- 2 lbs skinless, boneless chicken breast, cut into small pieces
- 1 tbsp oil
- 2 cloves garlic, minced
- 6 tbsp bottled Thai sweet chili sauce
- 2 tbsp lime juice
- 1/2 tbsp chopped cilantro leaves
- Pinch of salt
- Oil, for deep-frying (enough to immerse the chicken bits)
- White rice
Frying batter:
- 1 egg white
- 1/2 cup all-purpose flour, sifted
- 1/4 cup cornstarch
- 1/2 teaspoon baking powder
- 1/2 cup water, ice cold
- 1 tablespoon cooking oil
- Pinch of salt
Note: did not need to increase batter amount when increased chicken amount
Directions:
- Mix all the ingredients for the batter until well combined.
- Coat chicken with batter.
- Heat up a wok/skillet with about two inches of oil. As soon as the oil is fully heated, deep-fry the chicken until golden brown. Transfer the chicken out to a dish lined with paper towels to soak up the excess oil. (Tip: do this in batches)
- Empty oil from the wok/skillet and replace pan on low to medium heat. Add the 1 tbsp of cooking oil and saute garlic until aromatic. Transfer the fried chicken into the wok, follow by the sweet chili sauce, lime juice and salt. Stir to coat the chicken well with the sweet chili sauce.
- Dish out, garnish with the cilantro. Serve immediately over white rice.
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Original Recipe: Rasamalaysia
Posted by Emilee