Ingredients:

  • 1.5 lbs boneless skinless chicken thighs, cut into 1-inch pieces
  • 0.5 cup buttermilk
  • 1 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 1.5 cups cornstarch
  • 0.5 cup all-purpose flour
  • 1 tsp baking powder
  • 0.5 cup whole-egg mayonnaise
  • 0.33 cup sweet chili sauce
  • 1.5 tbsp sriracha
  • 1 tbsp honey
  • 1 tsp rice vinegar
  • Neutral oil for frying

Instructions:

  1. Place chicken pieces in a bowl with buttermilk, garlic powder, smoked paprika, salt, and black pepper. Marinate for 20 minutes to tenderize the meat.
  2. In a separate shallow bowl, whisk together the cornstarch, flour, and baking powder to create the high-starch dredge.
  3. Remove chicken from buttermilk, allowing excess liquid to drip off. Toss pieces in the starch mixture, pressing firmly to ensure a thick, even coating.
  4. Heat neutral oil in a deep-sided skillet to 350°F (175°C). Fry chicken in batches for 3-5 minutes until the exterior is golden brown and the internal temperature reaches 165°F (74°C). Transfer to a wire cooling rack.
  5. In a large mixing bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar until an emulsion forms.
  6. Add the hot, crispy chicken to the bowl with the sauce. Toss gently to coat every ridge of the crust and serve immediately.