Description
Enjoy this Korean fusion dish featuring crispy fried chicken thighs tossed in a tangy sweet-chili sriracha sauce. The cornstarch coating ensures a light, long-lasting crunch while balancing flavors of heat, sweetness, and umami with every bite.
Ingredients
skinless boneless chicken thighs
buttermilk
1½ cups cornstarch
1 cup vegetable oil
1½ teaspoons salt
1 teaspoon garlic powder
1 teaspoon black pepper
1 green onion, finely chopped
½ cup Japanese mayo
½ cup sweet chili sauce
2 tablespoons sriracha
Instructions
Combine 1 cup buttermilk with cubed chicken in a large bowl
Let marinate for 10-12 minutes at room temperature
Prepare dredge by mixing 1½ cups cornstarch, 1½ tsp salt, 1 tsp garlic powder, and 1 tsp black pepper
Dredge chicken pieces in the cornstarch mixture until fully coated
Heat ½ inch of vegetable oil in a skillet to 350°F (175°C)
Fry chicken in batches until golden and crispy, about 4-5 minutes per batch
Drain on paper towels
Mix ½ cup Japanese mayo, ½ cup sweet chili sauce, and 2 tbsp sriracha in a bowl
Add fried chicken to the sauce and toss until evenly coated
Garnish with chopped green onion before serving
Notes
Kewpie mayo works best for creaminess
Use canola or avocado oil for neutral flavor
Adjust sriracha amount for spiciness
Cooked chicken can be refrigerated for up to 24 hours
- Prep Time: 15
- Cook Time: 25
- Category: Easy Chicken Recipes
- Method: Frying, Sauce
- Cuisine: Korean Fusion
Nutrition
- Serving Size: per serving
- Calories: 380
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 13g
- Cholesterol: 100mg