Description
This Satay-Style Thai Chicken recipe features crispy, golden-brown chicken pieces coated in a flavorful batter and tossed in a sweet chili sauce. Garnished with fresh cilantro, julienned carrots, and sesame seeds, this dish offers a delightful combination of crispiness and sweet-spicy flavors perfect for an appetizer or main course.
Ingredients
Scale
Chicken and Coating
- 1 large boneless skinless chicken breast
- 1/2 cup all-purpose flour
- 1/2 tsp garlic powder
- Salt and black pepper to taste
- 1 large egg
- 2 tbsp milk
- Canola oil or peanut oil for frying (enough for 1-2 inches deep in skillet)
Sauce and Garnish
- 1/3 cup sweet chili sauce
- 1 carrot, julienned (for garnish)
- Fresh cilantro, chopped (for garnish)
- Sesame seeds (for garnish)
Instructions
- Preheat and Cut: Pour 1-2 inches of canola or peanut oil into a deep skillet and heat over medium heat until it reaches 350°F. While the oil is heating, cut the chicken breast into bite-sized pieces. Set aside.
- Coat the Chicken: In a shallow dish, combine the flour, garlic powder, salt, and black pepper. In another shallow dish, whisk together the egg, milk, salt, and black pepper. Coat each piece of chicken first in the dry flour mixture, then dip in the egg mixture, and finally coat again in the flour mixture.
- Fry the Chicken: Carefully place the coated chicken pieces into the hot oil, ensuring they don’t touch each other. Fry until golden brown, about 3-4 minutes per side. Remove the chicken and drain on paper towels. Sprinkle with a pinch of salt.
- Toss and Serve: Transfer the fried chicken to a large bowl and toss with the sweet chili sauce until fully coated. Garnish with sesame seeds, julienned carrot, and chopped cilantro. Serve immediately and enjoy!
Notes
- Maintain the oil temperature at 350°F to ensure even frying and avoid greasy chicken.
- Do not overcrowd the skillet to keep the oil temperature consistent and get crispy chicken.
- Use peanut or canola oil for high smoke point and neutral flavor.
- The sweet chili sauce can be adjusted to taste if you prefer more or less sweetness or spice.
- For extra crispiness, double coating the chicken provides a thicker crust.
