SRIRACHA INGREDIENTS
1 Egg Room Temp
3/4 Cup AVO
1/2 Teaspoon Dijon
1/2 Teaspoon Salt
3/4 Teaspoon Lemon Juice Room Temp
1 Teaspoon Minced Garlic
2 Tablespoons Sriracha
CHICKEN INGREDIENTS
3-4 Chicken Breasts Cut into 1.5” Chunks
2 Teaspoons Chili Powder
1/2 Teaspoon Paprika
1/2 Teaspoon Garlic Powder
1 Teaspoon Salt
2 Teaspoons Sriracha
4 Tablespoons AVO to coat
ASSEMBLY
- In a small mixing bowl add all chicken ingredients with the exception of the chicken. Mix well.
- Coat chicken and set aside or refrigerate.
- In a food processor add 1/4 cup oil, mustard, egg, and salt. Process until smooth and yellow.
- VERY slowly add the oil. This took me about 4 -5 minutes to add. The slower the better!! 5. Add lemon juice and process for 5 seconds.
- Transfer to a small bowl (you just made homemade mayo 😊). 7. Add minced garlic and sriracha, mix well. Store in fridge.
- Airfry chicken at 400 degrees for 10- 12 minutes. Occasionally checking to see if it’s at the desired texture. Depending on size of fryer, this might need to be done in two batches.
- Serve with creamy sriracha.