# What You’ll Need:
→ Chicken
01 - 500 g boneless, skinless chicken breast or thighs, cut into bite-sized pieces
02 - 240 ml buttermilk
03 - 1 teaspoon salt
04 - 0.5 teaspoon black pepper
→ Breading
05 - 125 g all-purpose flour
06 - 60 g cornstarch
07 - 1 teaspoon garlic powder
08 - 1 teaspoon paprika
09 - 0.5 teaspoon cayenne pepper (optional, for extra heat)
10 - 0.5 teaspoon salt
→ Frying
11 - Vegetable oil, for frying
→ Bang Bang Sauce
12 - 120 g mayonnaise
13 - 30 ml sweet chili sauce
14 - 15 ml Sriracha sauce (adjust to taste)
15 - 15 ml honey
16 - 1 teaspoon rice vinegar
→ Garnish
17 - 2 tablespoons chopped green onions
18 - 1 teaspoon toasted sesame seeds
# How to Make It:
01 - Combine chicken pieces, buttermilk, salt, and black pepper in a bowl. Mix thoroughly, cover, and refrigerate for at least 15 minutes or up to 1 hour to tenderize.
02 - In a separate bowl, whisk together flour, cornstarch, garlic powder, paprika, cayenne pepper, and salt until fully combined.
03 - Fill a deep skillet or heavy-bottomed pot with approximately 5 cm of vegetable oil and heat to 175°C.
04 - Remove chicken from marinade, allowing excess liquid to drip off. Dredge each piece in the flour mixture, pressing gently for thorough coating.
05 - Working in batches, fry chicken without overcrowding for 4 to 5 minutes until golden brown and cooked through. Transfer to a plate lined with paper towels to drain excess oil.
06 - While chicken cooks, whisk mayonnaise, sweet chili sauce, Sriracha, honey, and rice vinegar together in a bowl until smooth and homogenous.
07 - Coat freshly fried chicken bites in Bang Bang sauce, or serve sauce separately for dipping.
08 - Sprinkle with chopped green onions and toasted sesame seeds. Serve immediately.
