Crispy Chicken Sauce (Print Version)
# Ingredients:
→ Bang Bang Sauce
01 -
1/2 cup (132g) Thai-style sweet chili sauce
02 -
1 teaspoon Sriracha hot sauce
03 -
2 tablespoons honey
04 -
1 cup (232g) mayonnaise
→ Chicken
05 -
1 tablespoon Sriracha hot sauce
06 -
1/4 teaspoon black pepper
07 -
1/3 teaspoon cayenne pepper (optional)
08 -
3/4 cup (94g) plain all-purpose flour
09 -
1 large egg
10 -
2 cups (216g) plain panko breadcrumbs
11 -
Canola oil for frying
12 -
1 1/2 pounds chicken tenderloins
13 -
1 cup (245g) buttermilk for dipping
14 -
1/2 teaspoon garlic powder
15 -
Parsley for topping once done
16 -
1/2 teaspoon kosher salt
17 -
1/2 cup (64g) cornstarch
# Instructions:
01 -
Stir together the mayo, chili sauce, Sriracha, and honey until it’s smooth and ready.
02 -
Whisk together the buttermilk, egg, flour, cornstarch, Sriracha, salt, garlic powder, black pepper, and cayenne. Once everything is combined, dunk the chicken in the mix until fully coated.
03 -
Pull the chicken out of the batter and give it a good layer of breading in the panko crumbs.
04 -
Heat your frying oil to a steady 365°F. Fry the chicken for 2-3 minutes on both sides until the inside reaches 165°F.
05 -
Lay fried chicken on paper towels to soak up oil. Toss in the prepared Bang Bang Sauce and add parsley to make it pop.
# Notes:
01 -
Fry in smaller batches, so the chicken doesn’t get overcrowded while cooking.
02 -
Keep the oil temperature steady around 365°F for best results.