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Ingredients:
– 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
– 1 cup buttermilk
– 1 cup cornstarch
– Vegetable oil for frying
Sauce Ingredients:
– 1/3 cup mayonnaise
– 1/4 cup sweet chili sauce
– 1 tablespoon sriracha (adjust for spice level)
– 1 tablespoon honey
– 1 teaspoon rice vinegar
Directions:
1. In a bowl, marinate the chicken pieces in buttermilk for at least 30 minutes (or up to 2 hours for extra tenderness).
2. Heat vegetable oil in a deep skillet or heavy-bottomed pot to 350°F.
3. Remove chicken from the buttermilk and dredge each piece in cornstarch, shaking off the excess.
4. Fry the chicken in batches for 4–5 minutes, or until golden brown and crispy. Drain on a paper towel-lined plate.
5. In a bowl, whisk together all the sauce ingredients until smooth.
6. Toss the fried chicken pieces in the sauce until evenly coated.
7. Serve immediately, garnished with chopped green onions or sesame seeds if desired.
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
Kcal: 450 kcal | Servings: 4 servings
