How to make it

1. https://www.youtube.com/embed/EJjw9xiXgCI
2. Add about 2 inches worth of frying oil to a cast iron skillet or Dutch oven set over medium-high heat. Line a baking sheet with parchment paper and line a wire rack with paper towels. Set both aside.
3. While the oil heats, whisk the buttermilk, egg, Lee Kum Kee Sriracha Chili Sauce, Lee Kum Kee Minced Garlic, 1 teaspoon of kosher salt and ½ teaspoon of black pepper together in a large bowl. Nestle the chicken pieces in the liquid and allow it to marinate while you continue prepping or overnight.
4. In a shallow bowl, whisk together the flour, cornstarch, garlic powder, onion powder, paprika, cayenne pepper, and remaining salt and pepper. One piece at a time, remove the chicken from the buttermilk and dredge it through the flour mixture, turning to coat and packing into crevices. Shake off excess flour and transfer to the prepared baking sheet, then repeat with the remaining chicken.
5. When the oil reaches 325-350°F, fry the chicken in batches, 2 or 3 pieces at a time, turning often for 5-8 minutes until deep golden brown and 165°F inside. Drain fried chicken on the prepared wire rack.
6. While the chicken is frying, make the hot honey sauce. Melt the butter in a small saucepan set over medium heat until it begins to boil. Remove it from the heat and whisk in the honey, Lee Kum Kee Sriracha Chili Sauce, and Lee Kum Kee Chiu Chow Style Chili Crisp Oil until combined. Serve the chicken with the hot honey. Enjoy!