Ingredients
Scale
- 1 lb boneless, skinless chicken breasts or thighs, cut into strips
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 eggs, beaten
- Oil for frying
- 1/4 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha (adjust to taste)
- 1 teaspoon rice vinegar
- Chopped green onions and sesame seeds for garnish
- Cooked white rice
Instructions
- In a bowl, combine flour, cornstarch, salt, and pepper. Dip chicken strips into beaten eggs, then coat with the flour mixture.
- Heat oil in a deep skillet or wok over medium-high heat. Fry chicken until golden and cooked through, about 4-5 minutes. Drain on paper towels.
- In a small bowl, mix mayonnaise, sweet chili sauce, sriracha, and rice vinegar to make the sauce.
- Toss the fried chicken in the sauce until well coated.
- Assemble the bowls with cooked rice, topped with sauced chicken, chopped green onions, and sesame seeds.
- Serve immediately and enjoy!
Notes
- Adjust spice level by modifying the amount of sriracha.
- For extra crunch, double fry the chicken.
- Can be served with steamed vegetables for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Method: Deep frying, Tossing
- Cuisine: Asian fusion
- Diet: Gluten-Free option available with gluten-free flour
Nutrition
- Serving Size: 1 bowl
- Calories: 550 Kcal
- Sugar: 8g
- Sodium: 1020mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 105mg