Ingredients
Scale
Tempura Battered Chicken:
- 2 egg whites
- 1 cup all-purpose flour, sifted
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1 cup ice-cold water
- 2 tablespoons canola oil
- 1 pound boneless skinless chicken thighs, cut into 1 inch pieces
Sauce:
- Canola oil for frying
- 1 tablespoon oil
- 3 cloves garlic, minced
- 3 green onions, sliced thinly
- 1/2 cup Thai sweet chili sauce
- 1/2 teaspoon crushed red pepper
Optional Garnishes:
- White sesame seeds
- Minced green onions
Instructions
- Mix together batter ingredients in a large bowl.
- Add chicken pieces to coat with batter.
- Heat frying pan with oil 2 inches deep.
- Drain excess batter and slide chicken into pan. Cook until golden brown (4-5 minutes), breaking apart as crust forms. Work in batches.
- Remove last batch of chicken, discard most oil leaving 2 tablespoons.
- Add garlic and green onions to pan, cook 20-30 seconds.
- Add chicken back with sweet chili sauce and crushed red pepper. Toss to coat and serve immediately.
- Garnish with sesame seeds or green onions if desired.
Notes
- Adapted from Rasa Malaysia.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Frying, Stir-Fry
- Cuisine: American