Bang Bang Chicken
A crispy chicken dish paired with a flavorful Thai sweet chili sauce that balances tanginess and sweetness, perfect for snacks or main meals.
Ingredients
Chicken and Coating
- 1 lb chicken tenderloins Lean protein source
- 1 cup panko breadcrumbs For crispy coating
- 1/2 cup all-purpose flour
- 1 large egg Egg wash
- 1/2 cup milk Used in egg wash
- Oil for frying Heat to 350°F (175°C)
Bang Bang Sauce
- 1/2 cup mayonnaise Creamy base for the sauce
- 2 tablespoons sweet chili sauce For sweetness
- 1 tablespoon sriracha For spice
- 1 tablespoon lime juice Adds acidity
- to taste Salt and pepper For seasoning
Instructions
Preparation of Bang Bang Sauce
- In a bowl, mix together the mayonnaise, sweet chili sauce, sriracha, lime juice, and a pinch of salt and pepper to create the bang bang sauce. Set this aside for later use.
Cooking Chicken
- Preheat the oil in a deep fryer or a large pan to 350°F (175°C).
- Dredge the chicken tenderloins in flour, then dip them in a mixture of egg and milk, and finally coat them with panko breadcrumbs.
- Carefully place the breaded chicken in the hot oil and fry until golden brown and cooked through, about 4-5 minutes per side.
- Once done, remove the chicken from the oil and drain on a paper towel.
Serving
- Drizzle the bang bang sauce over the crispy chicken or serve it on the side for dipping.
- Enjoy your crispy tangy chicken delight!
Notes
For best results, serve hot and consider variations such as adding herbs to the panko or baking the chicken for a healthier option.