Description
Crispy, juicy chicken tenderloins coated in a creamy and spicy Bang Bang sauce, perfect for any occasion.
Ingredients
- 1 cup Mayonnaise
- ½ cup Thai Sweet Chili Sauce
- 1 teaspoon Sriracha
- 2 tablespoons Honey
- 1½ pounds Boneless Skinless Chicken Tenderloins
- 1 cup Buttermilk
- ¾ cup All-Purpose Flour
- ½ cup Cornstarch
- 1 large Egg
- 1 tablespoon Sriracha
- ½ teaspoon Garlic Powder
- ½ teaspoon Kosher Salt
- ¼ teaspoon Black Pepper
- ⅛ teaspoon Cayenne Pepper
- 2 cups Panko Breadcrumbs
- Canola Oil (for frying)
- Chopped Parsley (for garnish)
Instructions
- Start by making the Bang Bang sauce. In a small bowl, combine the mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Stir until smooth and creamy. Set aside to let the flavors meld.
- In a medium bowl, mix the buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, pepper, and cayenne pepper. Whisk until smooth.
- Add the chicken tenderloins to the batter, tossing to coat them evenly.
- Place panko breadcrumbs in a shallow dish. Remove each battered chicken piece, shaking off the excess, and coat with panko breadcrumbs. Set aside.
- Heat about an inch of canola oil in a skillet over medium-high heat until it reaches 365°F (185°C).
- Fry the chicken tenderloins in batches for 2-3 minutes on each side until golden brown and crispy.
- Remove the cooked chicken from the oil and place on paper towels to drain excess oil.
- While the chicken is hot, toss it in the prepared Bang Bang sauce until fully coated. Transfer to a serving platter.
- Garnish with chopped parsley and serve immediately.
Notes
For best results, do not overcrowd the pan while frying and use a thermometer to check the doneness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian