Print

Bang Bang Chicken

Bang Bang Chicken

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

If you’re craving a dish that delights the senses and satisfies the appetite, look no further than Bang Bang Chicken! This crispy, panko-crusted chicken tenderloins are enveloped in a creamy, tangy homemade sauce that delivers the perfect balance of flavor and crunch. Ideal for busy weeknights or family gatherings, this recipe is super simple to whip up and will surely become a favorite at your table. With its incredible taste and ease of preparation, you’ll find yourself making it time and again!

Ingredients

Scale
  • 1 ½ pounds boneless skinless chicken tenderloins
  • 1 cup (232 g) mayonnaise
  • ½ cup (132 g) Thai sweet chili sauce
  • 1 teaspoon Sriracha (or more to taste)
  • 2 tablespoons honey
  • 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) panko breadcrumbs (plain)
  • Canola oil (for frying)
  • Parsley (chopped)

Instructions

  1. In a bowl, whisk together mayonnaise, Thai sweet chili sauce, Sriracha, and honey for the sauce. Set aside.
  2. Marinate chicken tenderloins in buttermilk for at least 10 minutes.
  3. Prepare a breading station with flour mixed with cornstarch, garlic powder, salt, black pepper, and cayenne. In another bowl, whisk egg and Sriracha.
  4. Coat each chicken piece in flour mixture, dip into egg mixture, then coat with panko breadcrumbs.
  5. Fry in hot canola oil until golden brown on both sides (about 6 minutes). Drain on paper towels and serve with the prepared sauce.

Nutrition