Find a really big bowl in your kitchen and add buttermilk and salt in it. Mix them for a while and make sure they get acquainted.

Then add 1 inch pieces of chicken to this mixture and toss it to let the buttermilk coat itself on the chicken pieces.

Now cover the bowl with a plastic wrap to prevent the flavors from escaping and germs to contaminate.

Chill the heated environment of the bowl by placing it in the refrigerator for 2 hours.

After the buttermilk has agreed to boost the flavor of chicken, take out the bowl and drain excess liquid gently, making sure that the juicy and flavorful coating of buttermilk stays on the chicken. Otherwise it will get angry and will not let you enjoy it later.

Get yourself a Dutch oven, or if you are a bit tech savvy, use a thermometer fitted pot with a heavy bottom.

Add the neutral oil for frying and heat in on a medium high heat, enough to sizzle the chicken bites. The final temperature reading should be 350 degrees fahrenheit.

Take a bowl again, not as big as the former one, and add the seasonings to it: salt, black pepper, panko, garlic powder, flour, and cayenne pepper.

Look at the volume of chicken and imagine how much working batches can you make out of it.

Proceed one by one, transfer the first batch into the breading mixture and coat it on the buttermilk layer, watering your mouth and making the chicken happy.

Get rid of excess breading and transfer your first batch into hot oil. At this point, you can clearly enjoy the sizzles of chicken mounting your cravings.

Fry for 5 minutes to get that appetizing golden brown crisp on the chicken bites.

Transfer this first batch to a drying rack to drain off the excess oil and repeat the same with the remaining batches.

Now is the turn for smaller portions so turn to a small-sized saucepan and add sesame oil to it.

Heat the oil and add minced ginger and garlic to let them aromatize the sesame oil. You would also feel the strong aroma down to the core.

Well, saute for some time to take it to the peak of fragrance.

Add remaining list of ingredients, skip cornstarch for now.

Simmer so that the ingredients get to know each other and harmonize well.

Mix cornstarch in 2 tbsp of water. Take the sauce away from heat and add cornstarch slurry.

It’s again the turn of a large bowl. Add the sauce and chicken bites in it and coat them well with the sauce, that’s the third time coating the chicken, so why would it not taste good?

Longhorn spicy chicken bites are ready. Bon Appetit!