Ingredients
• 1 lb boneless chicken breasts or thighs, cut into 1″ pieces
• 1 cup cornstarch (or almond flour for keto)
• 2 tbsp neutral oil (for air frying or pan-frying)
• ¼ cup mayonnaise (real, full-fat)
• 2 tbsp sweet chili sauce (or sugar-free: 1 tbsp sugar-free syrup + 1 tsp sriracha)
• 1 tbsp sriracha (adjust to heat preference)
• 1 tbsp honey (or sugar-free maple syrup)
• 1 tsp rice vinegar
• ½ tsp garlic powder
• Optional toppings:
• 2 tbsp crushed peanuts or cashews
• 2 green onions, sliced
• 1 tbsp sesame seeds
• Shredded cabbage or lettuce for serving
Instructions
- Crisp the chicken:
→ Air fryer (best!): Toss chicken in cornstarch. Spray lightly with oil. Air fry at 400°F (200°C) 10–12 mins, shaking halfway, until golden and crisp.
→ Pan-fry: Heat oil in skillet. Cook chicken in batches 4–5 mins per side until deep golden. Drain on paper towels. - Make sauce: Whisk mayo, sweet chili sauce, sriracha, honey, rice vinegar, and garlic powder until smooth and glossy.
- In a large bowl, toss hot chicken with sauce until fully coated.
- Serve immediately over shredded cabbage or lettuce. Top with peanuts, green onions, and sesame seeds.
PREP TIME & NUTRITION :
Prep Time: 10 mins, Cook Time: 12 mins, Total Time: 22 mins, Servings: 4
Calories: 380, Net Carbs: 12g, Fats: 24g, Protein: 30g
✅ Keto-friendly with almond flour + sugar-free swaps — net carbs drop to ~4g/serving!