Bang Bang Chicken (Printable Version)

# What You'll Need:

→ Bang Bang Sauce

01 - 1 cup (232 g) mayonnaise
02 - ½ cup (132 g) Thai sweet chili sauce
03 - 1 teaspoon Sriracha, or more to taste
04 - 2 tablespoons honey

→ Chicken

05 - 1 ½ pounds boneless skinless chicken tenderloins
06 - 1 cup (245 g) buttermilk
07 - ¾ cup (94 g) all-purpose flour
08 - ½ cup (64 g) cornstarch
09 - 1 large egg, room temperature
10 - 1 tablespoon Sriracha
11 - ½ teaspoon garlic powder
12 - ½ teaspoon kosher salt
13 - ¼ teaspoon black pepper
14 - ⅛ teaspoon cayenne pepper, optional
15 - 2 cups (216 g) panko breadcrumbs, plain
16 - Canola oil, for frying
17 - Fresh parsley, chopped, for garnish

# How to Make It:

01 - In a small bowl, combine the mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Mix well and set aside.
02 - In a medium mixing bowl add buttermilk, flour, cornstarch, egg, sriracha, garlic powder, salt, pepper, and cayenne pepper. Whisk to combine. Add chicken tenders and toss to coat.
03 - Add Panko to a shallow plate.
04 - Working one piece at a time, remove the chicken from the batter, gently shaking off any excess batter. Dredge the chicken in the panko, pressing slightly to adhere. Set on a clean plate. Repeat with the remaining chicken pieces. Set aside while you heat the oil.
05 - To a large skillet, add about an inch of oil. Heat oil over medium-high heat until it reaches a temperature of 365°F.
06 - Working in batches, being careful not to overcrowd the pan, add chicken and cook until browned (about 2-3 minutes on each side), or until the chicken reaches an internal temperature of 165°F. Repeat with the remaining chicken tenderloins, making sure the oil is 365°F before adding more chicken.
07 - Transfer the chicken to a paper towel-lined plate to drain slightly before adding it to a serving plate.
08 - Toss the chicken with the bang bang sauce, top with chopped parsley, and serve warm.

# Handy Tips:

01 - Bang Bang Chicken features panko-crusted chicken tenderloins deep-fried to a crispy golden brown, drizzled with homemade bang bang sauce.

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