Ingredients
Scale
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- Oil for frying (vegetable or peanut oil)
- For the spicy sauce:
- 1/4 cup mayonnaise
- 2 tbsp sriracha or hot sauce (adjust to taste)
- 1 tbsp honey or maple syrup
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 garlic clove, minced
- Freshly ground black pepper to taste
Instructions
- Start by patting the chicken pieces dry and setting them aside.
- In a shallow bowl, combine the flour and cornstarch. In another bowl, beat the eggs. Place panko breadcrumbs in a third bowl.
- Dip each chicken piece into the flour mixture, then into the beaten eggs, and finally coat well with panko bread crumbs.
- Heat oil in a deep skillet or pot over medium-high heat until it reaches 350°F (175°C). Carefully add the breaded chicken pieces in batches, ensuring not to overcrowd the pan. Fry until golden brown and cooked through, about 4-5 minutes. Remove with a slotted spoon and drain on paper towels.
- While the chicken is frying, mix together mayonnaise, sriracha, honey, rice vinegar, sesame oil, and minced garlic in a bowl. Set aside.
- Once the chicken is cooked and crispy, toss the pieces gently in the spicy sauce until evenly coated. Garnish with chopped green onions or sesame seeds if desired.
Notes
- Use cold oil and maintain proper frying temperature for optimal crispiness.
- Adjust the spice level by varying the amount of sriracha or hot sauce in the sauce.
- For a healthier version, bake the chicken at 400°F (200°C) for 20-25 minutes until crispy, though frying offers more authentic texture.
- Reheat leftovers in an oven at 375°F (190°C) for about 10 minutes to retain crunchiness instead of microwaving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian-inspired
- Diet: Gluten-Free (with substitutions)
Nutrition
- Serving Size: 1 piece
- Calories: 250 kcal Kcal
- Sugar: 5 g
- Sodium: 350 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 70 mg