Bang Bang Chicken with Crispy Chicken Tenderloins and a Spicy-Sweet Sauce
Ingredients:
For the Bang Bang Sauce:
– 1 cup mayonnaise
– 1/2 cup sweet chili sauce
– 1 tablespoon hot sauce (like Sriracha)
– 2 tablespoons honey or sugar
– Salt and pepper to taste
For the Chicken:
– 1 1/2 pounds boneless, skinless chicken tenderloins
– 2 cups plain panko breadcrumbs
– 1/2 cup all-purpose flour
– 1/2 cup cornstarch
– 1 cup buttermilk
– 1 large egg (room temperature)
– 1 tablespoon hot sauce (like Sriracha)
– 1 teaspoon garlic powder
– 1 teaspoon paprika
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– Oil for frying
– Chopped parsley for garnish
Directions:
1. Make the Bang Bang Sauce:
In a medium bowl, whisk together the mayonnaise, sweet chili sauce, Sriracha, and honey until smooth. Season with salt and pepper to taste. Adjust the Sriracha according to your heat preference. Refrigerate the sauce to let the flavors blend.
2. Prepare the Chicken:
In a large mixing bowl, combine the buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, paprika, salt, and black pepper. Whisk until you have a smooth, thick batter. Add the chicken tenderloins and coat them well in the batter.
3. Coat with Panko:
Place the panko breadcrumbs in a shallow dish. Take each battered chicken tender and coat it in the breadcrumbs, pressing gently to ensure they stick. Lay the breaded chicken on a baking sheet.
4. Fry the Chicken:
Heat oil in a large frying pan over medium-high heat. Once the oil is hot, add the breaded chicken tenders in batches, ensuring not to overcrowd the pan. Fry for 4-5 minutes on each side until golden brown and crispy. Adjust the heat as necessary to keep the oil at a steady temperature. Transfer the cooked chicken to a plate lined with paper towels to soak up excess oil.
5. Serve:
Drizzle or brush the Bang Bang sauce generously over the crispy chicken tenders. Garnish with chopped parsley for a fresh touch before serving.
Enjoy your delicious Bang Bang Chicken!