Thai Sweet Chili Chicken

Here is my version of the Earls Restaurant Chili Chicken appetizer. I live within walking distance from a location so I consider myself quite the expert. Mine is equally as delicious and a lot friendlier on your wallet. 


Thai Sweet Chili Chicken

Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes
Yield: 4 servings


For the Sweet Chili Sauce

  • 1 clove garlic, minced

  • 1 tsp. grated ginger

  • 1 tbsp. rice vinegar

  • 1 tsp. sesame seeds

  • ½ cup Thai sweet chili sauce

For the Chicken

  • 3 boneless, skinless chicken breasts, cut into bite sized pieces

  • Vegetable oil, for frying

  • 2 eggs, beaten

  • ¼ cup cornstarch

  • ¾ cup all purpose flour

  • 1 tsp. garlic powder

  • 1 tsp. salt

  • ½ tsp. ground pepper

To Serve

  • ½ an English cucumber, sliced

  • 4 green onions, sliced

  • 1 tsp. sesame seeds

  • Coconut Rice


In a medium sized mixing bowl combine all ingredients “for the sauce”. Set aside.

Line up 3 medium sized bowls. Place cornstarch in one, the beaten eggs in the second, and the flour, garlic powder, salt and pepper in the third. Heat oil in a large wok over medium high heat. You’ll want it to be at least 1- 1 ½ inches deep. Dredge the chicken pieces in the cornstarch, shaking off any excess. Next, dip the chicken in the beaten eggs and lastly coat them in the flour mixture.

Fry the chicken until golden brown, flipping once halfway through cooking time (this should take approximately 7-8 minutes total). You will probably need to do this in two batches to avoid crowding the pan. Transfer the golden chicken to a bed of paper towels to absorb any extra oil.

Discard the oil and pour the sauce into the wok. Let it simmer and reduce for 2 minutes. Return the chicken to the sauce and toss to coat. Remove from heat and stir in sliced cucumber. Serve over rice and garnish with green onions and sesame seeds.