Description
Deliciously crispy chicken pieces tossed in a spicy and creamy sauce, served over steamed rice.
Ingredients
Scale
- 1/2 cup kewpie mayo (or regular mayonnaise)
- 1/3 cup Thai sweet chili sauce
- 3 tablespoons sriracha sauce
- 1/4 teaspoon red pepper flakes
- 1 pound boneless skinless chicken breasts (cut into bite-size pieces)
- 1/2 cup cornstarch
- 1 1/2 teaspoons garlic salt
- vegetable oil or olive oil (for frying)
- chopped green onions
- sesame seeds
- steamed white rice
Instructions
- In a small bowl, combine the mayo, sweet chili sauce, sriracha, and red pepper flakes. Whisk well and set aside.
- Pat the chicken pieces dry with paper towels.
- In a shallow bowl, whisk together the cornstarch and garlic salt. Place the chicken pieces in the cornstarch to coat completely, then set aside on a plate.
- Heat 1–2 inches of oil in a deep skillet or saucepan to 350°F. Fry the chicken in batches (don’t overcrowd the pan) for about 2-3 minutes per side or until golden and crispy. The internal temperature of the chicken should be 165ºF. Transfer to a wire rack with paper towels underneath to catch any drips.
- While the chicken is still hot, toss it in a large bowl with the bang bang sauce until evenly coated.
- Serve immediately over rice, and sprinkle with green onions and sesame seeds.
Notes
- This dish is great served with a side of steamed vegetables.
- Adjust the spiciness by modifying the amount of sriracha and red pepper flakes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate
- Calories: 550
- Sugar: 6g
- Sodium: 800mg
- Fat: 32g
- Saturated Fat: 5g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 90mg