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1
For the white sauce, melt the butter in a heavy saucepan on medium heat. Add the sugar, honey and mayonnaise and stir until mixed through. Add the condensed milk, and continue stirring until all the sugar is dissolved.
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2
Remove the sauce from the stove. Let cool slightly, and add water 1 TB at a time to get the consistency you want. Stir in the chopped walnuts. I have seen candied walnuts with honey walnut shrimp, but I think there is enough sugar in the sauce already. I modified this sauce from a recipe that appeared in the Los Angeles Times.
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3
The sauce can be made ahead of time, refrigerated for a week, and reheated. Add water as needed to get the right consistency. I am going to try this sauce on fried fish next!
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4
Dredge the chicken chunks in the cornstarch and let rest for 15 minutes. Dip in milk, then into panko breadcrumbs. I season them with salt, pepper and herbs.
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5
Heat oil in a deep frying pan and add the chicken chunks in batches. Turn after 3 minutes and chicken is brown. They should take approximately 3 minutes per side to cook through. I usually check few with a thermometer to make sure they are cooked.
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6
Make sure not to crowd the pan or the chicken won't brown. Cooking in batches is faster and easier. Salt the chicken lightly as soon as it comes out of the pan, and drain on paper towels.
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7
When all the chicken is cooked, make sure the sauce is heated. Place chicken on a platter and pour the sauce over. Garnish with oranges.
