I love fried chicken that's easy to make and fun to eat with a sweet spicy sauce, like an adult version of chicken nuggets with a Japanese panko breading.  There's no long marinating time of the chicken, just cut the boneless thighs, dip in batter and dredged in panko and deep fry for a few minutes. This is a crowd favorite or makes for tasty leftovers when reheated in an air fryer to get the crunchy bite.

Ingredients

• Cooking oil
• 3 C buttermilk
• 2 ¼ C all-purpose flour
• 1 1/2 C cornstarch
• 3 large eggs
• 3 T Sriracha 
• Sea salt and freshly ground black pepper, to taste
• 3-pounds boneless, skinless chicken thighs, cut into 1-inch pieces
• 3 C Panko 

Dipping/drizzle sauce or buy bottled spicy creamy dressing.

• ¾ C mayonnaise
• ¾ C sweet chili sauce 
• 3 T honey
• 2 T Sriracha 

Directions

1. Make the sauce first or skip if using a store-bought dressing. Whisk together mayonnaise, sweet chili sauce, honey and sriracha in a small bowl & set aside.
2. In a large bowl, whisk together buttermilk, flour, cornstarch, egg, hot sauce, salt and pepper, to taste.
3. Cut chicken into 1–2-inch pieces and set aside in bowl.
4. Working one at a time, dip chicken into buttermilk mixture, then firmly dredge in Panko, set aside in bowl to make cooking easier.
5. Heat cooking oil in a large skillet over medium high heat to 350 F. Deep Frying Tools / Helpful Hacks | Cooking with Aloha, Texas Style (cooking-with-aloha-texas-style.com)
6. Working in batches, add chicken to the skillet and cook until evenly golden and crispy, about 2-3 minutes. Transfer to a wire rack.
7. Serve with rice and drizzled with sweet chili sauce.