For the chicken
1 1/2 pounds (24 ounces) skinless, boneless chicken breasts
2 egg whites (50 g)
1/4 cup (36 g) cornstarch (or try potato starch)
1 1/2 cups (144 g) cornflake crumbs (gluten free if necessary)
1 teaspoon garlic powder
1 teaspoon smoked Spanish paprika
1/8 teaspoon chili powder
1/4 teaspoon kosher salt
Cooking oil spray
1/2 cup (112 g) sour cream
1/2 cup (112 g) mayonnaise
2 to 4 teaspoons sriracha chile sauce (to taste)
Preheat your oven to 400°F. Line a rimmed baking sheet with parchment paper and set it aside.
Cut the chicken into 2-inch square pieces and set it aside. In a medium-sized bowl, place the egg whites and cornstarch, and whisk until smooth. Add the chicken pieces to the bowl, toss to coat and cover with plastic wrap. Allow the chicken to soak at room temperature for at least 15 minutes (or up to overnight in the refrigerator).
In a medium-sized, shallow bowl, place the cornflake crumbs, garlic powder, paprika, chili powder and salt, and mix to combine. Remove the pieces of chicken from the bowl one at a time, allowing the excess egg white mixture to drip off, and place in the bowl with the cornflake mixture. Do not crowd the bowl. Toss the pieces of chicken in the cornflake mixture, pressing gently to coat evenly on all sides, and place about 1/2-inch apart on the prepared baking sheet. Repeat with the remaining chicken pieces.
Spray the prepared chicken pieces on the baking sheet evenly but lightly with cooking oil spray. Place the baking sheet in the center of the preheated oven and bake until just cooked through and lightly golden brown all over, about 12 minutes. Do not overbake.
While the chicken is baking, make the Sriracha mayonnaise. In a small bowl, place all of the ingredients and whisk to combine well. Serve the chicken hot, with the spicy mayo for dipping.