Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes | Yield: 4 servings
The crispy, sticky, sweet, and a slightly spicy chicken meal that is better than takeout! Throw this together in a heartbeat and serve with broccoli, bok choy, green beans, edamame, or something green on the side.
Ingredients
Want to save this recipe? Enter your email below and we’ll send the recipe straight to your inbox!
Tempura Battered Chicken:
2 Egg whites
1 c all-purpose flour sifted
1/2 c cornstarch
1 tsp baking powder
1 c water ice cold
2 tbsp canola oil
1 lb chicken thighs boneless-skinless and cut into 1″ pieces
Sauce:
canola oil for frying
1 tbsp oil
3 cloves garlic minced
3 green onions sliced thinly, tip to tail not including the root
1/2 c Thai sweet chilli sauce
1/2 tsp crushed red pepper
Optional Garnishes:
white sesame seeds
minced green onions
How to make Asian Sweet Chili Chicken
Step 1: In a large bowl, mix the egg whites, all-purpose flour, cornstarch, baking powder, ice-cold water, canola oil, and chicken.
Step 2: Add oil in a frying pan enough to deep fry the chicken.
Step 3: Drain the batter from the pieces of chicken using a slotted spoon. Then, add the chicken into the hot oil.
Step 4: Cook for about 4 to 5 minutes until the chicken is golden brown, breaking them apart when the crust begins to form.
Step 5: To prevent the oil’s temperature from dropping fry the chicken in batches.
Step 6: Discard most of the oil just leave around several tbsp of oil in the pan.
Step 7: Saute the garlic and green onions for about 20 to 30 seconds over medium heat.
Step 8: Add the chicken back to the pan followed by the sweet chilli sauce, and crushed red pepper. Toss to combine.
Step 9: If desired, garnish with sesame seeds or green onions and serve quickly.
Nutrition Facts:
Amount per serving: 484 calories, Calories: 484g, Carbohydrates: 56g, Protein: 27g, Fat: 16g, Saturated Fat: 2g, Cholesterol: 108mg, Sodium: 457mg, Potassium: 471mg, Fiber: 2g, Sugar: 16g, Vitamin A: 190g, Vitamin C: 2.4g, Calcium: 69g, Iron: 2.6g
Ingredients
- Tempura Battered Chicken:
- 2 Egg whites
- 1 c all-purpose flour sifted
- 1/2 c cornstarch
- 1 tsp baking powder
- 1 c water ice cold
- 2 tbsp canola oil
- 1 lb chicken thighs boneless-skinless and cut into 1" pieces
- Sauce:
- canola oil for frying
- 1 tbsp oil
- 3 cloves garlic minced
- 3 green onions sliced thinly, tip to tail not including the root
- 1/2 c Thai sweet chilli sauce
- 1/2 tsp crushed red pepper
- Optional Garnishes:
- white sesame seeds
- minced green onions
Instructions
Step 1: In a large bowl, mix the egg whites, all-purpose flour, cornstarch, baking powder, ice-cold water, canola oil, and chicken.
Step 2: Add oil in a frying pan enough to deep fry the chicken.
Step 3: Drain the batter from the pieces of chicken using a slotted spoon. Then, add the chicken into the hot oil.
Step 4: Cook for about 4 to 5 minutes until the chicken is golden brown, breaking them apart when the crust begins to form.
Step 5: To prevent the oil's temperature from dropping fry the chicken in batches.
Step 6: Discard most of the oil just leave around several tbsp of oil in the pan.
Step 7: Saute the garlic and green onions for about 20 to 30 seconds over medium heat.
Step 8: Add the chicken back to the pan followed by the sweet chilli sauce, and crushed red pepper. Toss to combine.
Step 9: If desired, garnish with sesame seeds or green onions and serve quickly.
