Yield: 24 servings
3 cups honey
1 Tbsp. sriracha sauce
9 lb. skinless, boneless chicken thighs, cut into 1-inch pieces
8 cups egg whites
8 cups kara-age soy-ginger seasoned coating mix
Heat honey and sriracha, whisking to blend. Dip 6 oz. chicken per serving in egg whites, then in coating mix. Repeat. Deep fry chicken until golden. Mound atop waffle and drizzle with 2 Tbsp. warm honey mixture.