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Crispy Bang Bang Chicken
Caroline

Crispy Bang Bang Chicken

Super crispy chicken tenderloins coated in crunchy panko and tossed in a creamy, spicy-sweet Bang Bang sauce. Perfect for weeknight dinners, appetizers, or game day plates!
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Dinner
Cuisine: American, Asian Fusion
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup mayonnaise
  • 1/4 cup Thai sweet chili sauce
  • 1–2 tablespoons Sriracha sauce
  • 1 tablespoon honey
  • 1 pound boneless skinless chicken tenderloins
  • 1 cup buttermilk
  • 1 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1 large egg
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 2 cups panko breadcrumbs
  • 2 cups canola oil (for frying)
  • 2 tablespoons chopped parsley, optional

Equipment

  • Large skillet
  • medium mixing bowl
  • small mixing bowl
  • Shallow dish
  • whisk
  • Tongs
  • Paper towels

Method
 

  1. Whisk together mayonnaise, Thai sweet chili sauce, Sriracha, and honey in a small bowl. Set aside.
  2. In a medium bowl, whisk together buttermilk, flour, cornstarch, egg, garlic powder, salt, black pepper, and cayenne until smooth.
  3. Add chicken tenderloins to the mixture and let them sit for about 10 minutes.
  4. Place panko breadcrumbs in a shallow dish. Remove each piece of chicken from the marinade and press into the breadcrumbs until fully coated.
  5. Heat canola oil in a skillet over medium-high heat (about 365°F). Fry chicken in batches for 2–3 minutes per side, or until golden and cooked through.
  6. Transfer fried chicken to a paper towel-lined plate. Toss gently in the Bang Bang sauce until fully coated.
  7. Sprinkle with chopped parsley if desired and serve immediately.

Notes

Double-coat the chicken for maximum crunch. Serve immediately after tossing in sauce. If using chicken breasts, slice into strips for even frying.