Bang Bang Chicken (Print Version)

# Ingredients:

01 - 1/2 cup Thai-style sweet chili sauce.
02 - 1 cup creamy mayonnaise.
03 - 2 tablespoons of natural honey.
04 - 1 teaspoon Sriracha hot sauce.
05 - 1 1/2 pounds of tender chicken strips.
06 - 1 large egg (beaten).
07 - 1/2 cup cornstarch.
08 - 1 tablespoon Sriracha.
09 - 3/4 cup plain flour.
10 - 1 cup buttermilk.
11 - 1/2 teaspoon sea salt.
12 - 1/2 teaspoon garlic powder.
13 - 1/8 teaspoon optional cayenne.
14 - 2 cups Japanese-style panko crumbs.
15 - 1/4 teaspoon black pepper.
16 - Oil for frying (using canola).
17 - Fresh parsley for sprinkling.

# Instructions:

01 - Stir together the sauce components. Put it aside for now.
02 - Combine the egg, buttermilk, flour, cornstarch, and the seasonings in a bowl.
03 - Dip the chicken pieces in the batter until fully coated.
04 - Roll the battered chicken in panko crumbs.
05 - Warm up your oil to a temperature of 185°C (365°F).
06 - Fry chicken in the oil for about 2-3 minutes per side until the inside hits 74°C (165°F).
07 - Let the fried pieces sit on paper towels to cool off.
08 - Coat the chicken with your sauce and sprinkle parsley as a garnish.

# Notes:

01 - Keep the oil at a steady temperature.
02 - Cook in smaller batches for best results.
03 - You can tweak the spiciness in the sauce.
04 - Serve it right after cooking for that crispy texture.

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