egg: 1 large egg for binding.
- Sriracha: 1 tablespoon for added flavor in the batter.
- Seasonings: Garlic powder, kosher salt, black pepper, and cayenne pepper (optional for extra heat).
- Panko Breadcrumbs: 2 cups (216 g) for the ultimate crunch.
- Canola Oil: For frying.
- Parsley: Chopped, for garnish.
Instructions
Make the Bang Bang Sauce
- In a small bowl, combine mayonnaise, Thai sweet chili sauce, Sriracha, and honey.
- Mix thoroughly until smooth and creamy. Set aside to let the flavors meld together.
Prepare the Chicken
- In a medium mixing bowl, whisk together buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, pepper, and cayenne pepper.
- Add the chicken tenderloins to the bowl, ensuring each piece is thoroughly coated.
- Place Panko breadcrumbs on a shallow plate. Take each chicken tender, shake off excess batter, and coat evenly with Panko breadcrumbs. Press gently to adhere.
Fry the Chicken
- Heat about an inch of canola oil in a large skillet over medium-high heat. Aim for a temperature of 365°F (185°C).
- Fry the chicken in batches to avoid overcrowding the pan. Cook for 2-3 minutes on each side, until golden brown and cooked through (internal temperature of 165°F).
- Transfer to a paper towel-lined plate to drain excess oil.
Assemble and Serve
- Toss the fried chicken with the prepared Bang Bang Sauce, ensuring each piece is coated.
- Garnish with freshly chopped parsley for a pop of color and freshness.
- Serve warm and enjoy!
- Prep Time: 15 minutes
- Cook Time: 20 minutes