Friday, January 13, 2012

Sweet Chili Fried Chicken with Beans

This post should have been made long ago but I was too excited with other recipes! This one is definitely good and will be made again. It's the perfect Chinese take out, only at home. Even better! Cheaper and you know what's going into it. Or should I say my husband does? He made this one! Our wok finally got some exercise in. It had been awhile since we used it. I've tried many "take out Chinese" at home recipes before and I'm always disappointed. This one did not disappoint! It was sweet, but spicy, sticky and crunchy. I also enjoyed the beans in the dish, it added another nice texture. If you enjoy sticky, sweet, spicy, crunchy Chinese food go ahead and make this. I hope you all enjoy! 

Sweet Chili Fried Chicken with Beans
chicken thigh fillets (about 4 pieces), cut into 1 inch cubes or strips (Hubby used breasts)
1/2 tsp salt
1/8 tsp pepper
1/2 tsp sesame oil
1/4 cup + 4tblsp plain flour
1/2 egg, beaten
vegetable or canola oil for frying
15-20 french beans
2 cloves garlic, chopped

Sauce (combine in a bowl):
1/2 cup Thai sweet chilli sauce
1 1/2 tbsp Sambal Oelek (or to taste) (I did not have this or could not find it in stores so hubby omitted it)
1 tsp light soy sauce
1 1/2 tbsp corn syrup (optional, for sticky-factor)


Combine chicken with salt, pepper, sesame oil, plain flour, and egg. Use your hands to mix everything together until the chicken is well coated. Set aside for 1/2 hour.

Wash the french beans and pat dry. Top and tail them, and then cut them in half so that they are about 2 inches long.

Heat up 3 cups vegetable oil in a wok until it reaches 350F. Drop a piece of chicken into the oil and it should sizzle immediately. Fry the rest of the chicken in batches for 6-8 minutes until golden brown and cooked. Drain on absorbent kitchen paper.

Once all the chicken has been cooked, use the same oil to deep-fry the french beans for about 20 seconds until it starts to wrinkle and change color slightly. Remove and drain on kitchen paper.

In a clean wok, heat up 1/2 tbsp vegetable oil and fry the chopped garlic. Add sauce ingredients and bring to a boil. Add the chicken and beans and toss to coat evenly. Dish out onto a serving plate and serve as an appetizer or with steamed white rice. Garnish with some deep-fried thai basil leaves if desired.

**If you can try and find a good quality thai chili sauce!

As seen on: Simply Designing


Jennifer @ Town and Country Living said...

Well, if I ate meat I'd put this on the menu at my house. It looks really good!

Simple Girl said...

This looks delicious! Who needs Chinese Takeout with this? :-)

Kristen said...

Ree love chicken thighs... What a delicious recipe to use them in!

Susan-The Weekly Sweet Experiment said...

It looks so yummy! I love the color!

Carol said...

This looks great! And, btw, I think I love Frank, too! He sure is a handsome fella!

Bridget said...

Thanks Carol, he's the best cat a person could ask for!!

Heather McMullin said...

I would love for you to link this recipe up to my Famous Linkz Party!

Heather aka Made Famous By

Bridget said...

I'd love to! Thanks Heather

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