Who doesn’t like a good dip? This mouth-watering CREAMY Sriracha Mayo Dip is going to blow your mind!
Rich, savory, cheesy, and super addicting Shredded Chicken Dip is easy to make at home, and it will for sure be the ultimate crowd-pleaser at any summer potluck. I am pairing it with homemade rice paper chips for a gluten-free option on the side, but you can also make a side of freshly fried wonton chips.
If you haven’t tried Lee Kum Kee Sriracha Mayo, you are seriously missing out!
It is creamy, spicy, and will instantly elevate any dish. Sriracha Mayo is perfect for any occasion, whether you are using it on its own or in a recipe. I’ve been using it as a dipping sauce for my crispy chicken tenders and replacing mayo for my sandwiches. I highly recommend picking one up; there are endless ways to enjoy it!
If you LOVE dips, you will LOVE this Creamy Sriracha Mayo Shredded Chicken Dip.
This cheesy deep is loaded with tender chicken, coated with spicy and creamy sauce, and topped with shredded cheese. It is baked until gooey and golden brown. The dip is also keto-friendly and low-carb as well. This Shredded Chicken Dip is the ultimate comfort food that you will love!
You can prepare the Shredded Chicken Dip the night before and bake it before the guests arrive.
I also use the leftover dip in a sandwich the next day, and it was UNREAL. The sriracha mayo isn’t too spicy, which makes this recipe also kid-friendly. All you need is cream cheese, Japanese Mayo, Lee Kum Kee Sriracha Mayo, and green onion to make this delicious dip!
QUICK TIPS
- To Save Time, you can shred a rotisserie chicken.
- Let the cream cheese rest at room temperature for 20 minutes before mixing.
- Lee Kum Kee Sriracha Mayo is a MUST!
- If you are making it the night before, add an extra 10 minutes to the cooking time.
Do you want more PARTY RECIPES? Here are some of my go-to crowd pleaser recipes that are easy to make at home-
- CREAMY Crab Rangoon Dip with Homemade Wonton Chips
- Korean Cheesy Potato Pancake (4 Ingredients ONLY!)
- Taiwanese Crispy Fried Chicken with Soy Glaze
- Korean Spicy Rice Cake Skewers (5 Ingredients ONLY!)
Ingredients
- 4 piece of boneless chicken breast
- 2 tsp of Garlic Powder
- 1 tsp of Chili Powder
- 2 tsp of Five Spice
- Salt and Pepper
- ½ cup of Water
Dip Filling
- ½ cup of Shredded Mozzarella Cheese
- 3 stalks of Green Onion (Chopped)
- 250g of Cream Cheese
¼ cup of Lee Kum Kee Sriracha Mayo - 6 pieces of Rice Paper
- Tenderize the chicken breast by hitting the chicken with the back of the knife. Tenderize the chicken breast for 2-3 minutes.
- Season the chicken on both sides with salt and pepper, garlic powder, chili powder, and five-spice powder.
- In a pan, drizzle in oil, once the pan is hot, add in the chicken breast. Pan fry for 2-3 minutes on each side. Add in ½ cup of water, cover, and let it cook for 10 minutes.
- Once the chicken has cooled down and safe to touch, shred the chicken.
- Add shredded chicken, cream cheese, lee kum kee sriracha mayo, and chopped green onion in a large bowl. Mix to combine.
- Add all the filling into an oven-safe container and topped with shredded cheese—Bake at 375F for 15 minutes.
- Optional: broil for 2-3 minutes before serving
- To make rice paper chips, cut rice paper into ¼ or ⅛ and, in a pot, add in oil. Once the oil is hot, add in the rice paper for 5-10 seconds or until it curls up. Season with salt and enjoy!
Shredded Chicken Dip
Materials
- 4 piece of boneless chicken breast
- 2 tsp of Garlic Powder
- 1 tsp of Chili Powder
- 2 tsp of Five Spice
- Salt and Pepper
- ½ cup of Water
Dip Filling
- ½ cup of Shredded Mozzarella Cheese
- 3 stalks of Green Onion Chopped
- 250 g of Cream Cheese
- ¼ cup of Lee Kum Kee Sriracha Mayo
- 6 pieces of Rice Paper
Instructions
- Tenderize the chicken breast by hitting the chicken with the back of the knife. Tenderize the chicken breast for 2-3 minutes.
- Season the chicken on both sides with salt and pepper, garlic powder, chili powder, and five-spice powder.
- In a pan, drizzle in oil, once the pan is hot, add in the chicken breast. Pan fry for 2-3 minutes on each side. Add in ½ cup of water, cover, and let it cook for 10 minutes.
- Once the chicken has cooled down and safe to touch, shred the chicken.
- Add shredded chicken, cream cheese, lee kum kee sriracha mayo, and chopped green onion in a large bowl. Mix to combine.
- Add all the filling into an oven-safe container and topped with shredded cheese—Bake at 375F for 15 minutes.
- Optional: broil for 2-3 minutes before serving
- To make rice paper chips, cut rice paper into ¼ or ⅛ and, in a pot, add in oil. Once the oil is hot, add in the rice paper for 5-10 seconds or until it curls up. Season with salt and enjoy!
Video
Notes
To Save Time, you can shred a rotisserie chicken.
Let the cream cheese rest at room temperature for 20 minutes before mixing.
Use Japanese Mayo for extra umami flavor.
Lee Kum Kee Sriracha Mayo is a MUST!
If you are making it the night before, add an extra 10 minutes to the cooking time.
