Thai Sweet Chili Chicken
Who said eating chicken is boring? Today we bring you a very easy recipe that the little ones in the house will love and the only thing more complicated is finding the Thai sweet chili sauce, although you can substitute it with a sweet and sour sauce that you will find in all supermarkets.
4 people
Difficulty: easy
Time: 20 minutes
Ingredients:
4 chicken breasts
3 garlic cloves
3 spring onions (only the green part)
130g sweet chili sauce
extra virgin olive oil
Salt
For the tempura:
2 egg whites
125 g of wheat flour
60g cornstarch
4 g chemical yeast
220ml ice water
To decorate:
black sesame seeds
roasted sesame seeds
Chopped onion (green part)
Boiled rice to accompany
Preparation:
We start by cleaning the breasts and cutting them into approximately 1.5 cm cubes, salt and reserve.
Next we prepare the tempura, to do this we put all the ingredients in a bowl and mix with a whisk until all the lumps are dissolved.
We put the Daily PRO wok on the fire and add plenty of extra virgin olive oil. Once the oil reaches a temperature of 190ºC. Pass the chicken through the tempura, drain the excess and fry until golden brown to your liking. Once golden, remove and leave on kitchen paper to drain excess oil.
Drain the oil from the wok and leave a couple of tablespoons. Sauté the minced garlic and spring onion for 1 minute, then add the chicken and the sweet chili Thai sauce, mix well and remove. Serve in a bowl and decorate with sesame seeds and more chopped onion (only the green part). This dish is ideal accompanied with boiled rice.
Photos and recipe by MJ .
