Start by cutting your chicken breasts into bite-sized pieces. I usually aim for pieces that are about 1 to 2 inches in size. You don’t want them too big because they’ll take longer to cook, and you don’t want them too small because they might burn while frying. The goal is to make them the perfect size for dipping and popping in your mouth.

In a large bowl, combine the cornstarch, flour, garlic powder, onion powder, paprika, salt, and pepper. Whisk everything together so it’s evenly distributed. This dry mixture is what will give your chicken its crispiness. Make sure each piece of chicken is coated well. You might want to do this in batches to avoid overcrowding the chicken.

Now that your chicken is cut and your flour mixture is ready, it’s time to coat the chicken. Toss each piece of chicken into the flour mixture and make sure it’s evenly coated. Gently shake off any excess flour. This will give you that crispy coating that everyone loves. If you want extra crispy chicken, you can double coat the chicken by dipping it into a little beaten egg before dredging it in the flour mixture. Totally up to you, though—I usually skip this extra step for simplicity.

Next, it’s time to fry the chicken! Heat about 1 to 2 inches of vegetable oil in a large pan over medium-high heat. You’ll know it’s ready when you drop a small piece of chicken in, and it sizzles right away.

Carefully add the chicken pieces to the pan, making sure not to overcrowd the pan. If you add too many pieces at once, they won’t cook evenly, and you’ll lose that crispy texture. Fry the chicken in batches, if necessary. Let each batch cook for about 4 to 5 minutes, turning occasionally, until the chicken is golden brown and crispy on all sides.

Once the chicken is done, transfer it to a plate lined with paper towels to drain off any excess oil. This will help keep the chicken crispy and prevent it from becoming greasy.

While the chicken is frying, it’s time to make the sauce. In a small bowl, combine the mayonnaise, sweet chili sauce, sriracha, rice vinegar, and honey. Stir everything together until it’s smooth and creamy. Taste the sauce, and feel free to adjust it to your liking. Want more heat? Add a bit more sriracha. Like it sweeter? A little extra honey will do the trick.

The sauce is where all the magic happens. It’s creamy, tangy, and with just the right amount of spice. Once you’ve got the sauce just right, set it aside.

Toss the Chicken in the Sauce

Once all the chicken is fried and crispy, it’s time to toss it in the Bang Bang sauce. You can either place the chicken in a large bowl and pour the sauce over it, or if you’re feeling extra lazy (which, let’s be honest, we all are sometimes), you can just pour the sauce directly over the chicken on the plate. Use a spoon or tongs to gently toss the chicken so that each piece is generously coated in that creamy, spicy goodness.

Now comes the fun part—garnishing! Sprinkle some chopped green onions on top of the chicken for a pop of color and a little bit of fresh flavor. You can also add a sprinkle of sesame seeds if you want a little extra crunch.

Serve the Bang Bang Chicken immediately. You can serve it over a bed of rice or alongside some roasted veggies, or just enjoy it as is. Either way, you’re in for a real treat.