1. Prepare the Chicken:

• Cut the Chicken: Pat the chicken breasts or thighs completely dry with paper towels. This is crucial for getting the coating to stick properly and achieve maximum crispiness. Cut the chicken into uniform, bite-sized pieces, approximately 1-inch cubes. Consistency in size ensures even cooking.
• Season: Place the chicken pieces in a medium bowl. While the dredge has seasoning, lightly seasoning the chicken itself adds another layer of flavor. A small pinch of salt and pepper directly on the chicken before dredging can make a difference, but be mindful of the salt already in the coating mixture.

2. Set Up Your Dredging Station:

• Dry Mixture: In a wide, shallow bowl or dish, whisk together the all-purpose flour, cornstarch, salt (1.5 tsp), black pepper (1 tsp), garlic powder (1 tsp), paprika (1 tsp), and optional cayenne pepper. Ensure it’s thoroughly combined.
• Wet Mixture: In a separate shallow bowl, whisk the eggs and milk (or buttermilk) together until smooth and well combined.
• Prepare Landing Zone: Have a large plate or baking sheet lined with parchment paper or a wire rack ready to place the coated chicken pieces before frying. This prevents them from sticking together.

3. Make the Bang Bang Sauce:

• Combine Ingredients: In a small to medium-sized bowl, combine the mayonnaise, Thai sweet chili sauce, Sriracha (start with your preferred amount), honey (or agave), and rice vinegar (or lime juice). Add the optional sesame oil if using.
• Whisk Thoroughly: Whisk all the sauce ingredients together until completely smooth, creamy, and homogenous. There should be no streaks of mayonnaise or chili sauce visible.
• Taste and Adjust: Taste the sauce. This is your chance to perfect it! Need more heat? Add a bit more Sriracha. Too spicy? A touch more mayo or honey can balance it. Not tangy enough? A tiny splash more vinegar or lime juice. Want it sweeter? Add a little more honey or sweet chili sauce. Remember the flavor will meld slightly as it sits.
• Chill (Optional but Recommended): Cover the sauce and refrigerate it while you cook the chicken. Chilling allows the flavors to meld together beautifully and provides a cool contrast to the hot chicken later.

4. Coat the Chicken (Dredging Process):

• Work in Batches: To avoid overcrowding and ensure even coating, work with a handful of chicken pieces at a time.
• Step 1: Wet Mixture: Add a few chicken pieces to the egg/milk mixture. Toss gently to ensure each piece is fully coated. Allow any excess egg mixture to drip off.
• Step 2: Dry Mixture: Transfer the egg-coated chicken pieces directly into the flour/cornstarch mixture. Toss and press gently to ensure every surface of the chicken is thoroughly coated with the dry mixture. Get into all the nooks and crannies.
• Step 3: Place on Plate/Rack: Shake off any excess flour mixture and place the coated chicken piece onto your prepared plate or wire rack. Ensure the pieces aren’t touching excessively.
• Repeat: Continue this process until all chicken pieces are coated.
• (Optional Pro Tip – Double Dredge for Extra Crispiness): For an even thicker, crunchier crust, you can perform a double dredge. After the first coat of dry mixture, dip the chicken back into the egg mixture briefly, let excess drip off, and then dredge it again in the dry mixture. This creates a more substantial crust.

5. Cook the Chicken (Choose Your Method):

• Method 1: Deep Frying (Classic & Crispiest):

  • Heat the Oil: Pour about 3-4 inches of cooking oil into a heavy-bottomed pot (like a Dutch oven) or a deep skillet. Heat the oil over medium-high heat until it reaches 350-360°F (175-180°C). Use a cooking thermometer for accuracy – this temperature is key for crispy, not greasy, chicken. If you don’t have a thermometer, a small cube of bread dropped in should turn golden brown in about 30-40 seconds.
  • Fry in Batches: Carefully place a single layer of coated chicken pieces into the hot oil using tongs or a spider strainer. Do not overcrowd the pot! Frying too many pieces at once will lower the oil temperature significantly, resulting in greasy, soggy chicken. Fry in 2-3 batches depending on the size of your pot.
  • Cook Until Golden and Cooked Through: Fry for approximately 4-7 minutes per batch, turning occasionally, until the chicken is beautifully golden brown, crispy, and cooked through. The internal temperature should reach 165°F (74°C).
  • Drain: Use a slotted spoon or spider strainer to remove the cooked chicken from the oil, allowing excess oil to drip back into the pot. Transfer the cooked chicken to a wire rack set over a baking sheet or paper towels to drain further. Sprinkle immediately with a tiny pinch of salt while hot, if desired.
  • Maintain Oil Temperature: Check the oil temperature between batches and allow it to return to 350-360°F before adding the next batch.

• Method 2: Air Frying (Healthier Alternative):

  • Preheat Air Fryer: Preheat your air fryer to 400°F (200°C) for about 5 minutes.
  • Prepare Basket: Lightly spray the air fryer basket with cooking spray to prevent sticking.
  • Arrange Chicken: Place the coated chicken pieces in a single layer in the air fryer basket. Do not overcrowd; cook in batches if necessary. Lightly spray the tops of the chicken pieces with cooking spray – this helps achieve a golden color and crispiness.
  • Air Fry: Cook for approximately 10-15 minutes, flipping the chicken halfway through (around the 6-8 minute mark). Cooking time may vary depending on your air fryer model and the size of your chicken pieces.
  • Check for Doneness: The chicken should be golden brown, crispy, and cooked through (internal temperature of 165°F / 74°C).

• Method 3: Baking (Easiest Clean-up):

  • Preheat Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and place a wire rack on top (optional, but helps air circulate for crispier bottoms).
  • Arrange Chicken: Place the coated chicken pieces in a single layer on the wire rack or parchment-lined baking sheet. Ensure there’s space between pieces.
  • Spray with Oil: Generously spray the chicken pieces with cooking spray or drizzle lightly with oil. This is essential for browning and crisping in the oven.
  • Bake: Bake for 15-20 minutes, flipping the chicken halfway through.
  • Check for Doneness: Bake until the chicken is golden brown, the coating is crisp, and the internal temperature reaches 165°F (74°C). Note: Baked chicken may not be as intensely crispy as fried, but it’s still delicious. For extra crispiness, you can broil for the last 1-2 minutes, watching carefully to prevent burning.

6. Combine Chicken and Sauce:

• Timing is Key: Wait until you are almost ready to serve before combining the chicken and sauce. This helps maintain the maximum crispiness of the chicken.
• Toss Gently: Place the hot, cooked chicken in a large bowl. Pour about two-thirds of the prepared Bang Bang sauce over the chicken. Gently toss the chicken using tongs or a rubber spatula until every piece is evenly coated in the creamy sauce. Be gentle to avoid breaking the crispy coating.
• Add More Sauce if Needed: Add more sauce if desired, tossing again, until the chicken is coated to your liking. Reserve any extra sauce for dipping or drizzling.

7. Garnish and Serve:

• Plate: Transfer the sauced Bang Bang Chicken to a serving platter or individual plates.
• Garnish: Sprinkle generously with thinly sliced scallions (green onions) and toasted sesame seeds. The fresh green onions add a sharp, fresh contrast, and the sesame seeds add a nutty crunch and visual appeal.
• Serve Immediately: Bang Bang Chicken is best enjoyed immediately while the chicken is hot and crispy, and the sauce is creamy.