Sweet Chili Chicken
A delightful dish that marries the sweetness of Thai chili sauce with crispy chicken, enhanced by fragrant garlic and zesty lime.
Ingredients
For the Batter and Chicken
- 12 oz skinless boneless chicken breast (or thigh, cut into small pieces)
- 1 tablespoon oil (for stir-frying)
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon baking powder
- 1/2 cup ice cold water
- 1 pinch salt
For Frying and Sauce
- Oil oil (for deep-frying) enough to reach about 2 inches in height
- 2 cloves garlic (minced) fresh garlic enhances flavor
- 4 tablespoons Thai sweet chili sauce (bottled)
- 1 teaspoon lime juice
- 1 pinch salt
- 1/2 teaspoon white sesame seeds for garnish
- 1/2 tablespoon chopped cilantro leaves for garnish
Instructions
Preparation
- In a large bowl, combine the egg white, all-purpose flour, cornstarch, baking powder, and ice-cold water. Whisk until smooth and lump-free.
- Coat the chicken pieces thoroughly in the batter mixture, ensuring each piece is well-covered.
Frying
- Heat enough oil in a deep pot over medium-high heat until it reaches about 2 inches in height.
- Carefully add the battered chicken pieces to the hot oil, frying for 4-5 minutes until golden brown and crispy.
- Avoid overcrowding the pot; transfer cooked chicken to a plate lined with paper towels to drain excess oil.
Final Cooking
- Clean the wok or pan, add 1 tablespoon of cooking oil, and heat it up.
- Stir-fry the minced garlic for about 30 seconds until fragrant.
- Add the crispy chicken, Thai sweet chili sauce, lime juice, and a pinch of salt. Mix until well coated and let simmer on low heat for a minute.
Serving
- Serve the Sweet Chili Chicken garnished with white sesame seeds and chopped cilantro leaves.
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Notes
For extra crunch, consider adding crushed nuts or seeds on top. Store leftovers in an airtight container in the refrigerator for up to 3 days.