Instructions
Step 1. Marinate the Chicken:
- Place chicken pieces in a bowl with buttermilk, add a pinch of salt, and let them soak for at least 15 minutes (or up to overnight in the fridge for extra tenderness).
Step 2. Prep the Breading:
- In another bowl, whisk together flour, cornstarch, garlic powder, paprika, salt, and pepper.
Step 3. Heat the Oil:
- In a deep skillet or saucepan, heat about 2 inches of oil to 350°F over medium heat.
Step 4. Dredge & Fry:
- Remove chicken from buttermilk and shake off excess.
- Dredge in the flour mixture, pressing the coating onto each piece.
- Fry in batches (don’t overcrowd the pan) for about 4–5 minutes, turning occasionally, until golden brown and crispy.
- Transfer to a wire rack or paper towel-lined plate to drain excess oil.
Step 5. Make the Sauce:
- In a small saucepan, combine honey, Sriracha, soy sauce, vinegar, sesame oil, and garlic. Bring to a simmer.
- Stir in the cornstarch slurry and cook for 1–2 minutes until the sauce thickens and gets glossy.
Step 6. Toss & Serve:
- Place the crispy chicken bites in a large bowl. Pour the sauce over and toss to coat evenly.
- Garnish with sesame seeds and chopped green onions if desired.