Thai Sweet Chili Chicken
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
10 mins
-
Total Time
25 mins
-
Servings
2 to 3
-
Calories
438 kcal
-
Course
Main Course
-
Cuisine
Asian
Thai Sweet Chili Chicken
Description
The chicken is first marinated briefly with oil and salt, then coated in a mixture of beaten egg and cornstarch for a light crust when pan-fried. Cooking in medium-high heat oil crisps the chicken pieces quickly while keeping the interior tender. After cooking, excess oil is removed from the pan, and aromatics like minced ginger and chopped green onions are introduced to the pan to infuse the sauce with freshness.
The sauce combines bottled or homemade Thai sweet chili sauce with Shaoxing wine or dry sherry and soy sauce or tamari for gluten-free options. This mixture is added to the pan with the chicken to coat it well and meld the flavors. The dish is cooked until heated through with a glossy finish. Lime wedges are suggested as an optional garnish to add a fresh citrus brightness when serving.
This preparation works well as a flavorful main dish served with rice or noodles, showcasing a sweet, savory, and subtly spicy flavor profile with appealing texture contrasts between crisp chicken and a sticky sauce.
Ingredients
- 1 lbs (450 g) chicken breast cut into bite-sized chunks, boneless skinless; or chicken thighs
- 1 tablespoon vegetable oil
- 1/2 teaspoon salt
- 1 egg , beaten
- 1/2 cup cornstarch
Sauce
- 1/2 cup Thai sweet chili sauce or bottled sweet chili sauce, homemade
- 1 tablespoon Shaoxing wine (or dry sherry for gluten-free)
- 1 tablespoon soy sauce or tamari for gluten-free, light
Cook
- 1/4 to 1/3 cup vegetable oil
- 2 lices ginger , minced
- 2 green onions , chopped
- lime Optional, wedge to serve with
Instructions
- Combine chicken pieces, vegetable oil, and salt in a big bowl. Mix well and let marinate for 10 to 15 minutes.
- Combine all the sauce ingredients in a small bowl.
- Add the beaten egg into the bowl with the chicken. Stir to mix well. Add cornstarch. Stir to coat chicken, until it forms an uneven coating with a little dry cornstarch left unattached.
- Heat oil in a large nonstick skillet over medium-high heat until hot. Add chicken all at once and spread out into a single layer in the skillet. Separate chicken pieces with a pair of tongs or chopsticks.
- Cook without moving the chicken for 2 to 3 minutes, or until the bottom turns golden. Flip to brown the other side and until the inside is just cooked through, 2 to 3 minutes. Transfer chicken to a big plate and remove the pan from the stove. Let cool for 2 to 3 minutes.
- Wipe the extra oil from the pan using a few layers of paper towel held in a pair of tongs, leaving about 1 tablespoon of oil in the pan. Add the ginger and green onion. Stir fry a few seconds to release the aroma.
- Add the chicken back into the pan and pour in the sauce. Stir to mix well.
- Transfer to a plate and serve hot over steamed rice with lime wedges, if needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2to 3
Amount Per Serving
Calories 438 kcal
% Daily Value*
| Serving | 3g | |
| Calories | 438kcal | 22% |
| Carbohydrates | 39.1g | 13% |
| Protein | 34.6g | 69% |
| Fat | 14.4g | 22% |
| Saturated Fat | 2.3g | 12% |
| Cholesterol | 151mg | 50% |
| Sodium | 1409mg | 59% |
| Potassium | 635mg | 14% |
| Fiber | 0.6g | 2% |
| Sugar | 20.5g | 41% |
| Calcium | 20mg | 2% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
