Bang bang chicken nuggets

Cut boneless skinless chicken breast and thighs into 1 to 1.5 inch strips, then across about every inch.

Pulse in a food processor with bread crumb, salt, black pepper, paprika, cayenne, garlic powder and a little drizzle of oil to a small grind, not pureed.

Scoop portions of about a couple of tablespoons onto a sheet pan; cover and chill.

Mix cornstarch and self-rising flour thoroughly in a bag. With wet fingers form the portions into balls, toss five or six at a time in the bag to coat, shake off excess, and shape into flat ovals.

Refrigerate uncovered a couple of hours so the starch adheres (optional).

Sauce: whisk mayonnaise, honey, sriracha, rice vinegar, soy sauce, a little sesame oil and optional ground Szechuan peppercorn; taste and adjust; refrigerate.

Shallow fry in vegetable oil over medium-high a couple of minutes per side until golden brown; keep finished ones in a warm oven.

Toss the nuggets in a bowl with sliced green onions and a couple of ladles of sauce; plate, drizzle with sriracha and top with more green onions.