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Sweet-Chili Chicken Tempura Recipe

Who needs take-outs when you have a healthier alternative
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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.

Sweet-Chili Chicken Tempura Recipe
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  • Frequently Asked Questions: Sweet-Chili Chicken Tempura Recipe
  • Sweet-Chili Chicken Tempura Recipe
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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

Sweet Chili Chicken Tempura Recipe

Sweet-Chili Chicken Tempura Recipe

Who needs take-outs when you have a healthier alternative
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Course: Appetizer, Lunch, Side Dish
Cuisine: Chinese, Japanese

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.
DID YOU MAKE THIS RECIPE?We’d love to know how it turned out! Please let us know by leaving a review below. Or snap a photo and share it on Instagram; be sure to tag us @sharethecook

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Oh, and we almost forgot!

This Sweet-Chili Chicken Tempura Recipe is a part of our Lunch Series, Click NOW for more fun ideas you don’t wanna miss!


Category: Lunch, Appetizers, Sides, UncategorizedTag: chineese food, easy, fried, Healthy, Ilanit Benizri, japanese food, simple recipe
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