Description
Crispy Bang Bang Chicken tossed in a creamy, sweet, and spicy sauce made with Thai sweet chili, honey, and sriracha. Perfect as an appetizer, party snack, or irresistible weeknight dinner.
Ingredients
- For the Sauce:
- 1 cup mayonnaise
- 1/2 cup Thai sweet chili sauce
- 1 teaspoon sriracha sauce
- 2 tablespoons honey
- For the Chicken:
- 1 1/2 pounds boneless skinless chicken tenderloins
- 1 cup buttermilk
- 3/4 cup all-purpose flour
- 1/2 cup cornstarch
- 1 large egg
- 1 tablespoon sriracha sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon cayenne pepper (optional)
- 2 cups plain panko breadcrumbs
- Canola oil, for frying
- Chopped parsley, for garnish
Instructions
- In a bowl, whisk mayonnaise, sweet chili sauce, sriracha, and honey. Set aside.
- In another bowl, whisk buttermilk, egg, sriracha, garlic powder, salt, pepper, and cayenne.
- In a separate bowl, combine flour and cornstarch. Place panko in another bowl.
- Dip chicken into buttermilk mixture, then flour mixture, then panko breadcrumbs.
- Heat oil in a deep skillet to 350°F (175°C). Fry chicken until golden and crispy, about 3–4 minutes per side.
- Drain on paper towels.
- Toss crispy chicken with Bang Bang sauce or drizzle sauce on top.
- Garnish with chopped parsley and serve immediately.
Notes
- For extra crunch, double-dip chicken in buttermilk and panko.
- Air-fry at 400°F for 12–15 minutes if preferred.
- Adjust sriracha for desired heat level.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer / Dinner
- Method: Deep Frying
- Cuisine: Asian-Inspired