Ingredients

• Batter:
• 2 egg whites
• 1 cup all-purpose flour (sifted)
• 1/2 cup cornstarch
• 1 teaspoon baking powder
• 1 cup water (ice cold)
• 2 tablespoons canola oil
• Frying:
• 1 pound chicken thighs (boneless-skinless and cut into 1 inch pieces)
• canola oil for deep frying
• Sauce:
• 1 tablespoon canola oil
• 3 cloves garlic (minced)
• 3 green onions (sliced thinly, tip to tail not including the root)
• 1/2 cup Thai sweet chili sauce
• 1/4-1/2 teaspoon crushed red pepper
• Garnish:
• white sesame seeds
• minced green onions

Directions

• 0. PREP:
• - Whip the egg whites with a hand mixer or whisk until forming medium peaks. The eggs will look like clouds.
• - Start rice in the rice cooker
• 1. Mix together the batter ingredients in a large bowl.
• 2. Heat a frying pan up with oil deep enough to fry your chicken pieces without them touching the bottom of the pan, a couple inches should be enough space.
• 3. Using tongs drain the batter as much as possible and place the chicken into the pan.
• 4. Break apart the chicken after the crust starts to form and cook until the chicken is golden brown (4-5 minutes)
• 5. Work in batches to prevent the oil from dropping too far in temperature.
• 6. Remove the last batch of chicken from the pan and discard almost all the oil, leaving just a couple of tablespoons in the pan.
• 7. Add the garlic and green onions to the pan and cook it on medium heat for 20-30 seconds. BE CAREFUL GARLIC WILL BURN VERY QUICKLY. STIR CONSTANTLY & HAVE THE SWEET CHILI SAUCE READY TO ADD TO STOP THE COOKING OF THE GARLIC.
• 8. Add the sweet chili sauce and crushed red pepper. & simmer until sauce is heated & slightly reduced.
• 9. Add the fired chicken & toss to combine and serve immediately.
• 10. Garnish with sesame seeds or green onions if desired.

Notes

• You could save the frying step by buying pre-cooked chicken from the grocery store. It may just be chicken nuggets, popcorn chicken or some other type of prepared meat.

Nutrition

Photos