Sriracha Mayo Popcorn Chicken
What You Will Need
Ingredients
- 1.3 kg. chicken leg meat
- 1 tsp. roasted sesame seeds
Marinade
- 4 Tbsp. Lee Kum Kee Chicken Bouillon Powder
- 1 cup cornstarch
Sauce Mix
- 4 Tbsp. Lee Kum Kee Premium Soy Sauce
- 1/3 cup flour
- 1 Tbsp. baking powder
- 1/2 cup water
- 2 Tbsp. cooking oil
Dipping
- 2 cups Lee Kum Kee Sriracha Mayo
- 2 Tbsp. condensed milk
Made with
Lee Kum Kee products
How to make it
Cut chicken meat into 1-inch cubes. Toss with Chicken Bouillon Powder and cornstarch and marinate for 30 minutes.
In a separate bowl, whisk together Premium Soy Sauce, flour, baking powder, water and cooking oil to form a batter.
Prepare the dipping sauce in another bowl by whisking together Sriracha Mayo with condensed milk. Set aside.
Dip chicken into the batter (sauce mix) and deep fry in 400˚F oil. Remove and set aside.
Sprinkle fried chicken with sesame seeds and serve with dipping sauce.
Note: You can also substitute chicken wings for the chicken leg meat.
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