Ingredients:
- 5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
- 1 teaspoon fine sea salt
- ½ teaspoon freshly ground black pepper
- ½ cup all-purpose flour
- ½ cup cornstarch
- 2 large eggs, lightly beaten
- 1 ½ cups Panko breadcrumbs
- Neutral oil (Canola or Vegetable) for spraying
- ¾ cup full-fat mayonnaise
- ¼ cup sweet chilli sauce
- 1–2 tablespoons Sriracha hot sauce (adjust to taste)
- 1 tablespoon honey or maple syrup
- 1 teaspoon rice vinegar
- ½ teaspoon garlic powder
- Sliced green onions for garnish
- Toasted sesame seeds for garnish
Instructions:
- Prep the Chicken: Pat chicken pieces completely dry with paper towels. Season evenly with salt and pepper in a bowl.
- Set Up Dredging Station: Arrange three shallow dishes. Dish 1: Flour. Dish 2: Beaten Eggs. Dish 3: Panko Breadcrumbs.
- Coat the Chicken: Working in batches, coat each piece sequentially: (1) Flour (shake off excess), (2) Egg (allow excess to drip off), (3) Panko (press firmly to ensure full coverage). Place coated pieces on a parchment-lined baking sheet or air fryer basket.
- Prepare for Crispness: Lightly spray the tops of the coated chicken pieces liberally with neutral oil. (If using an Air Fryer, use minimal required oil.)
- Cook Method: Oven: Bake at 400°F (200°C) for 18-22 minutes, flipping halfway, until internal temperature reaches 165°F (74°C). Air Fryer: Cook at 380°F (195°C) for 12-15 minutes, shaking halfway, until golden and crisp.
- Make the Sauce: While chicken cooks, whisk together the mayonnaise, sweet chilli sauce, Sriracha, honey, rice vinegar, and garlic powder in a bowl until perfectly smooth. Taste and adjust seasoning if necessary.
- Sauce & Serve: Once the chicken is cooked, immediately transfer the hot pieces to a large mixing bowl. Pour about two-thirds of the sauce over the chicken and gently toss until evenly coated. Serve immediately.
- Garnish: Plate the sauced chicken and sprinkle generously with sliced green onions and toasted sesame seeds.