Sweet Chilli Chicken


I asked mom to get some red chillies for a dish I wanted to make a few days ago. She bought me a whole bunch of red birds eye chilli.


I used it for the Basa and then for the margarita and still it wouldn’t get over. So made a Thai sweet chilli sauce from it.


Experimented by adding a few sauces and made Sweet chilli chicken with some baby corn lying neglected in my fridge.


Bursting with spice but still sweet enough to savour. Hot and sweet just like me ;p





5 garlic cloves minced

6 birds eye chillies (deseeded and chopped)

¼ cup white vinegar

1 cup sugar

2 cup water

1 tablespoon cornflour mixed with water

1) boil water and sugar in a heavy bottomed pan till well mixed. the water should reduce and become thick in consistency.

2) Lower the heat to medium and add the garlic, chilli and vinegar. Simmer till the chilli garlic begin to soften.

3) Combine the cornflour and water to make a slurry. Whisk in the cornstarch mixture and continue to simmer one more minute.

4) Let cool completely before storing in a glass jar and refrigerate.

500 gms boneless chicken
4-5 minced garlic
1″ grated ginger
3-4 sliced babycorn
1 tbsp white vinegar
3 tsp black bean sauce
1 tsp soya sauce
4-5 tbsp sweet chilli sauce
1/4 spring onion greens
oil, salt
1) Heat oil in a wok, add ginger and garlic. When it turns golden, add the babycorn and chicken and some salt.
2) cook on high flame stirring often till chicken and babycorn are nearly cooked.
3) Add the vinegar and sauces, mix well and continue to cook till the sauce coats the chicken. Adjust seasoning
4) Garnish with spring onion greens