Bang Bang Chicken: Crispy, Creamy, and Full of Flavor

In a shallow bowl, mix the flour, garlic powder, paprika, salt, pepper, and baking powder.
Pour the buttermilk into another bowl.
Dip each chicken piece into the buttermilk, then coat it with the flour mixture, pressing lightly to ensure an even coating.
Fry the chicken:

Heat vegetable oil in a deep skillet or frying pan over medium-high heat (about 350°F or 175°C).
Fry the chicken pieces in batches for about 4-5 minutes per side, or until golden brown and cooked through.
Remove from the oil and place on a paper towel-lined plate to drain excess oil.
Make the Bang Bang sauce:

In a small bowl, combine mayonnaise, sweet chili sauce, Sriracha, honey, and rice vinegar. Stir until smooth and well combined.
Taste and adjust the level of heat by adding more Sriracha or sweet chili sauce as needed.
Coat the chicken:

Once the chicken is cooked and crispy, place the pieces in a large mixing bowl.
Pour the Bang Bang sauce over the chicken and toss gently to coat each piece evenly.
Serve and garnish:

Transfer the coated chicken to a serving platter.
Garnish with chopped green onions, sesame seeds, and fresh cilantro for added flavor and visual appeal.
Serve immediately with steamed rice, veggies, or on its own as a tasty appetizer.
Serving and Storage Tips: