How to make it
Mix eggs with Lee Kum Kee Sriracha Mayo in a bowl (Mayo mixture). Place breadcrumbs in a shallow dish and season crumbs with salt and pepper.
Add chicken pieces to the Mayo mixture and toss to coat. Remove chicken pieces from Mayo mixture and roll in the breadcrumbs to coat.
In a saucepan, add a thin layer of oil and heat over medium heat until oil shimmers.
Add chicken pieces in batches without crowding the pan. Cook until golden brown and cooked through. Remove from oil with a slotted spoon and place on a paper towel lined plate to drain off excess oil.
Serve with Lee Kum Kee Sriracha Mayo for dipping chicken bites.