Bang Bang Chicken – Rewritten Recip
Ingredients
Bang Bang Sauce
- 1 cup (232 g) mayonnaise
- ½ cup (132 g) Thai sweet chili sauce
- 1 teaspoon Sriracha (add more for extra heat)
- 2 tablespoons honey
Chicken
- 1½ 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, at 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
- Fresh parsley, chopped, for garnish
Instructions
Make the Bang Bang Sauce
- In a small bowl, whisk together the mayonnaise, sweet chili sauce, Sriracha, and honey.
- Set the sauce aside while you prepare the chicken.
Prepare the Chicken
- In a medium-sized bowl, combine the buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, black pepper, and cayenne. Mix until smooth.
- Add the chicken tenderloins to the bowl and coat them well in the batter.
Bread the Chicken
- Pour the panko breadcrumbs into a shallow dish.
- Working one piece at a time, lift each chicken tender from the batter and gently shake off any excess.
- Press the chicken into the panko, coating all sides. Place each breaded piece on a clean plate.
- Repeat with the rest of the chicken.
Fry the Chicken
- Heat about 1 inch of canola oil in a large skillet over medium-high heat until it reaches 365°F (185°C).
- Fry the chicken in batches, being careful not to crowd the pan. Cook for 2–3 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C).
- Transfer the cooked chicken to a paper towel–lined plate to drain excess oil.
Finish and Serve
- Place the chicken on a serving platter. Toss or drizzle with the Bang Bang sauce.
- Garnish with chopped parsley and serve warm.
