Description
A crispy fried chicken dish with a sweet and spicy sauce, perfect for a quick and delicious meal at home.
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
- In a small bowl, combine the mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Stir well until smooth and set aside.
- In a medium mixing bowl, whisk together buttermilk, all-purpose flour, cornstarch, egg, Sriracha, garlic powder, kosher salt, black pepper, and cayenne pepper if using.
- Coat the chicken tenderloins in the batter, then dredge in panko breadcrumbs.
- Heat about an inch of canola oil in a large skillet over medium-high heat to 365°F.
- Fry the chicken in batches for 2–3 minutes on each side until golden brown and the internal temperature reaches 165°F.
- Transfer the chicken to a paper towel-lined plate to absorb excess oil.
- Toss the fried chicken with the prepared bang bang sauce and garnish with chopped parsley.
- Serve warm over rice, in a sandwich, or on a salad.
Notes
Pat chicken dry before battering to help the coating stick. Keep oil at 365°F for even frying.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 800mg
- Fat: 23g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 120mg