Ingredients
Scale
- 2 chicken breasts, sliced into strips
- 1 cup cornstarch
- 1/2 cup mayonnaise
- 3 tablespoons sweet chili sauce
- 1 tablespoon sriracha (adjust to taste)
- 1 tablespoon rice vinegar
- 2 green onions, sliced
- 1 tablespoon sesame seeds
- 2 cups cooked jasmine rice
- Oil for frying
Instructions
- Heat oil in a deep fryer or large skillet over medium-high heat.
- Coat chicken strips in cornstarch, shaking off excess.
- Fry chicken until golden and crispy, about 4-5 minutes. Drain on paper towels.
- In a small bowl, mix mayonnaise, sweet chili sauce, sriracha, and rice vinegar to make the sauce.
- In a serving bowl, layer cooked rice, then add fried chicken on top.
- Drizzle with the spicy mayo sauce, and garnish with sliced green onions and sesame seeds.
Notes
- Adjust the spiciness level by adding more or less sriracha.
- Can be served with steamed vegetables or a side salad for added freshness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Method: Deep frying, mixing, layering
- Cuisine: American-Asian fusion
- Diet: Nut-free
Nutrition
- Serving Size: 1 bowl
- Calories: 620 Kcal
- Sugar: 12g
- Sodium: 850mg
- Fat: 30g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 110mg