Bang Bang Chicken Crisp (Printer-Friendly Version)
Tender chicken tenders fried to a golden crisp and coated in a creamy, spicy, and sweet sauce.
# Required Ingredients:
→ Sauce
01 -
240 ml mayonnaise
02 -
120 ml Thai sweet chili sauce
03 -
5 ml Sriracha sauce
04 -
30 ml honey
→ Chicken and Coating
05 -
680 g boneless skinless chicken tenderloins
06 -
240 ml buttermilk
07 -
90 g all-purpose flour
08 -
60 g cornstarch
09 -
1 large egg
10 -
15 ml Sriracha sauce
11 -
2.5 ml garlic powder
12 -
2.5 ml salt
13 -
1.25 ml black pepper
14 -
0.6 ml cayenne pepper (optional)
15 -
120 g plain panko breadcrumbs
16 -
Canola oil (for frying, quantity as needed)
17 -
Chopped parsley (for garnish, optional)
# Step-by-Step Instructions:
01 -
Combine mayonnaise, Thai sweet chili sauce, Sriracha, and honey in a small bowl. Whisk until smooth, cover, and set aside.
02 -
In a medium bowl, whisk together buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, black pepper, and optional cayenne pepper until smooth. Add chicken tenderloins, ensuring full coating, and let marinate for 10 minutes.
03 -
Spread panko breadcrumbs on a plate. Remove each tender from marinade and dredge evenly in breadcrumbs, pressing gently for adhesion. Place coated tenders on a clean plate.
04 -
Heat canola oil in a skillet over medium-high heat to 185°C (365°F). Fry chicken tenders in batches for 2-3 minutes per side until golden and cooked through. Confirm internal temperature reaches 74°C (165°F) using a meat thermometer.
05 -
Transfer fried chicken to paper towels to drain excess oil. Toss tenders in prepared Bang Bang sauce until evenly coated.
06 -
Sprinkle chopped parsley over coated chicken and serve warm.
# Handy Cooking Tips:
01 -
Maintain oil temperature at 185°C for optimal crispiness. Marinate chicken up to 1 hour for extra tenderness. Use a meat thermometer to ensure food safety.
02 -
For gluten-free preparation, substitute flour and panko with gluten-free alternatives.
03 -
Leftovers can be refrigerated up to 3 days; reheat in oven or air fryer to maintain texture.