Sweet and Spicy Asian Chicken
This Sweet and Spicy Asian Chicken recipe is absolutely perfect! They’re sticky, sweet, and spicy! These battered chicken pieces are deep-fried to perfection then coated in the best sweet chili sauce, making these a family favorite.
For the Sweet Chili Chicken
In a medium bowl mix the ingredients to create tempura batter; flour, cornstarch, baking powder, salt, water, egg whites and oil until smooth.
Add the chicken cubes and coat them well in the batter.
Deep fry the chicken cubes until crisp and golden for 4-5 minutes.
Heat a medium pan, add oil and garlic. Saute for 2 minutes.
Add the chicken back to the pan, add sweet chili sauce, red pepper and toss the chicken until coated.
Finally sprinkle some sesame seeds and green onions, toss and serve while it is still warm.
Want to make this healthier for your family? Serve the fried chicken up with some broccoli, green beans, or a green salad to add some extra healthy goodness to your dinner.
This dish is best eaten immediately as the chicken does lose its crispiness over time due to the sauce. Leftovers are still just as delicious, just not as crispy!
Be sure to use a heavy-bottomed pot to deep fry in as the temperature of the oil does get high.
Be sure the temperature of the oil reaches at least 350F. If the chicken is added to the oil too early on, the chicken will be greasy as it absorbs a lot more oil.
Add more or less red chili peppers to adjust the spice levels of the fried chicken.
I like using canola oil or vegetable oil to fry the chicken in. Both have high-smoking points so they’re perfect for frying.
Calories: 781 kcal | Carbohydrates: 73 g | Protein: 53 g | Fat: 30 g | Saturated Fat: 3 g | Polyunsaturated Fat: 8 g | Monounsaturated Fat: 16 g | Trans Fat: 1 g | Cholesterol: 145 mg | Sodium: 1925 mg | Potassium: 927 mg | Fiber: 2 g | Sugar: 31 g | Vitamin A: 277 IU | Vitamin C: 4 mg | Calcium: 303 mg | Iron: 4 mg