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Recipe Sriracha Mayo Popcorn Chicken

Sriracha Mayo Popcorn Chicken

  • Difficulty Level: 2
  • Serves Serves: 3
  • Preparation

    30mins

  • Cooking

    5mins

Chinese Food Chicken Appetizer Less Than 60 mins

What You Will Need

Ingredients

  • 3 lb. 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

Premium Soy Sauce

Soy Sauce

Premium Soy Sauce (No Preservatives Added)
Sriracha Mayo Dressing/Dressing (Cage Free Eggs), 15 oz, Bottle

Sriracha Sauce

Sriracha Mayo (Cage-Free Eggs & Gluten-Free)
ChickenBouillonPowder-8oz

Bouillon/Bouillon Powder

Chicken Bouillon Powder

How to make it

  1. Cut chicken meat into 1-inch cubes. Toss with Chicken Bouillon Powder and cornstarch and marinate for 30 minutes.
  2. In a separate bowl, whisk together Premium Soy Sauce, flour, baking powder, water and cooking oil to form a batter.
  3. Prepare the dipping sauce in another bowl by whisking together Sriracha Mayo with condensed milk. Set aside.
  4. Dip chicken into the batter (sauce mix) and deep fry in 400˚F oil. Remove and set aside.
  5. Sprinkle fried chicken with sesame seeds and serve with dipping sauce.
  6. Note: You can also substitute chicken wings for the chicken leg meat.

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