Ingredients
Scale
For the Chicken:
1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
1 cup buttermilk
1 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
Vegetable oil, for frying
For the Bang Bang Sauce:
1/2 cup mayonnaise
1/4 cup sweet chili sauce
1 tablespoon sriracha (adjust to taste)
1 teaspoon lime juice
1 teaspoon honey (optional)
Instructions
- Place the chicken pieces in a bowl and pour the buttermilk over them. Let marinate for at least 20–30 minutes (or up to a few hours for more tenderness).
- In a separate bowl, mix the flour with garlic powder, onion powder, paprika, salt, and pepper.
- Heat vegetable oil in a deep pan over medium-high heat (about 175°C / 350°F).
- Remove the chicken from the buttermilk, letting excess drip off, then coat each piece in the seasoned flour.
- Fry the chicken in batches for 4–6 minutes, until golden brown and cooked through. Transfer to paper towels to drain excess oil.
- In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, lime juice, and honey until smooth.
- Toss the fried chicken in the sauce or drizzle the sauce over the top before serving.
- Serve immediately while crispy, optionally with rice or as an appetizer.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Cuisine: Asian
Nutrition
- Calories: 450 kcal per serving