Sweet Chili Chicken
A delightful dish of crispy chicken coated in a luscious sweet chili sauce, perfect for weeknight dinners and special occasions.
Ingredients
Chicken Preparation
- 12 oz skinless boneless chicken breast or thigh, cut into small pieces Using thighs adds more flavor.
- 1 egg white 1 egg white Helps with batter adhesion.
Batter Ingredients
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch Adds crunchiness.
- 1/2 teaspoon baking powder Helps the batter rise.
- 1/2 cup ice cold water Chilled batter is crucial for crispiness.
Frying and Sauce Ingredients
- 1 tablespoon oil (for deep-frying) Ensure sufficient oil for frying.
- 2 cloves garlic, minced Adds flavor to the sauce.
- 4 tablespoons Thai sweet chili sauce The star ingredient.
- 1 teaspoon lime juice For acidity.
- 1 pinch salt
- 1/2 teaspoon white sesame seeds For garnish.
- 1/2 tablespoon chopped cilantro leaves For garnish.
Instructions
Preparation of Batter
- In a large bowl, mix together the egg white, all-purpose flour, cornstarch, baking powder, and ice-cold water until smooth.
Coating the Chicken
- Coat the chicken pieces well in the prepared batter.
Frying
- Heat about two inches of oil in a deep pot or frying pan over medium-high heat.
- Carefully place the battered chicken into the hot oil and fry for about 4-5 minutes until golden brown and crispy.
- Remove chicken and drain excess oil on a paper towel-lined plate.
Making the Sauce
- In the cleaned wok, heat one tablespoon of cooking oil and stir-fry the minced garlic for about 30 seconds until fragrant.
- Add the fried chicken back to the wok along with the sweet chili sauce, lime juice, and a pinch of salt. Mix well.
Serving
- Transfer the coated Sweet Chili Chicken to a serving dish and garnish with sesame seeds and chopped cilantro. Serve hot.
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Notes
Store leftovers in an airtight container in the refrigerator for up to three days or freeze for up to three months. Reheat in the oven to retain crispiness.