Description
A delightful dish that combines the tenderness of chicken with a crispy exterior and bold flavors from sweet chili sauce and fresh chilies.
Ingredients
Scale
- 500g chicken breast, shredded
- 1 cup cornstarch
- 2 eggs, beaten
- 1 cup vegetable oil for frying
- 2 tbsp soy sauce
- 2 tbsp sweet chili sauce
- 1–2 red chilies, sliced
- 2 cloves garlic, minced
- Salt and pepper to taste
- Spring onions for garnish
Instructions
- Marinate the shredded chicken in soy sauce for about 20 minutes.
- Dredge the marinated chicken in cornstarch until coated evenly.
- Dip the coated chicken into the beaten eggs.
- Heat vegetable oil in a pan over medium heat.
- Fry the chicken in batches until golden brown and crispy, then drain on paper towels.
- In a separate pan, heat a little oil and add minced garlic and sliced red chilies, stir-frying for a minute.
- Add the crispy chicken to the pan along with the sweet chili sauce and toss to coat.
- Season with salt and pepper to taste, and garnish with spring onions before serving.
Notes
Ensure the oil temperature is around 350°F (175°C) for optimal crispiness. Can be served with fried rice or as an appetizer.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 100mg