Preheat oven to 200 degree Celcius.
Spread panko on a baking tray, spray with oil (spray vertically to avoid blowing the panko off the tray), then bake for 3 to 5 minutes until light golden. Transfer to bowl.
Place a rack on a baking tray (bakes more evenly).
Place the batter ingredients in a bowl and mix.
Add the chicken into the batter and toss to coat.
For the crumbs: Place chicken into the panko bowl.
Sprinkle the planko on one side of the chicken. Turn it over and repeat. Pat down gently to press the planko onto the chicken, then transfer onto baking tray.
Repeat with all the chicken.
Spray lightly with oil. Bake for 10 - 15 minutes.
Remove from oven and serve immediately, with olive oil mayonnaise dip.
for olive oil mayonnaise dip: Place egg yolk, lemon juice, water and mustard in a bowl. Pour over olive oil, then let the contents settle for a moment.
Using an immersion blender, process until the mayonnaise starts to form. Once you start seeing mayo, gently move the blender up and down. Continue until all oil is emulsified. The texture will be thick.
Season to taste with kosher salt and store in the refrigerator for up to several weeks.