Whisk together mayonnaise, ketchup, honey, garlic powder, and sriracha in a bowl and set aside.
Heat vegetable oil in a cast iron skillet or non-stick pan over medium heat to 350°F.
In a bowl, mix the cornstarch and breadcrumbs.
Dip the chicken pieces into the egg, then into the cornstarch/panko breadcrumbs, pressing with your hands to make sure the chicken is coated very well.
Working in batches to not overcrowd the oil, add the chicken to the oil and cook until evenly golden and crispy, about 5-7 minutes. (Check to make sure the chicken is no longer pink inside using a thermometer, to an internal temperature of 160°F and transfer to a paper towel-lined plate.)
Toss with the sauce and serve.