Who doesn't love dining at a Japanese restaurant? Exquisite craftsmanship and delicious food make it hard to put it down!
So what if I told you that you could make the same Chicken Tempura with Sweet Chili Sauce in the comfort of your own home?
This recipe couldn't be easier and turns out super addictive!
Adults and kids alike will love this chicken breast tempura, and you can let your kids participate in the preparation.
Frequently Asked Questions: Sweet and Spicy Chicken Tempura Recipe
What side dishes can I serve with?
You can serve it with mung bean fried rice, boiled vegetables, white rice etc.
Can I store the diced chicken in the fridge overnight and fry it the next day?
You can keep the battered chicken in the refrigerator overnight, but remember to take it out to let it come to room temperature before frying. This will help you fry it safely and keep the oil from splattering.
Is it possible to omit the baking soda in the recipe?
Baking soda is essential to this recipe. It will make the batter 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 date syrup?
You can use honey instead of date syrup.
Featured Review
"Great recipe. Great fun for kids and adults. I eat a lot of chicken breasts and I made some without the sauce and it was great too. Thank you."
Ruthie
Sweet-Chili Chicken Tempura Recipe
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
Chicken breast tempura:
- In a large bowl, combine tempura ingredients with a whisk.
- Do not over mix the batter so that the flour does not develop gluten which can make the batter tough and chewy.
- Add the diced chicken breasts to the tempura bowl and toss until all chicken pieces are covered.
- Cover with plastic wrap and refrigerate for half an hour.
- Take the tempura mixture out of the fridge about 10 minutes before frying
- Add oil to a deep pan until it reaches the halfway mark and heat up.
- Drop the chicken pieces one by one and cook until golden brown.
Chili sauce:
- Heat some oil in a frying pan and cook the crushed garlic until it sizzles.
- Add date syrup chili paste and hot water. Stir well and add salt and black pepper.
- Cook on low heat for 5 minutes.
- Pour in the fried chicken pieces and toss gently until chicken and sauce are combined.
- Keep cooking for 5 more minutes.
- Generously sprinkle sesame on top.
