Sweet Chili Chicken
Crispy battered chicken tossed in a tangy-sweet Thai chili sauce.
Servings: 3 people
Ingredients
- 12 oz skinless boneless chicken (breast or thigh), cut into small pieces
- oil for deep-frying
- 1 tbsp oil for stir-frying
- 2 cloves garlic minced
- 4 tbsp Thai sweet chili sauce bottled
- 1 tsp lime juice
- 1 pinch salt
- 1/2 tsp white sesame seeds
- 1/2 tbsp cilantro leaves chopped
- 1 egg white
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1/2 tsp baking powder
- 1/2 cup ice-cold water
- 1 tbsp cooking oil for stir-frying (same as 1 tbsp oil above if preferred)
- 1 pinch salt additional, to taste
Instructions
- In a bowl whisk together the egg white, all-purpose flour, cornstarch, baking powder, and ice-cold water until just combined to form a batter; a few small lumps are fine.
- Toss the chicken pieces into the batter, ensuring each piece is well coated.
- Heat about 2 inches of oil in a wok or deep skillet over medium-high heat until hot (ready for deep-frying).
- Carefully deep-fry the battered chicken in batches until golden brown and cooked through, then transfer to a plate lined with paper towels to drain excess oil.
- Wipe out the wok or skillet, add 1 tablespoon oil and heat over medium. Sauté the minced garlic until fragrant, about 30 seconds.
- Add the fried chicken to the pan, then pour in the Thai sweet chili sauce, lime juice, and a pinch of salt; toss or stir to coat the chicken evenly in the sauce.
- Transfer to a serving dish and sprinkle with white sesame seeds and chopped cilantro leaves, then serve immediately.
Equipment
- wok or deep skillet
- Paper Towels
- Mixing bowls
- whisk or fork
- Tongs or slotted spoon
Notes
- Cornstarch and baking powder create a crisp coating.
- Use ice-cold water for a lighter, crunchier batter.
- Mix the batter until just combined and expect a few lumps.
- Ensure oil is hot before frying to avoid greasy chicken.
- Add red pepper flakes or Sriracha to the sauce for extra heat.
- Squeeze extra lime for a tangy balance if desired.