(A) Sauce
- 1/4 cup mayonnaise
- 1 tbsp. sweet chili sauce
- 1/2 tbsp. Sriracha
- 1 tbsp. honey
- salt and pepper (to taste)
(B) For the chicken
- 2 chicken thighs (boneless and skin on) - cut into bite-sized pieces
- 1/4 cup plain flour
- 2 tbsp. corn flour
- 1/2 tbsp. garlic powder
- 1/2 tbsp. onion powder
- 1 tsp. paprika
- 1/2 tsp. salt
- Dash of pepper
- 1 medium egg
- 1/2 cup buttermilk
- 2 cups panko bread crumbs
- Oil for frying
Methods:
(A) Sauce
- In a small bowl, combine mayonnaise, sweet chili sauce, honey and Sriracha. Stir until well incorporated.
- Add salt and pepper, taste for correct seasoning and set aside.
(B) Prep the chicken
- In a large bowl, add flour, corn flour, garlic powder, onion powder, paprika, salt, and pepper. Whisk together to combine.
- Add egg and buttermilk, and stir everything until a smooth batter is formed.
- Add the chicken pieces into the bowl, toss to make sure all the chicken pieces are well coated with the batter.
- In a pot, heat about 2" deep of oil over medium heat.
- To a wide dish, add about half of the panko bread crumbs. Toss the chicken pieces in the panko to coat. Add more panko to coat all the chicken.
- Fry the chicken in batches until golden brown on each side. Drain the cooked pieces on paper towel.
- Arrange the chicken on a serving bowl/dish. Drizzle with the sauce.
- Serve hot with the extra dipping sauce on the side.
This yummylicious recipe is adapted from 'womanscribbles.net' with a slight adjustment to suit my cooking preference.
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