Forget about counting calories today! Sometimes, all you need is a crispy, juicy, and flavor-packed snack to lift your spirits. Enter Thai Sweet Chili Fried Chicken, a dish so delicious that just thinking about it will make your mouth water. The bold, aromatic flavors of Thai cuisine, with its signature balance of sweet, spicy, and tangy, make this the perfect indulgence.
The Secret to Perfectly Crispy, Juicy Fried Chicken
Achieving that golden, crunchy exterior while keeping the inside tender and juicy isn’t magic—it’s all about technique! Here are two key tricks:
- Marination Matters – The chicken is infused with a rich marinade featuring fish sauce, brown sugar, and egg whites. This not only enhances the flavor but also ensures the meat remains incredibly tender.
- The Ultimate Batter – A special blend of cake flour, starch, and baking powder creates an airy, crispy crust that makes every bite satisfying.
Cooking Up a Storm: Step-by-Step Guide
Ingredients
For the Chicken Marinade:
- 400g boneless chicken thighs
- 1 egg white
- 1 tbsp minced garlic
- 1 tsp fish sauce
- 1/2 tsp white pepper
- 1 tbsp brown sugar
- 1/2 tsp salt
- 1 tbsp cornstarch
For the Crispy Batter:
- 100g cake flour
- 100g sweet potato starch
- 1/2 tsp baking powder
For the Sweet Chili Sauce:
- 2 tbsp Thai sweet chili sauce
- 1-2 fresh chili peppers (chopped)
- 1 tbsp minced garlic
- 1 tsp sugar
- 1 tsp lime juice
- Zest from 1/2 a lime
- 3 tbsp water
- Fried shallots & chopped cilantro for garnish
Measurements: 
- 1 tbsp = 15ml
- 1 tsp = 5ml
Instructions
1. Marinate the Chicken
- Cut the boneless chicken thighs into bite-sized pieces.
- Mix them with minced garlic, fish sauce, white pepper, brown sugar, and salt.
- Add one egg white and cornstarch, ensuring even coating.
- Let it marinate for at least 30 minutes (overnight for deeper flavor!).
2. Prepare the Sweet Chili Sauce
- Heat a pan and sauté minced garlic and sliced chili peppers.
- Turn off the heat before adding Thai sweet chili sauce, sugar, lime juice, lime zest, and water.
- Stir well and bring it back to a simmer until the sauce thickens.
3. Create the Crispy Batter
- Mix cake flour, sweet potato starch, and baking powder.
- Add a little water to form a thick, smooth batter.
- Coat the marinated chicken evenly with the batter.
4. Fry the Chicken
- Heat oil to medium-high (around 180°C / 356°F).
- Fry the chicken until light golden and firm.
- Remove and drain, then increase oil temperature to 200°C / 392°F.
- Double-fry for extra crunch until golden brown.
5. Coat in Sauce & Serve
- Toss the crispy chicken in the homemade Thai sweet chili sauce.
- Garnish with fried shallots and fresh cilantro.
- Serve hot and enjoy!
The Ultimate Flavor Explosion
One bite into this masterpiece, and you’ll be hooked—the crispiness, the juicy tenderness, the sweet and spicy kick, all balanced with a hint of lime’s zesty freshness. It’s pure culinary joy in every bite!
If you can’t finish it all, no worries! Store the leftovers in a container, and they’ll still be delicious the next day.
Pro Tip: Pair It Right!
After indulging, sip on a cup of barley tea to cleanse your palate and refresh your senses. This combo is a game-changer!
