Chili chicken
Homemade chili chicken, freshly fried tender and crispy chicken, covered by a sticky sweet and chili sauce. You can eat this as a snack or together to complete an Asian meal.
Serves: 4-6
Preparation time: 30 minutes
Ingredients:
For the meat and coating:
• 400 gr/ 1 pound of chicken
• 5 tablespoons of potato flour
• 2 eggs
• 1 liter of (sunflower) oil for frying
• A bottle of good quality sweet chili sauce OR make a fresh sauce yourself with the below ingredients
Fresh sweet chili sauce:
• 3 gloves of garlic
• A small pinch of salt
• 140 gr / ¾ cup of sugar
• 60 ml / ¼ cup of vinegar
• 4 red chili peppers (with the seeds removed if you prefer it not too spicy)
Steps
Start with making the chili sauce if you want to make it yourself. If not, go to step 4
1. Transfer all the sauce ingredients to a blender, and blend for 3 minutes.
2. Transfer the blended sauce to a pan on low to medium heat and slowly boil the chili sauce for about 10 till 15 minutes until the sauce becomes thicker. Taste and add more sugar or vinegar to taste if needed.
3. Cool off the sauce before serving (it will also become more thicker).
4. Cut the chicken in thin stripes.
5. In a separate bowl mix the eggs with the potato flour and mix well
6. Cover all of the chicken with the egg / potato mix until completely covered.
7. Heat the oil in a pan on medium/high heat until you reach a temperature of about 190°C / 375°F
8. When the oil is hot enough add ¼ of the chicken. And deep-fry until crispy on the outside and tender and cooked on the inside. Don’t add all chicken at once as the temperature will drop and you cannot properly deep fry.
9. Transfer all the fried chicken to a bowl and generously cover up with the sweet chili sauce. Enjoy!