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1
Sweet Thai Chili Chicken
Submitted by Tara Noland @ Noshing With The Nolands on December 31, 2012 in Main Courses, Poultry
| Prep Time Cook Time |
Servings 4 | Difficulty Easy |
Ingredients
- 2 whole Boneless, Skinless Chicken Breasts, Cut Into Small Chunks
- 1 cup Tempura Or Similar Light Batter Mixed As Per Package Instructions
- ½ cups Sweet Thai Chili Sauce
- 1 cup Cucumber Cut Into 1 " Pieces
- ½ cups Chow Mein Noodles
- Salt To Taste
- Canola Oil, For Frying
- Green Onion, Green Ends Only, Sliced For Garnish
Preparation Instructions
Heat approximately 2 1/2″ of oil in a wok over medium heat until a small piece of bread dropped into the oil floats and bubbles.
Mix the tempura batter according to package instructions in a shallow bowl. Put chicken pieces into the tempura batter, just enough for one batch at a time, and toss to coat. Then add chicken into the oil. Cook until the chicken is browned on all sides, roughly 5 to 6 minutes. When it’s done, remove the chicken from the oil using a slotted spoon and place it onto a paper towel lined plate. Salt to taste as the chicken is coming out of the oil. Continue cooking until all the chicken is done.
When chicken is done transfer to a large bowl and toss with the Thai sauce, cucumber and chow mein noodles. Serve immediately garnished with the green onion.
