Bang Bang Chicken
A flavorful dish featuring tender chicken coated in a creamy, spicy sauce that combines the delightful sweetness of Thai chili with a kick from Sriracha.
Ingrédients
For the Marinade
- 1 cup mayonnaise
- 1/2 cup Thai sweet chili sauce
- 1 teaspoon Sriracha (or more to taste)
- 2 tablespoons honey
- 1 1/2 pounds boneless skinless chicken tenderloins
- 1 cup buttermilk
For the Coating
- 3/4 cup all-purpose flour
- 1/2 cup cornstarch
- 1 large egg (at room temperature)
- 2 cups plain panko breadcrumbs
Seasoning
- 1 teaspoon Sriracha
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon cayenne pepper (optional)
For Frying
- Canola oil (for frying)
- Chopped parsley (for garnish)
Instructions
Preparation
- Gather all your ingredients and tools, such as a mixing bowl, frying pan, and measuring cups.
- In a bowl, combine buttermilk, 1 tablespoon of Sriracha, garlic powder, kosher salt, black pepper, and cayenne pepper. Whisk well and add chicken, coating it. Cover and refrigerate for at least 30 minutes.
- In a separate bowl, mix mayonnaise, Thai sweet chili sauce, 1 teaspoon of Sriracha, and honey until smooth. Set aside.
- In another bowl, combine all-purpose flour and cornstarch. Beat the egg in a different container and have panko breadcrumbs ready.
Coating and Cooking
- Remove chicken from marinade and coat each piece in flour-cornstarch mixture, then dip in beaten egg, and finally roll in panko breadcrumbs.
- Heat canola oil in a large skillet over medium-high heat until shimmering.
- Fry chicken in batches for 4-5 minutes on each side until golden brown and cooked through, ensuring the internal temperature reaches 165°F (75°C).
- Transfer fried chicken to paper towel-lined plates to drain excess oil and drizzle with Bang Bang Sauce and garnish with chopped parsley.
Serving
- Enjoy Bang Bang Chicken immediately while hot and crispy, served over rice, in salads, or as a party appetizer.
Notes
To keep Bang Bang Chicken fresh, refrigerate in an airtight container for up to 3-4 days or freeze for up to 2 months. Reheat in an oven for 10-15 minutes to maintain crispiness.