Description
Crispy breaded chicken served with a creamy, chili-sweet sauce that is salty, sweet, and spicy.
Ingredients
- 1 lb (450 g) chicken tenderloins
- All-purpose flour (for dredging)
- 2 eggs (beaten)
- Panko breadcrumbs (for frying)
- Vegetable oil (for frying)
- 3 tbsp mayonnaise
- 2 tbsp sweet chili sauce
- 1-2 tbsp sriracha (adjust to taste)
- 1/2 tsp garlic powder
- Salt (to taste)
Instructions
- Make the bang bang sauce: whisk together mayonnaise, sweet chili sauce, sriracha, garlic powder, and a pinch of salt in a small bowl until smooth.
- Set up your breading station: place flour in the first shallow dish, beaten eggs in the second, and panko breadcrumbs in the third.
- Bread the chicken: dredge each tenderloin in flour, shake off excess, dip into the beaten eggs, then press into panko to coat fully.
- Heat the oil: pour enough vegetable oil into a frying pan to cover the bottom (about 1/4 inch) and heat over medium-high until shimmering.
- Fry the chicken: add breaded tenderloins in a single layer and fry until golden brown, about 3-4 minutes per side.
- Drain and rest: transfer cooked pieces to paper towels to drain and rest briefly.
- Finish and serve: arrange the crispy chicken on a plate, drizzle or toss with the bang bang sauce, and serve immediately.
Notes
For lower fat, swap half the mayo for plain yogurt. A teaspoon of toasted sesame oil in the sauce can add a nice nutty flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American