Description
Sweet Chili Chicken features tender, bite-sized pieces of chicken breasts coated in a crispy cornstarch crust and fried to golden perfection, then tossed in a flavorful sweet and spicy Thai-inspired sauce. This dish balances savory, sweet, and tangy flavors, served best over fluffy white rice and garnished with fresh green onions and sesame seeds for added crunch and aroma.
Ingredients
Scale
Chicken and Coating
- 2 boneless skinless chicken breasts (about 1 pound)
- ¼ cup (32 g) cornstarch
- ½ teaspoon paprika
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Sauce
- ¼ cup (68 g) Thai sweet chili sauce
- 2 tablespoons soy sauce
- 2 teaspoons sriracha sauce
- 1 teaspoon garlic, minced
- ½ teaspoon ground ginger
- 1 tablespoon honey
For Frying and Serving
- 3 tablespoons canola oil
- 2 cups cooked white rice
- Green onions, chopped (for garnish)
- Sesame seeds (for garnish)
Instructions
- Prepare the Chicken: Cut the boneless skinless chicken breasts into bite-sized pieces to ensure even cooking and easier frying.
- Mix the Coating: In a bowl, combine the cornstarch, paprika, kosher salt, and black pepper. Toss the chicken pieces in the mixture until fully coated.
- Heat the Oil: Warm the canola oil in a large skillet over medium-high heat until shimmering and hot enough for frying.
- Fry the Chicken: Carefully add the coated chicken pieces to the hot oil in batches, frying them until golden brown and cooked through, approximately 4-5 minutes per batch. Remove them from the skillet and drain on paper towels.
- Prepare the Sauce: In a small bowl, whisk together the Thai sweet chili sauce, soy sauce, sriracha sauce, minced garlic, ground ginger, and honey until well combined.
- Toss Chicken in Sauce: Reduce the heat to medium-low. Add the fried chicken back to the skillet, pour the sauce over it, and gently toss to coat the chicken evenly with the sweet chili glaze. Heat for 2-3 minutes to let the flavors meld.
- Plate and Garnish: Serve the sweet chili chicken hot over cooked white rice. Garnish with chopped green onions and a sprinkle of sesame seeds for added flavor and presentation.
Notes
- For a gluten-free version, ensure the soy sauce is gluten-free or substitute with tamari.
- You can adjust the spiciness by varying the amount of sriracha sauce according to your preference.
- Use a thermometer to keep oil temperature steady around 350°F for crispy and evenly cooked chicken.
- Leftover chicken tastes great when reheated and can be used in wraps or salads.
Nutrition
- Serving Size: 1 serving
- Calories: 463 kcal
- Sugar: 15 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 90 mg
