Thai sweet chilli is a versatile sauce that goes with virtually anything, from vegetables to meat and seafood.

This recipe results in crispy chicken pieces coated with a sticky sweet sauce, with the added exotic flavour of white sesame seeds and coriander.

It is easy, delicious and will satisfy even the pickiest of eaters.

Ingredients

• 340g skinless boneless chicken breast or thigh, chopped into small pieces
• oil for deep-frying
• 2 cloves garlic, minced
• 4 tablespoons bottled Thai sweet chili sauce
• 1 teaspoon lime juice
• 1 pinch salt
• 1/2 teaspoon white sesame
• 1/2 tablespoon chopped coriander leaves

For the batter:

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

Method

• Mix all the ingredients for the batter until well combined. Add the chicken and coat well.
• Heat a wok or skillet with about 5cm of oil. When it is hot, deep-fry the chicken until golden brown.
  Transfer to a dish lined with paper towels to soak up the excess oil.
• Clean the wok or skillet. Add a tablespoon of fresh oil and stir-fry the garlic on medium heat until fragrant.
• Transfer the fried chicken into the wok. Add the sweet chili sauce, lime juice and salt. Stir to coat the chicken well.
• Dish and garnish with white sesame seeds and coriander leaves. Serve immediately.

This recipe can be found in Rasa Malaysia.

Low Bee Yinn is a food blogger and cookbook author.