Name: Asian Sweet Chili Chicken Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian
Ingredients: 2 egg whites; 1 cup all-purpose flour, sifted; 1/2 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; Canola oil for frying; 1 tablespoon oil; 3 cloves garlic, minced; 3 green onions, thinly sliced (tip to tail, excluding root); 1/2 cup Thai sweet chili sauce; 1/2 teaspoon crushed red pepper; White sesame seeds; Minced green onions

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Introduction

This Asian Sweet Chili Chicken recipe features crispy tempura-battered chicken pieces coated in a flavorful sweet chili sauce. It’s a perfect balance of crunch and spice that’s quick to make and ideal for sharing. Enjoy this dish as a snack, appetizer, or main course.

A close-up of a single piece of sticky glazed chicken held between two wooden chopsticks. The chicken piece is coated in a shiny, thick orange sauce with red chili flakes and small green herb bits on its surface. The texture of the chicken looks tender and juicy under the glossy glaze. The background is blurred with warm orange tones, hinting at more of the same chicken pieces. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 egg whites
1 cup all-purpose flour, sifted
1/2 cup cornstarch
1 teaspoon baking powder
1 cup ice-cold water
2 tablespoons canola oil (for batter)
1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
Canola oil for frying (enough to deep fry)
1 tablespoon canola oil (for sauce)
3 cloves garlic, minced
3 green onions, thinly sliced (tip to tail, excluding root)
1/2 cup Thai sweet chili sauce
1/2 teaspoon crushed red pepper
Optional garnishes: white sesame seeds, minced green onions

Instructions

Step 1: In a large bowl, mix the egg whites, sifted flour, cornstarch, baking powder, ice-cold water, and 2 tablespoons canola oil to make the tempura batter.
Step 2: Add the chicken pieces to the batter and toss to coat thoroughly.
Step 3: Heat enough canola oil in a frying pan or deep skillet to a depth of about 2 inches, making sure the oil is hot but not smoking.
Step 4: Using a slotted spoon, lift the battered chicken pieces, letting excess batter drip off, then carefully slide them into the hot oil without overcrowding.
Step 5: After the batter starts to set, gently separate any pieces stuck together. Fry the chicken until golden brown and cooked through, about 4-5 minutes per batch.
Step 6: Work in batches to maintain oil temperature and crispiness. Remove the cooked chicken with a slotted spoon and drain on paper towels.
Step 7: Once all chicken is fried, discard all but 2 tablespoons of the frying oil from the pan. Add 1 tablespoon canola oil, garlic, and green onions to the pan and sauté over medium heat for 20-30 seconds until fragrant.
Step 8: Return the fried chicken to the pan. Add the Thai sweet chili sauce and crushed red pepper, tossing to coat all pieces evenly.
Step 9: Serve immediately, garnished with white sesame seeds and minced green onions if desired.

Tips & Variations

Use ice-cold water for the batter to ensure a light, crispy coating.
Adjust crushed red pepper to taste for more or less heat.
Swap chicken thighs for breasts if you prefer leaner meat, but thighs stay juicier.
Serve with steamed rice or a simple cucumber salad to balance the spice.

Storage

Store any leftover chicken in an airtight container in the refrigerator for up to 2 days. Reheat in a hot oven or air fryer to help restore crispiness. Avoid microwaving as it can make the batter soggy.

How to Serve

The image shows a close-up of golden-brown fried pieces coated in a shiny, thick, orange glaze with small red chili flakes and tiny green herb bits sprinkled on top. The pieces are chunky with a crisp texture and some glistening sauce pooling in the crevices. The overall color palette is warm with bright greens and reds adding contrast to the main orange and brown tones. The background has a soft, blurred effect, making the fried pieces appear very detailed and inviting. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter ahead of time?

It’s best to prepare the batter just before frying to keep it cold and aerated, which creates the lightest and crispiest coating.

What can I use if I don’t have Thai sweet chili sauce?

You can mix honey, chili flakes, rice vinegar, and a bit of soy sauce to create a quick substitute with a similar sweet and spicy flavor.