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Asian Sweet Chili Chicken
5 from 63 votes

Asian Sweet Chili Chicken

This Asian Sweet Chili Chicken features tempura-battered chicken thighs fried golden and crispy, then quickly tossed in a fragrant sauce combining sweet chili, garlic, green onions, and crushed red pepper. The batter blends flour, cornstarch, baking powder, and ice-cold water to create a light, crunchy coating. The stir-in sauce adds a savory, spicy sweetness that lightly coats the crisp chicken pieces. Sesame seeds and additional green onion provide garnish and texture contrast.

Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4 servings
Calories: 484 kcal
Course: Main Course
Cuisine: Asian, Thai

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

    Cup of Yum
  1. Mix together the batter ingredients in a large bowl.
  2. 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.
  3. Using a slotted spoon drain the batter as much as possible and slide the chicken into the pan.
  4. Break apart the chicken after the crust starts to form and cook until the chicken is golden brown (4-5 minutes)
  5. Work in batches to prevent the oil from dropping too far in temperature.
  6. Remove the last batch of chicken from the pan and discard almost all the oil, leaving just a couple of tablespoons in the pan.
  7. Add the garlic and green onions to the pan and cook it on medium heat for 20-30 seconds.
  8. Add the chicken back in along with the sweet chili sauce and crushed red pepper.
  9. Toss to combine and serve immediately.
  10. 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

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%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 484

% 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.