Ingredients
2 cups vegetable oil
1 cup buttermilk
3/4 cup flour
1/2 cup cornstarch
1 large egg
2 tbsp sriracha
salt and pepper to taste
2 lbs boneless, skinless chicken, cut into 1 inch cubes
2-3 cups spicy panko bread crumbs
Dipping Sauce
1/4 cup mayo
2 tbsp sriracha
3 tbsp honey
Directions
In a large bowl, whisk together buttermilk, flour, cornstarch, egg, sriracha, salt and pepper. Add chicken pieces to mixture, toss to coat. Marinate for at least 30 minutes. While chicken is marinating, mix sauce ingredients together and set aside. Heat vegetable oil over medium heat in large skillet. Pour panko crumbs in wide, shallow dish. Dredge each piece of battered chicken in panko, pressing to coat. Add breaded chicken to skillet and cook until evenly golden brown and crispy, about 2-3 minutes. Transfer to a paper towel lined plate. Serve immediately over rice, drizzled with sauce. Use extra sauce for dipping.
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