Ingredients
Scale
- 2 boneless chicken breasts, cut into strips
- 1/2 cup cornstarch
- 1/2 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha (adjust to taste)
- 1 tablespoon honey
- 1 teaspoon rice vinegar
- Sesame seeds and chopped scallions for garnish
- Vegetable oil for frying
Instructions
- Heat vegetable oil in a deep skillet or fryer to 350°F (175°C).
- Coat chicken strips in cornstarch, shaking off excess.
- Fry chicken in batches until golden brown and cooked through, about 5-6 minutes. Drain on paper towels.
- In a bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar to make the sauce.
- Toss the fried chicken in the spicy sauce until coated thoroughly.
- Serve chicken over a bed of rice or greens, garnished with sesame seeds and scallions.
Notes
- Adjust spiciness by varying sriracha amount.
- For a healthier option, bake or air-fry the chicken instead of frying.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch
- Method: Frying, Tossing
- Cuisine: Asian-inspired
- Diet: Healthy
Nutrition
- Serving Size: 1 bowl
- Calories: 450 Kcal
- Sugar: 12g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 3.5g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 80mg