Description
A cozy fall dish featuring crispy chicken served with a creamy spicy sauce over jasmine rice.
Ingredients
- 4 boneless, skinless chicken thighs (or breasts)
- 1 cup all-purpose flour
- 2 eggs
- 1 cup panko breadcrumbs
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Oil for frying (e.g., vegetable or canola oil)
- 1 cup heavy cream
- 2 tablespoons sriracha sauce (adjust to taste)
- 1 teaspoon soy sauce
- 1 teaspoon honey or agave syrup
- 1 tablespoon lime juice
- Salt to taste
- 2 cups cooked jasmine rice
- Chopped green onions or cilantro for garnish
Instructions
- Begin by patting the chicken thighs dry with a paper towel. Season them with salt and pepper, then set aside.
- Add the flour in one bowl. In a second bowl, whisk the eggs. In a third bowl, combine the panko breadcrumbs, paprika, garlic powder, salt, and pepper.
- Dredge each chicken piece in the flour, shaking off excess. Next, dip it in the whisked eggs, allowing any excess to drip off. Finally, coat the chicken thoroughly with the panko mixture.
- Heat oil in a large skillet over medium-high heat. The oil should be hot enough that a breadcrumb sizzles when dropped in. Fry the chicken in batches for 5-7 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.
- In a small saucepan, combine the heavy cream, sriracha, soy sauce, honey, lime juice, and a pinch of salt. Heat over medium, stirring frequently until the sauce is smooth and slightly thickened (about 3-5 minutes).
- Place a generous scoop of jasmine rice on each plate, slice the crispy chicken, and drizzle with the creamy spicy sauce. Garnish with chopped green onions or cilantro for an added pop of flavor.
Notes
Ensure oil temperature is correct for frying. Feel free to adjust spiciness of the sauce with sriracha.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American