My favorite shrimp at Bonefish Grill was the inspiration for these bang bang chicken tenders! They’re coated in crunchy panko bread crumbs and served with a creamy semi-spicy sauce for dunking.
They’re baked rather than fried and for maximum crunchiness triple-dipped. They’re coated in cornstarch, dunked in beaten eggs then crusted with a mix of Japanese panko and seasoned bread crumbs.
The sauce is made of mayo, sweet chili sauce and hot sauce. It’s rich and creamy and just as spicy as you want it to be. You can find the sweet chili sauce in the Asian section of your market. This sauce is super yummy on all kinds of things like french fries and onion rings – so don’t worry about using all the sweet chili sauce if you never bought it before.
You can drizzle the sauce on the chicken and leave some for the side for dipping or go all out and toss the hot chicken tenders right in the sauce like they do in Chinese restaurants.
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