- 2
- 20 mins
- 30 mins
Ingredients
- Canola, Vegetable Or Peanut Oil, For Frying
- 1 whole Boneless, Skinless Chicken Breast (use A Big One)
- 1/2 cups All-purpose Flour
- 1/2 teaspoons Garlic Powder
- Salt And Pepper, to taste
- 1 whole Egg
- 2 Tablespoons Milk
- 1/3 cups Sweet Chili Sauce
- Carrot And Cilantro, For Garnish
Preparation
Step 1
Pour 1-2 inches of oil into a deep skillet. Preheat over medium heat.
Cut chicken into bite-sized pieces and set aside. In a shallow dish, stir together flour, garlic powder, salt and pepper. In another shallow dish, whisk egg, milk, salt and pepper together. Toss chicken pieces into the dry mixture first, then into the egg mixture and back to the dry. Make sure you coat the chicken completely during each step! Place chicken pieces into hot oil and fry until golden brown on each side, about 3-4 minutes per side. Remove and drain on paper towels. Sprinkle with salt. Transfer to a large bowl and toss with sweet chili sauce. Divide into two equal portions and top with carrot and cilantro. Serve.
Recipe tips: I never usually use a thermometer when I pan fry. To ensure your oil is at the perfect temperature, place a piece of chicken into it. It should sizzle lightly. If you put chicken into the oil and nothing happens, it’s too cold. If you put chicken into the oil and it sizzles violently, it’s too hot. You need to find a happy medium between those two for frying. (Or use a thermometer and preheat oil to 350-375ºF.)