Ingredients
Scale
- 1.5 lbs boneless skinless chicken breasts, cut into 1-inch bite-sized pieces
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- 1 large egg, beaten
- Vegetable oil for frying
- For the Sauce:
- 1/2 cup mayonnaise
- 1/4 cup Thai sweet chili sauce
- 1 tablespoon Sriracha (add more for extra heat)
- 1 tablespoon honey
- 1 teaspoon rice vinegar
- Sliced green onions and sesame seeds for garnish
Instructions
- Start by patting your chicken pieces dry with a paper towel to ensure the coating sticks perfectly. In a medium bowl, whisk together the cornstarch, all-purpose flour, garlic powder, smoked paprika, salt, and pepper. In a separate small bowl, beat the egg. Dip each piece of chicken into the egg wash first, then toss it thoroughly in the flour mixture until evenly coated. Shake off any excess flour and set the coated chicken on a wire rack or plate.
- Heat about half an inch of vegetable oil in a large skillet over medium-high heat. Once the oil is shimmering (about 350°F), carefully add the chicken pieces in batches. Do not overcrowd the pan, as this will lower the oil temperature and result in soggy chicken. Fry the chicken for 3 to 4 minutes per side until they are deep golden brown and reach an internal temperature of 165°F. Remove the chicken and place it on a paper towel-lined plate to drain.
- While the chicken drains for a minute, whisk together the mayonnaise, sweet chili sauce, Sriracha, honey, and rice vinegar in a large mixing bowl until smooth. Add the warm, crispy chicken to the bowl and gently toss until every piece is generously coated in the sauce. Transfer the chicken to a serving platter and garnish immediately with sliced green onions and a sprinkle of sesame seeds. Serve while hot and crispy.
- Cook Time: 30 minutes