Crispy Chicken with Truffle Bang-Bang Sauce

Ingredients:

- 6 chicken thighs, cut into bite-sized pieces

- 250 ml (1 cup) of buttermilk or 250 ml (1 cup) milk with 15 ml (1 tbsp) lemon juice

- 1 egg

- Vegetable oil, for frying

- 1 cup of cornstarch

- 2 tbsp sriracha sauce, or to taste

- Chopped green onions, to garnish

- A few fresh coriander leaves, to garnish

- Rice, to serve

- Cucumbers, cut into pieces, to serve

- Ultimate Truffle Mayo

- Gourmet Truffle Honey

Directions:

- In a bowl, combine the buttermilk, the chicken pieces and the egg. Season with salt and pepper and mix well. Let marinate for about 10 minutes.

-In another bowl, place the cornstarch. Season with salt and pepper.

- Remove the chicken pieces from the mixture and place them in the cornstarch. Add a few pieces at a time and coat well.

- In a deep skillet, heat around and inch of vegetable oil. Once the oil is hot, add the chicken pieces to the pan, a few at a time. Cook for about 2 minutes per side, or until golden brown and crispy. Remove and place on paper towels.

- In a bowl, combine the truffle mayonnaise, the sriracha sauce, and the truffle honey. Mix well and set aside about 3 tbsp of the sauce.

- In a bowl, mix the chicken pieces, the sauce mixture and a few green onios. Coat well.

- Serve the chicken with the rice, the cucumbers and the reserved sauce. Garnish with the fresh cilantro leaves.