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Boom Chef - Fire Kitchen, Car Rental Building, Bristol Airport, Bristol (2025)

06/08/2025

Everytime I make a salad it ends up like this… 😂
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Crispy Bang Bang Chicken🍗🌶️
Ingredients:
For the Bang Bang Sauce:
1 cup mayonnaise
½ cup Thai sweet chili sauce
1 tsp Sriracha (adjust to taste)
2 tbsp honey
For the Chicken:
1 ½ lbs boneless, skinless chicken tenderloins
1 cup buttermilk
¾ cup all-purpose flour
½ cup cornstarch
1 large egg, room temperature
1 tbsp Sriracha
½ tsp garlic powder
½ tsp kosher salt
¼ tsp black pepper
⅛ tsp cayenne pepper (optional)
2 cups panko breadcrumbs
Canola oil, for frying
Fresh parsley, chopped (for garnish)
Instructions:
Make the Bang Bang Sauce:
In a small bowl, whisk together mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Set aside for serving.
Prepare the Chicken Batter:
In a medium bowl, combine buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, black pepper, and cayenne pepper (if using). Whisk until smooth. Add chicken tenderloins, ensuring they are fully coated.
Bread the Chicken:
Spread panko breadcrumbs on a shallow plate. One at a time, remove chicken pieces from the batter, allowing excess to drip off. Coat in panko, pressing gently to ensure an even layer. Place on a clean plate.
Fry the Chicken:
Heat about 1 inch of canola oil in a large skillet over medium-high heat. When the oil reaches 365°F, fry the chicken in batches for 2-3 minutes per side until golden and crispy. The internal temperature should reach 165°F.
Drain and Serve:
Transfer fried chicken to a plate lined with paper towels to drain any excess oil. Toss or drizzle with the prepared Bang Bang sauce, garnish with fresh parsley, and serve immediately while hot.
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 4
Calories: 450 kcal
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