Description
A bold Asian-American fusion dish combining crispy chicken with a sweet, spicy sesame glaze. Perfect for rice bowls or bento meals, this non-fried recipe offers a satisfying crunch and modern comfort food appeal.
Ingredients
2 lbs Chicken Breast (Trim fat for extra crispiness; use thighs if preferred)
1/3 cup Mayo (Opt for light mayo to reduce calories; vegan versions work)
2 tbsp Chili Sauce (Use Sriracha or sambal for heat variations)
2 tbsp Honey (Peanut butter replaces honey for a nutty twist)
1 tbsp Soy Sauce (Low-sodium versions available; substitute tamari for gluten-free)
3/4 cup Cornstarch (Crucial for non-fried crispiness; can use all-purpose flour)
Instructions
Cut chicken into 1-inch cubes and trim excess fat
Mix mayo, chili sauce, honey, and soy sauce in a bowl
Toss chicken with cornstarch until evenly coated
Add sauce and toss until fully combined
Spread on a baking sheet and bake at 400°F (200°C) for 18-20 minutes, flipping halfway
Toss finished chicken with reserved sauce and serve
Notes
For extra crunch, refrigerate chicken 30 minutes before coating
Use cold chicken for better sauce adhesion
Add sesame seeds or red pepper flakes for garnish
Store leftovers in an airtight container for up to 2 days
Nutrition
- Serving Size: 1 bowl
- Calories: 560
- Sugar: 4g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 10g
- Carbohydrates: 28g
- Fiber: 0.5g
- Protein: 70g
- Cholesterol: 203mg