Bang bang chicken with crispy chicken and creamy bang bang sauce.

Scale

1 cup (232 g) mayonnaise

½ cup (132 g) Thai sweet chili sauce

1 teaspoon Sriracha

2 tablespoons honey

1 ½ pounds boneless skinless chicken tenderloins

1 cup (245 g) buttermilk

¾ cup (94 g) all-purpose flour

½ cup (64 g) cornstarch

1 large egg

1 tablespoon Sriracha

½ teaspoon garlic powder

½ teaspoon kosher salt

¼ teaspoon black pepper

⅛ teaspoon cayenne pepper

2 cups (216 g) panko breadcrumbs

canola oil

parsley

1. In a small bowl, combine the mayonnaise, Thai sweet chili sauce, Sriracha, and honey.

2. In a medium bowl add buttermilk, flour, cornstarch, egg, sriracha, garlic powder, salt, pepper, and cayenne.

3. Add chicken and toss to coat.

4. Add Panko to a shallow plate.

5. Remove chicken from batter and dredge in panko.

6. Heat oil to 365°F.

7. Cook chicken in batches 2-3 minutes per side.

8. Drain on paper towels.

9. Toss chicken with bang bang sauce and garnish with parsley.

Serve warm for best texture.

Keywords: bang bang chicken, crispy chicken, creamy bang bang sauce