Description
Crispy fried chicken bites tossed in a tangy, garlicky sweet chili sauce. Perfect served over rice or noodles with a touch of sesame and scallions.
Ingredients
Chicken:
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600g (1 lb 5 oz) boneless, skinless chicken breast or thigh, cut into bite-sized pieces
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1 tsp sweet paprika
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1 tsp garlic powder
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½ tsp sea salt flakes
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½ tsp cracked black pepper
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1 egg
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½ cup (60g) cornflour (cornstarch)
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Oil for frying
Sweet Chili Sauce:
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1 tsp minced garlic
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1 tsp minced ginger
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½ cup (125ml) sweet chili sauce
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¼ cup (60ml) soy sauce or tamari
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¼ cup (60ml) rice wine vinegar (or white vinegar/apple cider vinegar/lime juice)
To Serve:
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Steamed rice or noodles
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1 scallion, sliced
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1 tsp sesame seeds
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Optional: sliced cucumber, steamed greens
Instructions
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Coat the Chicken:
Mix chicken pieces with paprika, garlic powder, salt, pepper, egg, and cornflour until coated. -
Make the Sauce:
In a bowl, mix garlic, ginger, sweet chili sauce, soy sauce, and vinegar. Set aside. -
Fry the Chicken:
Heat oil over medium-high heat. Fry chicken for 5–6 minutes until golden and crispy. Drain on paper towel. -
Cook the Sauce:
In a clean pan, simmer the sauce for 2–3 minutes until slightly thickened. Add the chicken back and toss until fully coated.
Notes
For extra crispiness, double-fry the chicken. Adjust sweetness or acidity in the sauce to taste.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Frying and sautéing
- Cuisine: Asian-inspired