Bang Bang Style Thai Chicken Servings: 4 Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes Ingredients For the Chicken: 1.5 lbs (680g) boneless chicken thighs, cut into 1-inch chunks 1 cup buttermilk 1 cup all-purpose flour ½ cup cornstarch 1 tsp garlic powder 1 tsp smoked paprika ½ tsp salt ½ tsp black pepper Vegetable oil, for frying For the Bang Bang Sauce: ½ cup mayonnaise ¼ cup sweet chili sauce 2 tbsp Sriracha (adjust to taste) 1 tbsp honey 1 tsp rice vinegar 1 clove garlic, minced For Garnish: 2 tbsp fresh parsley or cilantro, chopped 1 tbsp toasted sesame seeds 1 tsp red pepper flakes Instructions Marinate the chicken. Toss chicken chunks in buttermilk and let sit at least 15 minutes while you prep everything else. Make the coating. Whisk flour, cornstarch, garlic powder, paprika, salt, and pepper together in a shallow dish. Make the sauce. Stir mayonnaise, sweet chili sauce, Sriracha, honey, rice vinegar, and garlic together until smooth. Set aside. Dredge. Remove chicken from buttermilk, letting excess drip off. Dredge each piece in the flour mixture, pressing to coat. Shake off excess. Fry. Heat 2–3 inches of oil in a heavy pot to 350°F (175°C). Fry chicken in batches 4–5 minutes until deep golden and cooked through (internal temp 165°F / 74°C). Drain on a wire rack. Toss. Transfer crispy chicken to a bowl. Add about half the bang bang sauce and toss until evenly coated. Plate. Spread extra sauce on a serving plate, pile the chicken on top. Drizzle with more sauce, then finish with fresh herbs, sesame seeds, and red pepper flakes. Tips Double-dredge for maximum crunch: buttermilk → flour → buttermilk → flour before frying. Keep the oil at 350°F — too low and the chicken soaks up oil; too high and it burns before cooking through. Sauce at the end — tossing too early softens the crust, so coat right before serving. Variations Bake instead: spray coated chicken with oil, bake at 425°F (220°C) for 20–22 minutes, then toss in sauce. Swap chicken for shrimp or cauliflower florets. Add a squeeze of lime over the top before serving.