Ingredients
Scale
- 1 lb boneless skinless chicken breasts or thighs
- 1/2 cup cornstarch
- Salt and pepper to taste
- Oil for frying
- 1/4 cup mayonnaise
- 2 tbsp sweet chili sauce
- 1 tbsp sriracha (adjust to spice preference)
- 1 tsp rice vinegar
- Chopped green onions for garnish
- Sesame seeds for garnish
- Cooked rice for serving
Instructions
- Cut the chicken into bite-sized pieces and season with salt and pepper.
- Coat the chicken pieces with cornstarch evenly.
- Heat oil in a deep pan or fryer over medium-high heat. Fry the chicken until golden brown and cooked through, about 5-6 minutes. Drain on paper towels.
- In a bowl, whisk together mayonnaise, sweet chili sauce, sriracha, and rice vinegar to make the sauce.
- Toss the fried chicken in the sauce or drizzle over the top.
- Serve the chicken over cooked rice, garnished with chopped green onions and sesame seeds.
Notes
- Adjust the spiciness by varying the amount of sriracha.
- For extra crunch, double coat the chicken with cornstarch before frying.
- This dish is best served immediately for crispy chicken.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Frying, Tossing
- Cuisine: Asian Fusion
- Diet: Gluten-Free option possible
Nutrition
- Serving Size: 1 bowl
- Calories: 550 Kcal
- Sugar: 8g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg