Using a medium-sized mixing bowl, whisk together the flour, cornstarch, onion powder, kosher salt, black pepper and chili powder.
Whisk in the buttermilk, beaten egg and hot sauce. Whisk until smooth.
Submerge the cut chicken chunks in the batter.
Using either a 2 to 3 quart heavy-bottomed saucepan or a 10-inch skillet over medium high heat, add the vegetable oil. We found that around 325°F is a good fry temp.
Using either a medium-sized shallow bowl, or a pie plate for the panko bread crumbs for dredging.
Line a plate or pan with paper towels for draining the cooked chicken bites.
Once the oil is heated, dredge a portion of the battered chicken in the crumbs
Add the dredged chicken to the heated oil and cook for 3 to 4 minutes until it becomes a deep brown.
Remove from the oil and drain on the paper towels. Repeat the steps until all the chicken is cooked.
Drizzle with the sauce, and/or dip in the sauce.