Ingredients
For the Chicken Bites:
- 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup buttermilk
- Vegetable oil, for frying
For the Bang Bang Sauce:
- 1/2 cup mayonnaise
- 3 tbsp sweet chili sauce
- 1 tbsp sriracha sauce (adjust to taste)
- 1 tsp honey
- 1 tsp rice vinegar
For Garnish:
- Chopped green onions
- Sesame seeds (optional)
Instructions
Prepare the Chicken Bites:
- In a bowl, whisk together flour, cornstarch, garlic powder, paprika, salt, and black pepper.
- Dip each chicken piece into the buttermilk, then coat in the flour mixture, pressing to ensure an even coating.
Fry the Chicken:
- Heat vegetable oil in a skillet over medium-high heat.
- Fry chicken in batches for 4-5 minutes until golden brown and crispy. Drain on a wire rack or paper towels.
Make the Bang Bang Sauce:
- In a small bowl, mix mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar until smooth.
Toss & Serve:
- In a large bowl, toss crispy chicken with Bang Bang sauce until evenly coated.
- Garnish with green onions and sesame seeds. Serve immediately with extra sauce on the side!
Notes
- Baked Version: Bake at 400°F (200°C) for 20-25 minutes, flipping halfway for even crispiness.
- Air Fryer Option: Cook at 375°F (190°C) for 12-15 minutes, shaking halfway.
- Extra Spicy: Add more sriracha or a pinch of cayenne pepper.
- Make it Gluten-Free: Use gluten-free flour and ensure sweet chili sauce is gluten-free.
- Storage: Keep leftovers in the fridge for up to 3 days. Reheat in an oven or air fryer to maintain crispiness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Snack, Main Course
- Method: Frying
- Cuisine: Asian-Inspired, American
