Ingredients
2egg whites
1cupall-purpose flour,sifted
½cupcornstarch
1tspbaking powder
1cupwater,ice cold
2tbspcanola oil
1lbchicken thighs,boneless-skinless and cut into 1-inch pieces
canola oil,for frying
1tbspoil
3clovesgarlic,minced
3green onions,sliced thinly, tip to tail not including the root
½cupThai sweet chili sauce
½tspred pepper,crushed
white sesame seeds
green onions,minced
Preparation
Mix together the batter ingredients in a large bowl.
Heat a frying pan up with oil deep enough to fry the chicken pieces without them touching the bottom of the pan, a 2 inches should be enough space.
Using a slotted spoon drain the batter as much as possible and slide the chicken into the pan.
Break apart the chicken after the crust starts to form and cook for 4 to 5 minutes until the chicken is golden brown.
Work in batches to prevent the oil from dropping too far in temperature.
Remove the last batch of chicken from the pan and discard almost all the oil, leaving just a couple of tablespoons in the pan.
Add the garlic and green onions to the pan and cook it on medium heat for 20 to 30 seconds.
Add the chicken back in along with the sweet chili sauce and crushed red pepper.
Toss to combine and serve immediately.
Garnish with sesame seeds or green onions if desired.
