1. Combine garlic, habanero peppers, and salt in a mortar and pestle and crush into a fine paste. Add Sriracha and egg and whisk to combine. Set aside until needed.

2. Pull or trim off the tenderloin from the breasts, and then slice each one in half lengthwise, cutting at a 45-degree angle to create two relatively equal pieces.

3. Place all 6 strips of chicken on a plate and dust generously on all sides with rice flour, making sure they are completely covered.

4. Pour over the pepper mixture and use tongs to make sure each piece of chicken is coated evenly with the mixture and that there are no dry spots. Wrap and marinate in the fridge for 2 to 12 hours.

5. Heat oil in a nonstick pan over medium-high heat. Cook chicken until well browned, and no longer pink in the centers, about 3 minutes per side. Serve immediately.

Chef's Notes:

I recommend taking precautions, such using safety glasses, when crushing the habanero peppers, as the juices could get into your eyes. This crushing process can also be done in a blender for larger amounts, or minced very, very finely with a knife on a cutting board.

You can use any bottled hot sauce you like.

You can use all-purpose flour or cornstarch instead of rice flour if you like, and any melted fat or vegetable oil for frying.

You can also serve with a sweet Asian-style dipping sauce, like my Thai-Style Sweet Chili Sauce: