Sriracha chicken

I had this with shrimp at a restaurant and it was AMAZING. spicy and tangy and sooo good.

Ingredients:

1 lb chicken breast, cut into cubes. Or shrimp
1/2 cup corn starch
1/2 cup rice flour
2 eggs
1/4 cup milk

1 tbsp ginger garlic paste
1/4-1/2 cup sriracha sauce
1 cup chicken or veggie broth
1/4-1/2 cup honey (depending  on how sweet you'd like it)
1 tbsp fish sauce
1 tbsp rice vinegar
2-3 tbsp soy sauce
Salt to taste
2-3 tbsp corn starch mixed with a little cold water water
Sliced almonds and green onions to garnish

Mix the egg and milk together in a bowl, and the corn starch and rice flour together in a another bowl. Dip the chicken cubes in the egg then into the flour, repeat, and place on a plate. Put it in the fridge for 15-20 minutes while you make the sauce.

Sauté the ginger garlic paste in oil over medium high heat for a minute then add the sriracha, honey, fish sauce, rice vinegar, broth, soy sauce and salt. Once it starts to boil a bit, add to corn starch slurry and stir until it thickens, but not too much. Just before serving add the chicken and stir to coat. Garnish with green onions and almonds.