Bang Bang Chicken (Print Version)

# Ingredients:

01 - 1 cup mayonnaise.
02 - ½ cup Thai sweet chili sauce.
03 - 1 teaspoon Sriracha (or more to taste).
04 - 2 tablespoons honey.
05 - 1½ pounds chicken tenderloins.
06 - 1 cup buttermilk.
07 - ¾ cup all-purpose flour.
08 - ½ cup cornstarch.
09 - 1 large egg, room temperature.
10 - 1 tablespoon Sriracha.
11 - ½ teaspoon garlic powder.
12 - ½ teaspoon kosher salt.
13 - ¼ teaspoon black pepper.
14 - ⅛ teaspoon cayenne pepper (optional).
15 - 2 cups panko breadcrumbs.
16 - Canola oil for frying.
17 - Chopped parsley for garnish.

# Instructions:

01 - Mix mayonnaise, sweet chili sauce, Sriracha, and honey in a bowl.
02 - Mix buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, pepper, and cayenne in a bowl. Add chicken tenders and coat well.
03 - Put panko on a plate. Remove chicken from batter, shake off excess, and coat in panko, pressing to stick.
04 - Heat 1 inch of oil to 365°F in a large skillet.
05 - Fry chicken in batches, 2-3 minutes per side until golden and the internal temp reaches 165°F. Drain on paper towels.
06 - Toss warm chicken with Bang Bang sauce and garnish with chopped parsley.

# Notes:

01 - Keep oil at a steady 365°F for a crispy coating.
02 - Don't crowd the pan when frying.
03 - Chicken should be golden brown and cooked through to 165°F.

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