Description
Crunchy breaded chicken tenderloins tossed in a creamy, sweet-spicy bang bang sauce, perfect for weeknights or gatherings.
Ingredients
- 1 lb (450 g) chicken tenderloins
- 1/2 cup all-purpose flour (for dredging)
- 2 eggs, beaten
- 1–1¼ cups Panko breadcrumbs (for coating)
- Vegetable oil (for frying) — about 1/4–1/2 inch in the pan
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- Sriracha, to taste (start with 1 tsp)
- 1/2 teaspoon garlic powder
- Salt, to taste
Instructions
- Make the bang bang sauce: whisk mayonnaise, sweet chili sauce, sriracha, garlic powder, and a pinch of salt in a small bowl until smooth. Taste and adjust heat or sweetness.
- Set up a breading station: put flour in the first shallow dish, beaten eggs in the second, and Panko breadcrumbs in the third. Season each station lightly if you like.
- Dredge each chicken tenderloin in flour, shaking off excess. Dip into the beaten eggs, then press into Panko so each piece is fully coated.
- Heat vegetable oil in a frying pan over medium-high until it shimmers (about 350°F / 175°C).
- Fry the breaded tenderloins in a single layer for about 3–4 minutes per side until golden brown.
- Transfer to paper towels to drain briefly and serve with sauce immediately for best texture.
Notes
For a lighter sauce, use low-fat mayo or Greek yogurt. Swap Panko for regular breadcrumbs if needed. Chicken breasts can substitute tenderloins.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian