Bang Bang Chicken Crispy Fried (Print-Friendly Version)
Golden panko chicken strips with homemade sweet and spicy bang bang sauce.
# Ingredients You’ll Need:
→ Bang Bang Sauce
01 -
1 cup mayonnaise
02 -
1/2 cup Thai sweet chili sauce
03 -
1 teaspoon Sriracha, or more to taste
04 -
2 tablespoons honey
→ Chicken
05 -
1 1/2 pounds boneless skinless chicken tenderloins
06 -
1 cup buttermilk
07 -
3/4 cup all-purpose flour
08 -
1/2 cup cornstarch
09 -
1 large egg, room temperature
10 -
1 tablespoon Sriracha
11 -
1/2 teaspoon garlic powder
12 -
1/2 teaspoon kosher salt
13 -
1/4 teaspoon black pepper
14 -
1/8 teaspoon cayenne pepper, optional
15 -
2 cups panko breadcrumbs, plain
16 -
Canola oil, for frying
17 -
Parsley, chopped, for garnish
# How to Make It:
01 -
In a small bowl, thoroughly mix mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Set aside.
02 -
In a medium mixing bowl, whisk together buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, kosher salt, black pepper, and cayenne pepper. Add chicken tenderloins to the bowl and coat evenly.
03 -
Place panko breadcrumbs on a shallow plate. Working one piece at a time, remove chicken from batter, gently shaking off excess, then coat completely in panko, pressing lightly so crumbs adhere. Set coated pieces aside.
04 -
Fill a large skillet with about 1 inch of canola oil. Heat over medium-high heat to 365°F.
05 -
In batches to avoid crowding, fry chicken pieces for 2 to 3 minutes per side, until golden brown and cooked through, ensuring internal temperature reaches 165°F. Check oil temperature before each batch.
06 -
Transfer fried chicken to a plate lined with paper towels to drain briefly. Place on serving plate, drizzle generously with prepared bang bang sauce, garnish with chopped parsley, and serve warm.
# Extra Tips:
01 -
For best results, fry chicken in small batches to maintain oil temperature and ensure even crispiness.