Authentic Asian Sauces
Sriracha Mayo Popcorn Chicken
What You Will Need
Ingredients
- Chicken leg meat 1400 g
- Roasted sesame seeds 1 tsp.
Marinade
- Lee Kum Kee Chicken Bouillon Powder 4 Tbsp.
- Corn starch 1 cup
Sauce Mix
- Lee Kum Kee Premium Soy Sauce 4 Tbsp.
- Flour 1/3 cup
- Baking powder 1 Tbsp.
- Water 1/2 cup
- Cooking oil 2 Tbsp.
Dipping
- Lee Kum Kee Sriracha Mayo 2 cups
- Condensed milk 2 Tbsp.
Made with
Lee Kum Kee products
How to make it
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Cut chicken meat into 1-inch cubes. Toss with Chicken Bouillon Powder and cornstarch and marinate for 30 minutes.
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In a separate bowl, whisk together Premium Soy Sauce, flour, baking powder, water and cooking oil to form a batter.
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Prepare the dipping sauce in another bowl by whisking together Sriracha Mayo with condensed milk. Set aside.
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Dip chicken into the batter (sauce mix) and deep fry in 400˚F oil. Remove and set aside.
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Sprinkle fried chicken with sesame seeds and serve with dipping sauce.
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Note: You can also substitute chicken wings for the chicken leg meat.
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