Directions
Whisk together the milk and egg in a bowl.
Pat the chicken dry, cut into 1-inch cubes, and coat with the milk mixture.
In a separate bowl, combine the flour, cornstarch, salt, pepper, and baking powder.
In another bowl, whisk together the mayonnaise, honey, sweet chili sauce, sriracha, salt, and sesame seeds.
Remove the chicken from the milk mixture, letting the excess drip off, then coat evenly in the flour mixture.
Heat the oil over medium-high heat. Fry the chicken in batches for 3–4 minutes, turning until golden brown and cooked through.
Transfer the cooked chicken to a paper towel-lined plate.
Toss the hot chicken with the Bang Bang sauce until evenly coated.
Serve immediately.
