To make the batter, mix the corn starch, flour and baking powder, and then add 2 cups cold water.
To make the breading, combine the breakfast cereal and panko, and mix together in a mixing bowl.
Dissolve the sugar in 3 cups water on the stovetop, in pot set over low heat. Once dissolved, increase the heat to medium and cook until the mixture turns amber brown, 10 minutes. Remove from the heat and add the heavy cream, bacon, Sriracha and chile flakes.
Preheat the oil to 350 degrees F.
Dip the chicken slices into the batter, then into the breading. Deep-fry the chicken fingers 4 at a time until golden brown and cooked through. Serve with the red chile bacon caramel sauce.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Queen's Comfort