1. Stir 1/2 cup mayonnaise, 1/4 cup sweet chili sauce, and 4 teaspoons of the Sriracha together in a large bowl. Transfer half of the sauce to a small bowl for serving.

2. Whisk the remaining 1 teaspoon Sriracha, 2 large eggs, and 2 tablespoons all-purpose flour together in a medium shallow bowl or pie plate.

3. Stir 2 1/2 cups panko breadcrumbs, 1 teaspoon of the kosher salt, and 1 teaspoon garlic powder together in a second shallow bowl or pie plate.

4. Season chicken breast pieces with the remaining 3/4 teaspoon kosher salt. Add chicken to the egg mixture, turn to coat, then transfer to the panko mixture and coat fully.

5. Heat 1 cup neutral oil in a large high-sided skillet over medium heat until 350°F. Line a baking sheet with a wire rack or paper towels.

6. Fry about 8 pieces of chicken at a time until cooked through and golden-brown, 3 to 5 minutes. Transfer to the wire rack or paper towels.

7. Toss the chicken in the sauce and garnish with scallions if using. Serve with extra sauce.