ASIAN SWEET CHILI CHICKEN
Asian Sweet Chili Chicken is so crispy, sticky, sweet, slightly spicy and completely addicting you won't even miss your favorite Asian takeout.
INSTRUCTIONS:
TEMPURA BATTERED CHICKEN :
- 2 egg whites
- 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 :
- 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
- canola oil for frying
- 1 tablespoon oil
- 3 cloves garlic minced
OPTIONAL GARNISHES :
- white sesame seeds
- minced green onions
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.
