Description
Learn how to make Quick and Easy Crispy Bang Bang Chicken at home with this simple recipe. Crispy, flavorful, and ready in no time! Perfect for a delicious meal.
Ingredients
- – 1 cup (232 g) mayonnaise
- – ½ cup (132 g) sweet chili sauce
- – 1 teaspoon (5 ml) Sriracha, or more to taste
- – 2 tablespoons (30 ml) honey
- – 1 1/2 pounds (680 g) 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 (15 ml) Sriracha
- – 1/2 teaspoon (3 ml) garlic powder
- – 1/2 teaspoon (3 ml) kosher salt
- – 1/4 teaspoon (1 ml) black pepper
- – 1/8 teaspoon (1 ml) cayenne pepper, optional
- – 2 cups (216 g) panko breadcrumbs, plain
- – vegetable oil, for frying
- – parsley, chopped, for garnish
Instructions
- In a small bowl, blend together the mayonnaise, sweet chili sauce, Sriracha, and honey until smooth; set this mixture aside.
- In a medium bowl, combine buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, black pepper, and cayenne pepper, and whisk until well mixed. Add the chicken tenderloins to the bowl and ensure they are fully coated.
- Spread the panko breadcrumbs on a shallow dish.
- Taking one piece at a time, lift the chicken from the mixture, allowing any extra to drip off. Coat the chicken with the panko, pressing down slightly so it sticks. Place it on a clean plate. Repeat this process with the rest of the chicken. Set aside until you are ready to fry.
- Pour about an inch of vegetable oil into a large pan. Heat the oil on medium-high until it reaches 365°F.
- Fry the chicken in batches, making sure not to overcrowd the pan. Cook each piece until golden brown on both sides (approximately 2-3 minutes per side) or until they reach an internal temperature of 165°F. Continue this procedure with the remaining chicken, verifying the oil is back at 365°F before adding more.
- Once cooked, place the chicken on a plate lined with paper towels to remove excess oil, then transfer to a serving dish.
- Coat the chicken in the prepared sauce, sprinkle with chopped parsley, and serve while hot.
Notes
- Double coat chicken tenderloins by dipping them in buttermilk mixture and panko breadcrumbs twice for extra crispiness before frying.
- Check the internal temperature of the chicken with a kitchen thermometer to ensure it reaches 165°F for even cooking.
- Adjust the Sriracha amount in both the sauce and coating to customize the heat level to your taste, garnish with fresh lime juice for a zesty flavor boost.
