Panko Crusted Chicken Skewers
Thread chicken cubes onto bamboo skewers and set aside.
Place flour, eggs and breadcrumbs in 3 separate bowls. Whisk eggs lightly and season with salt and pepper.
Add the chopped cilantro and mint to the breadcrumbs.
Dredge chicken slices in flour, shake off excess, then dip in egg, letting excess drip off. Evenly coat with breadcrumbs. Arrange chicken in one layer on wax paper.
Heat vegetable oil in a deep heavy skillet over moderately high heat until hot but not smoking. Fry chicken skewers in batches, (making sure not crowd the pan) turning over once, until golden brown and just cooked through, about 6 minutes per batch. Transfer with tongs to paper towels to drain. Place on cooling rack to keep crisp.
Serve with dipping sauce.
In a food processor, pulse mayonnaise and chipotle chilies until well bended, season with salt.