Thai-inspired sweet spicy fried chicken fillets
Sweet, sour and not too spicy with hints of ginger and garlic. To shorten cooking time, reduce the sauce in a pan while frying the chicken in another.
Ingredients
- 4 large chicken thigh fillets
- 1 teaspoon salt
- ¼ teaspoon ground pepper
- ¼ cup flour
- 1 egg beaten
- ½ cup panko (you may need more)
- cooking oil
For the glaze
- ½ cup sweet chili sauce homemade or store-bought
- 3 tablespoons soy sauce
- ¼ cup lime juice or lemon juice
- 2 tablespoons honey
- 1 tablespoon minced ginger
- 1 tablespoon minced garlic
- 1 tablespoon Sriracha use more for a spicier glaze
To garnish
- 3 tablespoons crushed lotus seeds (or use the more traditional roasted peanuts)
- sliced scallions
Instructions
- Wipe the chicken fillets dry with paper towels. Pound to a uniform thickness of about a quarter inch, cut each fillet into two to three portions and sprinkle both sides with salt and pepper.
- Dredge each piece of chicken in flour; shake off the excess. Dip in egg. Coat with panko.
- In a small sauce pan, mix together all the ingredients for the glaze. Cook uncovered over medium heat to reduce. This should take about eight minutes.
- While the glaze reduces, heat enough cooking oil in a frying pan to reach a depth of at least two inches.
- Fry the breaded chicken fillets over medium heat until the bread crumbs are crisp and golden. Flip to cook both sides evenly. Don't forget to check the glaze to avoid scorching.
- Arrange the fried chicken fillets in a platter and drizzle the glaze over them. You may also opt to toss the chicken with the glaze to coat them evenly.
- Garnish with crushed lotus seeds (or peanuts for a more traditional touch) and sliced scallions before serving.