Ingredients:

  • 1.5 lbs chicken breast, cut into 1-inch cubes
  • 0.5 cup cornstarch
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 0.5 tsp garlic powder
  • 2 tbsp neutral oil for frying
  • 0.5 cup mayonnaise
  • 0.25 cup sweet chili sauce
  • 1.5 tbsp sriracha sauce
  • 1 tbsp honey
  • 1 tsp fresh lime juice
  • 2 scallions, thinly sliced
  • 1 tsp toasted sesame seeds

Instructions:

  1. Prep the protein. Pat the 1.5 lbs chicken breast completely dry with paper towels. Note: Surface moisture is the enemy of a shatter crisp crust.
  2. Season the cubes. Toss the chicken with 1 tsp kosher salt, 0.5 tsp black pepper, and 0.5 tsp garlic powder.
  3. Dredge in starch. Roll the seasoned chicken in 0.5 cup cornstarch until every nook is covered. Wait 3 minutes for the starch to adhere.
  4. Whisk the base. In a large bowl, combine 0.5 cup mayonnaise, 0.25 cup sweet chili sauce, 1.5 tbsp sriracha, 1 tbsp honey, and 1 tsp lime juice.
  5. Heat the pan. Add 2 tbsp neutral oil to a skillet over medium high heat until the oil shimmers and barely wisps smoke.
  6. Sear the chicken. Place chicken in the pan in a single layer. Note: Crowding the pan will cause the meat to steam instead of fry.
  7. Flip and finish. Cook for 4 minutes per side until the edges are golden and the coating is rigid.
  8. Drain the oil. Move the chicken to a wire rack for 60 seconds. Note: This brief rest allows the crust to set.
  9. Toss with sauce. Move the chicken into the sauce bowl and fold gently to coat every piece.
  10. Garnish and serve. Top with thinly sliced scallions and 1 tsp toasted sesame seeds immediately.