For the Chicken:

• 2 Chicken breasts or tenders, boneless and skinless
• 1/2 cup All-purpose flour
• 1/4 cup Cornstarch
• 2 large Eggs, whisked
• 1 cup Panko breadcrumbs
• Salt and black pepper to taste

For the Bang Bang Sauce:

• 1/2 cup Mayonnaise
• 1/4 cup Sweet chili sauce
• 2 tbsp Sriracha (adjust for spice preference)
• 1 tsp Honey or Sugar (optional)

Optional Add-Ons:

• Sesame seeds, for garnish
• Chopped green onions, for garnish

1. Prep the Chicken: Cut chicken breasts into bite-sized pieces, pat them dry with a paper towel, and season with salt and pepper.
2. Set Up Dredging Station: Prepare 3 bowls:
   • Bowl 1: Mix flour and cornstarch (2:1 ratio).
   • Bowl 2: Whisk eggs.
   • Bowl 3: Add panko breadcrumbs.
3. Coat the Chicken: Dredge each chicken piece in flour, dip in eggs, and press into breadcrumbs. Repeat for extra crunch if desired.
4. Heat the Oil: Add 1–2 inches of vegetable oil to a skillet and heat to 350°F (175°C).
5. Fry the Chicken: Cook chicken in small batches for 3–4 minutes per side, until golden brown and cooked through (165°F internal temperature). Drain on a paper towel-lined plate.
6. Mix the Sauce: Whisk mayonnaise, sweet chili sauce, sriracha, and honey in a bowl. Adjust spice and sweetness to taste.
7. Toss and Serve: Drizzle or toss the chicken in the sauce, or serve the sauce on the side. Garnish with sesame seeds and green onions.

• Double-Coating Option: For a thicker crust, repeat the dredging process.
• Baking/Air Frying Option: Bake at 400°F (200°C) for 20–25 minutes or air-fry for 12–15 minutes.
• Storage: Store leftovers in the fridge for up to 3 days. Keep the sauce separate and reheat in the oven or air fryer for crispiness.