Servings 4 servings
- 1 lb skinless boneless chicken thighs, cut into bite-sized pieces
- ½ cup flour
- ½ cup cornstarch
- ½ tsp baking powder
- 2 egg whites beaten
- ½ cup plus 2 tbsp cold water
- Vegetable oil for frying
- ¼ cup flour
- ¼ cup cornstarch
- 1 tsp fine salt
- ¼ tsp pepper
- ½ cup honey
- 3 tbsp sweet chili sauce
In a medium bowl, combine together the flour, cornstarch, baking powder, egg whites and water. Mix until smooth. Set aside.
Combine the ingredients for the cornstarch/flour mixture in a shallow dish. Set aside.
Dip the chicken pieces into the batter and then roll in cornstarch/flour mixture. Shake off any excess cornstarch/flour.
Heat the vegetable oil in a wok or heavy-bottom pot. Deep fry the chicken pieces, in batches, until golden brown, about 5 minutes per batch. Drain briefly and transfer to a serving plate.
In a small saucepan, melt the honey with the sweet chili sauce. Pour over the chicken and serve immediately.
Calories: 475kcal | Carbohydrates: 81g | Protein: 26g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 839mg | Potassium: 402mg | Fiber: 1g | Sugar: 41g | Vitamin A: 28IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 2mg