In a medium bowl, whisk together your mayonnaise, honey, sweet chili sauce, sriracha, and sesame seeds. Set aside.

Prepare your chicken by cutting it all into 1 inch cubes.

In a medium bowl, whisk together your milk and egg. In a separate bowl, whisk together your cornstarch, flour, salt, and pepper.

Place all your cubed chicken into the bowl of milk and egg, stir to coat completely. While the chicken is soaking in the milk mixture for a minute, heat your frying oil in a large skillet over medium high heat.

Remove the chicken from the milk and egg mixture, allowing any excess liquid to drip off.

Pour your flour mixture into a large plastic bag, place all your soaked chicken into the bag, seal it up and shake the bag to coat the chicken completely with the flour mixture.

You may need to cook the chicken in a couple batches, remove the chicken from the bag and carefully place them into the hot oil.

Fry the chicken for about 3-4 minutes, rotating throughout to evenly cook. The chicken should be golden brown and cooked through.

Remove from the oil and place on a paper towel lined plate to allow excess oil to drip off.

Once all the chicken is done, transfer it all into your bowl with the sauce and stir to coat each piece evenly.

Best enjoyed fresh!