Ingredients
Scale
- Bang Bang Sauce:
- 1 cup (232 g) mayonnaise
- ½ cup (132 g) Thai sweet chili sauce
- 1 tsp Sriracha, or more to taste
- 2 tbsp honey
- Chicken:
- 1½ lb boneless skinless chicken tenderloins
- 1 cup (245 g) buttermilk
- ¾ cup (94 g) all-purpose flour
- ½ cup (64 g) cornstarch
- 1 large egg, room temperature
- 1 tbsp Sriracha
- ½ tsp garlic powder
- ½ tsp kosher salt
- ¼ tsp black pepper
- â…› tsp cayenne pepper (optional)
- 2 cups (216 g) panko breadcrumbs, plain
- Canola oil, for frying
- Parsley, chopped, for garnish
Instructions
- Make the Bang Bang Sauce: In a small bowl, mix together mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Set aside.
- Prepare the Chicken: In a mixing bowl, whisk together buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, pepper, and cayenne. Add chicken and toss to coat.
- Bread the Chicken: Place panko in a shallow plate. Remove chicken from batter one at a time, shake off excess, then dredge in panko. Press gently to adhere and set aside.
- Fry: Heat about 1 inch of canola oil in a skillet to 365°F (185°C). Fry chicken in batches for 2–3 minutes per side, or until golden and cooked through (165°F internal temp).
- Transfer to a paper towel-lined plate to drain. Toss with bang bang sauce, garnish with parsley, and serve warm.
Notes
- You can increase the Sriracha in the sauce or batter for extra heat.
- Serve with steamed rice or lettuce wraps for a full meal.
- Panko gives the crispiest texture; don’t substitute with regular breadcrumbs.
- Use a thermometer to ensure frying oil stays at 365°F.
- Prep Time: 20 minutes
- Cook Time: 6 minutes
- Category: Appetizer, Dinner, Main Course
- Method: Deep Fry
- Cuisine: Asian-Inspired