# Components:
→ Chicken
01 - 1.1 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
→ Marinade
02 - 2 tablespoons buttermilk
03 - 1 teaspoon garlic powder
04 - 1 teaspoon onion powder
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon black pepper
→ Breading
07 - 3/4 cup all-purpose flour
08 - 1/2 cup cornstarch
09 - 1 teaspoon paprika
10 - 1/2 teaspoon cayenne pepper
11 - 1/2 teaspoon salt
→ For Frying
12 - 2 cups vegetable oil
→ Honey-Sriracha Sauce
13 - 3 tablespoons honey
14 - 2 tablespoons Sriracha sauce
15 - 1 tablespoon soy sauce
16 - 1 tablespoon unsalted butter
17 - 1 teaspoon rice vinegar
18 - 1 clove garlic, minced
→ Garnishes (optional)
19 - 1 tablespoon sesame seeds
20 - 2 tablespoons chopped fresh chives or green onions
# Directions:
01 - In a bowl, combine chicken cubes with buttermilk, garlic powder, onion powder, salt, and black pepper. Toss to coat and marinate for at least 15 minutes.
02 - In a shallow dish, whisk together flour, cornstarch, paprika, cayenne pepper, and salt until well combined.
03 - Heat vegetable oil in a deep skillet or saucepan to 350°F (175°C) for frying.
04 - Dredge marinated chicken pieces thoroughly in the flour mixture, ensuring even coating on all sides.
05 - Fry chicken in batches for 4 to 5 minutes, turning occasionally until golden brown and cooked through. Remove with a slotted spoon and drain on paper towels.
06 - In a small saucepan over medium heat, combine honey, Sriracha, soy sauce, butter, rice vinegar, and minced garlic. Stir until butter melts and sauce thickens slightly, about 2 to 3 minutes.
07 - Toss hot chicken bites in the honey-Sriracha sauce until evenly coated.
08 - Transfer coated chicken bites to a serving platter. Sprinkle with sesame seeds and chopped chives or green onions if desired. Serve immediately.
