Hello food lovers!
If you are somebody who cooks regularly, you would feel the struggle in your veins about what I’m about to write next. If we add up the amount of time spent every single day deciding what to cook for lunch and dinner, it could seriously amount to an unhealthy fraction of our lives. Especially if you’re a desi brown person. Yes, forgive me Lord, I did just write that.
During these struggles, my best friend is Pinterest and Yummly, but mostly Pinterest. So as per usual, when my mind came up with nothing, I whacked out my phone and powered this genius app. I came across this mouth-watering recipe and didn’t take two seconds to start prepping it!
Yes, you guessed it! I’m talking about the Asian Sweet Chili Chicken I posted on my Instagram recently. Considering how many of you requested the recipe, I thought I’d wait no longer and publish it as today’s blogpost.
It is so easy to prepare if you have the right ingredients at hand. It’s a no brainer and works perfectly with a side of boiled rice.
The only part that takes up most of the time of this meal is frying the tempura style chicken.
This Asian Sweet Chili Chicken is basically fried chicken tempuras coated with Thai Sweet Chili Sauce. Simple yet oh so delicious! The chicken is so well done and soft on the inside, crispy on the outside and coated with a scrumptious sauce.
Are you ready to cook some dinner that will wow your taste buds?
For the Tempura Battered Chicken, you will need:
- 2 egg whites (I used 1 whole egg)
- 1 cup all-purpose flour
- ½ cup corn flour
- 1 teaspoon baking powder
- 1 cup cold water to make batter
- 2 tablespoons oil for batter
- Oil in a wok for frying
- 1 lb boneless chicken breasts cut into small squares
Note: The original recipe was as above for the Tempura Chicken, but I added Salt, Pepper and Chili flakes as per my liking, just to give the chicken some flavour as well. You may do as you please.
Recipe from Dinner then Dessert. Click HERE to hop on over there.
For the Sauce, you will need:
- 1 tablespoon oil
- 3 cloves garlic minced
- 3 green onions sliced
- ½ cup Thai Sweet Chili Sauce
- ½ teaspoon chili flakes
- Green onions sliced
- Sesame seeds
Mix together all the ingredients in a large bowl. Add the chicken to the marinade.
Heat enough oil in a wok to easily deep fry the chicken. Work in batches.
Make sure to remove excess batter from the chicken cubes before frying. Fry on moderate heat, making sure the chicken is cooked through and the batter isn’t burnt on the outside. You need them to be tender on the inside and crispy on the out.
In a separate pan, add the couple of tablespoons of oil and fry minced garlic and green onions for half a minute or until garlic is nice and fragrant.
Add chili flakes. Add the chicken back to the sauce and toss to combine.
Serve immediately before the chicken gets soggy and loses its crispiness.
Garnish with sesame seeds and green onions and serve with a side of boiled rice, also topped with green onions.
Now one crucial last step before digging in. Snap a quick picture and make sure to tag me so I can see your beautiful recreation!
Lots of love,