Ingredients
Scale
- 1 lb boneless, skinless chicken breasts or thighs
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 2 eggs, beaten
- Oil for frying (vegetable or canola)
- 4 cups cooked rice or quinoa
- 1 cup shredded lettuce or mixed greens
- 1/2 cup sliced green onions
- ¼ cup chopped cilantro (optional)
Sauce ingredients:
- 1/2 cup mayonnaise
- 2 tbsp sweet chili sauce
- 1 tbsp sriracha (adjust to taste)
- 1 tbsp honey or maple syrup
- 1 tsp rice vinegar
- Salt and pepper to taste
Instructions
- Cut chicken into bite-sized pieces. Mix all-purpose flour and cornstarch in a bowl. Dip each piece into beaten eggs, then coat thoroughly in the flour mixture.
- Heat oil in a deep skillet over medium-high heat. Fry chicken in batches until golden brown and crispy, about 4-5 minutes per batch. Drain on paper towels.
- Whisk together mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar to make the sauce. Season with salt and pepper to taste.
- Place cooked rice or quinoa in bowls. Top with shredded greens. Arrange crispy chicken on top and drizzle with the spicy, creamy sauce. Garnish with green onions and cilantro.
Notes
- For gluten-free, substitute gluten-free flour or cornstarch.
- Adjust sriracha for desired spice level.
- To make healthier, bake chicken at 400°F for 20-25 minutes instead of frying.
- Keep leftovers in airtight containers—reheat chicken in oven or air fryer for crispiness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian Inspired
- Diet: Dairy-Free, Nut-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 550 kcal Kcal
- Sugar: 12 g
- Sodium: 720 mg
- Fat: 27 g
- Saturated Fat: 4 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 4 g
- Protein: 33 g
- Cholesterol: 125 mg