Crafting the Ultimate Beverage

Base Preparation:

Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.

Flavor Infusion:

Slowly add spices or herbs of your choice, ensuring even distribution. This step enhances the depth of flavor.

Base Preparation:

Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.

Flavor Infusion:

Slowly add spices or herbs of your choice, ensuring even distribution. This step enhances the depth of flavor.

Base Preparation:

Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.

Baking Tips

Use chicken thighs instead of breasts - they stay juicier

Don't overcrowd the oil when frying for even cooking

Keep oil temperature consistent for best results

Toss chicken in sauce immediately while hot for best coating

Double-coat chicken for extra crispiness if desired

Adjust sriracha amount based on your heat preference

Make sauce ahead of time and reheat when ready to serve

Serve immediately to maintain the crispy texture

Have all garnishes ready before you start frying

Sweet Chili Chicken

Name: Sweet Chili Chicken
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Asian-Fusion
Ingredients: For the Chicken:; 2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces; 1 cup cornstarch; 1/2 cup all-purpose flour (or rice flour for gluten-free); 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon garlic powder; 2 large eggs, beaten; 1/4 cup cold water; Vegetable oil for frying (about 4 cups); For the Sweet Chili Sauce:; 1/2 cup honey; 1/4 cup rice vinegar; 3 tablespoons soy sauce; 2-3 tablespoons sriracha sauce (adjust to taste); 2 tablespoons brown sugar; 4 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 1 tablespoon cornstarch; 2 tablespoons water; 1 teaspoon sesame oil; For Garnish and Serving:; 2 green onions, sliced diagonally; 1 tablespoon sesame seeds; 1 red chili, thinly sliced (optional); Fresh cilantro leaves; Lime wedges; Steamed jasmine rice; Steamed broccoli or snap peas

This irresistible Sweet Chili Chicken features tender, juicy chicken pieces coated in a glossy, sticky sauce that perfectly balances sweet and spicy flavors. The chicken is lightly battered and fried until golden, then tossed in a homemade sweet chili glaze made with honey, sriracha, garlic, and rice vinegar. Each bite delivers a satisfying crunch followed by succulent meat enveloped in a vibrant sauce that's both tangy and mildly spicy. This restaurant-quality dish is surprisingly easy to make at home and pairs beautifully with steamed rice and vegetables.

Prep Time

20 Minutes

Cook Time

20 Minutes

Total Time

40 Minutes

Chef

JUE

Ingredients

Custard Cream

For the Chicken:

2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces

1 cup cornstarch

1/2 cup all-purpose flour (or rice flour for gluten-free)

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon garlic powder

2 large eggs, beaten

1/4 cup cold water

Vegetable oil for frying (about 4 cups)

For the Sweet Chili Sauce:

1/2 cup honey

1/4 cup rice vinegar

3 tablespoons soy sauce

2-3 tablespoons sriracha sauce (adjust to taste)

2 tablespoons brown sugar

4 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 tablespoon cornstarch

2 tablespoons water

1 teaspoon sesame oil

For Garnish and Serving:

2 green onions, sliced diagonally

1 tablespoon sesame seeds

1 red chili, thinly sliced (optional)

Fresh cilantro leaves

Lime wedges

Steamed jasmine rice

Steamed broccoli or snap peas

Instructions

Cut chicken thighs into uniform bite-sized pieces, about 1-inch chunks. Pat dry with paper towels.

In a large bowl, whisk together cornstarch, flour, salt, pepper, and garlic powder to create the coating mixture.

In another bowl, beat eggs with cold water until well combined.

Dip chicken pieces first in the egg mixture, then coat thoroughly in the cornstarch mixture. Shake off excess and set aside on a plate.

Heat oil in a large, heavy-bottomed pot or deep fryer to 350°F (175°C). Use a thermometer to monitor temperature.

While oil heats, make the sweet chili sauce. In a small saucepan, combine honey, rice vinegar, soy sauce, sriracha, brown sugar, garlic, and ginger.

Bring sauce mixture to a simmer over medium heat. In a small bowl, whisk cornstarch with 2 tablespoons water to create a slurry.

Add cornstarch slurry to the simmering sauce and cook for 2-3 minutes until thickened and glossy. Remove from heat and stir in sesame oil.

Fry chicken pieces in batches of 6-8 pieces at a time for 4-5 minutes until golden brown and cooked through (internal temperature 165°F).

Remove chicken with slotted spoon and drain briefly on paper towels. Don't let them sit too long or they'll lose crispiness.

Immediately transfer hot fried chicken to a large bowl and pour the warm sweet chili sauce over top.

Toss gently but thoroughly to coat all pieces in the glossy sauce. Serve immediately while hot and crispy.

Garnish with sliced green onions, sesame seeds, sliced chili, and fresh cilantro. Serve with steamed rice and vegetables.

Sweet Chili Chicken

JUE

Essential Ingredients Selection

Creating Your Masterpiece

Crafting the Ultimate Beverage

Sweet Chili Chicken

Ingredients

Instructions