Description
Sweet Chili Chicken is a crispy, flavorful dish featuring tender chicken pieces deep-fried to golden perfection and coated with a tangy, sweet chili sauce infused with garlic and lime. This recipe offers a delightful balance of crunchy texture and bold, zesty flavors perfect for a quick and satisfying meal.
Ingredients
Units
Scale
Chicken and Sauce
- 12 oz. skinless boneless chicken breast or thigh, cut into small pieces
- 1 tablespoon oil
- 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 two inches in a wok or skillet)
Instructions
- Prepare the Frying Batter: In a mixing bowl, combine egg white, all-purpose flour, cornstarch, baking powder, ice cold water, cooking oil, and salt. Stir the mixture gently until it just comes together; a few lumps in the batter are fine. Then add the chicken pieces to the batter, coating them evenly.
- Deep-Fry the Chicken: Heat about two inches of oil in a wok or skillet over medium-high heat until fully hot (about 350°F or when a drop of batter sizzles immediately). Carefully add the battered chicken pieces and deep-fry until they turn golden brown and crispy, approximately 4-5 minutes. Remove and drain on paper towels to absorb excess oil.
- Prepare the Sauce and Toss: Clean the wok or skillet, then heat it over medium heat. Add 1 tablespoon of oil and stir-fry the minced garlic until fragrant, about 30 seconds. Add the fried chicken pieces back to the wok followed by the Thai sweet chili sauce, lime juice, and a pinch of salt. Stir well to evenly coat the chicken with the sauce and heat through for about 1-2 minutes.
- Garnish and Serve: Transfer the sauced chicken to a serving dish. Sprinkle with white sesame seeds and chopped cilantro leaves. Serve immediately while hot and crispy for the best texture and flavor experience.
Notes
- Cornstarch and baking powder are essential in the batter for that irresistibly crispy coating.
- Using ice-cold water in the batter keeps the chicken extra crispy even after coating with sauce.
- Do not over-stir the batter; a few lumps are fine for texture.
- Make sure the oil is hot enough before frying to prevent greasy chicken and ensure thorough cooking.
- Add red pepper flakes or a splash of Sriracha to the sauce for an extra sweet and spicy kick.
- Adding lime juice balances the sweetness with a refreshing tang.
Nutrition
- Serving Size: 1 serving (approx. 170 g)
- Calories: 360 kcal
- Sugar: 7 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 24 g
- Cholesterol: 75 mg
