Sweet Chili Chicken

This sweet chili chicken is battered chicken pieces that are cooked to crispy brown perfection, then tossed in sweet chili sauce. Serve over rice for a complete meal that’s even better than take out!
I love to make my take out favorites at home, like cream cheese wontons, egg rolls, lemon chicken and Mongolian beef. This sweet chili chicken is a remake of a dish I get at my local Thai restaurant and let me tell you, it’s a good one.

I always have a bottle of sweet chili sauce in my fridge. It goes well with so many different foods, but I have to say, this sweet chili chicken is one of my favorite ways to use chili sauce. This is an easy and flavorful dish that takes like it came from your local Thai restaurant.
How do you make sweet chili chicken?

The first step is to batter your chicken pieces in egg and flour. I use boneless skinless chicken breasts. If you prefer chicken thighs, that would also be a great choice.

The chicken pieces get fried until they’re golden brown and crispy. The secret to easy frying is to use a thermometer to monitor the temperature of your oil. You want your oil to be right around 350 degrees F. If the oil is too hot, the outside of the chicken will burn while the inside is still raw. If the oil is too cold, the coating will absorb a lot more oil and you’ll end up with a heavier dish.

Sweet Chili Chicken
This looks delicious, I will be making this for dinner tonight, THANK YOU! also, would it taste the same if I used chicken breasts instead?

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

Ingredients

Tempura Battered Chicken:

•     2 egg whites
•     1/2 cup cornstarch
•     1 cup all-purpose flour sifted
•     1 teaspoon baking powder
•     2 tablespoons canola oil
•     1 cup water ice cold
•     1 pound chicken thighs boneless-skinless and cut into 1 inch pieces

Sauce:

•     canola oil for frying
•     3 cloves garlic minced
•     1 tablespoon oil
•     3 green onions sliced thinly, tip to tail not including the root
•     1/2 teaspoon crushed red pepper
•     1/2 cup Thai sweet chili sauce

Optional Garnishes:

•     minced green onions
•     white sesame seeds

Instructions

1. Mix together the batter ingredients in a large bowl.
2. 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.
3. Using a slotted spoon drain the batter as much as possible and slide the chicken into the pan.
4. Break apart the chicken after the crust starts to form and cook until the chicken is golden brown (4-5 minutes)
5. Work in batches to prevent the oil from dropping too far in temperature.
6. Remove the last batch of chicken from the pan and discard almost all the oil, leaving just a couple of tablespoons in the pan.
7. Add the garlic and green onions to the pan and cook it on medium heat for 20-30 seconds.
8. Add the chicken back in along with the sweet chili sauce and crushed red pepper.
9. Toss to combine and serve immediately.
10. Garnish with sesame seeds or green onions if desired.

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