How to make it
Preheat the oven to 475°F. Line a baking sheet with foil and spray with nonstick spray.
Add the chicken to a large bowl and add buttermilk. Toss together and set aside. In a shallow dish, add the panko, cornmeal, salt, and pepper. Mix well. Remove each piece of chicken from the buttermilk and coat in the panko mixture, pressing gently to adhere. Place on the prepared baking sheet. Repeat until all the chicken has been used. Do not crowd the baking sheet, use two if necessary.
Spray each chicken tender with non-stick spray or a mist of olive oil. Bake for 10-12 minutes, then gently flip using kitchen tongs and spray the other side. Bake for another 10-12 minutes, then remove from the oven. Reduce the oven temp to 400°F.
While the chicken is cooking, make the sauce: In a small-medium saucepan, combine the mango chutney, orange juice, Lee Kum Kee Minced Garlic, Lee Kum Kee Lime Cilantro Flavored Hoisin Sauce, Lee Kum Kee Chili Garlic Sauce, Thai red curry paste, and water. Bring the sauce to a boil and then reduce the heat. Simmer for 5 minutes or until the sauce has thickened slightly. Remove from the heat and stir in the lime juice, lime zest and chopped cilantro.
Lightly coat each piece of chicken with the sauce and place back on the baking sheet. Place the pan of chicken back in the oven for 5 minutes to caramelize sauce slightly. Serve with sliced jalapeño and any extra sauce and Lee Kum Kee Sriracha Mayo Dressing or Spread (Cage-Free Eggs) for dipping. Enjoy!