Description
A crispy and flavorful comfort food that blends sweet, spicy, and creamy flavors, perfect for gatherings or weeknight dinners.
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
- Make the Bang Bang Sauce: In a bowl, combine mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Whisk until smooth and refrigerate.
- Prepare the Chicken Marinade: In a mixing bowl, combine buttermilk and Sriracha, then submerge chicken tenderloins and marinate for at least 30 minutes.
- Coat the Chicken: In a separate bowl, mix flour, cornstarch, garlic powder, salt, black pepper, and cayenne. Beat the egg in another bowl. Dip chicken in flour, then egg, and coat with panko.
- Fry the Chicken: Heat canola oil to 350°F (175°C) and fry chicken pieces in batches for 3-4 minutes until golden and cooked through.
- Drain and Toss: Transfer warm chicken to a bowl, drizzle with half the Bang Bang sauce, and toss gently.
- Garnish and Serve: Place chicken on a platter, drizzle with more sauce, sprinkle with parsley, and serve hot with extra sauce on the side.
Notes
For a healthier version, consider using an air fryer or baking at 400°F instead of frying. Marinating for longer enhances flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 5g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 120mg