Request A Sample

Thank you for your interest in French's® Foodservice products! Please note that samples are only available to pre-qualified food service operators. If you are a food service operator you can expect to receive your samples within 5 business days. If you are not a qualified food service operator, we invite you to visit our French's® retail website at for exciting offers, recipes and coupons.

I'd like to request a sample of:
(Please note that a maximum of 5 samples will be sent)

Choose Product


Select up to 5. Sizes indicated are sample sizes only – go to brand pages for full product offerings.

Frank's® RedHot®



I would like to receive more information about products and offers from French's Food Services.



Please rate this recipe using the stars above

Servings: 12


  • 2 cups less 2 Tbsp. Cornstarch, divided
  • 3 tbsp. Water
  • 3 cups FRANK'S® RedHot® Sweet Chili Sauce
  • 3/4 cup tbsp. Soy sauce, divided
  • 6 tbsp. Sherry or white wine
  • 3 cups Chicken broth
  • 2 each Egg, beaten
  • 4 1/2 lbs. Skinless, bonless, diced chicken breast
  • as needed Vegetable oil
  • 3 cups Diced scallion


  • 2. To make the coating for the chicken, combine egg, 3 tbsp. soy sauce and 1 1/2 cups corn starch, whisk until cornstarch dissolves. Set aside until needed.
  • 1. To make the finishing sauce for the chicken, dissolve 6 tbsp. cornstarch in water and whisk in Sweet Chili sauce, 6 sauce, sherry or wine, chicken broth. Reserve until needed.
  • 3. To assemble the finished dish coat chicken pieces in egg mixture and deep-fry in 350F. oil until crisp and golden. Do in batches to prevent sticking and oil from getting too cold, and keep warm in a low oven.
  • 4. Heat oil and saute scallions until they wilt. Add reserved sauce to scallions, bring to a boil and cook sauce to proper coating consistency. Toss warm chicken with sauce and serve.