Description
Sweet Chili Chicken is a deliciously crispy fried chicken dish coated in a flavorful Thai sweet chili sauce with a hint of lime and garnished with sesame seeds and fresh cilantro. This recipe features a crispy batter made with egg white, flour, cornstarch, and baking powder, ensuring a light, crunchy texture that stays crispy even after being tossed in sauce. Perfect for a quick and satisfying meal, this dish combines savory, sweet, and tangy flavors with an irresistible texture.
Ingredients
Units
Scale
Chicken and Sauce
- 12 oz. skinless boneless chicken breast or thigh, cut into small pieces
- 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 chopped cilantro leaves
Frying Batter
- 1 egg white
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon baking powder
- 1/2 cup ice-cold water
- 1 tablespoon cooking oil
- 1 pinch salt
- Oil for deep-frying (about 2 inches in wok or skillet)
Instructions
- Prepare the Batter and Chicken: In a mixing bowl, combine egg white, all-purpose flour, cornstarch, baking powder, ice-cold water, cooking oil, and a pinch of salt. Mix until just combined, leaving some lumps for a lighter batter. Add the cut chicken pieces into the batter and coat thoroughly.
- Deep Fry the Chicken: Heat about 2 inches of oil in a wok or deep skillet until fully hot (around 350°F). Carefully add the battered chicken pieces in batches, frying them until they turn golden brown and crispy, about 4-6 minutes per batch. Remove the chicken pieces and place them on a paper towel-lined dish to drain excess oil.
- Prepare the Sauce and Stir-Fry: Clean the wok or skillet used before. Heat 1 tablespoon of oil over medium heat. Add the minced garlic and stir-fry until fragrant, about 30 seconds to 1 minute. Add the fried chicken to the wok, followed by Thai sweet chili sauce, lime juice, and a pinch of salt. Stir continuously to evenly coat the chicken with the sauce and warm everything together for 1-2 minutes.
- Garnish and Serve: Transfer the coated chicken onto a serving dish. Sprinkle white sesame seeds and chopped cilantro leaves over the top. Serve immediately to enjoy the crispiness and vibrant flavors.
Notes
- Cornstarch and baking powder are essential to achieving the perfect crispy coating on the chicken.
- Use ice-cold water when mixing the batter to maximize crispness.
- Do not over-stir the batter; a few lumps are fine and help keep the texture light.
- Ensure the oil is hot enough before frying to avoid greasy chicken and to fully cook through.
- For extra heat and sweetness, add red pepper flakes or a splash of Sriracha to the sweet chili sauce.
- A squeeze of fresh lime juice balances the sweetness and adds a refreshing tang to the sauce.
Nutrition
- Serving Size: 1 serving (approximately 160g)
- Calories: 350 kcal
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 75 mg
