Description
A flavor explosion of crispy chicken coated in a tangy, spicy Bang Bang sauce, perfect for family dinners or entertaining guests.
Ingredients
Scale
- 1 ½ pounds boneless, skinless chicken tenderloins
- 1 cup buttermilk
- ¾ cup all-purpose flour
- ½ cup cornstarch
- 1 large egg
- 1 tablespoon Sriracha sauce
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ⅛ teaspoon cayenne pepper (optional)
- 2 cups plain panko breadcrumbs
- Canola oil (for frying)
- Chopped parsley (for garnish)
- 1 cup mayonnaise
- ½ cup Thai sweet chili sauce
- 1 teaspoon Sriracha sauce
- 2 tablespoons honey
Instructions
- Make the Bang Bang Sauce: In a mixing bowl, combine mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Whisk until well blended.
- Prepare the Chicken Marinade: Marinate the chicken tenderloins in buttermilk for at least 20 minutes.
- Coat the Chicken: Mix flour, cornstarch, egg, Sriracha, garlic powder, salt, black pepper, and cayenne in another bowl. Dredge the marinated chicken in the mixture.
- Fry the Chicken: Heat canola oil over medium heat and fry the chicken pieces until golden brown, about 3-4 minutes on each side.
- Drain and Toss: Drizzle the prepared Bang Bang sauce over the fried chicken and toss gently to coat.
- Garnish and Serve: Plate the chicken, sprinkle with chopped parsley, and serve hot.
Notes
Marinate chicken up to 24 hours in advance for enhanced flavor. Leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 4 pieces
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 120mg