Step 1: Prep the Chicken

1. Cut the chicken into bite-sized cubes and season with salt, pepper, and paprika.

Step 2: Set Up the Breading Station

1. In a bowl, mix cornstarch and flour.
2. In another bowl, whisk eggs.
3. In a third bowl, add panko breadcrumbs.

Step 3: Coat the Chicken

1. Dip each piece of chicken in the flour mixture, then the egg wash, and finally coat it in panko breadcrumbs.
2. Let the coated chicken rest for 5 minutes to help the coating stick.

Step 4: Fry the Chicken

1. Heat about 2 inches of oil in a deep pan to 350°F (175°C).
2. Fry the chicken in batches for 3-4 minutes per side or until golden brown and fully cooked.
3. Drain on a wire rack to keep it crispy.
4. 💡 Air Fryer Method: Spray the coated chicken with oil and air fry at 400°F (200°C) for 12-15 minutes, flipping halfway.

Step 5: Make the Bang Bang Sauce

1. In a bowl, whisk together mayonnaise, sweet chili sauce, Sriracha, honey, and lime juice. Adjust the spice level to taste.

Step 6: Toss and Serve

1. Place the crispy fried chicken in a large bowl.
2. Drizzle the Bang Bang sauce over the chicken and toss until fully coated.
3. Garnish with green onions, sesame seeds, or red pepper flakes.

Step 7: Enjoy!

1. Serve as an appetizer, over rice, in tacos, or wrapped in lettuce for a low-carb option.

Storage & Reheating Tips

1. Refrigerator: Store fried chicken and sauce separately in airtight containers for up to 3 days.
2. Freezer: Freeze cooked chicken (without sauce) for up to 2 months.
3. Reheating: Use an oven at 375°F (190°C) for 8-10 minutes or an air fryer for 5-7 minutes. Avoid microwaving to maintain crispiness.

Recipe Notes & Variations

1. ⭐ Make it Gluten-Free: Use gluten-free flour and panko.
2. ⭐ Make it Keto: Swap panko for crushed pork rinds or almond flour.
3. ⭐ Vegetarian Option: Use crispy tofu or roasted cauliflower.
4. ⭐ Protein Variations: Try shrimp, fish, or even turkey instead of chicken!