Thai Fusion Cooking: Crispy Shredded Chicken in Thai Sweet Chilli Sauce

With the modern day epicureans expanding their taste buds through the cuisines of the world, global ingredients are fast becoming available in almost every supermarket. One of those is Thai Sweet Chilli Sauce. Perfect as a dipping sauce for spring rolls, wontons, fried fish or as base for thai fried chicken, Thai Sweet Chilli sauce can be found in most refrigerators around the world. Its sweet yet spicy flavor has led to its popularity with both adults and children, hence the food industry has taken advantage of this boom and most brands have entered the market with their own version of the Thai Sweet Chilli Sauce.

Crispy Shredded Chicken in Thai Sweet Chilli Sauce

Each time I have tasted this sauce, the chef within me comes alive to try and figure out the ingredients. There is nothing more satisfying than to come up with a successful recipe based on the memory of your palate. Hence I set out on a mission to make my own Thai Sweet Chilli Sauce. What gave me the push was a dish we ate at a local Thai restaurant. It was called Three Taste Chicken; essentially it was crispy batter fried chicken in the same Thai Sweet Chilli Sauce. It seemed simple enough, but the trick was to get the flavors right; not too spicy and not too sweet either.

Crispy Shredded Chicken in Thai Sweet Chilli Sauce

Ingredients:

For the Chicken:

  • 250g chicken fillets, chopped into small pieces
  • 1/2 cup flour
  • 1/2 cup cornflour
  • 2 tbsp olive oil
  • Salt
  • Pepper

For the Thai Sweet Chilli Sauce:

  • 1/2 cup sugar
  • 1/4 cup water
  • 1/4 cup white vinegar
  • 2 1/2 tbsp dried red chilli flakes
  • 1 tsp red chilli powder
  • 2 tsp garlic paste
  • Cornstarch mixed in water

Preparation:

For the Chicken:

  • Chop the chicken fillet into small pieces, season with salt and pepper and coat with olive oil
  • Add the flour and cornflour and mix thoroughly till all the chicken pieces have been covered in the flour mixture
  • Heat oil in a pan, enough to lightly shallow fry
  • Once the oil starts to bubble, add the chicken and cook till golden brown
  • Place the chicken onto a kitchen towel to soak up the excess oil
  • Set aside

For the Thai Sweet Chilli Sauce:

  • In a deep saucepan, add the all ingredients except the cornstarch. Stir to combine all the ingredients
  • Bring the mixture to a boil and then lower the flame to simmer the sauce for a further 15 minutes with the lid on
  • Once the sauce has reduced by half, turn off the flame. Taste the sauce to adjust to your needs
  • Pour the cornstarch mixture slowly while stirring till the sauce has reached your desired consistency. Thai Sweet Chilli Sauce is normally thick rather than runny

Thai Sweet Chilli Sauce

The best part about making the sauce is your kitchen and surrounding areas will bear a sweet aroma that emanated from the simmering sauce.

Crispy Shredded Chicken in Thai Sweet Chilli Sauce

Pour the sauce over the chicken and serve with rice or noodles. This recipe will help you make enough sauce to store for later use. Ever since I have made it, I have used it to accompaniment to vegetable tempura, samosas, Vietnamese rice paper rolls and breaded fish. Store the remaining sauce in a glass jar and refrigerate. After this, you will not need to rush to the supermarket to get a bottle of Thai Sweet Chilli Sauce, this homemade sauce will do the trick. The crispness of the chicken followed by sweet flavors and a final kick of spiciness makes this a great treat for the palate.

Crispy Shredded Chicken in Thai Sweet Chilli Sauce