Crispiy Chicken Recipe

Trim excess fat from the chicken thighs and cut into bite-sized strips for even cooking.

In a shallow bowl, beat the eggs until smooth.

In a separate dish, mix together cornstarch, flour, breadcrumbs, paprika, garlic powder, salt, and pepper to form the dredging mixture.

Dip each chicken piece into the beaten eggs, allowing excess to drip off, then roll in the dry dredge mixture, pressing gently to adhere a thick coating.

Heat vegetable oil in a large skillet over medium-high heat. Add chicken in batches and fry until golden brown and cooked through, about 4-6 minutes per side depending on thickness. Transfer to a rack to drain.

In a small bowl, whisk together mayonnaise, honey, soy sauce, rice vinegar, garlic powder, and Sriracha until smooth. Taste and adjust sweetness or heat as desired.

Rinse 1 cup of uncooked rice under cold running water. Combine rinsed rice with 2 cups water in a pot, bring to a boil, then reduce to a simmer, cover, and cook until tender and fluffy (about 15-18 minutes). Fluff with a fork.

While the rice cooks, steam broccoli florets and carrot slices until crisp-tender, about 5-7 minutes. Drain and set aside.

Optional: season vegetables with a pinch of salt.

Spoon a bed of cooked rice onto each plate.

Top with crispy chicken pieces and arrange steamed broccoli and carrots around the sides.

Drizzle some signature sauce over the chicken or serve sauce on the side for dipping.

Garnish with sesame seeds and serve immediately.