Asian Sweet Chili Chicken

I absolutely love sweet chili sauce. I bought a bottle at Massy supermarket the other day, so this recipe is a definite go.

You will need:

Tempura Battered Chicken:
2 egg whites
1 cup all-purpose flour sifted
1/ 2 cup corn starch
1 teaspoon baking powder
1 cup water, ice cold
2 tablespoons oil
1 pound chicken thighs boneless-skinless and cut into 1 inch pieces
Sauce:
oil for frying
1 tablespoon oil
3 cloves garlic minced
A few leaves of chives
1/ 2 cup Thai sweet chili sauce
1/ 2 teaspoon crushed red pepper (optional)

Method:

Mix together the batter ingredients in a large bowl. Heat a frying pan up with oil deep enough to fry your chicken pieces without them touching the bottom of the pan; a couple 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 until the chicken is golden brown (4-5 minutes). 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 chives to the pan and cook it on medium heat for 20-30 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 if you wish.