Ingredients:

  • 5 lbs (about 680g) Boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
  • 1 teaspoon Kosher Salt (5g)
  • ½ teaspoon Black Pepper, freshly ground (2g)
  • 1 cup All-Purpose Flour (120g)
  • ½ cup Cornstarch (60g)
  • 1 large Egg, lightly beaten
  • ½ cup Cold Water (120ml)
  • Vegetable or Canola Oil for deep frying (about 4 cups / 1 litre)
  • ½ cup Mayonnaise (120g)
  • ¼ cup Sweet Chilli Sauce (60ml)
  • 2 tablespoons Sriracha hot sauce
  • 1 tablespoon Honey or Maple Syrup (20g)
  • 1 tablespoon Rice Vinegar (15ml)
  • 1 teaspoon Sesame Oil (5ml)
  • Juice of ½ fresh Lime (about 1 tablespoon)
  • 2 tablespoons Sesame Seeds, toasted
  • 3 Scallions, thinly sliced (green parts only)

Instructions:

  1. Pat the chicken pieces thoroughly dry with paper towels. Season lightly with salt and pepper.
  2. Set Up Dredging Stations: In Bowl 1, combine 1/4 cup of flour and all cornstarch. In Bowl 2, whisk the egg and cold water. In Bowl 3, place the remaining flour/cornstarch mixture.
  3. Batter the Chicken: Dredge chicken lightly in Bowl 1, dip into the egg wash (Bowl 2), then coat evenly in the dry mix (Bowl 3). Shake off excess coating.
  4. Heat the Oil: Fill the pot with enough oil (about 2 inches deep). Heat oil to 325°F (160°C).
  5. First Fry (The Cook): Carefully lower chicken into the oil in batches. Fry for 4–5 minutes until lightly golden and cooked through (internal temp 165°F/74°C). Remove and drain on a wire rack.
  6. Second Fry (The Crisp): Increase oil temperature to 375°F (190°C). Return the partially cooked chicken to the hot oil in batches. Fry for 1–2 minutes until deep golden brown and incredibly crispy. Drain immediately.
  7. Make the Sauce: Whisk together mayonnaise, sweet chilli sauce, Sriracha, honey, rice vinegar, sesame oil, and lime juice until smooth.
  8. Toss and Serve: Place the hot, crispy chicken in a large clean bowl. Pour about two-thirds of the sauce over the chicken and toss quickly to coat every piece.
  9. Garnish: Transfer to a serving platter, drizzle with any remaining sauce, and finish generously with toasted sesame seeds and sliced scallions. Serve immediately.