Easy Sweet and Spicy Asian Chicken (Crispy Fried)


Rate this Recipe

This Crispy Sweet and Spicy Asian Chicken recipe is absolutely perfect! They’re sticky, sweet, and spicy! These battered chicken pieces are deep-fried to perfection then coated in the best sweet chili sauce, making these a family favorite.

top down shot of sweet and spicy asian chicken

If you’re craving crispy fried chicken, then you’re going to want to make this sweet and spicy chicken recipe! It’s so easy, so delicious, and can be served as a main dish or as an appetizer.

There’s honestly nothing more satisfying than biting into a piece of juicy, fried chicken. If you’re looking for another crispy chicken recipe, you have to try my Crispy Baked Chicken Tenders or my Baked Parmesan Crusted Chicken. They’re so delicious and a crowd-pleaser.

Why You’ll Love This Spicy Asian Chicken Recipe

  • A crowd-pleasing recipe. There is never a single piece of crispy chicken nugget leftover when I bring these out. Whenever I plan on making extra for leftovers, it never happens because everyone goes for seconds and thirds. They’re THAT good.
  • Sweet but spicy. You’ll love how this sweet chili chicken is the perfect balance of sweet and spicy. The sauce is one of my favorites and goes so well with crispy chicken.
  • A light but crispy crust. Coated in tempura batter, this crispy Asian chicken is so light but crispy! The coating doesn’t feel heavy at all.
chop sticks holding a piece of asian chicken

What You’ll Need for this Asian Chicken

How To Make this Sweet and Spicy Asian Chicken

  • Make the tempura batter: In a medium bowl mix the ingredients to create tempura batter; flour, cornstarch, baking powder, salt, water, egg whites, and oil until smooth.
  • Coat the chicken in batter: Add the chicken cubes and coat them well in the batter.
  • Deep fry: Deep fry the chicken cubes until crisp and golden for 4-5 minutes.
chicken bites after frying
  • Make the sweet chili sauce and coat the chicken: Heat a medium pan, add oil and garlic. Sauté for 2 minutes. Add the chicken back to the pan, add sweet chili sauce, red pepper and toss the chicken until coated.
collage photo showing steps to making the spicy asian chicken
  • Garnish: Finally, sprinkle some sesame seeds and green onions, toss and serve while it is still warm.

Tips and Notes to make Asian Chicken

  • Want to make this healthier for your family? Serve the fried chicken up with some broccoli, green beans, or a green salad to add some extra healthy goodness to your dinner.
  • This dish is best eaten immediately as the chicken does lose its crispiness over time due to the sauce. Leftovers are still just as delicious, just not as crispy!
  • Be sure to use a heavy-bottomed pot to deep fry in as the temperature of the oil does get high. 
  • Be sure the temperature of the oil reaches at least 350F. If the chicken is added to the oil too early on, the chicken will be greasy as it absorbs a lot more oil.
  • Add more or less red chili peppers to adjust the spice levels of the fried chicken.
  • I like using canola oil or vegetable oil to fry the chicken in. Both have high-smoking points so they’re perfect for frying.

FAQs for this Sweet and Spicy Chicken

How do I store chicken?

Leftovers can be stored for up to 3 days in an airtight container. Be sure to store it in the fridge. Be sure to let the chicken cool at room temperature before storing it as it will get soggy from condensation if it’s still warm.

How do I reheat chicken?

The ideal way to reheat this to keep the chicken crispy is in an air fryer or the oven. While the microwave will work as well, the oven and air fryer will make sure the chicken stays super crispy. Due to the sauce soaking into the coating of the chicken, it’s natural for the dish to be less crispy the next day.

What to serve with this Spicy Asian Chicken?

I love serving this dish with some white rice, Lo Mein noodles, or steam veggies, like green beans or steamed broccoli.

What is sweet chili sauce made of?

It is made with red chili peppers, rice wine vinegar, garlic, sesame oil sometimes and a sweetening ingredient such as a refined sugar or honey.

Can I add veggies?

If you like to yes. You can add steamed broccoli, asparagus, sugar snap peas or sautéed bell peppers.

top down shot of sweet and spicy asian chicken in a skillet

More Asian Recipes To Try

I hope you enjoy all the recipes I share with you, including this delicious Sweet and Spicy Asian Chicken recipe. I hope you try it, enjoy it, rate it, and share it with your friends and family!

If you try this recipe and liked it, please leave a star rating and comment below. Use my hashtag to share it with me on INSTAGRAM So I can see your delicious recreations! Also, follow me at Cookin’ With Mima on FACEBOOK |INSTAGRAM |PINTEREST for all of my latest social posts and recipes.

top down shot of sweet and spicy asian chicken

Sweet and Spicy Asian Chicken

This Sweet and Spicy Asian Chicken recipe is absolutely perfect! They’re sticky, sweet, and spicy! These battered chicken pieces are deep-fried to perfection then coated in the best sweet chili sauce, making these a family favorite.

Prep Time 15 mins

Cook Time 20 mins

Total Time 35 mins

Servings 2 Large servings

Ingredients

For the Sweet Chili Chicken

Instructions

  • In a medium bowl mix the ingredients to create tempura batter; flour, cornstarch, baking powder, salt, water, egg whites and oil until smooth.

  • Add the chicken cubes and coat them well in the batter.

  • Deep fry the chicken cubes until crisp and golden for 4-5 minutes.

  • Heat a medium pan, add oil and garlic. Saute for 2 minutes.

  • Add the chicken back to the pan, add sweet chili sauce, red pepper and toss the chicken until coated.

  • Finally sprinkle some sesame seeds and green onions, toss and serve while it is still warm.

Notes

  • Want to make this healthier for your family? Serve the fried chicken up with some broccoli, green beans, or a green salad to add some extra healthy goodness to your dinner.
  • This dish is best eaten immediately as the chicken does lose its crispiness over time due to the sauce. Leftovers are still just as delicious, just not as crispy!
  • Be sure to use a heavy-bottomed pot to deep fry in as the temperature of the oil does get high. 
  • Be sure the temperature of the oil reaches at least 350F. If the chicken is added to the oil too early on, the chicken will be greasy as it absorbs a lot more oil.
  • Add more or less red chili peppers to adjust the spice levels of the fried chicken.
  • I like using canola oil or vegetable oil to fry the chicken in. Both have high-smoking points so they’re perfect for frying.

Nutrition

Calories: 781kcal | Carbohydrates: 73g | Protein: 53g | Fat: 30g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 1925mg | Potassium: 927mg | Fiber: 2g | Sugar: 31g | Vitamin A: 277IU | Vitamin C: 4mg | Calcium: 303mg | Iron: 4mg






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Your email address will not be published. Required fields are marked *

Easy Sweet and Spicy Asian Chicken (Crispy Fried)


Rate this Recipe

This Crispy Sweet and Spicy Asian Chicken recipe is absolutely perfect! They’re sticky, sweet, and spicy! These battered chicken pieces are deep-fried to perfection then coated in the best sweet chili sauce, making these a family favorite.

top down shot of sweet and spicy asian chicken

If you’re craving crispy fried chicken, then you’re going to want to make this sweet and spicy chicken recipe! It’s so easy, so delicious, and can be served as a main dish or as an appetizer.

There’s honestly nothing more satisfying than biting into a piece of juicy, fried chicken. If you’re looking for another crispy chicken recipe, you have to try my Crispy Baked Chicken Tenders or my Baked Parmesan Crusted Chicken. They’re so delicious and a crowd-pleaser.

Why You’ll Love This Spicy Asian Chicken Recipe

  • A crowd-pleasing recipe. There is never a single piece of crispy chicken nugget leftover when I bring these out. Whenever I plan on making extra for leftovers, it never happens because everyone goes for seconds and thirds. They’re THAT good.
  • Sweet but spicy. You’ll love how this sweet chili chicken is the perfect balance of sweet and spicy. The sauce is one of my favorites and goes so well with crispy chicken.
  • A light but crispy crust. Coated in tempura batter, this crispy Asian chicken is so light but crispy! The coating doesn’t feel heavy at all.
chop sticks holding a piece of asian chicken

What You’ll Need for this Asian Chicken

How To Make this Sweet and Spicy Asian Chicken

  • Make the tempura batter: In a medium bowl mix the ingredients to create tempura batter; flour, cornstarch, baking powder, salt, water, egg whites, and oil until smooth.
  • Coat the chicken in batter: Add the chicken cubes and coat them well in the batter.
  • Deep fry: Deep fry the chicken cubes until crisp and golden for 4-5 minutes.
chicken bites after frying
  • Make the sweet chili sauce and coat the chicken: Heat a medium pan, add oil and garlic. Sauté for 2 minutes. Add the chicken back to the pan, add sweet chili sauce, red pepper and toss the chicken until coated.
collage photo showing steps to making the spicy asian chicken
  • Garnish: Finally, sprinkle some sesame seeds and green onions, toss and serve while it is still warm.

Tips and Notes to make Asian Chicken

  • Want to make this healthier for your family? Serve the fried chicken up with some broccoli, green beans, or a green salad to add some extra healthy goodness to your dinner.
  • This dish is best eaten immediately as the chicken does lose its crispiness over time due to the sauce. Leftovers are still just as delicious, just not as crispy!
  • Be sure to use a heavy-bottomed pot to deep fry in as the temperature of the oil does get high. 
  • Be sure the temperature of the oil reaches at least 350F. If the chicken is added to the oil too early on, the chicken will be greasy as it absorbs a lot more oil.
  • Add more or less red chili peppers to adjust the spice levels of the fried chicken.
  • I like using canola oil or vegetable oil to fry the chicken in. Both have high-smoking points so they’re perfect for frying.

FAQs for this Sweet and Spicy Chicken

How do I store chicken?

Leftovers can be stored for up to 3 days in an airtight container. Be sure to store it in the fridge. Be sure to let the chicken cool at room temperature before storing it as it will get soggy from condensation if it’s still warm.

How do I reheat chicken?

The ideal way to reheat this to keep the chicken crispy is in an air fryer or the oven. While the microwave will work as well, the oven and air fryer will make sure the chicken stays super crispy. Due to the sauce soaking into the coating of the chicken, it’s natural for the dish to be less crispy the next day.

What to serve with this Spicy Asian Chicken?

I love serving this dish with some white rice, Lo Mein noodles, or steam veggies, like green beans or steamed broccoli.

What is sweet chili sauce made of?

It is made with red chili peppers, rice wine vinegar, garlic, sesame oil sometimes and a sweetening ingredient such as a refined sugar or honey.

Can I add veggies?

If you like to yes. You can add steamed broccoli, asparagus, sugar snap peas or sautéed bell peppers.

top down shot of sweet and spicy asian chicken in a skillet

More Asian Recipes To Try

I hope you enjoy all the recipes I share with you, including this delicious Sweet and Spicy Asian Chicken recipe. I hope you try it, enjoy it, rate it, and share it with your friends and family!

If you try this recipe and liked it, please leave a star rating and comment below. Use my hashtag to share it with me on INSTAGRAM So I can see your delicious recreations! Also, follow me at Cookin’ With Mima on FACEBOOK |INSTAGRAM |PINTEREST for all of my latest social posts and recipes.

top down shot of sweet and spicy asian chicken

Sweet and Spicy Asian Chicken

This Sweet and Spicy Asian Chicken recipe is absolutely perfect! They’re sticky, sweet, and spicy! These battered chicken pieces are deep-fried to perfection then coated in the best sweet chili sauce, making these a family favorite.

Prep Time 15 mins

Cook Time 20 mins

Total Time 35 mins

Servings 2 Large servings

Ingredients

For the Sweet Chili Chicken

Instructions

  • In a medium bowl mix the ingredients to create tempura batter; flour, cornstarch, baking powder, salt, water, egg whites and oil until smooth.

  • Add the chicken cubes and coat them well in the batter.

  • Deep fry the chicken cubes until crisp and golden for 4-5 minutes.

  • Heat a medium pan, add oil and garlic. Saute for 2 minutes.

  • Add the chicken back to the pan, add sweet chili sauce, red pepper and toss the chicken until coated.

  • Finally sprinkle some sesame seeds and green onions, toss and serve while it is still warm.

Notes

  • Want to make this healthier for your family? Serve the fried chicken up with some broccoli, green beans, or a green salad to add some extra healthy goodness to your dinner.
  • This dish is best eaten immediately as the chicken does lose its crispiness over time due to the sauce. Leftovers are still just as delicious, just not as crispy!
  • Be sure to use a heavy-bottomed pot to deep fry in as the temperature of the oil does get high. 
  • Be sure the temperature of the oil reaches at least 350F. If the chicken is added to the oil too early on, the chicken will be greasy as it absorbs a lot more oil.
  • Add more or less red chili peppers to adjust the spice levels of the fried chicken.
  • I like using canola oil or vegetable oil to fry the chicken in. Both have high-smoking points so they’re perfect for frying.

Nutrition

Calories: 781kcal | Carbohydrates: 73g | Protein: 53g | Fat: 30g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 1925mg | Potassium: 927mg | Fiber: 2g | Sugar: 31g | Vitamin A: 277IU | Vitamin C: 4mg | Calcium: 303mg | Iron: 4mg






Source link

Leave a Reply

Your email address will not be published. Required fields are marked *

Easy Sweet and Spicy Asian Chicken (Crispy Fried)


Rate this Recipe

This Crispy Sweet and Spicy Asian Chicken recipe is absolutely perfect! They’re sticky, sweet, and spicy! These battered chicken pieces are deep-fried to perfection then coated in the best sweet chili sauce, making these a family favorite.

top down shot of sweet and spicy asian chicken

If you’re craving crispy fried chicken, then you’re going to want to make this sweet and spicy chicken recipe! It’s so easy, so delicious, and can be served as a main dish or as an appetizer.

There’s honestly nothing more satisfying than biting into a piece of juicy, fried chicken. If you’re looking for another crispy chicken recipe, you have to try my Crispy Baked Chicken Tenders or my Baked Parmesan Crusted Chicken. They’re so delicious and a crowd-pleaser.

Why You’ll Love This Spicy Asian Chicken Recipe

  • A crowd-pleasing recipe. There is never a single piece of crispy chicken nugget leftover when I bring these out. Whenever I plan on making extra for leftovers, it never happens because everyone goes for seconds and thirds. They’re THAT good.
  • Sweet but spicy. You’ll love how this sweet chili chicken is the perfect balance of sweet and spicy. The sauce is one of my favorites and goes so well with crispy chicken.
  • A light but crispy crust. Coated in tempura batter, this crispy Asian chicken is so light but crispy! The coating doesn’t feel heavy at all.
chop sticks holding a piece of asian chicken

What You’ll Need for this Asian Chicken

How To Make this Sweet and Spicy Asian Chicken

  • Make the tempura batter: In a medium bowl mix the ingredients to create tempura batter; flour, cornstarch, baking powder, salt, water, egg whites, and oil until smooth.
  • Coat the chicken in batter: Add the chicken cubes and coat them well in the batter.
  • Deep fry: Deep fry the chicken cubes until crisp and golden for 4-5 minutes.
chicken bites after frying
  • Make the sweet chili sauce and coat the chicken: Heat a medium pan, add oil and garlic. Sauté for 2 minutes. Add the chicken back to the pan, add sweet chili sauce, red pepper and toss the chicken until coated.
collage photo showing steps to making the spicy asian chicken
  • Garnish: Finally, sprinkle some sesame seeds and green onions, toss and serve while it is still warm.

Tips and Notes to make Asian Chicken

  • Want to make this healthier for your family? Serve the fried chicken up with some broccoli, green beans, or a green salad to add some extra healthy goodness to your dinner.
  • This dish is best eaten immediately as the chicken does lose its crispiness over time due to the sauce. Leftovers are still just as delicious, just not as crispy!
  • Be sure to use a heavy-bottomed pot to deep fry in as the temperature of the oil does get high. 
  • Be sure the temperature of the oil reaches at least 350F. If the chicken is added to the oil too early on, the chicken will be greasy as it absorbs a lot more oil.
  • Add more or less red chili peppers to adjust the spice levels of the fried chicken.
  • I like using canola oil or vegetable oil to fry the chicken in. Both have high-smoking points so they’re perfect for frying.

FAQs for this Sweet and Spicy Chicken

How do I store chicken?

Leftovers can be stored for up to 3 days in an airtight container. Be sure to store it in the fridge. Be sure to let the chicken cool at room temperature before storing it as it will get soggy from condensation if it’s still warm.

How do I reheat chicken?

The ideal way to reheat this to keep the chicken crispy is in an air fryer or the oven. While the microwave will work as well, the oven and air fryer will make sure the chicken stays super crispy. Due to the sauce soaking into the coating of the chicken, it’s natural for the dish to be less crispy the next day.

What to serve with this Spicy Asian Chicken?

I love serving this dish with some white rice, Lo Mein noodles, or steam veggies, like green beans or steamed broccoli.

What is sweet chili sauce made of?

It is made with red chili peppers, rice wine vinegar, garlic, sesame oil sometimes and a sweetening ingredient such as a refined sugar or honey.

Can I add veggies?

If you like to yes. You can add steamed broccoli, asparagus, sugar snap peas or sautéed bell peppers.

top down shot of sweet and spicy asian chicken in a skillet

More Asian Recipes To Try

I hope you enjoy all the recipes I share with you, including this delicious Sweet and Spicy Asian Chicken recipe. I hope you try it, enjoy it, rate it, and share it with your friends and family!

If you try this recipe and liked it, please leave a star rating and comment below. Use my hashtag to share it with me on INSTAGRAM So I can see your delicious recreations! Also, follow me at Cookin’ With Mima on FACEBOOK |INSTAGRAM |PINTEREST for all of my latest social posts and recipes.

top down shot of sweet and spicy asian chicken

Sweet and Spicy Asian Chicken

This Sweet and Spicy Asian Chicken recipe is absolutely perfect! They’re sticky, sweet, and spicy! These battered chicken pieces are deep-fried to perfection then coated in the best sweet chili sauce, making these a family favorite.

Prep Time 15 mins

Cook Time 20 mins

Total Time 35 mins

Servings 2 Large servings

Ingredients

For the Sweet Chili Chicken

Instructions

  • In a medium bowl mix the ingredients to create tempura batter; flour, cornstarch, baking powder, salt, water, egg whites and oil until smooth.

  • Add the chicken cubes and coat them well in the batter.

  • Deep fry the chicken cubes until crisp and golden for 4-5 minutes.

  • Heat a medium pan, add oil and garlic. Saute for 2 minutes.

  • Add the chicken back to the pan, add sweet chili sauce, red pepper and toss the chicken until coated.

  • Finally sprinkle some sesame seeds and green onions, toss and serve while it is still warm.

Notes

  • Want to make this healthier for your family? Serve the fried chicken up with some broccoli, green beans, or a green salad to add some extra healthy goodness to your dinner.
  • This dish is best eaten immediately as the chicken does lose its crispiness over time due to the sauce. Leftovers are still just as delicious, just not as crispy!
  • Be sure to use a heavy-bottomed pot to deep fry in as the temperature of the oil does get high. 
  • Be sure the temperature of the oil reaches at least 350F. If the chicken is added to the oil too early on, the chicken will be greasy as it absorbs a lot more oil.
  • Add more or less red chili peppers to adjust the spice levels of the fried chicken.
  • I like using canola oil or vegetable oil to fry the chicken in. Both have high-smoking points so they’re perfect for frying.

Nutrition

Calories: 781kcal | Carbohydrates: 73g | Protein: 53g | Fat: 30g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 1925mg | Potassium: 927mg | Fiber: 2g | Sugar: 31g | Vitamin A: 277IU | Vitamin C: 4mg | Calcium: 303mg | Iron: 4mg






Source link

Leave a Reply

Your email address will not be published. Required fields are marked *

Easy Sweet and Spicy Asian Chicken (Crispy Fried)


Rate this Recipe

This Crispy Sweet and Spicy Asian Chicken recipe is absolutely perfect! They’re sticky, sweet, and spicy! These battered chicken pieces are deep-fried to perfection then coated in the best sweet chili sauce, making these a family favorite.

top down shot of sweet and spicy asian chicken

If you’re craving crispy fried chicken, then you’re going to want to make this sweet and spicy chicken recipe! It’s so easy, so delicious, and can be served as a main dish or as an appetizer.

There’s honestly nothing more satisfying than biting into a piece of juicy, fried chicken. If you’re looking for another crispy chicken recipe, you have to try my Crispy Baked Chicken Tenders or my Baked Parmesan Crusted Chicken. They’re so delicious and a crowd-pleaser.

Why You’ll Love This Spicy Asian Chicken Recipe

  • A crowd-pleasing recipe. There is never a single piece of crispy chicken nugget leftover when I bring these out. Whenever I plan on making extra for leftovers, it never happens because everyone goes for seconds and thirds. They’re THAT good.
  • Sweet but spicy. You’ll love how this sweet chili chicken is the perfect balance of sweet and spicy. The sauce is one of my favorites and goes so well with crispy chicken.
  • A light but crispy crust. Coated in tempura batter, this crispy Asian chicken is so light but crispy! The coating doesn’t feel heavy at all.
chop sticks holding a piece of asian chicken

What You’ll Need for this Asian Chicken

How To Make this Sweet and Spicy Asian Chicken

  • Make the tempura batter: In a medium bowl mix the ingredients to create tempura batter; flour, cornstarch, baking powder, salt, water, egg whites, and oil until smooth.
  • Coat the chicken in batter: Add the chicken cubes and coat them well in the batter.
  • Deep fry: Deep fry the chicken cubes until crisp and golden for 4-5 minutes.
chicken bites after frying
  • Make the sweet chili sauce and coat the chicken: Heat a medium pan, add oil and garlic. Sauté for 2 minutes. Add the chicken back to the pan, add sweet chili sauce, red pepper and toss the chicken until coated.
collage photo showing steps to making the spicy asian chicken
  • Garnish: Finally, sprinkle some sesame seeds and green onions, toss and serve while it is still warm.

Tips and Notes to make Asian Chicken

  • Want to make this healthier for your family? Serve the fried chicken up with some broccoli, green beans, or a green salad to add some extra healthy goodness to your dinner.
  • This dish is best eaten immediately as the chicken does lose its crispiness over time due to the sauce. Leftovers are still just as delicious, just not as crispy!
  • Be sure to use a heavy-bottomed pot to deep fry in as the temperature of the oil does get high. 
  • Be sure the temperature of the oil reaches at least 350F. If the chicken is added to the oil too early on, the chicken will be greasy as it absorbs a lot more oil.
  • Add more or less red chili peppers to adjust the spice levels of the fried chicken.
  • I like using canola oil or vegetable oil to fry the chicken in. Both have high-smoking points so they’re perfect for frying.

FAQs for this Sweet and Spicy Chicken

How do I store chicken?

Leftovers can be stored for up to 3 days in an airtight container. Be sure to store it in the fridge. Be sure to let the chicken cool at room temperature before storing it as it will get soggy from condensation if it’s still warm.

How do I reheat chicken?

The ideal way to reheat this to keep the chicken crispy is in an air fryer or the oven. While the microwave will work as well, the oven and air fryer will make sure the chicken stays super crispy. Due to the sauce soaking into the coating of the chicken, it’s natural for the dish to be less crispy the next day.

What to serve with this Spicy Asian Chicken?

I love serving this dish with some white rice, Lo Mein noodles, or steam veggies, like green beans or steamed broccoli.

What is sweet chili sauce made of?

It is made with red chili peppers, rice wine vinegar, garlic, sesame oil sometimes and a sweetening ingredient such as a refined sugar or honey.

Can I add veggies?

If you like to yes. You can add steamed broccoli, asparagus, sugar snap peas or sautéed bell peppers.

top down shot of sweet and spicy asian chicken in a skillet

More Asian Recipes To Try

I hope you enjoy all the recipes I share with you, including this delicious Sweet and Spicy Asian Chicken recipe. I hope you try it, enjoy it, rate it, and share it with your friends and family!

If you try this recipe and liked it, please leave a star rating and comment below. Use my hashtag to share it with me on INSTAGRAM So I can see your delicious recreations! Also, follow me at Cookin’ With Mima on FACEBOOK |INSTAGRAM |PINTEREST for all of my latest social posts and recipes.

top down shot of sweet and spicy asian chicken

Sweet and Spicy Asian Chicken

This Sweet and Spicy Asian Chicken recipe is absolutely perfect! They’re sticky, sweet, and spicy! These battered chicken pieces are deep-fried to perfection then coated in the best sweet chili sauce, making these a family favorite.

Prep Time 15 mins

Cook Time 20 mins

Total Time 35 mins

Servings 2 Large servings

Ingredients

For the Sweet Chili Chicken

Instructions

  • In a medium bowl mix the ingredients to create tempura batter; flour, cornstarch, baking powder, salt, water, egg whites and oil until smooth.

  • Add the chicken cubes and coat them well in the batter.

  • Deep fry the chicken cubes until crisp and golden for 4-5 minutes.

  • Heat a medium pan, add oil and garlic. Saute for 2 minutes.

  • Add the chicken back to the pan, add sweet chili sauce, red pepper and toss the chicken until coated.

  • Finally sprinkle some sesame seeds and green onions, toss and serve while it is still warm.

Notes

  • Want to make this healthier for your family? Serve the fried chicken up with some broccoli, green beans, or a green salad to add some extra healthy goodness to your dinner.
  • This dish is best eaten immediately as the chicken does lose its crispiness over time due to the sauce. Leftovers are still just as delicious, just not as crispy!
  • Be sure to use a heavy-bottomed pot to deep fry in as the temperature of the oil does get high. 
  • Be sure the temperature of the oil reaches at least 350F. If the chicken is added to the oil too early on, the chicken will be greasy as it absorbs a lot more oil.
  • Add more or less red chili peppers to adjust the spice levels of the fried chicken.
  • I like using canola oil or vegetable oil to fry the chicken in. Both have high-smoking points so they’re perfect for frying.

Nutrition

Calories: 781kcal | Carbohydrates: 73g | Protein: 53g | Fat: 30g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 1925mg | Potassium: 927mg | Fiber: 2g | Sugar: 31g | Vitamin A: 277IU | Vitamin C: 4mg | Calcium: 303mg | Iron: 4mg






Source link

Leave a Reply

Your email address will not be published. Required fields are marked *

Easy Sweet and Spicy Asian Chicken (Crispy Fried)


Rate this Recipe

This Crispy Sweet and Spicy Asian Chicken recipe is absolutely perfect! They’re sticky, sweet, and spicy! These battered chicken pieces are deep-fried to perfection then coated in the best sweet chili sauce, making these a family favorite.

top down shot of sweet and spicy asian chicken

If you’re craving crispy fried chicken, then you’re going to want to make this sweet and spicy chicken recipe! It’s so easy, so delicious, and can be served as a main dish or as an appetizer.

There’s honestly nothing more satisfying than biting into a piece of juicy, fried chicken. If you’re looking for another crispy chicken recipe, you have to try my Crispy Baked Chicken Tenders or my Baked Parmesan Crusted Chicken. They’re so delicious and a crowd-pleaser.

Why You’ll Love This Spicy Asian Chicken Recipe

  • A crowd-pleasing recipe. There is never a single piece of crispy chicken nugget leftover when I bring these out. Whenever I plan on making extra for leftovers, it never happens because everyone goes for seconds and thirds. They’re THAT good.
  • Sweet but spicy. You’ll love how this sweet chili chicken is the perfect balance of sweet and spicy. The sauce is one of my favorites and goes so well with crispy chicken.
  • A light but crispy crust. Coated in tempura batter, this crispy Asian chicken is so light but crispy! The coating doesn’t feel heavy at all.
chop sticks holding a piece of asian chicken

What You’ll Need for this Asian Chicken

How To Make this Sweet and Spicy Asian Chicken

  • Make the tempura batter: In a medium bowl mix the ingredients to create tempura batter; flour, cornstarch, baking powder, salt, water, egg whites, and oil until smooth.
  • Coat the chicken in batter: Add the chicken cubes and coat them well in the batter.
  • Deep fry: Deep fry the chicken cubes until crisp and golden for 4-5 minutes.
chicken bites after frying
  • Make the sweet chili sauce and coat the chicken: Heat a medium pan, add oil and garlic. Sauté for 2 minutes. Add the chicken back to the pan, add sweet chili sauce, red pepper and toss the chicken until coated.
collage photo showing steps to making the spicy asian chicken
  • Garnish: Finally, sprinkle some sesame seeds and green onions, toss and serve while it is still warm.

Tips and Notes to make Asian Chicken

  • Want to make this healthier for your family? Serve the fried chicken up with some broccoli, green beans, or a green salad to add some extra healthy goodness to your dinner.
  • This dish is best eaten immediately as the chicken does lose its crispiness over time due to the sauce. Leftovers are still just as delicious, just not as crispy!
  • Be sure to use a heavy-bottomed pot to deep fry in as the temperature of the oil does get high. 
  • Be sure the temperature of the oil reaches at least 350F. If the chicken is added to the oil too early on, the chicken will be greasy as it absorbs a lot more oil.
  • Add more or less red chili peppers to adjust the spice levels of the fried chicken.
  • I like using canola oil or vegetable oil to fry the chicken in. Both have high-smoking points so they’re perfect for frying.

FAQs for this Sweet and Spicy Chicken

How do I store chicken?

Leftovers can be stored for up to 3 days in an airtight container. Be sure to store it in the fridge. Be sure to let the chicken cool at room temperature before storing it as it will get soggy from condensation if it’s still warm.

How do I reheat chicken?

The ideal way to reheat this to keep the chicken crispy is in an air fryer or the oven. While the microwave will work as well, the oven and air fryer will make sure the chicken stays super crispy. Due to the sauce soaking into the coating of the chicken, it’s natural for the dish to be less crispy the next day.

What to serve with this Spicy Asian Chicken?

I love serving this dish with some white rice, Lo Mein noodles, or steam veggies, like green beans or steamed broccoli.

What is sweet chili sauce made of?

It is made with red chili peppers, rice wine vinegar, garlic, sesame oil sometimes and a sweetening ingredient such as a refined sugar or honey.

Can I add veggies?

If you like to yes. You can add steamed broccoli, asparagus, sugar snap peas or sautéed bell peppers.

top down shot of sweet and spicy asian chicken in a skillet

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top down shot of sweet and spicy asian chicken

Sweet and Spicy Asian Chicken

This Sweet and Spicy Asian Chicken recipe is absolutely perfect! They’re sticky, sweet, and spicy! These battered chicken pieces are deep-fried to perfection then coated in the best sweet chili sauce, making these a family favorite.

Prep Time 15 mins

Cook Time 20 mins

Total Time 35 mins

Servings 2 Large servings

Ingredients

For the Sweet Chili Chicken

Instructions

  • In a medium bowl mix the ingredients to create tempura batter; flour, cornstarch, baking powder, salt, water, egg whites and oil until smooth.

  • Add the chicken cubes and coat them well in the batter.

  • Deep fry the chicken cubes until crisp and golden for 4-5 minutes.

  • Heat a medium pan, add oil and garlic. Saute for 2 minutes.

  • Add the chicken back to the pan, add sweet chili sauce, red pepper and toss the chicken until coated.

  • Finally sprinkle some sesame seeds and green onions, toss and serve while it is still warm.

Notes

  • Want to make this healthier for your family? Serve the fried chicken up with some broccoli, green beans, or a green salad to add some extra healthy goodness to your dinner.
  • This dish is best eaten immediately as the chicken does lose its crispiness over time due to the sauce. Leftovers are still just as delicious, just not as crispy!
  • Be sure to use a heavy-bottomed pot to deep fry in as the temperature of the oil does get high. 
  • Be sure the temperature of the oil reaches at least 350F. If the chicken is added to the oil too early on, the chicken will be greasy as it absorbs a lot more oil.
  • Add more or less red chili peppers to adjust the spice levels of the fried chicken.
  • I like using canola oil or vegetable oil to fry the chicken in. Both have high-smoking points so they’re perfect for frying.

Nutrition

Calories: 781kcal | Carbohydrates: 73g | Protein: 53g | Fat: 30g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 1925mg | Potassium: 927mg | Fiber: 2g | Sugar: 31g | Vitamin A: 277IU | Vitamin C: 4mg | Calcium: 303mg | Iron: 4mg






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