In a mixing bowl, combine 1 cup of mayonnaise, ½ cup of Thai sweet chili sauce, 1 teaspoon of Sriracha, and 2 tablespoons of honey. Whisk until smooth and set aside.

In another bowl, whisk together 1 cup of buttermilk, ¾ cup of all-purpose flour, ½ cup of cornstarch, 1 large egg, 1 tablespoon of Sriracha, 1 teaspoon of garlic powder, ½ teaspoon of salt, ½ teaspoon of black pepper, and cayenne pepper if desired.

Fully coat 1.5 pounds of chicken tenderloins in the marinade and let sit for 10 minutes at room temperature.

Dredge the marinated chicken in 2 cups of panko breadcrumbs, pressing gently for adherence.

Heat canola oil in a skillet until it reaches 365°F, approximately ½ inch deep.

Carefully add the coated chicken to the hot oil, frying for 2-3 minutes on each side until golden brown.

Remove chicken from the skillet and drain on paper towels. Toss in the Bang Bang Sauce until fully coated.

Serve warm, garnished with chopped parsley, along with jasmine rice or a cucumber salad if desired.