Description
A Korean-American fusion dish featuring air-fried panko-coated chicken with a zesty sweet-and-spicy sauce. Crispy, restaurant-quality chicken is tossed in creamy mayo, fiery Sriracha, and honey for a flavorful, stress-free weeknight meal.
Ingredients
4 boneless, skinless chicken breasts
1 cup panko breadcrumbs
1 tablespoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons vegetable oil
2 cups mayonnaise
2 tablespoons Sriracha (adjust for heat)
1 tablespoon honey
1 tablespoon rice vinegar
2 green onions, chopped
1 teaspoon sesame seeds (optional)
Crispy ramen noodles (optional, for garnish)
Instructions
Preheat air fryer to 400°F (200°C)
Combine panko, garlic powder, salt, and pepper in a bowl
Dip chicken breasts in vegetable oil, then coat evenly with panko mixture
Place in air fryer basket and cook 9-12 minutes per side until golden and crispy
While chicken cooks, whisk mayonnaise, Sriracha, honey, and rice vinegar in a large bowl
Toss air-fried chicken in sauce until thoroughly coated
Garnish with chopped green onions, sesame seeds, and crispy noodles if desired
Notes
Adjust Sriracha amount to control spice level
For deeper flavor, marinate chicken in soy sauce (kosher) or ginger before coating
Optional: Add a splash of rice vinegar to sauce for extra brightness
Store leftovers in airtight containers for up to 3 days
Nutrition
- Serving Size: 1 chicken breast with 1/2 cup sauce
- Calories: 420
- Sugar: 2g
- Sodium: 450mg
- Fat: 28g
- Saturated Fat: 5g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 90mg