Chicken Crunch Recipe

Prepare chicken

Slice the chicken breasts into 1/2-inch strips (or bite-size pieces). Pat dry with paper towels.

Make marinade

In a bowl, whisk together soy sauce, rice vinegar, honey, minced garlic, grated ginger, 1 tsp salt, and 1 tsp black pepper until combined.

Add chicken to the marinade, toss to coat, cover and refrigerate for 20–30 minutes (or up to 2 hours). Remove chicken from fridge 10 minutes before cooking to come toward room temperature.

Prepare dry mix

Place flour, cornstarch, 1/2 tsp salt, and 1/2 tsp pepper in a shallow dish and stir to combine.

Prepare egg wash

Whisk the two eggs with 2 tablespoons milk in a second shallow bowl until smooth.

Prepare crunchy crumbs

In a large bowl, combine panko, crushed cornflakes (place cornflakes in a zip bag and crush with a rolling pin until coarse), and 2 tablespoons toasted sesame seeds. Toss to mix evenly.

Set up a breading station: flour mixture, egg wash, then crunchy crumbs. Dredge each marinated chicken piece first in flour (shake off excess), then dip into egg wash, then press firmly into the crunchy crumb mixture to fully coat. Place coated pieces on a wire rack while you heat the oil.

Heat oil

In a heavy skillet or deep pan, add about 1/2 to 1 cup vegetable oil (enough to shallow-fry; oil should be ~1/4–1/2 inch deep). Heat over medium-high until oil reaches 350°F (180°C) or a piece of breadcrumb sizzles immediately when dropped in.

Fry chicken

Working in batches to avoid crowding, fry coated chicken pieces 2–3 minutes per side until golden brown and cooked through (internal temperature 165°F / 74°C). Adjust heat to maintain oil temperature. Transfer cooked pieces to a paper towel-lined plate or wire rack to drain and keep warm. Return oil to temperature between batches.

Alternative: bake

For a lighter version: preheat oven to 425°F (220°C). Place coated chicken on a parchment-lined sheet, lightly spray with oil, and bake 12–15 minutes, flipping once, until golden and cooked through.

Make crunch sauce

In a small bowl, mix mayonnaise, Sriracha, honey, rice vinegar, and sesame oil until smooth. Finely slice the scallion and stir most into the sauce, reserving a little for garnish. Taste and adjust heat or sweetness to preference.

Plate

Place shredded lettuce or slaw on serving plates. Arrange hot chicken crunch pieces on top. Drizzle the crunch sauce over the chicken (or serve on the side). Sprinkle reserved sliced scallions and additional sesame seeds over the top. Serve with lime wedges for squeezing.