Bang Bang Chicken Bites

Combine the ¾ cup buttermilk, 1 tsp garlic powder, 1 tsp onion powder, ½ tsp smoked paprika, ½ tsp kosher salt, and ¼ tsp black pepper in a large bowl. Add the 1 ½ lb chicken pieces, toss to coat, and let marinate for at least 15 minutes at room temperature (or up to 4 hours in the fridge).

Make the bang bang sauce: whisk together the ½ cup mayonnaise, ¼ cup sweet chili sauce, 2 tbsp sriracha, 1 tbsp honey, and 1 tsp rice vinegar in a small bowl until smooth. Taste and adjust heat with more sriracha if desired. Set aside.

Set up a three-stage breading station: mix the 1 cup all-purpose flour and ½ cup cornstarch in a shallow dish; beat the 2 eggs in a second shallow dish; spread the 1 cup panko breadcrumbs in a third.

Lift each chicken piece from the buttermilk marinade, letting excess drip off. Dredge in the flour-cornstarch mixture, dip in the beaten egg, then press firmly into the panko breadcrumbs to coat all sides.

Pour the 2 cups vegetable oil into a large heavy-bottomed skillet or Dutch oven and heat over medium-high until it reaches 350°F (175°C).

Working in batches of 8–10 pieces, fry the breaded chicken for 3–4 minutes per side until deep golden brown and cooked through (internal temp 165°F). Do not crowd the pan.

Transfer fried chicken bites to a wire rack set over a baking sheet to drain. Repeat with remaining pieces, returning the oil to 350°F between batches.

Once all the chicken is fried, add it to a large bowl and drizzle over the bang bang sauce. Toss gently until every piece is well coated.

Transfer to a serving platter and garnish with the 2 tbsp sliced green onions. Serve immediately.