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Prepare the Bang Bang Sauce: In a bowl, mix together the mayonnaise, sweet chili sauce, sriracha, and honey. Stir until smooth and combined. Set aside.
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Cut the chicken breasts into bite-sized pieces. In a medium-sized mixing bowl, whisk together egg whites, panko bread crumbs, cornstarch, salt, and white pepper. Submerge the chicken breast pieces in the mixture and set aside.
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Heat 2 inches of vegetable oil in a large, heavy-bottomed pot to 350°F.
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Fry the chicken pieces in small batches until golden brown and cooked through, about 3-4 minutes.
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Drain the fried chicken on a paper towel-lined plate.
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Toss the fried chicken pieces with the Bang Bang Sauce. Serve immediately and garnish with sliced green onions, if desired.
Do not let the egg white/panko mixture sit too long. The panko crumbs will loose their structure. It is best to coat and fry very quickly.
Calories: 311kcal | Carbohydrates: 11g | Protein: 27g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 4g | Trans Fat: 0.05g | Cholesterol: 80mg | Sodium: 778mg | Potassium: 470mg | Fiber: 0.2g | Sugar: 8g | Vitamin A: 88IU | Vitamin C: 2mg | Calcium: 13mg | Iron: 1mg
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