Ingredients
Scale
For the Sauce
- 1 cup mayonnaise (full-fat or light)
- ½ cup Thai sweet chili sauce
- 1 teaspoon sriracha (more if you like it spicy)
- 2 tablespoons honey
For the Chicken
- 1½ lbs boneless, skinless chicken breast or tenders (cut into strips)
- 1 cup buttermilk
- 1 large egg
- ¾ cup all-purpose flour
- ½ cup cornstarch
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper (optional for heat)
- 2 tablespoons sriracha (to add to egg mixture)
- 2 cups panko breadcrumbs (for extra crunch)
- Oil for frying (vegetable, canola, or peanut oil)
- Chopped green onions or parsley (for garnish)
Preparation Tips
- Cut chicken into even-sized pieces for uniform cooking.
- Mix sauce ingredients and refrigerate early to deepen flavor.
- Set up a breading station: flour, egg wash, breadcrumbs.
Instructions
1. Make the Sauce
- In a small bowl, whisk together:
- Mayonnaise
- Thai sweet chili sauce
- Sriracha
- Honey
- Mix until fully combined and smooth.
- Adjust to taste by adding more honey (for sweetness) or sriracha (for heat).
- Cover and refrigerate until ready to use.
2. Prepare the Chicken Marinade and Breading
- In a mixing bowl, combine:
- Buttermilk
- Egg
- Sriracha
- Stir until smooth.
- In a separate shallow bowl, mix together:
- Flour
- Cornstarch
- Salt
- Garlic powder
- Pepper
- Cayenne (optional)
- Place panko breadcrumbs in a third shallow bowl or tray.
3. Bread the Chicken
- Dip each chicken piece into the seasoned flour.
- Then, transfer it to the buttermilk mixture.
- Lastly, coat it in panko breadcrumbs until evenly covered.
- Place breaded chicken on a plate or tray, and repeat until all pieces are ready.
4. Fry the Chicken
- Heat oil in a deep pan to 350°F (175°C).
- Use enough oil to submerge the chicken halfway.
- Carefully place chicken pieces in the oil, a few at a time.
- Fry 3–4 minutes per side or until golden brown and internal temp hits 165°F (74°C).
- Remove and place on paper towel-lined plate to drain excess oil.
- Optional: Double fry for even more crunch by placing cooked pieces back in oil for 1–2 minutes at higher heat (375°F).
5. Toss in Sauce
- Place hot chicken in a large bowl.
- Spoon about ¾ of the prepared sauce over the chicken.
- Toss gently until all pieces are well-coated.
- Reserve extra sauce for dipping, if desired.
6. Garnish and Serve
- Transfer chicken to a serving platter or bowl.
- Sprinkle with chopped green onions or parsley.
- Serve immediately for best texture.
Notes
- Don’t Skip the Panko: It makes the chicken ultra crispy. If you can, toast them slightly before coating.
- Check Oil Temperature: Use a thermometer if possible. Too cold = soggy. Too hot = burned coating.
- Batch Cooking is Key: Avoid overcrowding the pan to maintain oil temperature.
- Use Chicken Thighs if Preferred: They’re juicier but take slightly longer to cook.
- Sauce Can Be Prepped Ahead: Store it in the fridge up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 20 minutes