Crispy golden chicken tossed in a glossy Thai Chili Guava glaze with blistered peppers, scallions, and toasted sesame. Sweet heat. Bright crunch. Total crowd-pleaser.

Ingredients (Scale as needed)

Chicken

boneless skinless chicken thighs, cut into bite-size pieces
cornstarch
eggs, beaten
Salt + white pepper
Oil for frying

Sauce

Louisiana Pepper Exchange’s Thai Chili Guava sauce
soy sauce
rice vinegar
fresh grated ginger
garlic, minced
water (to loosen if needed)

Veg & Garnish

red bell pepper, large dice
yellow bell pepper, large dice
scallions, sliced on bias
sesame oil
Toasted white & black sesame seeds

Instructions

Crisp the Chicken
Season chicken lightly. Dip in egg, then toss in cornstarch until fully coated. Fry at 350°F (175°C) for 4–5 minutes until golden and crispy. Drain.
Build the Sauce
In a sauté pan over medium heat, combine Thai Chili Guava sauce, soy sauce, vinegar, ginger, and garlic. Simmer 1–2 minutes until glossy and slightly thickened.
Flash the Veg
Add bell peppers to the sauce and sauté just 1–2 minutes. Keep them vibrant and slightly crisp.
Toss & Finish
Add fried chicken to the pan. Toss to coat. Finish with sesame oil, scallions, and sesame seeds.
Plate
Serve on a warm platter with extra sauce on the side for dipping.

Why It Works for Restaurants

High Margin, Low Complexity – Familiar crispy chicken format with a premium global twist. Easy prep, strong perceived value.
Menu Versatility – Works as an appetizer, small plate, rice bowl topper, or lettuce wrap filling.
Craveable Flavor Profile – Sweet heat + acid + crunch = repeat orders and strong social media appeal.

Chef’s Tip

Double fry the chicken (2 minutes at 325°F, rest, then 2–3 minutes at 375°F) for ultra-crispy texture that holds up even after saucing. Toss at the last second before plating to keep that crunch intact.

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