1. Marinate the Chicken

Start by cutting 1.5 lbs of chicken into 1-inch strips. In a bowl, whisk 1 cup buttermilk, 1 tbsp sriracha, and a pinch of salt. Add the chicken, ensuring each piece is submerged. Let it marinate for 30 minutes (or up to 2 hours) in the fridge. The buttermilk tenderizes the meat, while the sriracha adds a subtle kick .

2. Prep the Breading Station

In one bowl, combine ¾ cup flour, ½ cup cornstarch, 1 tsp garlic powder, ½ tsp paprika, and ¼ tsp black pepper. In another bowl, beat 2 eggs. Place 2 cups panko in a third bowl. This setup ensures a smooth dredging process .

3. Coat the Chicken

Remove the chicken from the marinade, letting excess drip off. Dredge each piece in the flour mixture, dip in egg, then press into panko. For extra crunch, double-coat by repeating the egg and panko steps .

4. Fry to Golden Perfection

Heat 2 inches of oil in your skillet to 350°F. Fry the chicken in batches for 3–4 minutes per side until golden. Overcrowding lowers the oil temp, leading to soggy chicken. Use a thermometer to check for an internal temp of 165°F .

5. Whip Up the Bang Bang Sauce

While the chicken rests, mix ½ cup mayo, ¼ cup sweet chili sauce, 1–2 tbsp sriracha, and 1 tbsp honey. Taste and adjust add more honey for sweetness or sriracha for heat .

6. Toss and Serve

In a large bowl, gently toss the fried chicken with the sauce. Garnish with sesame seeds and chopped scallions. Serve immediately with jasmine rice or a crisp salad .