Smoky Panko Schnitzel Bites

To Make Schnitzel Bites

1. Use a knife or kitchen shears to cut the chicken breasts into 1- or 2-inch bite sized chunks. Sprinkle lightly with salt and pepper. 
2. Beat together 2 eggs with 1 tsp water till fluffy. In another bowl stir together the panko breacrumbs, sesame seeds, smoked paprika and 1/4 tsp salt.
3. Coating one piece at a time, dredge the chicken pieces into the beaten eggs, then coat with the panko breadcrumb mixture. Place prepared schnitzel pieces on a plate.
4. Heat oil over medium until hot enough for frying. Fry the breaded chicken pieces in batches of 6. If the oil is at the correct temperature, it should bubble and sizzle evenly—no splatters or popping.
5. Flip the chicken pieces when they turn dark golden brown. It will take 2-3 minutes per side for the chicken to become golden and crisp. Try to only turn them once, rather than repeatedly turning the pieces-- this will help to keep the crispy coating intact and keep them from becoming overly greasy.Place fried chicken pieces on a wire rack to drain, if you have one. This will keep the chicken as crisp as possible. Use paper towels to catch the oil drips underneath the rack. If you don’t have a wire rack, you can drain the chicken pieces on a double layer of paper towels.

To Make Honey Sriracha Sauce

1. Combine sriracha, honey and salt in a small saucepan over medium low heat. Gently heat, stirring constantly, until ingredients are warmed through and thoroughly blended. Remove from heat. Serve warm.
2. Serve schnitzel bites hot with warm honey sriracha sauce for dipping. Alternatively, if you are not into sriracha (it's pretty spicy), you can substitute warm honey barbecue sauce.