My Chinese friend brought this over, and everyone kept raving about it

Bang Bang Chicken is a delightful dish that brings a touch of the exotic to our comforting Midwestern kitchens. Originating from the Sichuan region of China, this dish has been adapted and embraced by many for its irresistible combination of crispy, golden chicken with a tangy, spicy sauce. It's a perfect way to add a little zing to your dinner table, and it's sure to become a family favorite. The name 'Bang Bang' comes from the sound of the mallet traditionally used to tenderize the chicken, but in our modern version, we'll keep it simple yet delicious.

Bang Bang Chicken pairs beautifully with a fresh green salad or some steamed jasmine rice to soak up the delicious sauce. You might also consider serving it alongside some roasted vegetables or a light cucumber salad to balance the richness of the chicken. A crisp, cold glass of iced tea or lemonade would make the perfect accompaniment for a warm summer evening.

Servings: 4

1 pound of boneless, skinless chicken breasts
1 cup of buttermilk
1 cup of all-purpose flour
1 teaspoon of salt
1/2 teaspoon of black pepper
1/2 teaspoon of paprika
1/2 teaspoon of garlic powder
1/2 teaspoon of onion powder
Vegetable oil for frying
1/2 cup of mayonnaise
1/4 cup of sweet chili sauce
1 tablespoon of sriracha sauce
1 tablespoon of honey
1 tablespoon of lime juice

Cut the chicken breasts into bite-sized pieces and place them in a bowl with the buttermilk. Let them marinate for at least 30 minutes, or overnight in the refrigerator for best results.

In a separate bowl, mix together the flour, salt, black pepper, paprika, garlic powder, and onion powder.

Heat about an inch of vegetable oil in a large skillet over medium-high heat.

Remove the chicken pieces from the buttermilk, letting the excess drip off, then coat them in the flour mixture.

Fry the chicken pieces in batches until they are golden brown and crispy, about 5-7 minutes per batch. Make sure not to overcrowd the pan.

Once cooked, place the chicken on a paper towel-lined plate to drain excess oil.

In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha sauce, honey, and lime juice to make the bang bang sauce.

Toss the crispy chicken pieces in the sauce until well coated.

Serve immediately, garnished with chopped green onions or cilantro if desired.

For a lighter version, you can bake the chicken instead of frying it. Simply coat the marinated chicken in the flour mixture, place on a baking sheet, and bake at 400°F for about 20-25 minutes until crispy. You can also adjust the spiciness of the sauce by adding more or less sriracha. For a gluten-free option, use a gluten-free flour blend for coating the chicken. If you're feeling adventurous, try adding a sprinkle of sesame seeds or crushed peanuts on top for extra texture and flavor.