Ingredients
Scale
- 1 lb boneless chicken breasts, cut into strips
- 1/2 cup cornstarch
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 eggs, beaten
- Oil for frying
- 1/4 cup mayonnaise
- 2 tablespoons sriracha sauce
- 1 tablespoon honey
- 1 teaspoon rice vinegar
Instructions
- Preheat oil in a deep fryer or large skillet to 350°F (175°C).
- Mix cornstarch, flour, salt, and pepper in a bowl.
- Dip chicken strips into beaten eggs, then coat with the flour mixture.
- Fry chicken in hot oil until golden brown and crispy, about 4-5 minutes. Drain on paper towels.
- In a bowl, whisk together mayonnaise, sriracha, honey, and rice vinegar to make the sauce.
- Toss the crispy chicken in the spicy sauce until well coated.
- Serve garnished with chopped green onions or sesame seeds if desired.
Notes
- Adjust spice level by varying sriracha amount.
- Serve immediately for best crunch.
- Can be baked for a healthier option by baking at 400°F for 20 minutes until crispy.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Frying
- Cuisine: Asian
- Diet: Gluten-Free option: use gluten-free soy sauce
Nutrition
- Serving Size: 1 cup
- Calories: 420 Kcal
- Sugar: 8g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 85mg