First Step: PREPARE THE CHICKEN

1. Cut the Chicken: Start by cutting your chicken breasts or thighs into bite-sized pieces, typically about 1-1.5 inches in size. This allows the chicken to cook evenly and ensures each piece has a good amount of crispy coating.
2. Marinate the Chicken: In a bowl, add the chicken pieces and pour the buttermilk over them. Toss the chicken to coat it thoroughly and let it marinate for at least 15-20 minutes. Marinating the chicken helps tenderize the meat and enhances the flavor of the coating.

Second Step: PREPARE THE BANG BANG SAUCE

1. Mix the Sauce Ingredients: In a medium-sized bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, rice vinegar, and honey. The mayonnaise provides creaminess, while the sweet chili sauce and sriracha give it that signature sweet and spicy flavor. Rice vinegar adds a subtle acidity to balance the richness, and the honey rounds out the sweetness.
2. Taste and Adjust: Taste the sauce and adjust the seasoning to your liking. If you prefer more heat, add extra sriracha; for more sweetness, add a little more honey or sweet chili sauce. Set the sauce aside while you prepare the chicken.

Third Step: COAT THE CHICKEN

1. Prepare the Flour Coating: In a shallow bowl or plate, combine the flour, garlic powder, paprika, salt, and black pepper. Stir to mix the ingredients evenly.
2. Coat the Chicken: Remove the marinated chicken from the buttermilk and let any excess liquid drip off. Dredge each piece of chicken in the seasoned flour mixture, making sure each piece is evenly coated. The flour coating will create a crispy exterior when fried.
3. Set Aside the Coated Chicken: Place the coated chicken pieces on a plate or tray in a single layer while you prepare to fry them.

Fourth Step: FRY THE CHICKEN

1. Heat the Oil: Pour about 1-2 inches of vegetable oil into a deep skillet or Dutch oven. Heat the oil over medium-high heat to about 350°F (175°C). To check if the oil is hot enough, drop a small piece of flour into the oil. If it sizzles immediately, the oil is ready for frying.
2. Fry the Chicken: Carefully place the coated chicken pieces into the hot oil in batches. Don’t overcrowd the pan, as this will cause the chicken to steam instead of fry, resulting in a less crispy coating. Fry the chicken for about 3-4 minutes per side, or until golden brown and crispy. The chicken should have an internal temperature of 165°F (74°C).
3. Drain the Chicken: Once the chicken is golden and crispy, remove it from the oil and place it on a paper towel-lined plate to drain any excess oil. Repeat with the remaining chicken pieces.

Final Step: ASSEMBLE AND SERVE

1. Toss the Chicken in the Sauce: Once all the chicken is fried and drained, place it in a large mixing bowl. Pour the Bang Bang sauce over the hot chicken and toss gently to coat each piece thoroughly. The sauce should create a creamy, spicy coating on each crispy chicken piece.
2. Garnish and Serve: Transfer the sauced chicken to a serving dish. For added flavor and color, garnish with chopped cilantro or sliced green onions. Serve immediately while the chicken is crispy and hot.
3. Enjoy: Serve your Bang Bang Chicken as a main dish with a side of rice or vegetables, or as an appetizer with toothpicks for easy sharing. This dish also works well as a topping for salads or tacos.