Perfect as an appetiser or pair it with rice and noodles and create a complete dinner! This sweet chilli sauce goes well with other proteins like fish fillets, beef, and prawns. Sweet Chilli Salmon is also a great hit on our family meal rotation.
- 302.67 g skinless boneless chicken thighs or chicken breast
- 30 g Cornflour
- Egg
- Salt and White Pepper
- Regular Soy Sauce
- Sunflower or Vegetable oil for frying
Sauce
- 83.33 ml sweet chilli sauce
- 10ml sriracha
- 10ml honey plain kind or sugar
- 1garlic powder
- 0.33g black pepper
Prepare the Chicken
Dice the chicken breast into same-size cubes and add soy sauce and white pepper. Add one egg and combine well with the chicken pieces. Next, dredge the chicken pieces in the cornstarch. Make sure each piece is well coated.
Fry the Chicken
Fill the frying pot with oil and heat the oil over medium-high heat at 350°F (180 °C).
Once the oil is hot, carefully add the chicken pieces and fry for 1-2 minutes. Remove the chicken from oil and set it aside for 4-5 minutes. Do not overcrowd the oil and fry in batches.
Then fry them again in the hot oil for another 2-3 minutes until golden brown and crispy. Remove the chicken from the pan and place it over the cooling rack.
Toss Chicken with Sweet Chilli Sauce
In a large wok or pan, drizzle oil and saute the garlic for a few seconds until fragrant. Then add dried crushed chillies. Reduce the heat to low, and add the sweet chilli sauce, sugar, soy sauce, and cornstarch slurry. Stir well to combine, and once the sauce starts to thicken, add the fried chicken pieces. Toss to coat the chicken pieces evenly with the sauce.
Garnish with spring onions and enjoy!
Variations & Substitution
- Adjust the spice level by adding more or less sweet chilli sauce and crushed chillies. Add some more chilli pepper flakes or extra Sriracha to the sauce for extra heat.
- This recipe works well with other proteins such as prawns/shrimp, squid, or tofu. Adjust the frying times as needed.
- Add sautéed bell peppers and onions to the dish for extra crunchy texture and flavour.
- Bake or air-fry the chicken pieces instead of deep frying them for a healthier alternative. Preheat your oven or air-fryer to 400°F (200°C) and cook for 10-15 minutes or until crispy.
Expert Tips
- Frying Oil Temperature: Keep the oil at around 350°F (185°C). Test the oil with a food thermometer, a wooden chopstick or a spatula.
- Fry Small Batch: Fry the chicken in small batches to avoid overcrowding the pan. An overcrowded pan can lower the oil temperature, resulting in greasy fried chicken.
- Drain the Oil Properly: Let the fried chicken pieces rest on a wire rack to drain excess oil. This helps keep them from being soggy coating texture.
- Taste Best Freshly Cooked: For the best texture, serve the sweet chilli chicken immediately after coating it with the sauce. The longer it sits, the more it may lose its crispiness.
- Double Frying: For a crunchy coating texture, consider double-frying the chicken pieces. Fry them once until they are lightly golden, let them cool, and fry again until golden brown.
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