Bang Bang Chicken (Print Version)
# Ingredients:
01 -
1½ lbs chicken tenders.
02 -
1 cup buttermilk.
03 -
¾ cup plain flour.
04 -
½ cup Thai chili sauce (sweet).
05 -
½ cup cornstarch.
06 -
2 tbsp honey.
07 -
1 tbsp Sriracha.
08 -
1 tsp Sriracha (or more if you'd like it spicier).
09 -
½ tsp garlic powder.
10 -
½ tsp kosher salt.
11 -
¼ tsp ground black pepper.
12 -
⅛ tsp cayenne pepper (optional).
13 -
2 cups panko crumbs.
14 -
1 large egg, at room temperature.
15 -
1 cup mayonnaise.
16 -
Canola oil, for frying.
17 -
Fresh parsley, chopped, to sprinkle on top.
# Instructions:
01 -
Stir mayo, chili sauce, Sriracha, and honey together in a dish until smooth.
02 -
Combine buttermilk, egg, flour, cornstarch, Sriracha, garlic powder, salt, pepper, and cayenne in one bowl. Drop chicken tenders into the mixture and toss until coated.
03 -
Spread panko onto a plate. Pick up chicken from the mix, shake off the excess drips, and press it into the panko to coat all over.
04 -
Pour oil into a pan, about an inch up the sides, and let it get to 365°F.
05 -
Fry chicken in groups, flipping after 2-3 minutes per side, until gold-colored and the inside reaches 165°F. Set on a paper-lined plate to cool.
06 -
Toss the cooked chicken with the sauce while it's still warm. Scatter chopped parsley over the top.
# Notes:
01 -
Keep the oil temperature steady at 365°F so the coating stays crunchy.
02 -
Leave space between the chicken in the pan while frying.
03 -
Make sure the inside of the chicken gets to 165°F for safe eating.