Fried Sweet Chilli Chicken

My brother and sister in law gave me a Chinese cook book for Christmas “Ching’s Chinese Food in Minutes”. I don’t own a wok and I don’t have a gas stove but it is possible to make most of the recipes in the book (Ching says you can’t but I did anyway).

This is one of my new favorite recipes. I make it at least once a week for dinner. I made a few changes to her recipe.

Fried Sweet Chilli Chicken

Yield: dinner for 2



500g diced chicken breast

4 tbs cornflour

2 egg whites

Vegetable oil for deep frying

Salt & Pepper

For the Sauce

3 garlic cloves finely chopped

Small piece of ginger finely chopped (I find ginger really strong so I only used a really small amount)

1 medium red chili, deseeded (I don’t like spicy so I used a can of pineapple instead)

6 tbs sweet chili sauce

1 tbs soy sauce

Juice of 1 lime


  1. Season the chicken pieces with salt and pepper. In a small bowl whisk the cornflour and egg whites to make a batter.
  2. Heat a wok (or large frying pan) with vegetable oil until about 180 C (I didn’t make mine too hot and cooked the chicken slightly longer)
  3. Dip the chicken pieces in the batter, then place in the pan very carefully. Fry until golden brown. Flip the pieces over if necessary. Lift out using tongs or a spatula and drain on some paper towels. Discard the oil. Keep 1 or 2 tbs in the pan.
  4. To make the sauce when add the garlic and ginger to the pan to sauté for a few minutes and the chili (or pineapple) and stir fry for a few seconds, then add the chili sauce, soy sauce and lime juice. Mix well.
  5. Return the chicken to the wok and turn to coat in the hot sauce. Serve on a bed of white rice.

I threw the chicken in the batter all at once
I didn’t make mine as hot as called for so the oil wouldn’t splash everywhere
I threw all the ingredients in a jug except the garlic and ginger

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