Ingredients:
- 115g light mayonnaise
- 60ml sweet chili sauce
- 15ml Sriracha
- 5ml honey
- 2.5ml rice vinegar
- 450g chicken breast, cut into 1-inch bite-sized pieces
- 120ml buttermilk
- 5g garlic powder
- 5g smoked paprika
- 3g salt
- 1g black pepper
- 125g all-purpose flour
- 60g panko breadcrumbs
- 5g baking powder
- 3g salt
- 710ml vegetable oil
Instructions:
- In a small mixing bowl, whisk together the light mayonnaise, sweet chili sauce, Sriracha, honey, and rice vinegar until the sauce is a uniform, pale orange color. Set aside in the fridge.
- Combine the bite-sized chicken breast pieces with buttermilk, garlic powder, smoked paprika, salt, and pepper. Stir to coat and let sit for at least 10 minutes.
- In a separate shallow bowl, whisk together the flour, Panko breadcrumbs, baking powder, and salt.
- Lift the marinated chicken pieces one by one, letting excess buttermilk drip off, and press them firmly into the flour-Panko mixture until fully enveloped.
- Heat vegetable oil in a skillet to 350°F (175°C). Fry chicken in batches for 3–5 minutes per side until the exterior is deep mahogany-gold and internal temperature reaches 165°F (74°C).
- Transfer fried chicken to a wire rack to drain, then place in a large mixing bowl, pour the chilled Spicy Bang Bang Sauce over the top, and toss gently to glaze.