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Preheat oven to 400 degrees F. Line a cooking pan with foil and spray or brush with cooking oil.
In a medium skillet, heat sesame oil over medium heat. Add panko breadcrumbs and cook for 2-3 minutes while stirring continuously until the breadcrumbs start to brown. Be careful not to burn them, you only want them to slightly turn a golden colour. Remove from heat and mix in soy sauce, rice wine vinegar, salt and pepper. Toss to combine and set aside.
In a small bowl, beat the egg and mayonnaise together. Pour mixture into a shallow dish and set aside. Place flour into another shallow dish and set aside.
Fully coat each chicken strip with flour, then with egg, and lastly with the panko breadcrumb mixture.
Place the coated chicken strips onto your cooking tray and bake for 20-25 minutes, until the chicken is golden brown and no longer pink inside.
Place chicken strips into a large bowl and add chow mein noodles, green onions, cilantro, peanuts, and sweet chili sauce. Toss to coat.
Transfer chicken mixture into serving dish and sprinkle with sesame seeds. Add lime wedges.
In a small bowl, mix mayonnaise, hot sauce, and lime juice together.
Serve spicy mayo on the side or drizzle on top of chicken mixture.