Description
Crispy, tender chicken coated in panko and tossed in a creamy, sweet-heat sauce—a perfect crowd-pleaser for any occasion.
Ingredients
Scale
- 1 lb (450 g) chicken tenderloins
- 1 1/2 cups panko breadcrumbs (about 150 g)
- 1 tsp kosher salt (plus more to taste)
- 1/2 tsp freshly ground black pepper
- 2 cups vegetable or canola oil (for frying)
- 1/2 cup mayonnaise (120 g)
- 1/3 cup sweet chili sauce (about 80 g)
- 1–2 tbsp sriracha sauce (15–30 g, adjust to spice preference)
- 1 tbsp fresh lime juice (15 ml)
Instructions
- In a bowl, season the chicken tenderloins with salt and pepper.
- Dredge the chicken in panko breadcrumbs until fully coated.
- Heat oil in a deep fryer or large skillet over medium heat.
- Fry the chicken in batches until golden brown and cooked through, about 4–5 minutes per side.
- For the sauce, mix mayonnaise, sweet chili sauce, sriracha sauce, and lime juice in a bowl.
- Once the chicken is cooked, drizzle it with the bang bang sauce and serve.
Notes
Dry chicken well before seasoning for better crust adherence. Store leftovers in an airtight container for 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 675
- Sugar: 7g
- Sodium: 800mg
- Fat: 38g
- Saturated Fat: 6g
- Unsaturated Fat: 30g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 39g
- Cholesterol: 105mg