Bang Bang Chicken Crispy Sauce (Print-Friendly Version)
Golden, crunchy chicken tenderloins paired with spicy-sweet bang bang sauce. Perfect for appetizers or dinner.
# What You’ll Need to Make This:
→ Bang Bang Sauce
01 -
232 grams mayonnaise
02 -
132 grams Thai sweet chili sauce
03 -
1 teaspoon Sriracha sauce, or more to taste
04 -
2 tablespoons honey
→ Chicken
05 -
680 grams boneless, skinless chicken tenderloins
06 -
245 grams buttermilk
07 -
94 grams all-purpose flour
08 -
64 grams cornstarch
09 -
1 large egg, room temperature
10 -
1 tablespoon Sriracha sauce
11 -
0.5 teaspoon garlic powder
12 -
0.5 teaspoon kosher salt
13 -
0.25 teaspoon black pepper
14 -
0.125 teaspoon cayenne pepper, optional
15 -
216 grams panko breadcrumbs, plain
16 -
canola oil, for deep frying
17 -
chopped parsley, for garnish
# How to Prepare:
01 -
In a small bowl, blend mayonnaise, Thai sweet chili sauce, Sriracha, and honey until fully combined. Set aside.
02 -
In a medium mixing bowl, whisk buttermilk, all-purpose flour, cornstarch, egg, Sriracha, garlic powder, kosher salt, black pepper, and cayenne pepper until a smooth batter forms. Add chicken tenderloins and coat evenly.
03 -
Spread panko breadcrumbs on a shallow plate. Remove each chicken piece from the batter, shaking off excess. Dredge thoroughly in panko, pressing gently to ensure an even coating. Place prepared pieces on a clean plate.
04 -
Pour canola oil into a large skillet to a depth of approximately 2.5 centimeters. Heat over medium-high until oil reaches 185°C.
05 -
Fry chicken pieces in batches, ensuring the pan is not overcrowded. Cook each side for 2–3 minutes until golden brown and the internal temperature reads 74°C. Maintain oil temperature between batches.
06 -
Transfer fried chicken to a paper towel-lined plate to remove excess oil, then move to a serving platter.
07 -
Drizzle or toss hot chicken with bang bang sauce. Top with chopped parsley and serve immediately.
# Extra Tips:
01 -
For best results, keep the oil temperature steady for even crisping. Overcrowding reduces temperature and results in soggy texture.