Description
A cozy and slightly spicy dish featuring tender chicken strips coated in a crunchy batter and tossed in a creamy, sweet-spicy sauce.
Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts or thighs, cut into strips
- 1 cup buttermilk (for tenderizing)
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 teaspoons paprika
- 2 large eggs, beaten
- Vegetable oil for shallow frying
- For the sauce:
- 1/3 cup mayonnaise
- 3 tablespoons sweet chili sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/2–1 teaspoon Sriracha (adjust for heat)
- 1 teaspoon soy sauce
- Garnishes:
- Sliced green onions
- Toasted sesame seeds
- Lime wedges
Instructions
- Marinate the chicken: Place the chicken strips in a bowl with the buttermilk and 1/2 teaspoon salt. Cover and chill for 30 minutes to an hour.
- Prep your dredging station: In one shallow dish, mix flour, cornstarch, baking powder, paprika, remaining salt, and pepper. Place beaten eggs in a second dish.
- Heat the oil: Pour 1/2 inch of oil into a large skillet and heat over medium-high until it reaches 350°F.
- Bread and fry: Remove chicken from buttermilk, shake off excess. Dip in egg, then into the flour mixture, pressing lightly to adhere. Fry in batches until golden brown and cooked through, 3–4 minutes per side. Drain on paper towels.
- Make the sauce: Whisk together mayonnaise, sweet chili sauce, honey, rice vinegar, sesame oil, Sriracha, and soy sauce until smooth.
- Toss and serve: Place warm chicken in a large bowl, pour sauce over and toss gently until evenly coated. Garnish with green onions and sesame seeds. Serve immediately with lime wedges.
Notes
For extra crunch, double-dip the chicken. Aim for steady medium-high heat to avoid sogginess.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian