Crunchy Chicken Spicy Sauce (Print Version)
# Ingredients:
→ Sauce
01 -
1/2 cup (132g) sweet Thai chili sauce
02 -
2 tablespoons honey
03 -
1 teaspoon Sriracha
04 -
1 cup (232g) mayo
→ Chicken
05 -
3/4 cup (94g) plain flour
06 -
2 cups (216g) panko crumbs
07 -
1 large egg
08 -
1 1/2 pounds chicken tenders
09 -
1/2 teaspoon garlic powder
10 -
1/4 teaspoon black pepper
11 -
1 tablespoon Sriracha sauce
12 -
1/8 teaspoon cayenne pepper (optional)
13 -
1/2 teaspoon salt (kosher)
14 -
1 cup (245g) buttermilk
15 -
1/2 cup (64g) corn starch
16 -
Canola oil for frying
17 -
Parsley for topping
# Instructions:
01 -
Blend honey, mayo, chili sauce, and Sriracha in a bowl.
02 -
Mix flour, buttermilk, egg, cornstarch, seasonings, and Sriracha in a bowl. Toss chicken to coat.
03 -
Lift chicken from batter and press into panko crumbs.
04 -
Warm oil to 365°F. Fry chicken on each side for 2-3 minutes until internal temp reaches 165°F.
05 -
Set cooked chicken on paper towels, toss in sauce, and sprinkle parsley.
# Notes:
01 -
Fry in small batches so chicken cooks properly.
02 -
Keep oil at a steady 365°F for even cooking.