Description
Crispy chicken tenderloins coated in panko and fried to golden perfection, tossed in a creamy, sweet, and spicy Bang Bang Sauce. A restaurant-style dish that’s perfect for appetizers, dinner, or sharing with friends!
Ingredients
Bang Bang Sauce:
▢ 1 cup (232 g) mayonnaise
▢ ½ cup (132 g) Thai sweet chili sauce
▢ 1 teaspoon Sriracha (adjust to taste)
▢ 2 tablespoons honey
Chicken:
▢ 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) plain panko breadcrumbs
▢ Canola oil, for frying
▢ Parsley, chopped (for garnish)
Instructions
1. Make the Bang Bang Sauce:
- In a small bowl, mix mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Stir until smooth and set aside.
2. Prepare the Chicken:
- In a medium bowl, whisk together buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, black pepper, and cayenne pepper. Add chicken tenderloins and coat evenly in the batter.
- Spread panko breadcrumbs on a shallow plate.
3. Coat the Chicken:
- Remove each chicken tender from the batter, gently shake off excess, and dredge in panko breadcrumbs, pressing lightly to adhere. Set aside on a clean plate.
4. Fry the Chicken:
- Heat about 1 inch of canola oil in a large skillet over medium-high heat until it reaches 365°F.
- Fry chicken in batches, ensuring not to overcrowd the pan. Cook for 2-3 minutes on each side, or until golden brown and the internal temperature reaches 165°F.
- Remove fried chicken and place it on a paper towel-lined plate to drain excess oil.
5. Toss and Serve:
- Toss the crispy chicken with the Bang Bang Sauce until evenly coated. Garnish with chopped parsley and serve warm.
Notes
- For a lighter version, bake the breaded chicken on a parchment-lined baking sheet at 400°F (200°C) for 20-25 minutes, flipping halfway through.
- Adjust the spice level by adding more or less Sriracha to the Bang Bang Sauce and batter.
- Serve with steamed rice, noodles, or a fresh green salad for a complete meal.
- Leftover sauce can be stored in an airtight container in the refrigerator for up to 1 week.
Nutrition
- Serving Size: 1 portion
- Calories: 520 kcal
- Sugar: 8 g
- Sodium: 680 mg
- Fat: 32 g
- Saturated Fat: 8 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 125 mg