Crispy sweet chilli chicken

Crispy sweet chilli chicken
  • 0:40 Prep
  • 0:15 Cook
  • 4 Servings
  • Easy

Sweet and crispy – this chicken is so good, you will want to lick the plate!

Featured in
Family dinner recipes, Spring entertaining


  • 1 tablespoon fish sauce
  • 1 tablespoon finely grated ginger
  • 1 large garlic clove, finely chopped
  • Pinch of white pepper
  • 600g chicken thigh fillets, excess fat trimmed, cut into 4-5cm pieces
  • 50g cornflour
  • Peanut oil, to deep-fry
  • 125ml (1/2 cup) Fountain Sweet Chilli Sauce
  • 1 lime, halved
  • Fresh basil leaves, to serve
  • Steamed rice, to serve


  • Step 1
    Combine fish sauce, ginger, garlic and pepper in a bowl. Add the chicken and stir to coat. Cover and place in the fridge for 30 minutes to marinate.
  • Step 2
    Place the cornflour in a bowl. Add the chicken and toss to coat. Pour enough oil into a wok to come one-third of the way up the side. Heat over medium heat until 170°C on a cook’s thermometer. Cook the chicken, in 2 batches, for 3-5 minutes or until golden and cooked through, reheating the oil between batches. Transfer to a plate lined with paper towel to drain. Drain oil from wok and wipe wok clean.
  • Step 3
    Return the wok to medium heat. Add the sweet chilli sauce. Simmer, stirring, for 1-2 minutes or until heated through. Add the chicken and juice of 1⁄2 lime. Toss to coat. Arrange the chicken on a serving platter, scatter with basil and serve with steamed rice and remaining lime.

  • Publication: Taste Magazine



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