• Cut 1½ pounds boneless skinless chicken breast into bite-sized pieces, ensuring uniform sizes for even cooking.
• In a medium mixing bowl, whisk together 3 large egg whites, ½ cup panko bread crumbs, 2 tablespoons cornstarch, 1 teaspoon salt, and ½ teaspoon white pepper until well combined.
• Add the chicken pieces to the bowl and toss until evenly coated. Set aside.
• Pour 2 cups vegetable oil into a large heavy pot, ensuring the oil reaches a 2-inch depth. Heat over medium-high heat until it reaches 350°F (175°C). Use an instant-read thermometer to monitor the temperature, adjusting the heat as needed to maintain consistency.
• Working in batches, use a slotted spoon or tongs to carefully lower coated chicken pieces into the hot oil. Fry for 3 to 4 minutes, stirring occasionally to ensure even browning. The chicken should be golden brown and have an internal temperature of 165°F (74°C).
• Using a slotted spoon, remove the chicken and transfer it to a paper towel-lined plate to drain excess oil. Repeat with the remaining chicken.
• Place the fried chicken in a clean mixing bowl. Pour the Bang Bang Sauce over the chicken and gently toss until all pieces are evenly coated.
• Serve immediately, garnished with ¼ cup sliced green onions, if desired.

Bang Bang Sauce

• In a small bowl, stir together ½ cup mayonnaise, ¼ cup sweet chili sauce, 1 tablespoon sriracha hot sauce, and 1 tablespoon honey until smooth and fully combined.