Prepare the Chicken

1. Marinate: Place chicken pieces in a bowl with buttermilk. Let them marinate for at least 15 minutes for tender, flavorful chicken.
2. Prepare the Coating: In a separate bowl, combine flour, cornstarch, garlic powder, paprika, salt, and pepper.

Coat and Fry

1. Coat the Chicken: Remove the chicken from the buttermilk, letting excess drip off. Dredge each piece in the flour mixture, pressing to ensure a good coating.
2. Heat the Oil: Heat vegetable oil in a deep skillet or fryer to 350°F (175°C).
3. Fry the Chicken: Fry the chicken pieces in batches, ensuring they don’t crowd the pan. Cook for 4-5 minutes, or until golden brown and cooked through. Remove and drain on paper towels.

Make the Sauce

1. Mix Ingredients: In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar until smooth. Adjust spice and sweetness as desired.

Combine and Serve

1. Drizzle or Toss: Drizzle the Bang Bang sauce over the crispy chicken or toss to coat evenly.
2. Garnish: Sprinkle with chopped green onions or sesame seeds for an extra pop of flavor and color.