Crunchy Panko Bang Bang Chicken with Chili Drizzle
Juicy, crunchy chicken in panko crumbs cooks up golden in oil and gets smothered in a sweet chili bang bang sauce you’ll want to eat by the spoon.
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Cooking tools:
- Deep-fry thermometer
- Cooling rack
- Roasting rack
- Skillet
- Stove
- Oven
- Baking sheet
- Mixing bowl
- Whisk
- Plate
- Serving platter
- Paper towel
- Airtight container
- Mason jar
Ingredients
- 2 tablespoons honey
- 1 teaspoon Sriracha sauce (add more if you want extra kick)
- 232 g mayonnaise
- 132 g Thai sweet chili sauce
- chopped fresh parsley to sprinkle on top
- canola oil for frying
- 216 g plain panko breadcrumbs
- 1/8 teaspoon cayenne pepper (totally optional)
- 1/4 teaspoon black pepper
- 1/2 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1 tablespoon Sriracha sauce
- 1 large egg, take it out ahead so it's not cold
- 64 g cornstarch
- 94 g all-purpose flour
- 245 g buttermilk
- 680 g boneless, skinless chicken tenderloins
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