Thai Sweet Chilli Chicken
A delicious and authentic chicken recipe for Thai Sweet Chilli Chicken, prepared with traditional seasonings and techniques.
Ingredients
- • 1 lbs (450 g) boneless skinless chicken breasts or thighs (, cut into bite-sized chunks)
- • 1 tablespoon vegetable oil
- • 1/2 teaspoon salt
- • 1 egg (, beaten)
- • 1/2 cup cornflour
- • 1/2 cup Thai sweet chilli sauce
- • 1 tablespoon Shaoxing wine ((or dry sherry for gluten-free))
- • 1 tablespoon light soy sauce ((or tamari for gluten-free))
- • 1/4 to 1/3 cup vegetable oil
- • 2 slices ginger (, minced)
- • 2 spring onions (, chopped)
- • lime wedge to serve with ((Optional))
Preparation Steps
Combine chicken pieces, vegetable oil, and salt in a big bowl. Mix well and let marinate for 10 to 15 minutes.
Combine all the sauce ingredients in a small bowl.
Add the beaten egg into the bowl with the chicken. Stir to mix well. Add cornflour. Stir to coat chicken, until it forms an uneven coating with a little dry cornflour left unattached.
Heat oil in a large nonstick frying pan over medium-high heat until hot. Add chicken all at once and spread out into a single layer in the frying pan. Separate chicken pieces with a pair of tongs or chopsticks.
Cook without moving the chicken for 2 to 3 minutes, or until the bottom turns golden. Flip to brown the other side and until the inside is just cooked through, 2 to 3 minutes. Transfer chicken to a big plate and remove the pan from the stove. Let cool for 2 to 3 minutes.
Wipe the extra oil from the pan using a few layers of paper towel held in a pair of tongs, leaving about 1 tablespoon of oil in the pan. Add the ginger and spring onions. Stir fry a few seconds to release the aroma.
Add the chicken back into the pan and pour in the sauce. Stir to mix well.
Transfer to a plate and serve hot over steamed rice with lime wedges, if needed.