Sticky Chilli & Garlic Chicken
Sticky Chili Garlic Chicken - tastier than this ugly takeout and super easy to make. Sweet, salty, crispy, sticky, and a little spicy - it covers all the basics of one of those meals everyone is tweaking. It's a real family favorite!
Tempura coated chicken:
- 1 cup of ice water
- 1/2 cup cornstarch
- 2 tablespoons of canola oil
- 1 cup all-purpose flour, sifted
- 2 egg whites
- 1 teaspoon of baking powder
- 1 pound boneless skinless chicken thighs cut into 1-inch pieces
- 3 garlic cloves, minced
- 1/2 cup Thai sweet chili sauce
- 1 tablespoon of oil
- 1/2 teaspoon crushed red pepper
- canola oil for frying
- 3 green onions, thinly sliced, from tip to tail, not including the root
- sliced green onions
- white sesame seeds
First, combine the ingredients for the dough in a large bowl.
Then, heat a pan with oil deep enough to fry your chicken pieces without them touching the bottom of the pan, a few inches should be enough space.
Using a slotted spoon, drain as much of the batter as possible and slide the chicken into the pan.
Separate the chicken after the crust begins to form and cook until the chicken is golden (4 to 5 minutes)
Work in batches to prevent the oil from dropping too much in temperature.
Remove the last batch of chicken from the pan and discard most of the oil, leaving only a few tablespoons in the pan.
Add the garlic and green onions to the pan and cook over medium heat for 20 to 30 seconds.
Return the chicken with the sweet chili sauce and crushed red pepper.
Toss to combine and serve immediately.
Garnish with sesame seeds or green onions if desired.
Happy Cooking Time.