Sweet Chili Chicken Tartar Sauce
What kind of dish is Sweet Chili Chicken Tartar Sauce ??
A dish of crispy fried chicken topped with tartar sauce and sweet chili sauce. This is a very filling dish.
The ingredients for sweet chili sauce are red chili pepper, sugar, vinegar, garlic, and salt. This sauce has a strong sweetness in addition to sourness and spiciness, and is an indispensable seasoning for Vietnamese spring rolls and Hainanese Chicken Rice.
Although you can use commercially available sweet chili sauce, we recommend homemade sweet chili sauce as it is easy to make and has high cost performance.
Sweet chili sauce goes surprisingly well with tartar sauce and mayonnaise, so it can also be used in salads.
If you make a large amount and store it in the fridge it will keep for about a week.
Although their names are similar, sweet chili sauce and the chili sauce used to season Mexican food are completely different.
NUTRITION FACTS of Evolutionary Sweet Chili Chicken Topped With Tartar Sauce
- 2063 calories
- Protein 114.1 g
- Total Fat 147.5 g
- Total Carbohydrate 73.8 g
- Sodium 14.0 g
To reduce fat and calories, I use mayonnaise with half the calories.
INGREDIENTS for Evolutionary Sweet Chili Chicken Topped With Tartar Sauce ( 3 Servings )
- Tartar sauce
- Boiled Eggs 90g
- Onion 45g
- pickles 20g
- ☆Half calorie mayonnaise 45g
- ☆White wine Vinegar 5g
- ☆Lemon juice 5g
- ☆Salt 3g
- ☆Pepper appropriate amount
- Sweet chili sauce
- Grain Vinegar 100g
- Sugar 36g
- Bean sauce (Doubanjiang) 8g
- Grated garlic 3g
- Salt 2g
- Chicken
- Chicken thigh 600g
- Salt 4g
- ☆Potato starch 15g
- ☆flour 15g
- Oil 40g
Oil absorption rate is 7%
Evolutionary Sweet Chili Chicken Topped With Tartar Sauce COOKING INSTRUCTIONS
Use cold eggs and pierce them with a needle before boiling. This will make it easier to peel the egg shell.
- Put the eggs in boiling water and boil for 15 minutes.
- Remove the eggs from the hot water and soak them in cold water.
- Peel the eggs and mash them with a fork.
- Finely chop the onions and pickles.
- Place the onions in a heat-resistant container, cover loosely with plastic wrap, microwave for about 30 seconds
- Once the onions have cooled, squeeze out the water.
- Mix eggs, onions, pickles, half-calorie mayonnaise, white wine vinegar, lemon juice, salt, and pepper.
- Put the grain vinegar, sugar, bean sauce (Doubanjiang) , grated garlic, and salt into a pot and heat until it thickens.
- Trim the excess fat from the chicken thighs with kitchen scissors.
- Poke holes in the chicken in about 10 places with a fork, then rub in the salt.
- Coat both sides of the chicken with the potato starch and flour mixture.
- Deep fry the chicken in oil heated to 170 degrees for about 15 minutes.
- Place on a wire rack to drain the oil from the chicken.
- Cut the chicken thighs into bite-sized pieces and topped with tartar sauce and sweet chili sauce
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