Ingredients

1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes

1 cup all-purpose flour

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon paprika

1/4 teaspoon cayenne pepper (optional)

1 cup buttermilk

2 large eggs, lightly beaten

Vegetable oil, for frying

1/2 cup mayonnaise

1/4 cup sriracha (or more, to taste)

2 tablespoons honey

1 tablespoon rice vinegar

1 tablespoon soy sauce

1 teaspoon sesame oil

1 clove garlic, minced

1/4 cup chopped green onions, for garnish

Sesame seeds, for garnish (optional)

Instructions

Step 1: In a large bowl, combine flour, salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper if using. In a separate dish, whisk together buttermilk and eggs.

Step 2: Dip each chicken cube into the buttermilk mixture, then coat evenly in the flour mixture. Set the coated chicken aside and refrigerate for at least 30 minutes or up to 2 hours for best results.

Step 3: Heat 2 inches of vegetable oil in a large pot to 350°F (175°C). Fry the chicken in batches for 5-7 minutes each, turning occasionally, until golden brown and cooked through (internal temperature of 165°F/74°C). Use a slotted spoon to transfer the chicken to a wire rack to drain.

Step 4: While the chicken fries, whisk together mayonnaise, sriracha, honey, rice vinegar, soy sauce, sesame oil, and minced garlic in a bowl. Adjust the sauce seasoning to your taste. For a smoother texture, you can blend the sauce briefly.

Step 5: After the chicken has cooled slightly, toss it gently with the Bang Bang sauce. Garnish with chopped green onions and sesame seeds if desired. Serve immediately.

Tips & Variations

For extra crispiness, double dredge the chicken by dipping it again in buttermilk and flour before frying.

If you prefer less heat, reduce the amount of sriracha or omit the cayenne pepper.

Use Greek yogurt instead of mayonnaise for a lighter sauce variation.

Try swapping chicken breasts for thighs for juicier meat.

Serve over steamed rice or in lettuce wraps for a fun presentation.

FAQs

Can I bake the chicken instead of frying?

You can bake the chicken at 400°F (200°C) for about 20-25 minutes, turning halfway through, but frying yields the best crispiness and texture.

Is there a substitute for buttermilk?

Yes, you can make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5-10 minutes before using.