Ingredients
Scale
- 1 lb boneless chicken breast, diced
- 1 cup cornstarch
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- Salt and pepper, to taste
- Oil, for frying
- 1/2 cup mayonnaise
- 3 tbsp sweet chili sauce
- 2 tbsp Sriracha sauce (adjust for spice level)
- Cooked rice or quinoa, for serving
- Sliced green onions and sesame seeds, for garnish
Instructions
- Season the chicken with garlic powder, onion powder, paprika, salt, and pepper. Toss with cornstarch until evenly coated.
- Heat the oil in a frying pan over medium heat.
- Fry the chicken until golden brown and crispy, about 5-7 minutes. Drain on paper towels.
- Assemble the bowl with rice or quinoa, crispy chicken, and drizzle with the creamy sauce. Garnish with green onions and sesame seeds.
Notes
- Store leftover components separately in an airtight container; chicken lasts up to three days, sauce about a week.
- Reheat chicken in an oven or air fryer for best results.
- Serve with lime wedges or additional Sriracha for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Frying
- Cuisine: Asian
- Diet: Gluten-Free Option Available
Nutrition
- Serving Size: 1 bowl
- Calories: 550 Kcal
- Sugar: 4g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg