Asian Sweet Chili Chicken
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
4 servings
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Calories
484 kcal
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Course
Main Course
Asian Sweet Chili Chicken
Description
The recipe begins by combining egg whites with sifted flour, cornstarch, baking powder, ice-cold water, and oil to create a smooth batter for coating bite-sized chicken thigh pieces. The chicken is deep-fried in batches to develop a golden crust that remains crisp while cooking the interior chicken fully. After frying, most of the oil is discarded to leave a small amount for sautéing finely minced garlic and sliced green onions briefly to release their aroma.
Sweet Thai chili sauce and crushed red pepper flakes are then added to the pan, and the fried chicken is returned and tossed thoroughly to coat the pieces evenly. This results in a flavorful balance between light, crispy batter and a sweet-spicy, garlicky sauce. Sesame seeds and minced green onion garnish lend visual appeal and a mild crunch.
The dish is best served immediately to retain the crisp texture. Working in batches during frying prevents oil temperature drops, ensuring consistent frying quality. The recipe yields moderately sized chicken pieces with a well-seasoned crunchy coating that complements the sweet chili heat.
Ingredients
Tempura Battered Chicken:
- 2 egg white
- 1 cup all-purpose flour sifted
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1 cup water ice cold
- 2 tablespoons canola oil
- 1 pound chicken thighs boneless-skinless and cut into 1 inch pieces
Sauce:
- canola oil for frying
- 1 tablespoon neutral cooking oil generic cooking oil
- 3 cloves garlic minced
- 3 green onions sliced thinly, tip to tail not including the root
- 1/2 cup Thai sweet chili sauce
- 1/2 teaspoon crushed red pepper
Optional Garnishes:
- white sesame seeds
- green onion minced
Instructions
- Mix together the batter ingredients in a large bowl.
- Heat a frying pan up with oil deep enough to fry your chicken pieces without them touching the bottom of the pan, a couple inches should be enough space.
- Using a slotted spoon drain the batter as much as possible and slide the chicken into the pan.
- Break apart the chicken after the crust starts to form and cook until the chicken is golden brown (4-5 minutes)
- Work in batches to prevent the oil from dropping too far in temperature.
- Remove the last batch of chicken from the pan and discard almost all the oil, leaving just a couple of tablespoons in the pan.
- Add the garlic and green onions to the pan and cook it on medium heat for 20-30 seconds.
- Add the chicken back in along with the sweet chili sauce and crushed red pepper.
- Toss to combine and serve immediately.
- Garnish with sesame seeds or green onions if desired.
Notes
- Line a rimmed baking pan with parchment paper for easier cleanup when preparing ingredients.
- Use ground turkey with about 85% fat for moist meatballs; leaner meat can result in dryness.
- Mix ingredients gently to avoid overworking the meat, which can make meatballs tough.
- Spraying hands with nonstick spray helps shape meatballs without sticking.
- If mixture feels too sticky, chill it briefly to firm up for easier shaping.
- Ensure chicken is cooked to an internal temperature of 165°F for safety.
- Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 1 month.
- Warm the sauce before combining for better flavor coating.
- This recipe yields approximately 10 medium or 15 small meatballs.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 484 kcal
% Daily Value*
| Calories | 484kcal | 24% |
| Carbohydrates | 56g | 19% |
| Protein | 27g | 54% |
| Fat | 16g | 25% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 108mg | 36% |
| Sodium | 457mg | 19% |
| Potassium | 471mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 16g | 32% |
| Vitamin A | 190IU | 4% |
| Vitamin C | 2.4mg | 3% |
| Calcium | 69mg | 7% |
| Iron | 2.6mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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