1 cup buttermilk
1 large egg
3/4 cup all-purpose flour
1/4 cup cornstarch
2 tablespoons sriracha
1/2 teaspoon curry powder
1/4 teaspoon kosher salt
1 pound boneless, skinless chicken breasts or thighs
1/2 cup mayonnaise
2 tablespoons honey
3 tablespoons sweet chili sauce
1 1/2 tablespoon sriracha
3 teaspoons fresh lime juice
1 teaspoon curry powder
1 head romaine lettuce
1/2 cup salted dry roasted peanuts
1/2 cup unsweetened shredded coconut
2 tablespoons sesame seeds
4 green onions
1 small cucumber, thinly sliced
1/2 cup red bell pepper, thinly sliced
2 cups peanut oil or vegetable oil
2 cups panko bread crumbs
For the chicken: In a large bowl, combine the buttermilk, egg, ﬂour, cornstarch, sriracha, curry powder, and salt and mix well. Add the chicken pieces and set aside.
For the dressing: In a medium bowl, combine all the dressing ingredients. Set aside, or chill for up to 1 day.
For the salad: Chop the romaine into bite-size pieces, reserving 4 larger leaves for garnish.
In a dry skillet, separately toast the peanuts, coconut, and sesame seeds over medium heat until each is light golden brown and fragrant, 3–4 minutes. Place the chopped lettuce in the bottom of a large bowl and arrange whole leaves and cucumbers around the edge of the bowl.
For frying: In a deep skillet, heat the peanut oil to 350ºF or until a piece of chicken bubbles furiously when dropped into the oil. Remove the chicken from the batter and toss it in the panko until well coated. Cook about half the chicken at a time in the hot oil, turning to brown all sides, for about 4 minutes. Drain on paper towels and repeat with the remaining chicken.
Trim the green onions, leaving some of the green tops on. Place the hot chicken pieces over the lettuce in the serving bowl and decorate the bowl with the cucumbers, green onions, and strips of red bell pepper. Serve with the dressing and sprinkle the peanuts, coconut, and sesame seeds on top; serve immediately.