Description
A crispy and flavorful chicken dish coated in a creamy, spicy sauce that tantalizes the taste buds.
Ingredients
Scale
- 1 cup mayonnaise
- ½ cup Thai sweet chili sauce
- 1 teaspoon Sriracha sauce
- 2 tablespoons honey
- 1 ½ pounds boneless skinless chicken tenderloins
- 1 cup buttermilk
- ¾ cup all-purpose flour
- ½ cup cornstarch
- 1 large egg
- 1 tablespoon Sriracha sauce
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ⅛ teaspoon cayenne pepper (optional)
- 2 cups plain panko breadcrumbs
- Canola oil (for frying)
- Chopped parsley (for garnish)
Instructions
- In a mixing bowl, combine mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Whisk until smooth. Adjust heat if desired and set aside.
- In another bowl, mix buttermilk, egg, and Sriracha. Add chicken tenderloins and marinate for at least 30 minutes.
- In a shallow dish, combine flour, cornstarch, garlic powder, salt, black pepper, and cayenne pepper. Coat marinated chicken in the dry mix, then in egg mixture, and finally in panko breadcrumbs.
- Heat oil in a deep fryer or heavy pot to 350°F (175°C). Fry chicken in batches for 4-5 minutes per side until golden brown and cooked through.
- Transfer fried chicken to a paper towel-lined plate to drain and toss in Bang Bang sauce.
- Plate and garnish with chopped parsley. Serve immediately.
Notes
Make the sauce ahead of time for added convenience. Adjust the spice level of the sauce to your preference.
Nutrition
- Serving Size: 1 piece
- Calories: 450
- Sugar: 10g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg