1Salt and pepper the chicken breast. Place the cornstarch,eggs, and Panko in three separate dishes. Dredge the pieces of chicken first in cornstarch then in eggs and then in Panko. Set on plate and refrigerate for 30 minutes.
2Heat oil to 350 degrees. Deep fry the chicken in batches for 4 to 5 minutes Drain on paper towels.
3Melt the butter with the hot sauce in pan on stove. Drop the cooked chicken wings and swirl them in the sauce. Serve with favorite dip.