Asian Sweet Chili Chicken

Asian Sweet Chili Chicken combines two of my favorite things about Asian cooking, tempura batter and sweet chili sauce. We love this Sweet Chili Sauce so much we keep 4 bottles of it on hand to make sure we don’t run out (our local store doesn’t carry it so I order it on Amazon or stock up when we head home for visits.
The batter of the chicken is your classic tempura batter which ensures it is a light crispy batter you won’t feel weighted down by. It is a mix of cornstarch and flour that you add ice water to (drain the ice out first). This means you’ll want to work fast because the colder that batter is the crispier it is going to be.

Another tip for making this dish as crispy and light as possible is cooking in a wok. I reference it a lot when it comes to Asian cooking because the high heat, quick cooking is the best way to get crispy small bites of proteins, like this Mongolian Beef I posted last week that resulted in tender bites of beef even with as thinly as they were sliced.

Sometimes I also swap out ice water for ice cold club soda. I know what you’re thinking, who has club soda around the house? Well,  you probably don’t if you live near me because I think I single handedly keep the stores within 5 miles of me out of stock I love it so much. Carbonation without the added stuff of sodas.

Asian Sweet Chili Chicken
OMG!!! It is soooooo good. I love eating this type of food and I thought that it was way harder to make.

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes

Ingredients:

•     12 oz skinless boneless chicken breast/thigh, cut into small pieces
•     2 cloves garlic, minced
•     1 tablespoon oil
•     oil, for deep-frying
•     4 tablespoons bottled Thai sweet chili sauce
•     1 pinch salt
•     1 teaspoon lime juice
•     1/2 tablespoon chopped cilantro leaves
•     1/2 teaspoon white sesame

Frying Batter:

•     1 egg white
•     1/2 teaspoon baking powder
•     1/4 cup cornstarch
•     1/2 cup all-purpose flour
•     1 pinch salt
•     1 tablespoon cooking oil
•     1/2 cup water, ice cold

Directions  

1. Mix all the ingredients for the Batter until well combine. Add the chicken into the batter.
2. 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 sock up the excess oil. 
3. 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.
4. Dish out, garnish with the white sesame and cilantro leave. Serve immediately.

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