1/2 cup vegetable oil, or more, as needed
1 cup buttermilk
3/4 cup all-purpose flour
1/2 cup cornstarch
1 large egg
1 tbsp. Beano’s Sriracha Sauce
Kosher salt and freshly ground black pepper, to taste
1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
1 cup Panko
For the sauce:
1/4 cup Beano’s Sriracha Sauce
4 tbsp. sweet chili sauce
1 tbsp. mayo
Directions
- In a small bowl, mix all of the ingredients together for the sauce and set aside
- Heat the oil in a large skillet over medium high heat for frying
- In a large bowl, mix together buttermilk, flour, cornstarch, egg, Beano’s Sriracha sauce, and salt and pepper to taste
- One by one, dredge the chicken into the batter and then coat in the breadcrumbs
- Working in batches, fry the chicken in the oil until golden brown and cooked through, about 3-4 minutes
- Set chicken aside on a paper towel to cool and drain the excess oil
- Drizzle with the sauce and serve immediately!
Serves 4. Enjoy!
