Sweet Chili Chicken
Crispy battered chicken tossed in a sticky Thai sweet chili sauce for a quick, crowd-pleasing meal.
Servings: 3 people
Ingredients
- 12 oz skinless boneless chicken (breast or thigh) cut into small pieces
- oil for deep-frying
- 1 tablespoon oil for stir-frying
- 2 cloves garlic minced
- 4 tablespoons Thai sweet chili sauce bottled
- 1 teaspoon lime juice
- 1 pinch salt
- 1/2 teaspoon white sesame seeds
- 1/2 tablespoon cilantro leaves chopped
- 1 egg white
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon baking powder
- 1/2 cup water ice cold
- 1 tablespoon cooking oil
- 1 pinch salt additional if needed
Instructions
- In a mixing bowl, whisk together egg white, all-purpose flour, cornstarch, baking powder, ice-cold water, and one pinch of salt until just combined to make the batter.
- Add the chicken pieces to the batter and toss to coat evenly.
- Heat about 2 inches of oil in a wok or large deep skillet over medium-high heat until hot.
- Carefully deep-fry the battered chicken in batches until golden brown and cooked through, then transfer to a paper-towel-lined plate to drain.
- Wipe out the wok or skillet and heat 1 tablespoon oil over medium heat, then sauté the minced garlic until fragrant, about 30 seconds.
- Add the fried chicken to the pan, pour in the Thai sweet chili sauce, lime juice, and the remaining pinch of salt, and toss to coat the chicken evenly in the sauce.
- Transfer to a serving dish and garnish with white sesame seeds and chopped cilantro leaves, then serve immediately.
Equipment
- wok or large deep skillet
- Mixing Bowls
- Whisk or fork
- Tongs or Slotted Spoon
- Paper Towels
- Measuring Cups and Spoons
Notes
- Cornstarch and baking powder create a crisp coating.
- Use ice-cold water for a lighter, crispier batter.
- Mix the batter until just combined; a few lumps are fine.
- Ensure oil is hot enough before frying to avoid greasy chicken.
- Add red pepper flakes or Sriracha to the sauce for extra heat.
- A squeeze of lime brightens the sauce.