1\/2 cup vegetable oil
\n1 cup buttermilk
\n3\/4 cup all-purpose flour
\n1\/2 cup cornstarch
\n1 large egg
\n1 tablespoon hot sauce
\nKosher salt and freshly ground black pepper, to taste
\n1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
\n1 cup Panko<\/p>\n
1\/4 cup mayonnaise
\n2 tablespoons sweet chili sauce
\n1 tablespoon honey
\n2 teaspoons Frank’s Hot Sauce
\n<\/p>\n
To make the sauce, whisk together mayonnaise, sweet chili sauce, honey and Frank’s Hot Sauce in a small bowl; set aside.<\/p>\n
Heat vegetable oil in a large skillet over medium high heat. In a large bowl, whisk together buttermilk, flour, cornstarch, egg, hot sauce, salt and pepper, to taste.<\/p>\n
Working one at a time, dip chicken into buttermilk mixture, then dredge in Panko, pressing to coat.
\nWorking in batches, add chicken to the skillet and cook until evenly golden and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.<\/p>\n
Serve immediately, drizzled with sweet chili sauce.<\/p>\n