Sweet Chili Chicken
This sweet chili chicken is bite-size pieces of fried chicken tosses in a sweet asian sauce for a delicious meal. You'll think you're eating take-out with this recipe!
Servings: 4
Calories: 484kcal
Ingredients
- 1 lb. Chicken cut into bite-size pieces
- 2 Egg Whites whisked
- 2 Tbsp. Soy Sauce
- 1 Tbsp. Garlic Powder
- 1 tsp. Chili Powder
- 1 tsp. Salt
- 4 Tbsp. Cornmeal
- 4 Tbsp. Flour
- 1 tsp. Baking Powder
- Vegetable Oil for frying
Sauce
- 6 Tbsp. Ketchup
- 3 Tbsp. Honey
- 1 Tbsp. Soy Sauce
- 2 tsp. Rice Wine Vinegar
- 1/2 cup Water
- 4 Tbsp. Sweet Chili Sauce
- 1/2 tsp. Sesame Oil
- 1 clove Garlic minced
Garnish
- 2 Tbsp. Green Onions chopped
Instructions
- In a large bowl, add egg whites, soy sauce, garlic powder, chili powder and salt. Whisk really well to combine.
- Add chicken pieces and toss to coat. Refrigerate for 20-30 minutes.
- Meanwhile, in a small bowl, combine cornmeal, flour and baking powder. Stir to mix.
- When chicken is done, remove from fridge and toss a couple pieces in the flour mixture. Toss to coat really well with flour mixture on all sides. Remove and repeat with remaining chicken pieces.
- Heat oil in a wok in medium-high heat so that it will cover chicken completely. When hot, add a few chicken pieces at a time and cook until golden brown and cooked through.
- Remove to a paper towel and repeat with remaining pieces of chicken.
Sauce
- Add all sauce ingredients to a medium saucepan and bring to a boil. Immediately turn down and simmer.
- Add chicken pieces to pan with sauce and toss to coat.
- Garnish with chopped green onions and serve!
Nutrition
Calories: 484kcal | Carbohydrates: 50g | Protein: 28g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 85mg | Sodium: 1578mg | Potassium: 601mg | Fiber: 3g | Sugar: 22g | Vitamin A: 712IU | Vitamin C: 4mg | Calcium: 82mg | Iron: 3mg