¾ cup milk
3/4 cup all-purpose flour
1/2 cup cornstarch
1 large egg
Salt/Pepper to Taste
1 tablespoon paprika
500 grams pound boneless, skinless chicken breasts, cut into big squares
Breadcrumbs for coating, I prefer Panko but I didn’t have it so I used regular bread crumbs
1 TBSP of oil if using air fryer or vegetable oil as needed to deep fry
Green Onions for garnish
1/4 cup mayonnaise
2 tablespoons sweet chili sauce
2 teaspoons Hot Sauce, I used Sriracha sauce, more to taste
To make the sauce, whisk together mayonnaise, sweet chili sauce, and hot sauce in a small bowl and set aside.
Preheat your deep fryer for five minutes, brushing your wire basket with some vegetable oil so the chicken doesn’t stick. If deep frying, add oil in your frying pan and turn it on the heat.
Meanwhile, add milk, flour, corn starch, egg, salt/pepper, and paprika.
Working one at a time, dip the chicken into the milk mixture then coat it well with the breadcrumbs or panko crumbs. Repeat until all are well coated.
Line up the air fryer with the chicken and bake for 6 minutes at 190 degrees.
If deep frying do not overwhelm your pan, fry them in batches and allow the excess oil to drain on a wire rack not a paper towel so it doesn’t lose its crunch.
Serve immediately, drizzled with sauce.
Garnish with spring onions.
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