Preparation Steps

• In a medium bowl, combine the chicken pieces with salt and pepper. In a separate shallow dish, combine the cornstarch.
• Dredge each piece of chicken in the cornstarch, ensuring it's evenly coated. Shake off any excess.
• Heat the vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, carefully add the chicken in a single layer (you may need to do this in batches to avoid overcrowding).
• Fry the chicken for about 5-7 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and place it on a plate lined with paper towels to drain any excess oil.
• While the chicken is frying, whisk together all the ingredients for the Bang Bang sauce in a small bowl: mayonnaise, sweet chili sauce, sriracha, honey, rice vinegar, and minced garlic. Mix until well combined and smooth.
• Once the chicken is cooked, pour the Bang Bang sauce into the skillet (you can wipe out some of the excess oil if you prefer). Heat the sauce over medium heat for about 1-2 minutes until it thickens slightly.
• Add the fried chicken back into the skillet with the sauce. Toss to coat each piece of chicken evenly with the sauce.
• Serve the Bang Bang Chicken immediately, garnished with sliced green onions and toasted sesame seeds.