Description
Crispy, sweet, and tangy restaurant-style chicken bowl air-fried in 30 minutes. Lightly breaded with panko and glazed with a honey-sriracha sauce, served over rice with fresh toppings.
Ingredients
Chicken Breast (1.5 lbs, skinless, boneless)
Panko Breadcrumbs (1 ½ cups, crustless sandwich crumbs)
Large Eggs (2, room temperature)
Garlic Powder (1 tsp)
Sea Salt (½ tsp, adjust to taste)
Butter (2 tbsp, unsalted, melted)
Sriracha (2 tbsp, adjust heat level)
Honey (1 tbsp, or maple syrup)
Lemon Juice (1 tsp)
Instructions
Cut chicken breast into ½-inch strips (8–10 pieces).
Whisk 2 eggs in a shallow bowl. Mix 1 ½ cups panko with 1 tsp garlic powder in another bowl.
Dice 1 tbsp butter and sprinkle over panko mixture to create cohesive breading.
Pat chicken dry with paper towels to ensure crispiness.
Dip chicken in egg, then coat thoroughly in panko mixture, pressing crumbs to adhere.
Preheat air fryer at 375°F (190°C) for 3 minutes.
Arrange chicken in a single layer in the basket. Work in batches if overcrowded.
Air fry for 8 minutes, flip chicken, and cook 7–8 minutes more until golden and internal temperature reaches 165°F.
Mix 2 tbsp melted butter, 2 tbsp sriracha, 1 tbsp honey, and 1 tsp lemon juice for the sauce.
Serve chicken over steamed rice and drizzle with sauce. Top with sesame seeds, scallions, or cilantro as desired.
Notes
Use panko for ultra-light texture. Adjust honey for less sugar (maple syrup is a good alternative). For extra crispiness, reheat leftovers in a 400°F oven for 5 minutes. Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 9g
- Sodium: 1200mg
- Fat: 28g
- Saturated Fat: 15g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 150mg