Easy Bang Bang Chicken (Printable Version)
# What You'll Need:
→ Sauce
01 -
240 ml mayonnaise
02 -
120 ml Thai sweet chili sauce
03 -
5 ml Sriracha sauce
04 -
30 ml honey
→ Chicken
05 -
680 g boneless, skinless chicken tenderloins
06 -
240 ml buttermilk
07 -
90 g all-purpose flour
08 -
65 g cornstarch
09 -
1 large egg
10 -
15 ml Sriracha sauce
11 -
2.5 ml garlic powder
12 -
2.5 ml salt
13 -
1.25 ml ground black pepper
14 -
0.6 ml cayenne pepper (optional)
15 -
120 g plain panko breadcrumbs
16 -
Canola oil for frying
17 -
Chopped parsley for garnish
# Step-by-Step Directions:
01 -
Combine mayonnaise, Thai sweet chili sauce, Sriracha, and honey in a bowl. Whisk until smooth, then cover and set aside.
02 -
In a medium bowl, whisk buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, black pepper, and optional cayenne pepper until smooth. Submerge chicken tenderloins in the mixture and marinate for 10 minutes.
03 -
Spread panko breadcrumbs on a plate. Remove each tender from marinade and evenly coat with breadcrumbs, pressing gently to adhere. Arrange coated tenders on a clean plate.
04 -
Heat canola oil in a skillet to 185°C. Fry chicken tenders in batches for 2–3 minutes per side until golden and cooked through, confirming internal temperature reaches 74°C with a meat thermometer.
05 -
Transfer fried tenders to paper towels to drain excess oil. Toss tenders in the prepared sauce until evenly coated.
06 -
Sprinkle chopped parsley over the coated chicken and serve warm.
# Helpful Notes:
01 -
Maintain oil temperature at 185°C for optimal crispiness. Marinate chicken for up to 1 hour for enhanced tenderness. Use a meat thermometer to ensure safe internal temperature.