# What You Need:
→ 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 - ½ teaspoon salt
06 - ¼ teaspoon black pepper
→ Breading
07 - ¾ cup all-purpose flour
08 - ½ cup cornstarch
09 - 1 teaspoon paprika
10 - ½ teaspoon cayenne pepper
11 - ½ teaspoon salt
→ 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
# How-To:
01 - Combine chicken cubes with buttermilk, garlic powder, onion powder, salt, and pepper in a bowl. Toss to coat evenly and marinate for at least 15 minutes.
02 - Mix flour, cornstarch, paprika, cayenne pepper, and salt in a shallow dish until evenly combined.
03 - Heat vegetable oil in a deep skillet or saucepan to 350°F.
04 - Dredge marinated chicken pieces in the flour mixture, ensuring each piece is fully coated.
05 - Fry chicken in batches for 4–5 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 sauce, soy sauce, butter, rice vinegar, and minced garlic. Simmer while stirring until butter melts and sauce thickens slightly, about 2–3 minutes.
07 - Toss hot fried chicken bites in the honey-Sriracha glaze until evenly coated.
08 - Transfer chicken bites to a serving platter and sprinkle with sesame seeds and chopped chives or green onions if desired. Serve immediately.
