Bang Bang Chicken

Ingredients:

Bang Bang Sauce:

• 1 cup (232 g) mayonnaise 🥚
• ½ cup (132 g) Thai sweet chili sauce 🌶️
• 1 teaspoon Sriracha, or more to taste 🌶️
• 2 tablespoons honey 🍯

Chicken:

• 1 ½ pounds 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 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 🌻
• Chopped parsley, for garnish 🌱

Instructions:

Bang Bang Sauce:

1. In a small bowl, combine the mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Mix well and set aside.

Chicken:

1. In a medium mixing bowl, add buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, pepper, and optional cayenne pepper. Whisk until smooth. Add chicken tenderloins and toss to coat evenly.

2. Place panko breadcrumbs on a shallow plate. Working one piece at a time, remove chicken from the batter, allowing excess to drip off. Dredge chicken in panko, pressing lightly to adhere. Set aside on a clean plate. Repeat with remaining chicken pieces.

3. In a large skillet, heat about an inch of canola oil over medium-high heat until it reaches 365°F (185°C).

4. Working in batches to avoid overcrowding, carefully add chicken to the hot oil. Fry until golden brown and cooked through, about 2-3 minutes per side, or until chicken reaches an internal temperature of 165°F (74°C). Adjust heat as needed to maintain oil temperature.

5. Remove fried chicken to a paper towel-lined plate to drain briefly.

6. In a large bowl, toss fried chicken with prepared Bang Bang Sauce until evenly coated.

7. Transfer coated chicken to a serving plate, sprinkle with chopped parsley for garnish, and serve warm.

Enjoy your delicious Bang Bang Chicken with its flavorful sauce! 🍗🌶️