Bang Bang Chicken (Print)

Chicken gets crunchy in panko, then slathered in a spicy-sweet sauce. Makes a tasty starter or an easy meal.

# Ingredients:

→ Bang Bang Sauce

01 - 2 tablespoons honey
02 - 1 teaspoon Sriracha sauce (add more if you want extra kick)
03 - 232 g mayonnaise
04 - 132 g Thai sweet chili sauce

→ Chicken

05 - chopped fresh parsley to sprinkle on top
06 - canola oil for frying
07 - 216 g plain panko breadcrumbs
08 - 0.125 teaspoon cayenne pepper (totally optional)
09 - 0.25 teaspoon black pepper
10 - 0.5 teaspoon kosher salt
11 - 0.5 teaspoon garlic powder
12 - 1 tablespoon Sriracha sauce
13 - 1 large egg, take it out ahead so it's not cold
14 - 64 g cornstarch
15 - 94 g all-purpose flour
16 - 245 g buttermilk
17 - 680 g boneless, skinless chicken tenderloins

# Steps:

01 - Set the hot chicken on your favorite plate and splash a bunch of the sauce over the top, or give it a good toss. Throw on some parsley and dig in right away while it's nice and crispy.
02 - When the oil's hot, start frying a few pieces at a time. Don’t crowd the pan. Cook each side until deep golden, usually about 2 or 3 minutes, and make sure the middle hits 74°C. Let the fried chicken chill on a paper towel.
03 - Fill a big skillet with around 2.5 cm of canola oil and get it up to 185°C. Use your kitchen thermometer to keep an eye on that temp.
04 - Toss the panko in a shallow bowl. Pull each piece of chicken out of the batter and let any drips fall off. Roll them in the panko so it sticks well. Set all the pieces aside on a clean plate until you’re done.
05 - Mix together the buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, black pepper, and if you want, the cayenne, in a mixing bowl. Whisk until smooth then drop in the chicken. Stir around to get it all coated.
06 - Stir up the mayonnaise, sweet chili, Sriracha, and honey in a small bowl. Mix until it’s all one smooth sauce and set it aside till you need it.

# Notes:

01 - Keep your pan from getting too full when frying so your chicken stays crunchy and golden. If the oil cools down, the coating won't crisp up right.

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