Bang Bang Crispy Chicken (Printable Version)

Golden, crunchy chicken coated in panko crumbs and paired with a sweet-spicy creamy sauce. A fun mix of American and Asian-inspired flavors.

# Ingredients:

01 - 2 tablespoons honey

02 - 1 teaspoon Sriracha or add more if you'd like

03 - 1/2 cup (132g) Thai sweet chili sauce

04 - 1 cup (232g) mayonnaise

05 - Canola oil for frying

06 - 1/8 teaspoon cayenne pepper (optional)

07 - 2 cups (216g) plain panko breadcrumbs

08 - 1/4 teaspoon black pepper

09 - 1/2 teaspoon kosher salt

10 - 1/2 teaspoon garlic powder

11 - 1 tablespoon Sriracha

12 - 1 large egg at room temperature

13 - 1/2 cup (64g) cornstarch

14 - 3/4 cup (94g) all-purpose flour

15 - 1 cup (245g) buttermilk

16 - 1 1/2 pounds boneless, skinless chicken tenderloins

17 - Parsley (chopped)

01 - Stir together the sweet chili sauce, mayo, honey, and Sriracha until smooth and creamy.

02 - Combine the flour, buttermilk, cornstarch, egg, spices, and Sriracha in a bowl until the batter is silky.

03 - Coat each piece of chicken in the wet mixture, then press into panko crumbs to cover fully.

04 - Warm the oil to 365°F. Cook the chicken on each side for 2-3 minutes until golden brown and it hits 165°F inside.

05 - Set chicken on paper towels to drain. Cover in Bang Bang Sauce and sprinkle chopped parsley on top.

01 - Swap mayo with Greek yogurt if preferred

02 - Try gluten-free breadcrumbs as an alternative

03 - Feel free to change the spice level