In a bowl, whisk together the eggs and buttermilk.

In another bowl, combine the flour, cornstarch, garlic powder, paprika, salt, and black pepper.

Dip each chicken piece into the egg mixture, then coat thoroughly with the seasoned flour mixture.

Heat vegetable oil to 350°F (175°C) in a deep pan or fryer.

Fry the chicken in batches for 5–7 minutes, or until golden brown, crispy, and fully cooked. Transfer to a wire rack or paper towels to drain.

In a small bowl, mix the mayonnaise, sweet chili sauce, Sriracha, and honey until smooth.

Toss the hot crispy chicken in the Bang Bang sauce until evenly coated, or serve the sauce on the side for dipping.

Garnish with sliced green onions, parsley, or sesame seeds and serve immediately.  

For the Bang Bang Sauce

• ½ cup mayonnaise
• ¼ cup sweet chili sauce
• 1 tbsp Sriracha (adjust to taste)
• 1 tbsp honey

Optional Garnish

• Sliced green onions
• Chopped fresh parsley
• Sesame seeds