Asian Sweet Chili Chicken
Crispy, tender chicken bites coated in a sticky-sweet Thai chili glaze—this Asian Sweet Chili Chicken is the perfect mix of crunchy texture and tangy, spicy flavor. Ideal for family dinners, casual get-togethers, or when you crave a quick, flavorful meal that feels like takeout but tastes even better.
Calories:
Ingredients
For the Tempura Battered Chicken:
- 2 egg whites
- 1 cup all-purpose flour sifted
- ½ cup cornstarch
- 1 teaspoon baking powder
- 1 cup ice-cold water
- 2 tablespoons canola oil
- 1 pound boneless skinless chicken thighs, cut into 1-inch pieces
For the Sauce:
- Canola oil for frying
- 1 tablespoon oil
- 3 cloves garlic minced
- 3 green onions thinly sliced (white and green parts)
- ½ cup Thai sweet chili sauce
- ½ teaspoon crushed red pepper
Optional Garnishes:
- White sesame seeds
- Minced green onions
Instructions
- Whisk egg whites until frothy, then add flour, cornstarch, baking powder, ice-cold water, and canola oil.
- Stir until just combined—the batter should be slightly lumpy but smooth enough to coat.
- Toss chicken pieces in the batter until fully covered. Heat about 2 inches of oil in a deep pan to 350°F.
- Fry the chicken in small batches for 4–5 minutes, until golden and crispy. Drain on paper towels.
- Discard most of the oil, leaving 2 tablespoons in the pan.
- Sauté minced garlic and sliced green onions for 20–30 seconds, then stir in Thai sweet chili sauce and crushed red pepper.
- Add the fried chicken and toss to coat in the glaze. Sprinkle with sesame seeds and green onions before serving hot.