How to make it

1. https://www.youtube.com/embed/7ae4iEwilS0
2. For the Chicken: Combine buttermilk, Lee Kum Kee Sriracha Chili Sauce, Lee Kum Kee Minced Garlic, Lee Kum Kee Minced Ginger, egg, sugar, and 2 teaspoons of salt in a medium bowl or Ziploc bag.  Add chicken and submerge in buttermilk mixture.  Marinate in the refrigerator for 2-4 hours.
3. Combine flour, cornstarch, cornmeal, and 1 teaspoon of salt in a bowl or plate.  Dredge chicken in flour mixture, making sure each piece of chicken is well coated in the mixture (use your hands to pat the flour mixture onto the surface of the chicken if needed).  Let chicken rest on a wire rack for about 10 minutes before frying.
4. Meanwhile, heat oil in a heavy bottom skillet or Dutch oven to 330°F.  Fry chicken, in batches if necessary, until well browned on each side and reaches an internal temperature of 165°F.  Place fried chicken on another wire rack to cool slightly.
5. In a medium saucepan, add your tikka masala sauce. Add in Lee Kum Kee Sriracha Chili Sauce and stir until heated.
6. Assemble Sandwiches: Dip fried chicken in tikka masala sauce and place on bottom bun. Top with pickled onions and fresh cilantro. Place the top bun and enjoy!