Let’s get into the good stuff: how to make this crispy, saucy, mouthwatering Bang Bang Chicken! Follow these steps, and I promise you’ll have a dish that’s as delicious as it is fun to make.

1. Prep the chicken:
   Start by cutting your chicken breasts (or thighs) into bite-sized pieces. You want them to be uniform so they cook evenly. I prefer using chicken breasts because they cook quickly and stay juicy, but thighs work great too if you’re looking for a richer flavor. Pat the chicken pieces dry with a paper towel to remove any excess moisture—this will help the batter stick better.
2. Make the batter:
   In a medium-sized bowl, whisk together the flour, cornstarch, garlic powder, salt, pepper, and paprika. These dry ingredients are key to creating a crispy, flavorful coating on the chicken. In a separate bowl, whisk the egg and buttermilk together until smooth. The buttermilk adds richness and helps the batter adhere to the chicken.
3. Coat the chicken:
   First, dip each piece of chicken into the egg mixture, allowing any excess to drip off. Then, dredge it in the flour mixture, pressing lightly to make sure it’s well-coated. Repeat this process for all the chicken pieces. Don’t be afraid to coat the chicken generously—it’s what gives it that perfect crispy crust.
4. Fry the chicken:
   Heat vegetable oil in a large skillet or deep fryer over medium-high heat. You want enough oil so the chicken can be submerged or at least halfway covered. The oil should be around 350°F (175°C). To test the oil, drop in a small piece of chicken. If it sizzles immediately, you’re good to go! Fry the chicken in batches so you don’t overcrowd the pan. Cook the chicken for 4-6 minutes, flipping halfway through, until it’s golden brown and crispy on all sides. Remove the chicken and place it on a paper towel-lined plate to drain any excess oil.
5. Make the Bang Bang sauce:
   While the chicken is frying, make the sauce. In a medium bowl, combine the mayonnaise, sweet chili sauce, sriracha, rice vinegar, and honey. Whisk everything together until smooth. The sauce should be creamy, with a balance of sweetness and heat. You can adjust the sriracha and honey to taste if you prefer it spicier or sweeter.
6. Toss the chicken in the sauce:
   Once all the chicken is fried, transfer it to a large mixing bowl. Pour the Bang Bang sauce over the chicken and toss gently to coat each piece evenly. Be careful not to break the crispy coating when tossing the chicken. The sauce should cover every bite of chicken, giving it that mouthwatering flavor.
7. Garnish and serve:
   Transfer the coated chicken to a serving platter. Sprinkle with chopped green onions, sesame seeds, and fresh cilantro for an added burst of color and flavor. Serve immediately while it’s still hot and crispy!