Crunchy Chicken Spicy Sauce (Print Version)

# Ingredients:

01 - 2 tablespoons honey

02 - 1/2 cup (132g) Thai sweet chili sauce

03 - 1 teaspoon Sriracha

04 - 1 cup (232g) mayonnaise

05 - Parsley for topping

06 - 1 1/2 pounds chicken tenderloins

07 - 1/2 cup (64g) cornstarch

08 - 1/4 teaspoon black pepper

09 - 1/8 teaspoon cayenne pepper (optional)

10 - Canola oil for frying

11 - 1 tablespoon Sriracha

12 - 3/4 cup (94g) all-purpose flour

13 - 1 large egg

14 - 1 cup (245g) buttermilk

15 - 2 cups (216g) plain panko breadcrumbs

16 - 1/2 teaspoon kosher salt

17 - 1/2 teaspoon garlic powder

01 - Stir together honey, Sriracha, mayonnaise, and chili sauce

02 - Stir everything—seasonings, egg, buttermilk, flour, and cornstarch. Dunk the chicken strips

03 - Take the chicken out of the batter and press into panko

04 - Bring oil to 365°F. Fry each side for 2-3 minutes until the middle hits 165°F

05 - Let chicken sit on paper towels, toss with the sauce, and sprinkle parsley on top

01 - Don’t overcrowd the pan—fry in small groups

02 - Hot oil works best at 365°F, so keep an eye on it