Prepare the Coatings

• In a medium bowl, mix the cornflour, paprika, ground cumin, and salt. Toss the diced chicken in the flour mixture until evenly coated.
• In a separate bowl, whisk together the eggs and milk.
• Place the panko breadcrumbs in a third bowl.

Bread the Chicken

• Dip each floured chicken piece into the egg mixture, ensuring it’s fully coated.
• Then toss it in the breadcrumbs, pressing gently to help them stick. Place the breaded chicken bites onto a baking tray in a single layer. Repeat with the remaining chicken pieces.

Coat with Oil

• Spray or drizzle the breadcrumb-coated chicken bites with a light layer of oil. This step is crucial for achieving a golden, crispy finish.

Cooking Instructions

Air Fryer Method

• Preheat the air fryer to 180ºC or 350℉. Place the chicken bites in the air fryer basket, ensuring they’re not overcrowded (cook in batches if needed).
• Cook for 10–12 minutes, shaking the basket halfway through.
• Check the chicken is thoroughly cooked (juices should run clear, and the meat should be white throughout). Cooking times may vary slightly depending on your air fryer.

Oven Method

• Preheat the oven to 180ºC or 350℉. Arrange the chicken bites on a baking tray lined with parchment paper.
• Bake for 20–25 minutes, turning halfway through to ensure even crispiness.

Step 5: Make the Sauce

• In a small bowl, mix together the sriracha and honey until smooth. Adjust the ratio to suit your preferred level of sweetness or spice.