Ingredients
For the Bang Bang Sauce:
- 1 cup (232 g) mayonnaise
- ½ cup (132 g) Thai sweet chili sauce
- 1 teaspoon Sriracha (adjust to taste)
- 2 tablespoons honey
For the Chicken:
- 1½ 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) plain panko breadcrumbs
- Canola oil, for frying
- Fresh parsley, chopped, for garnish
Instructions
Make the Sauce: In a small mixing bowl, whisk together the mayonnaise, Thai sweet chili sauce, Sriracha, and honey until smooth and well combined. Set aside.
Prepare the Chicken: In a medium-sized bowl, mix together the buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, pepper, and cayenne pepper. Stir until you get a smooth, thick batter. Add the chicken tenderloins to the mixture, ensuring they are fully coated.
Spread the panko breadcrumbs onto a shallow plate.
Take each piece of chicken from the batter, letting any excess drip off. Press the chicken into the panko, coating it evenly on all sides. Place the breaded chicken on a clean plate and repeat with the remaining pieces.
Fry the Chicken: Heat about 1 inch of canola oil in a large skillet over medium-high heat until it reaches 365°F (185°C).
Fry the chicken in batches, making sure not to overcrowd the pan. Cook each piece for 2-3 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C).
Transfer the cooked chicken to a paper towel-lined plate to drain.
Finish and Serve: Toss the fried chicken pieces in the prepared Bang Bang sauce until evenly coated. Garnish with chopped parsley and serve immediately while hot.