1/2 cup mayonnaise

1/4 cup Thai sweet chili sauce

1–2 tablespoons Sriracha (adjust to taste)

1 tablespoon honey

1 lb boneless skinless chicken tenderloins

1/2 cup buttermilk

1/2 cup all-purpose flour

1/4 cup cornstarch

1 large egg

1 tablespoon Sriracha

1 teaspoon garlic powder

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

1/4 teaspoon cayenne pepper (optional)

1 1/2 cups panko breadcrumbs

Canola oil, for frying

Chopped parsley, for garnish

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In a small bowl, whisk together mayonnaise, Thai sweet chili sauce, Sriracha, and honey to make the bang bang sauce. Set aside.
In a mixing bowl, combine buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, black pepper, and cayenne pepper. Whisk until smooth.
Add chicken tenderloins to the batter and coat thoroughly.
Pour panko breadcrumbs into a shallow dish.
Remove each piece of chicken from the batter, shake off excess, and coat in panko, pressing lightly to adhere. Set aside.
Heat about 1 inch of canola oil in a large skillet over medium-high heat to 365°F.
Fry chicken in batches for 2–3 minutes per side, until golden brown and internal temperature reaches 165°F. Do not overcrowd the pan.
Transfer fried chicken to a paper towel-lined plate to drain excess oil.
Toss fried chicken with bang bang sauce.
Garnish with chopped parsley and serve warm.