Sweet Thai Chili Chicken
Hey, y'all! Asian cuisines are some of my favorite recipes to play around with. I love all of the bright, bold flavors of the far East. My mom runs a catering and conference center. Growing up, I loved going to work with her, especially when they had events that were serving lumpia! Lumpia is a delicious Filipino spring roll with Chinese origins. The lumpia was always served with Mae Ploy sweet chili sauce.
Today's dish was inspired by my memories of hanging out at work with mom, munching on lumpia in her office. It begins with my simple, homemade chicken nugget recipe and is jazzed up by sweet chili sauce. The end result is AMAZING y'all!
1 pound chicken breast, cut into bite size pieces
1 cup flour
1 cup bread crumbs
2 large eggs Sweet Chili Sauce
Oil, for frying
1. Place chicken and flour into a large, zip top bag and shake vigorously. Mix the eggs and 2 tbsp of water in a bowl. Place breadcrumbs in a separate bowl. Heat about 2 inches of vegetable oil over medium-high heat.
2. Working in batches, dip the flour coated chicken into the egg wash, and then into the bread crumbs. Fry the chicken, again in batches, until golden brown and cook through. Drain on a paper towel.
3. Place cooked chicken into a medium-size bowl. Pour 1 cup of sweet Thai chili sauce into the bowl and stir until evenly coated. Add more sauce if desired.
I serve this delicious dish with brown rice and asparagus. My Garlic Roasted Asparagus recipe is perfect with this recipe!
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