chicken cut into strips (I prefer to use breast meat)
panko bread crumbs
oil for frying
No quantities given because it all depends on how much you want to make.
In a large bowl toss your chicken strips with a lot of Sriracha sauce. Let them sit for 30 mins or longer. Heat 3-4 tbs of oil in a large frying pan over med heat. While the oil is heating, toss your chicken one by one, in the panko bread crumbs. When the oil is hot, place your breaded chicken fingers in the pan being careful not to overcrowd the pan. Let cook in the hot oil for 5-6 mins then, when brown on one side, carefully flip your chicken fingers and let cook for 5-6 mins on the other side. Then place on a paper towel lined plate. Before beginning the second batch, remove panko crumps from the fry pan as they will begin to burn and add more oil. Begin the next batch of chicken fingers. If I am making many batches, I turn the oven on to 250 and keep them in the oven on a parchment lined cookie sheet. Don't keep them on the paper towel in the oven, they will stick to it.
Serve with sweet Thai chilli sauce or curry mayo. My son likes to eat them with ketchup (ew!)
These chicken fingers go great with mango salad or spicy carrot salad and sticky rice.