Ingredients:

  • 1.5 lb chicken breast, cut into 1-inch pieces
  • 0.5 cup buttermilk
  • 1 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 0.5 tsp salt
  • 0.5 cup all-purpose flour
  • 0.5 cup cornstarch
  • 0.25 tsp cayenne pepper
  • 2 cups vegetable oil for frying
  • 0.5 cup whole-egg mayonnaise
  • 0.25 cup Thai sweet chili sauce
  • 1 tbsp sriracha
  • 1 tsp rice vinegar
  • 1 tsp honey

Instructions:

  1. Place 1.5 lb chicken pieces into a bowl with 0.5 cup buttermilk. Ensure all pieces are submerged for even tenderization. Marinate for at least 15 minutes.
  2. Combine 0.5 cup flour, 0.5 cup cornstarch, 1 tsp garlic powder, 0.5 tsp smoked paprika, 0.5 tsp salt, and 0.25 tsp cayenne in a shallow dish.
  3. Dredge chicken pieces in the flour mixture, pressing down firmly. Use a fork to keep your hands clean and avoid club hand.
  4. Heat 2 cups vegetable oil in a heavy skillet to exactly 350°F. Fry chicken in batches for 3-4 minutes until deep golden and crackling.
  5. Drain the chicken on a wire rack for 2 minutes. This lets the internal temp reach 165°F through carryover heat.
  6. Whisk 0.5 cup mayo, 0.25 cup chili sauce, 1 tbsp sriracha, 1 tsp rice vinegar, and 1 tsp honey in a separate bowl. Keep whisking until the texture is velvety.
  7. Toss the warm chicken in the prepared sauce until fully coated.
  8. Serve immediately while the coating is still at its peak crunch.