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
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.
