Ingredients
Scale
- 2 large chicken breasts, sliced into strips
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon paprika
- 2 eggs, beaten
- 1 cup panko breadcrumbs
- Oil for frying
- 1 cup shredded cabbage
- 1/2 cup shredded carrots
- 2 green onions, sliced
- Fresh cilantro for garnish
- For the sauce:
- 1/4 cup mayonnaise
- 2 tablespoons sriracha
- 1 teaspoon honey
- 1 teaspoon rice vinegar
Instructions
- Preheat oil in a deep frying pan or wok.
- In a bowl, combine flour, cornstarch, salt, pepper, and paprika.
- Dip chicken strips in beaten eggs, then coat with panko breadcrumbs.
- Fry chicken in hot oil until golden and cooked through, about 4-5 minutes. Drain on paper towels.
- In a small bowl, mix mayonnaise, sriracha, honey, and rice vinegar to prepare the spicy sauce.
- Assemble bowls with shredded cabbage, carrots, and crispy chicken slices.
- Drizzle with spicy sauce, garnish with green onions and cilantro, and serve immediately.
Notes
- Adjust the spice level by adding more or less sriracha.
- Use fresh vegetables for best crunch and flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Method: Frying, assembly
- Cuisine: Asian-inspired
- Diet: High-protein, gluten-free option (use gluten-free flour)
Nutrition
- Serving Size: 1 bowl
- Calories: 480 Kcal
- Sugar: 6g
- Sodium: 540mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 85mg