Ingredients
Scale
- 2 boneless, skinless chicken breasts, sliced
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/2 cup buttermilk
- 1 cup mayonnaise
- 2 tablespoons sriracha sauce
- 1 tablespoon honey
- 2 cups cooked rice
- 1 cup chopped scallions
- Sesame seeds for garnish
- Mixed vegetables (carrots, cucumbers, bell peppers)
Instructions
- Preheat oil in a deep fryer or large pot to 350°F (175°C).
- In a bowl, mix flour, cornstarch, salt, pepper, and paprika. Dip chicken slices in buttermilk, then coat with the flour mixture.
- Fry chicken in hot oil until golden and cooked through, about 4-5 minutes. Drain on paper towels.
- In a bowl, whisk mayonnaise, sriracha, and honey to make the spicy sauce.
- To assemble, place rice in bowls, top with fried chicken, vegetables, and drizzle with spicy sauce.
- Garnish with chopped scallions and sesame seeds before serving.
Notes
- Ensure the chicken is cooked thoroughly; internal temperature should reach 165°F (74°C).
- You can substitute the rice with cauliflower rice for a low-carb option.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Method: Frying, assembling
- Cuisine: Asian-inspired
- Diet: Gluten-Free option with substitute flour
Nutrition
- Serving Size: 1 bowl
- Calories: 550 kcal Kcal
- Sugar: 8 g
- Sodium: 720 mg
- Fat: 30 g
- Saturated Fat: 5 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: fifty g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 125 mg