Ingredients:

• 12 oz. skinless boneless chicken breast/thigh, cut into small pieces
• oil (enough for deep-frying, about 2″)
• 1 tablespoon oil for frying garlic
• 2 cloves garlic (minced)
• 4 tablespoons bottled sweet chili sauce (you can also use your favourite Asian sauce like lemon sauce or sweet and sour sauce or even plum sauce)
• 1 teaspoon lime juice (optional)
• 1 pinch salt

Frying Batter:

• 1 egg white
• 1/2 cup all-purpose flour
• 1/4 cup corn starch
• 1/2 teaspoon baking powder
• 1 tablespoon cooking oil
• 1/2 cup water (ice cold)
• 1 pinch salt

Directions:

1. Put all the batter ingredients into a bowl along with the chicken
2. Put frying oil into a wok or pan to a depth of at least 2″
3. Heat oil till oil begins to simmer, do not overheat. You can test oil by putting a wooden skewer in oil and bubbles form. If bubbling hard, oil is too hot.
4. Gently place the battered chicken into the oil and deep-fry until the chicken is golden brown
5. Transfer the cooked chicken to a plate lined with a paper towel to absorb excess oil.
6. Heat another pan over medium heat and add the oil for the garlic. Fry until fragrant and add the chicken to the pan along with sweet chili sauce, lime juice and salt. Continue to toss until chicken is coated with sauce.
7. Serve right away to keep crispy

Enjoy

Based on the original recipe