Bang Bang Chicken

• To prepare the sauce, mix all the ingredients for the sauce together in a bowl and refrigerate until ready for serving.
• In a medium bowl, mix flour, cornstarch, garlic powder, smoked paprika, salt and pepper. To the bowl add the hot sauce, egg, buttermilk and whisk until you have a smooth batter. Add the chicken pieces to the bowl, toss to make sure each piece is coated in the batter and set aside.
• In another bowl add about a cup of Panko breadcrumbs.
• Add about 1/2 inch of oil in a large skillet and heat the oil over medium-high heat.
• Coat each piece of chicken with breadcrumbs, add more breadcrumbs as needed, and fry on both sides for about 3 minutes or until chicken is cooked through. Place on paper napkins to soak up some of the oil. Repeat with all chicken pieces. Do not overcrowd the chicken, only add a few pieces of chicken to the skillet at a time, so the chicken turns out crispy.
• Drizzle chicken with sauce and serve.

Notes:

• * Sriracha sauce is a hot sauce made from red chili peppers, garlic, vinegar, salt and sugar. The sauce is hot and tangy with a hint of sweetness.
• ** Panko is a Japanese-style breadcrumb traditionally used as a coating for deep-fried foods.
• You can use whichever hot sauce you like the best if you don’t want to use sweet chili sauce.
• Store leftovers in an airtight container and refrigerate for up to 4 days.
• You can store these in the freezer for up to 1 month if you’d like to prepare these in advance. Just batter the chicken and then lay them on a baking sheet and freeze them, uncooked. Seal in an airtight container once hard and bake at 425 F degrees for 20 – 25 minutes from frozen when ready to eat.
• Baking instructions: Bake at 450F for 20-30 minutes, flipping the chicken after 15 minutes.
• This appetizer is okay to serve hot or cold.
• Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.