Crispy Sweet Chili Chicken Recipe

04/16/2012

2 tbsp minced garlic

2 tbsp minced fresh ginger

¼ cup chili garlic sauce (located in the Chinese Food section)

1 tsp sesame oil

¼ cup rice wine vinegar

¼ soy sauce

¼ cup sugar

¼ cup water

4 cups peanut or vegetable oil

1 cup flour

1 tsp sea salt

2 eggs slightly beaten

2 cups panko crumbs

2 lb skinless boneless chicken breasts (cut into 1” cubes)

In a small sauce pan, combine the garlic, ginger, chili sauce, sesame oil rice wine vinegar, soy sauce, sugar and water.  Bring to a boil and cook on high heat for 4 minutes until the sauce is bubbly and thickened and just slightly carmelized.  Remove from heat and reserve.

Heat the peanut oil to 375 in a large heavy skillet heavy bottom.  Stir together the flour and salt in a shallow bowl.  Place the eggs and panko in two shallow bowls.  Working in 3 batches lightly coat the chicken pieces in the flour and salt, then dip the pieces in the eggs and finally into the panko, tossing to coat well.Drop about 12 pieces at a time into the hot oil.  Cook for 5 minutes until golden brown and crispy. Drain on paper towel while you cook remaining chicken pieces (I usually put them in the oven to keep them warm).  Serve the chicken hot with the sauce on the side or drizzle on the chicken.

Provide some tooth pics and the kids might actually eat this! If you don’t add the sweet chili sauce to theirs, these are delicious homemade chicken nuggets! We served with a side of white jasmine rice and some lightly sauteed (in a bit of olive oil & garlic salt) snap peas.