Scale

For the chicken:

6 boneless, skinless chicken thighs

Salt, pepper, garlic powder to taste

1/2 cup buttermilk (or milk with a squeeze of lemon)

3/4 cup flour + 1/4 cup cornstarch (for coating)

2 tbsp oil (for pan-frying or baking)

For the Bang Bang sauce:

1/4 cup mayonnaise

2 tbsp sweet chili sauce

1 tbsp sriracha (adjust to taste)

1 tsp honey or lime juice

Preheat oven to 425°F (220°C) or heat oil in a large skillet.

Season chicken with salt, pepper, and garlic powder. Dip in buttermilk, then dredge in the flour/cornstarch mix.

Bake on a wire rack over a sheet pan for 25–30 minutes or pan-fry until golden and crispy, flipping once.

In a small bowl, whisk all sauce ingredients until smooth.

Drizzle or brush Bang Bang sauce over hot chicken thighs just before serving.

Garnish with green onions or sesame seeds if desired.