Chicken in Thai Sweet Chilli Sauce. I have finally developed the dish deserving of the name "Hot Thai Chicken"! This recipe has been simmering in my mind for a long time, and when I finally. Sweet chili chicken is an easy recipe with crispy chicken and Thai sweet chili sauce. Chicken in Thai Sweet Chilli Sauce

You can cook Chicken in Thai Sweet Chilli Sauce using 20 ingredients and 5 steps. Here is how you cook it.

Ingredients of Chicken in Thai Sweet Chilli Sauce
  1. It’s 350 g of Chicken Meat (cut into bite size).
  2. It’s 20 g of Spring Onions (finely chopped).
  3. Prepare as needed of Cooking Oil (deep frying).
  4. It’s of [Marinade].
  5. You need 1 pc of Egg (whisked).
  6. It’s 1 Tbsp of Fish Sauce.
  7. You need 2 pinch of White Pepper.
  8. It’s of [Coating].
  9. You need 1/2 cup of All Purpose Flour.
  10. You need 1/2 cup of Corn Flour.
  11. Prepare of [Thai Sweet Chilli Sauce] or just use store bought.
  12. You need 40 g of Red Chillies (blend).
  13. You need 20 g of Garlic (blend).
  14. It’s 20 g of Shallots (blend).
  15. It’s 1/2 cup of Sugar.
  16. It’s 1/4 of Vinegar.
  17. Prepare 2 tsp of Fish Sauce.
  18. It’s of [Thickener] - mix well.
  19. You need 1 Tbsp of Corn Flour.
  20. It’s 2 Tbsp of Water.

Place the chicken, garlic, ginger, onion and coriander in a food processor with the chilli and season to taste. Heat the olive oil in a frying pan over a moderate heat and fry the chicken cakes until golden. For the lime sweet chilli dipping sauce mix ingredients together in a bowl. Serve the hot sausage rolls with the dipping sauce on the side.

Chicken in Thai Sweet Chilli Sauce step by step

  1. MARINADE: marinate the Chicken in Egg, Wgite Pepper and Fish Saice for 30 minutes or more.

  2. SAUCE: in a pot, add the Blended Red Chillies, Garlic and Shallots, with the Sugar, Vinegar and Fish Sauce. Cook until the color brightens and the liquid has reduced a bit (add water if it is too dry). Then add the Thickening solution and cook until the Sauce thickens. Remove and set aside..

  3. COATING: coat the Chicken pieces with Flour. The easiest way is too use a ziplock bag..

  4. DEEP FRYING: heat about 1-2 cups of Cooking Oil in a wok until hot. Deep fry the Chicken pieces once and let it cool for 10 minites. THEN, deep fry the Chicken a second time for more crunch..

  5. ASSEMBLE: in a mixing bowl, mix the Chicken and Thai Sweet Chilli Sauce together, makong sure each piece is coated with the sauce evenly. Garnish with Spring Onions and serve..

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