Pan-fried chicken with a golden crisp skin on the outside and tender juicy on the inside.
Serving: 2Difficulty: Easy
1 lb chicken thigh
½ tsp salt
⅛ tsp freshly ground black pepper
¼ cup potato starch
3 tbsp mayo
1½ tbsp sriracha
For the dipping sauce, whisk together the mayo and sriracha in a dipping bowl and mix well. Set aside.
Cut the chicken thighs into bite size pieces.
Season the chicken with salt and pepper.
Add potato starch in a tray and coat the chicken with the potato starch.
Preheat the sauce pan over medium-high heat and add 2 tablespoon oil. Once the pan is hot, place flour coated chicken in the pan and sear for 4 minutes on each side, until golden brown on both sides and cooked through. (Cooking time can vary based on the size of the chicken.)
Once cooked, remove chicken from pan and serve immediately with the dipping sauce.