Crispy Bang Bang Chicken (Print Version)

# Ingredients:

→ Bang Bang Sauce

01 - 1 cup (232g) mayonnaise
02 - 1/2 cup (132g) Thai sweet chili sauce
03 - 1 teaspoon Sriracha, or more to taste
04 - 2 tablespoons honey

→ Chicken

05 - 1 1/2 pounds boneless, skinless chicken tenderloins
06 - 1 cup (245g) buttermilk
07 - 3/4 cup (94g) all-purpose flour
08 - 1/2 cup (64g) cornstarch
09 - 1 large egg, room temperature
10 - 1 tablespoon Sriracha
11 - 1/2 teaspoon garlic powder
12 - 1/2 teaspoon kosher salt
13 - 1/4 teaspoon black pepper
14 - 1/8 teaspoon cayenne pepper (optional)
15 - 2 cups (216g) plain panko breadcrumbs
16 - Canola oil for frying

→ Garnish

17 - Chopped parsley

# Instructions:

01 - Mix mayonnaise, Thai sweet chili sauce, Sriracha, and honey until well-blended.
02 - Whisk together buttermilk, flour, cornstarch, egg, Sriracha, and seasonings until smooth.
03 - Dip chicken in batter, then coat in panko breadcrumbs, pressing to adhere.
04 - Heat oil to 365°F. Fry chicken 2-3 minutes per side until golden and internal temperature reaches 165°F.
05 - Drain on paper towels. Toss with Bang Bang sauce and garnish with parsley.

# Notes:

01 - Can use Greek yogurt instead of mayo
02 - Gluten-free option available
03 - Can adjust spice level

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