Instructions
Step 1. In a large bowl, combine the chicken pieces, buttermilk, salt, black pepper, garlic powder, and onion powder. Cover and marinate for at least 30 minutes or up to 4 hours.
Step 2. In a separate bowl, whisk together the flour, cornstarch, paprika, and baking powder.
Step 3. Heat 2 to 3 inches of vegetable oil in a deep pot or fryer to 350°F (175°C).
Step 4. Remove the chicken from the marinade, allowing excess liquid to drip off.
Step 5. Coat each piece thoroughly in the flour mixture, pressing lightly so the coating adheres well.
Step 6. Fry the chicken in batches for 4 to 6 minutes until golden brown, crispy, and cooked through.
Step 7. Transfer the fried chicken to a wire rack or paper towel-lined tray.
Step 8. Bake or fry the French fries according to package directions until golden and crisp.
Step 9. In a small saucepan, combine the honey, soy sauce, sweet chili sauce, brown sugar, garlic, rice vinegar, and sesame oil.
Step 10. Bring the sauce to a gentle simmer over medium heat.
Step 11. Mix the cornstarch and water together, then stir into the sauce. Cook for 1 to 2 minutes until thickened and glossy.
Step 12. Place the crispy chicken bites in a large bowl and pour the sticky glaze over them. Toss gently until evenly coated.
Step 13. Season the hot fries with salt and paprika.
Step 14. Fill a serving box or platter with the fries and pile the sticky glazed chicken bites on top.
Step 15. Garnish with chopped parsley if desired and serve immediately.
Storage and Reheating Tips
Store leftover chicken and fries separately in airtight containers in the refrigerator for up to 3 days.
For best results, reheat the chicken in an air fryer or oven at 375°F (190°C) for 5 to 8 minutes to restore crispness.
Reheat fries in an air fryer or oven until hot and crispy.
Store extra glaze separately and warm gently before serving.
Freezing is recommended for the fried chicken before glazing. Freeze for up to 2 months and reheat before tossing in fresh sauce.
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