Ingredients
Scale
- 1 pound boneless chicken thighs or breasts, cut into bite-sized pieces
- 1 cup cornstarch
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 large eggs, beaten
- Vegetable oil for frying
- For the sauce:
- 1/4 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha (adjust to taste)
- 1 teaspoon honey
Instructions
- Preheat oil in a deep fryer or large pot to 350°F (175°C).
- In a bowl, mix cornstarch, flour, salt, and pepper.
- Dip chicken pieces in beaten eggs, then coat evenly with the flour mixture.
- Fry chicken in batches until golden brown and cooked through, about 5-6 minutes. Drain on paper towels.
- Combine mayonnaise, chili sauce, sriracha, and honey in a bowl to make the sauce.
- Toss the fried chicken in the sauce until well coated.
Notes
- Adjust the spiciness by varying sriracha and chili sauce levels.
- For extra crunch, double coat the chicken in flour before frying.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Frying, Tossing
- Cuisine: American
- Diet: Gluten-Free (if using gluten-free flour)
Nutrition
- Serving Size: 1 plate
- Calories: 450 Kcal
- Sugar: 8g
- Sodium: 920mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 110mg