Ingredients:
For the Chicken:
1 lb chicken breasts, cut into bite-sized pieces
1 cup buttermilk
1 cup all-purpose flour
1/2 cup cornstarch
Salt and pepper, to taste
Vegetable oil, for frying
For the Sauce:
1/4 cup mayonnaise
2 tbsp sweet chili sauce
1 tbsp sriracha sauce (adjust for desired spice level)
1 tbsp honey
Instructions:
Marinate the Chicken: Place the chicken pieces in a bowl with the buttermilk and let them marinate for at least 30 minutes in the refrigerator.
Prepare the Coating: In a separate bowl, combine the flour, cornstarch, salt, and pepper. Remove the chicken from the buttermilk and dredge each piece in the flour mixture, coating well.
Fry the Chicken: Heat about 1 inch of vegetable oil in a skillet over medium-high heat. Fry the chicken in batches for 5-7 minutes, or until golden brown and cooked through. Remove and drain on paper towels.
Make the Bang Bang Sauce: In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, and honey until smooth.
Toss and Serve: Toss the fried chicken in the bang bang sauce until evenly coated. Serve warm with rice, on a salad, or as an appetizer.
Notes:
For an extra crispy coating, double-dip the chicken in buttermilk and the flour mixture before frying.
Adjust the sriracha amount to make the sauce milder or spicier to taste.
Prep Time: 15 mins | Marinate Time: 30 mins | Cook Time: 20 mins | Total Time: 1 hr 5 mins | Servings: 4