Sweet-Chili Chicken Tempura Recipe
“Better than any chicken tempura you’ll have at a restaurant. The sauce is stellar!”
Ilanit Benizri
Original Recipe Author
Who doesn’t love dining at a Japanese restaurant? The craftsmanship and the delicious food are to die for!
So, what if I tell you you can make the same chicken tempura with sweet chili sauce in the comfort of your own home?
This recipe couldn’t be any easier, and the outcome is super addictive!
Both adults and children will enjoy this take on chicken breast tempura, and you can include your children in the preparation process.
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Frequently Asked Questions:
Sweet-Chili Chicken Tempura Recipe
Which side dishes can I serve it with?
You can serve this with green bean stir-fry, orzo, cooked vegetables, white rice, etc.
Can I leave the diced battered chicken in the fridge overnight and fry it the next day?
You can leave the battered chicken in the fridge overnight, but remember to take it out before frying to let it get to room temperature. This will help you fry it safely and prevent oil sputtering.
Is it possible to not use the baking soda in the recipe?
The baking soda is crucial for this recipe. It will make the batter airy and light instead of hard and dense. If you don’t have baking soda, you can use a teaspoon of baking powder instead
What can I use instead of the date syrup?
You can replace the date syrup with honey.
Featured Review
“Excellent recipe. Both adults and children enjoyed it very much. I had a lot of chicken breast and I made some without the sauce, and it was great too. Thanks.”
Ruthie
Ingredients
- 2 whole chicken breast (diced)
Homemade tempura:
- 1 cup sifted flour
- ½ cup cornstarch (2 ⅛ oz/ 60g)
- 1 teaspoon baking soda
- Salt (to taste)
- Black pepper (to taste)
- 1 egg
- 1 cup cold water
Chili sauce:
- 2 garlic cloves (crushed)
- 1 tablespoon sweet paprika
- 1 tablespoon date syrup
- ½ cup sweet chili sauce
- 1 tablespoon hot water
- Salt (to taste)
- Black pepper (to taste)
- Sesame
Instructions
Chicken breast tempura:
- In a large bowl, use a whisk to combine the tempura ingredients.
- Don’t overmix the batter so the flour doesn’t develop gluten, which makes the exterior tough and chewy.
- Add the diced chicken breast to the tempura bowl and mix well until all the chicken pieces are covered.
- Rest in the fridge for half an hour covered in plastic wrap.
- Take the tempura mix out of the fridge about 10 minutes before frying
- In a deep pot, add oil until it reaches the halfway mark and heat.
- Drop the chicken pieces one by one and cook until golden brown.
Chili sauce:
- In a frying pan, heat up some oil and cook the crushed garlic until it sizzles.
- Add paprika, date syrup, chili sauce and hot water. Mix well and add salt and black pepper.
- Cook on low heat for 5 minutes.
- Throw in the diced fried chicken and mix gently until chicken and sauce are combined.
- Keep cooking for 5 more minutes.
- Generously sprinkle sesame on top.
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Oh, and we almost forgot!
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