Description
A crunchy, spicy-sweet chicken dish with a double-coating that stays crispy, perfect for weeknights or gatherings.
Ingredients
Scale
- 1 lb boneless chicken, cut into bite-sized strips
- 1 cup buttermilk or seasoned egg wash
- 1 cup all-purpose flour, seasoned
- 1 cup panko breadcrumbs
- 1/2 cup cornstarch
- Vegetable oil for frying
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 2 tbsp sriracha
- 1 tbsp lemon juice
- 1 tbsp honey
- Scallions, for garnish
- Toasted sesame seeds, for garnish
Instructions
- Marinate the chicken strips in buttermilk or egg wash for added tenderness.
- Dredge in seasoned flour, then dip into the egg wash, and coat with panko and cornstarch.
- Heat oil in a shallow pan or air fryer to 350–360°F.
- Fry chicken pieces until golden brown and cooked through, approximately 15–20 minutes.
- Toss hot chicken in a sauce made from mayonnaise, sweet chili, sriracha, lemon juice, and honey.
- Serve over rice or as sliders, garnished with scallions and sesame seeds.
Notes
Adjust the level of heat in the sauce by modifying the amount of sriracha or chili sauce used.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 8g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 80mg