Sweet Chili Chicken
Kitchen Corner
February 18, 2020

Sweet Chili Chicken

You will need:

12 oz skinless boneless chicken breast/thigh, cut into small pieces, lightly seasoned from before
oil, for deep-frying
1 tablespoon oil
2 cloves garlic, minced
4 tablespoons bottled Thai sweet chili sauce
1 teaspoon lime juice
1 pinch salt
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 water, ice cold
1 tablespoon cooking oil
1 pinch salt


Mix all the ingredients for the batter until well combined. Add the chicken into the batter.

Heat up a wok/skillet with about two inches of oil. As soon as the oil is fully heated, deep-fry the chicken until golden brown. Transfer the chicken out to a dish lined with paper towels to soak up the excess oil. Clean the wok/skillet and heat it up on medium heat. Add the oil and stir-fry the garlic until aromatic. Transfer the fried chicken into the wok, follow by the sweet chili sauce, lime juice and salt. Stir to coat the chicken well with the sweet chili sauce.
Dish out, garnish with cilantro leaves if you wish. Serve immediately.