Ingredients
Sauce:
½ cup mayonnaise
⅓ cup sweet chili sauce
5 tsp Sriracha hot sauce, divided
Coating:
2 eggs
¼ cup all-purpose flour
2 cups panko breadcrumbs
1½ tsp kosher salt, divided
1 tsp garlic powder
Chicken:
1½ lbs boneless, skinless chicken breasts, cut into bite-sized pieces
For frying:
Neutral oil (vegetable or canola)
Optional garnish:
Chopped scallions
Instructions
- Make the sauce: Mix mayonnaise, sweet chili sauce, and 4 tsp Sriracha in a large bowl. Transfer half to a small bowl for dipping.
- Prepare coating stations: In one bowl, whisk eggs, flour, and 1 tsp Sriracha until smooth. In another, combine panko, garlic powder, and 1 tsp salt.
- Season chicken: Sprinkle chicken with ¾ tsp salt.
- Coat chicken: Dip chicken in egg mixture, then dredge in panko until fully coated. Place on a baking sheet.
- Fry: Heat oil in a skillet to 350°F (175°C). Fry chicken in batches for 3–5 minutes, turning halfway, until golden and cooked through. Drain on a paper towel-lined tray.
- Sauce and serve: Toss hot chicken in the sauce, garnish with scallions, and serve with extra sauce for dipping.
Notes
- Baked version: Bake breaded chicken on a rack at 425°F for 20–25 minutes, flipping once.
- Air fryer: Cook at 400°F for 10–12 minutes, turning halfway.
- Extra spicy: Add more Sriracha or cayenne to sauce/breading.
- Lighter version: Swap mayonnaise for Greek yogurt.
- Gluten-free: Use gluten-free panko and flour.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Main Dish, Appetizer
- Method: Frying (with baked/air fryer options)
- Cuisine: Asian-American Fusion
- Diet: Halal
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 410
- Sugar: 7g
- Sodium: 780mg
- Fat: 23g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 27g
- Cholesterol: 110mg
