Wo-jumbo Boneless Wings (fried)-sweet Chili Recipe

Prep and cut

Trim chicken breasts of fat and connective tissue. Cut into jumbo bite-size pieces about 1.5 to 2 inches across so they resemble large boneless wings (about 18–24 pieces).

Place the cut chicken pieces in a bowl. Add buttermilk, 1 tsp kosher salt, and 1/2 tsp black pepper. Toss to coat, cover, and refrigerate for at least 1 hour or up to 4 hours (this tenderizes and flavors the chicken).

In a large shallow bowl or rimmed baking sheet, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, cayenne, baking powder, 1/2 tsp kosher salt and 1/2 tsp black pepper until evenly combined.

Remove chicken from buttermilk, allowing excess to drip off. Dredge pieces one at a time into the seasoned flour mixture, pressing so the flour adheres well. Set coated pieces on a rack. For extra-crisp double coating: dip floured pieces into the egg wash, then back into the flour mixture, shaking off excess.

Whisk the eggs with the milk and a pinch of salt in a shallow bowl until smooth. Use immediately for the double-coating step described above.

Pour oil into a deep heavy pot or deep-fryer and heat to 350°F (175°C). If you don't have a thermometer, heat until a small breadcrumb sizzles and browns in about 20–30 seconds.

Fry the breaded chicken in batches (do not overcrowd) for 5–7 minutes per batch, turning once, until the exterior is deep golden brown and internal temperature reaches 165°F (74°C). Adjust heat to maintain 325–350°F during frying.

Use a slotted spoon to transfer cooked pieces to a wire rack set over a sheet pan to drain and stay crisp. Sprinkle lightly with a pinch of salt while hot. Keep warm in a 200°F (95°C) oven if holding multiple batches.

If using store-bought sauce you can use it straight, but warm it for better coating. In a small saucepan over low heat combine sweet chili sauce, rice vinegar, honey, soy sauce, lime juice, and red pepper flakes. Stir and warm gently until simmering, about 3–4 minutes. Taste and adjust sweetness or acidity: add more honey for sweetness or more vinegar/lime for tang. Keep warm.

To coat: place fried chicken in a large mixing bowl, pour warm sauce over the top (reserve 2–3 tbsp for serving), and gently toss to evenly coat each piece. Alternatively serve the sauce on the side for dipping.

Arrange coated boneless wings on a platter. Sprinkle toasted sesame seeds and sliced green onions over the top. Serve immediately with reserved sweet chili sauce for dipping and napkins.