Ingredients
Scale
- 1 cup (232 g) mayonnaise
- ½ cup (132 g) Thai sweet chili sauce
- 1 teaspoon Sriracha (or more to taste)
- 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 (room temperature)
- 1 tablespoon Sriracha
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ⅛ teaspoon cayenne pepper (optional)
- 2 cups (216 g) panko breadcrumbs (plain)
- Canola oil (for frying)
- Parsley (chopped, for garnish)
Instructions
- Prepare the bang bang sauce by mixing mayonnaise, Thai sweet chili sauce, Sriracha, and honey in a bowl.
- Marinate chicken tenderloins in buttermilk for at least 10 minutes.
- Set up a breading station with flour seasoned with garlic powder, egg mixed with Sriracha, and panko breadcrumbs.
- Dredge each chicken piece in flour, dip in egg mixture, then coat with panko breadcrumbs.
- Fry the breaded chicken in hot oil until golden brown and cooked through, about 6 minutes per batch.
- Drizzle with bang bang sauce and serve warm.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Main
- Method: Frying
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 piece (100g)
- Calories: 320
- Sugar: 5g
- Sodium: 560mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 45mg