Description
A delightful explosion of flavors with crispy fried chicken and a creamy, spicy sauce.
Ingredients
- For the Sauce:
- 1 cup mayonnaise
- ½ cup Thai sweet chili sauce
- 1 teaspoon Sriracha sauce
- 2 tablespoons honey
- For the Chicken:
- 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)
Instructions
- Make the Bang Bang Sauce: In a bowl, mix together mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Set aside.
- Prepare the Chicken Marinade: In a large bowl, combine buttermilk and Sriracha. Add the chicken, ensuring each piece is submerged. Let it marinate for at least 15 minutes.
- Coat the Chicken: In another bowl, whisk together flour, cornstarch, garlic powder, salt, black pepper, and cayenne pepper. Beat the egg in a separate bowl. Dip the marinated chicken first into the egg, then coat thoroughly with the flour mixture.
- Fry the Chicken: Heat canola oil in a deep skillet over medium-high heat. Once hot, fry the chicken in batches for about 5-6 minutes or until golden brown and cooked through. Drain on paper towels.
- Drain and Toss: In a large bowl, toss the hot, crispy chicken with the Bang Bang sauce until evenly coated.
- Garnish and Serve: Transfer to a serving platter, sprinkle with chopped parsley, and enjoy!
Notes
For a lighter version, substitute regular mayonnaise with Greek yogurt. Store leftovers in an airtight container for up to 3 days. Reheat in the oven to restore crispiness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian