Tasty chicken breast chunks coated in a spicy, crispy coating - topped with a sriracha mayo!
This chicken is perfect for a quick, healthy weeknight dinner - packed with Asian inspired flavour.
This recipe uses our versatile sriracha seasoning in both the chicken and the sauce, adding a flavourful kick to both.
We add some desiccated coconut to the breadcrumb mixture for an extra hit of flavour - but you can leave this out, just replace with more breadcrumbs!
If you don't fancy having chicken... again, you can switch this up and use the coating for seafood, pork or even veggies - it goes great with broccoli!
Ingredients
For the chicken
2 large chicken breasts - diced
100g panko breadcrumbs
20g desiccated coconut
1 egg - beaten
1tsp garlic powder
1tsp onion powder
2tsp sriracha seasoning
oil spray or alternative
For the sauce
4tbsp mayonnaise
1tbsp ketchup
1tbsp sriracha seasoning
Method
In a bowl or dish, mix together the breadcrumbs, coconut, garlic powder, onion powder & sriracha seasoning until fully combined.
Take the chicken one piece at a time and dip into the beaten egg mixture, then into the breadcrumb mixture, repeating if necessary until the chicken is coated.
Cook in the air fryer at 200C for 12-15 minutes, spraying with oil and shaking occasionally.
While the chicken is cooking, mix together the sauce ingredients in a bowl and set aside.
Drizzle the cooked chicken with sauce (as little or as much as you'd like) and top with sliced spring onions.
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