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Ingredients
- 1 cup low-fat plain yogurt (not Greek)
- 1/4 cup Frank's RedHot sauce
- 1/4 cup Sriracha
- 2 pounds boneless, skinless chicken breasts, cut into approximately 1 1/2-inch pieces
- Vegetable oil (for deep frying)
- 3 cups Asian white rice flour (not sticky rice flour)
- 1/2 teaspoon kosher salt, plus more for seasoning
- 1/2 teaspoon ground black pepper
- BBQ Sauce
- 1 tablespoon vegetable oil
- 1/2 cup diced (1/4 inch) Spanish onion
- 2 medium garlic cloves, thinly sliced
- 1 teaspoon kosher salt
- 1 cup of your favorite BBQ sauce
- 1 cup distilled white vinegar
- 3/4 cup ketchup
- 1/2 cup firmly packed dark brown sugar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Thai or Vietnamese fish sauce
- 2 canned chipotle chiles in adobo
- Honey Mustard Sauce
- 1/2 cup honey
- 1/4 cup Dijon mustard
- Sweet Chile Sauce
- Any Asian sweet chile sauce, such as the Mae Ploy brand
Preparation
Step 1
Marinate The Chicken
Combine yogurt, Frank's, and Sriracha in a medium mixing bowl and stir well. Add chicken, stir to coat well, cover, and marinate in the fridge for at least 12 hours or up to 2 days (the longer, the better).
Batter And Fry The Chicken
Preheat oven to 200°F. Pour enough oil into a large pot to reach a depth of about 3". Set pot over medium-high heat and bring oil to 325°F (use deep-fry thermometer).
Meanwhile, combine 2 cups rice flour with salt, pepper, and 2 cups water in another medium mixing bowl and stir really well. Put remaining 1 cup rice flour on a large plate. Work with a third of the chicken at a time: Remove chicken from marinade, then add chicken to plate with rice flour and toss to coat in a thin layer. Transfer chicken to batter, toss well, shake gently, then carefully add chicken to oil.
Fry each batch, stirring occasionally, until deep golden brown and crispy, 3–4 minutes. Use a spider to transfer nuggets to a paper towel-lined baking sheet, season immediately with salt, and keep warm in oven.
Break apart nuggets, if necessary. Eat with bowls of sauces for dipping.
SAUCES:
BBQ Sauce
Heat oil in a small saucepan over medium heat until it shimmers. Add onion, garlic, and salt and cook, stirring occasionally, until garlic smells toasty and onion is soft, about 5 minutes. Add remaining ingredients, increase the heat, and bring mixture to a boil. Reduce heat to maintain a gentle simmer for 15 minutes to let the flavors meld. Let it cool to warm, then transfer to a blender and blend until smooth. Let it cool to room temperature before serving.
Do Ahead: Sauce keeps in an airtight container in the fridge for up to 2 weeks.
Honey Mustard Sauce
Combine honey and mustard and stir well.