Instructions:
In a large bowl, mix the corn starch, flour, salt, black pepper, garlic powder and paprika.
Dip each chicken pieces in butter milk, then coat with the corn starch mixture and set aside.
Heat oil in a deep skillet or fryer over medium-high heat.
Fry the coated chicken pieces in batches until golden brown and crispy, about 5-7 minutes per batch.
Drain on peper towels.
In a small bowl, whisk together soy sauce, honey, sriracha sauce and rice vinegar. Set aside.
In a large skillet, heat the little oil over medium heat.
Add minced garlic and ginger, cooking until fragrant.
Add sliced red bell pepper, green bell pepper and jalapeno, stir fry about 3-4 minutes until tender.
Add the fried chicken pieces to the skillet with the veggies.
Pour the prepared sauce over the top and toss the coat evenly.
Cook for another 2-3 minutes until everything is heated through and well coated.
Transfer the dragon chicken to a serving platter.
Garnish with chopped green onions and seasame seeds.
