воскресенье, 6 ноября 2016 г.

Thai Sweet Chili Chicken

Thai Sweet Chili Chicken


Thai Sweet Chili Chicken


Thank you Bee for the nice recipe.


Ohhh like you I also love Thai Chilli sauce.. I had it a lot of shrimp dishes – my favourite is sautéing shrimp than adding corn and sliced onions and sometimes a can of mushrooms drained and than adding the thai chilli sauce and heavy cream and dill, ground pepper and a couple tbsp. of butter – mmmm its delicious- now I will have to try out your chicken dish – yummmy


I mean I add it to a shrimp dish I make – lol should have been more clearly there


Shrimp is a great option, I will have to make it soon!!


I want to try this so badly, but I can’t eat anything that is not organic! ( Doctor’s Order’s! I’m trying to beat a 17 year illness!) Do you have a recipe for the sweet chili sauce? I can usually find organic ingredients or substitutes for almost any recipe, or at least I’ve been lucky so far! This sounds so wonderful! I can imagine it with shrimp also! Thank you for the recipe, I’ll figure something out one way or another!


Yes you can make sweet chili sauce from scratch. Maybe I will share the recipe one of these days!


Easy Thai Sweet Chili Sauce Recipe DELICIOUS


Prep Time: 2 minutes Cook Time: 15 minutes Total Time: 17 minutes


Yield: Makes 1/2 Cup of Sauce


Ingredients:


1/2 cup rice vinegar


1/2 cup + 2 Tbsp. white sugar


1/4 cup water


3 Tbsp. fish sauce


2 Tbsp. sherry (or cooking sherry)


3 cloves garlic, minced


1/2 to 1 Tbsp. dried crushed chili (1 Tbsp. makes spicy-hot sauce) or (we used chili pepper flakes)


1+1/2 Tbsp. cornstarch dissolved in 3-4 Tbsp. cool water


Preparation:


Place all ingredients – except the cornstarch-water mixture – in a sauce pan or pot.


Bring to a rolling boil.


Reduce heat to medium and let boil for 10 minutes, or until reduced by half.


Reduce heat to low and add the cornstarch-water mixture.


Stir to incorporate and continue stirring occasionally until the sauce thickens (about 2 minutes).


Remove from heat and taste-test.


You should taste “sweet” first, followed by sour, then spicy and salty notes.


If the sauce isn’t sweet enough, add a little more sugar.


If not spicy enough, add more chili.


Pour sauce into a small bowl or jar and serve as a condiment with chicken, fish, and seafood, or as a dip with finger foods such as chicken wings, shrimp, or spring rolls.


Also makes an excellent marinade for grilled chicken, fish, or seafood.


Thank you! My grocery store doesn’t carry it!


http://ifoodreal.com/clean-eating-thai-sweet-chili-sauce/


Who needs to go out for dinner when they can make this at home? These look flavorful and delicious. I can’t wait to try this in my own kitchen.


Erin, yes, and it’s so much better than restaurant’s. :)


This Thai Chili chicken looks so good. We’re trying to eat healthier these days, eat more chicken less red meat but it gets tough when you get into a rut. This looks (and I mean this as the best compliment I can pay) like a dish I’d order at the Mall food court and be a happy man. Yum and more yum.


Thanks Tom, yes, this Thai sweet chili chicken is awesome!


Quick question for you. I’ve never had this issue before but when I use this batter recipe, the oil spatters in huge drops out of the pan. Thankfully I had a lid or i would’ve had a fire on my hands. Am I doing something wrong?? Thanks!


I am not sure what happened I never have that problem. Your oil probably has water in it.


Thank for the easy, healthy recipe. I am going to try it now.


My 7 year old daughter and I made this tonight! OMG…..so delicious! Will definitely make this often. Thanks for the great recipe!


Hi Cindy, amazing. I know it’s so delicious right? My son ate so much and didn’t realize there were chilies. :)


i never review- but must admit- I do read many. this recipe was SO ridiculous. I doubled the recipe for my family of 5. I also added double the lime to the pre-made bottle sauce I had- other than that- I followed the recipe. My husband asked me if I’d gotten takeout from P.F. Chang’s ( ;) ). The batter is what it is all about- (I fried it off in my mini deep fryer then tossed in sauce) so crispy! the batter I’ll use forever- THANK YOU!


Hi Amanda, so glad that you love the recipe. Yes this batter recipe is the best. If you like this recipe, do check out my ebook “Easy Asian Takeout” and your husband would think that you got takeout food for him every day!!! http://rasamalaysia.com/easy-asian-takeout/


Do you think this recipe would work using gluten-free flour to batter the chicken? It looks amazing, but unfortunately gluten isn’t an option.


You can try I am not familiar with GF flour.


wow! great recipe. one of my favorites Going to give this a go. Thanks for sharing this.


Simon


LOVE this recipe! We live on a cattle ranch 30 miles away from the nearest Asian (ish) food, and when it’s not feasible to run to town to get takeout, I make this! My cowboy husband absolutely loves it. We’re having it AGAIN for dinner tonight :)


Hi Cassidy, thanks for the comment. I am so glad you like this recipe. You should try more recipes from my site, you just need to buy the sauces and you can make a bunch of Asian food at home! :)


wow, I’ve tried a bunch of your recipes (have the e-book) and now have to add this one to the rotation as well!! How simple it is blows my mind and really the batter is just awesome. I have loved this sauce and have used it as dips before but never thought to use it like this. AMAZING!! YUM!


Thank you thank you!!


Hi Anna, thanks so much for being a fan and thanks for buying the cookbook. You will be an amazing cook for Asian food in no time!!


Thanks for this great recipe! I made a variation of it to make it a tad healthier. I mentioned it on my blog today because I enjoyed it so much. Check it out if you get a minute. Thanks for the recipe inspiration!


Hi Bee,


Can I replace the all-purpose flour with plain flour?


Yes


Hi Bee, thanks for this recipe. I like it and easy to make. I used the leftover frying batter to fry onion so had also onion ring for addition :).


Hi Imelda, thanks for trying my recipe, glad that you liked it and that’s a great idea for onion rings. :)


This is the best sweet chilli chicken recipe I’ve ever tried!


I have a question, though: can I keep the frying batter in the fridge overnight? I had a lot of it leftover (I made less chicken, and I do regret) and I was wondering if I could use it tomorrow with other sauce (i’m thinking maybe teriaki).


Cheers!


Yes you can. Thanks for trying my sweet chili chicken recipe. And yes you can try my chicken teriyaki recipe, too. :)


I just made some Fir our dinner it was delish


Glad that you tried my sweet chili chicken.


Hello, great recipe! Is there any additional spices you could add to enhance the dish? Thanks


Hi! Great recipe it was very good and easy to make. Are there any additional spices you could add to enhance flavour? Thanks


If you want it spicier, you can always add some cayenne pepper to the chicken.


Will adding cold water to the frying batter make it splatter when frying?


No


Hi Can I use any other sweet chili sauce? Would it make a difference to the flavour?


Thanks


You can use another brand of sweet chili sauce but the taste may not be entirely the same.


I have a really silly question! When you put the chicken pieces into the batter, should the chicken already be fully cooked? Or, does it cook while it’s frying?


The chicken is raw, you cook the chicken while frying.


Instead of regular flour could I use coconut flour?


I am not familiar with coconut flour so I am not sure.


Hi. Can you serve it with jasmine rice?


Yes, of course.


I made this yesterday for lunch, it was DA BOMB!! so delicious!! I am definitely going to make this often. thank you!


Hi Anes, thanks for trying my recipe, I am so glad you liked the Thai Sweet Chili Chicken.


Hi Bee. Do you know if I can to freze it?


Thank you


Yes you can.


Thai Sweet Chili Chicken – amazing and best-ever chicken recipe with sticky, sweet and savory sweet chili sauce. SO good you will want to lick the plate!! | rasamalaysia.com


Prep Time: 15 Minutes | Cook Time: 10 | Total Time: 25 Minutes


8 oz skinless, boneless chicken breast/thigh, cut into small pieces


Oil, for deep-frying


1 tablespoon oil


2 cloves garlic, minced


4 tablespoons bottled Thai sweet chili sauce


1 teaspoon lime juice


Pinch of salt


1/2 teaspoon white sesame


1/2 tablespoon chopped cilantro leaves


1 egg white


1/2 cup all-purpose flour, sifted


1/4 cup cornstarch


1/2 teaspoon baking powder


1/2 cup water, ice cold


1 tablespoon cooking oil


Pinch of salt


Mix all the ingredients for the Batter until well combine. Add the chicken into the batter.


Heat up a wok/skillet with about two inches of oil. As soon as the oil is fully heated, deep-fry the chicken until golden brown. Transfer the chicken out to a dish lined with paper towels to sock up the excess oil.


Clean the wok/skillet and heat it up on medium heat. Add the oil and stir-fry the garlic until aromatic. Transfer the fried chicken into the wok, follow by the sweet chili sauce, lime juice and salt. Stir to coat the chicken well with the sweet chili sauce.


Dish out, garnish with the white sesame and cilantro leave. Serve immediately.


Thai Sweet Chili Chicken


Thai Sweet Chili Chicken – amazing and best-ever chicken recipe with sticky, sweet and savory sweet chili sauce. SO good you will want to lick the plate!!


I have an addiction. Yes. I am addicted to Thai sweet chili sauce. The sticky sweet, gooey, with a tint of heat orange-color sauce that goes so well on everything! Forget about Sriracha, I am happy when I have some Thai sweet chili sauce.


Because I love Thai chili sauce so much, I serve almost all my appetizers with them. It just never fails me or goes wrong on fried chicken wontons, Thai lettuce wraps, Thai shrimp cake, etc. But I wanted Thai sweet chili sauce on my main dish, too, and hence I developed this sweet chili chicken recipe.


The recipe is so easy. You take some chicken, battered and deep-fried, and then toss in the wok or skillet with some garlic, sweet chili sauce, lime juice, and garnish with sesame seeds and chopped cilantro. Quick, easy, and oh-so-tasty. What came as a big surprise was that my 4-year old son actually asked to try this dish, ate so many pieces of the chicken without even realizing that he was eating chilies (he can’t take anything spicy!).


I am definitely going to add this sweet chili chicken to my daily menu…it’s the first step to train my son to eat spicy food (so we can start eating our favorite spicy food again for dinners). But overall, this dish is mostly for anyone who love Asian food. It’s utterly delicious, appetizing, and SO good. Try this sweet chili chicken recipe and I am very sure you will thank me!


Thai Sweet Chili Chicken – amazing and best-ever chicken recipe with sticky, sweet and savory sweet chili sauce. SO good you will want to lick the plate!! | rasamalaysia.com


Prep Time: 15 Minutes | Cook Time: 10 | Total Time: 25 Minutes


8 oz skinless, boneless chicken breast/thigh, cut into small pieces


Oil, for deep-frying


1 tablespoon oil


2 cloves garlic, minced


4 tablespoons bottled Thai sweet chili sauce


1 teaspoon lime juice


Pinch of salt


1/2 teaspoon white sesame


1/2 tablespoon chopped cilantro leaves


1 egg white


1/2 cup all-purpose flour, sifted


1/4 cup cornstarch


1/2 teaspoon baking powder


1/2 cup water, ice cold


1 tablespoon cooking oil


Pinch of salt


Mix all the ingredients for the Batter until well combine. Add the chicken into the batter.


Heat up a wok/skillet with about two inches of oil. As soon as the oil is fully heated, deep-fry the chicken until golden brown. Transfer the chicken out to a dish lined with paper towels to sock up the excess oil.


Clean the wok/skillet and heat it up on medium heat. Add the oil and stir-fry the garlic until aromatic. Transfer the fried chicken into the wok, follow by the sweet chili sauce, lime juice and salt. Stir to coat the chicken well with the sweet chili sauce.


Dish out, garnish with the white sesame and cilantro leave. Serve immediately.


16


Thai Sweet Chili Chicken Recipe


Serves 2 | Prep Time: 15 Minutes | Cook Time: 10 Minutes


Ingredients:


8 oz skinless, boneless chicken breast/thigh, cut into small pieces


Oil, for deep-frying


1 tablespoon oil


2 cloves garlic, minced


4 tablespoons bottled Thai sweet chili sauce


1 teaspoon lime juice


Pinch of salt


1/2 teaspoon white sesame


1/2 tablespoon chopped cilantro leaves


Frying Batter:


1 egg white


1/2 cup all-purpose flour, sifted


1/4 cup cornstarch


1/2 teaspoon baking powder


1/2 cup water, ice cold


1 tablespoon cooking oil


Pinch of salt


Method:


Mix all the ingredients for the Batter until well combine. Add the chicken into the batter.


Heat up a wok/skillet with about two inches of oil. As soon as the oil is fully heated, deep-fry the chicken until golden brown. Transfer the chicken out to a dish lined with paper towels to sock up the excess oil.


Clean the wok/skillet and heat it up on medium heat. Add the oil and stir-fry the garlic until aromatic. Transfer the fried chicken into the wok, follow by the sweet chili sauce, lime juice and salt. Stir to coat the chicken well with the sweet chili sauce.


Dish out, garnish with the white sesame and cilantro leave. Serve immediately.


Cook’s Note:


You can buy Thai sweet chili sauce from regular supermarket in the Asian food aisle, or any Asian food stores. You can also buy it online


Original article and pictures take http://rasamalaysia.com/thai-sweet-chili-chicken/ site

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