Description
Sweet Chili Chicken features tender, bite-sized chicken pieces coated in a crispy cornstarch crust, quickly fried to perfection and tossed in a vibrant sweet and spicy Thai-inspired sauce. This dish balances savory, sweet, and tangy flavors, served over fluffy white rice and garnished with fresh green onions and sesame seeds for a delightful dinner option.
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
Cooking and Garnish
- 3 tablespoons canola oil, for frying
- 2 cups cooked white rice, for serving
- Green onions, chopped, for garnish
- Sesame seeds, for garnish
Instructions
- Prepare the Chicken: Cut the boneless skinless chicken breasts into bite-sized pieces. In a medium bowl, combine cornstarch, paprika, kosher salt, and black pepper. Toss the chicken pieces in the cornstarch mixture until fully coated.
- Heat the Oil: In a large skillet or frying pan, heat 3 tablespoons of canola oil over medium-high heat until shimmering and hot, ready for frying.
- Fry the Chicken: Add the coated chicken pieces to the hot oil in a single layer, cooking for about 3-4 minutes per side or until each piece is golden brown and cooked through. Work in batches if necessary to avoid crowding. Remove chicken and drain on paper towels.
- Make the Sauce: In a small bowl, whisk together Thai sweet chili sauce, soy sauce, sriracha sauce, minced garlic, ground ginger, and honey until well combined.
- Toss Chicken in Sauce: Reduce heat to medium-low. Return the cooked chicken pieces to the pan, pour the sauce over them, and gently toss to coat all pieces evenly. Cook for 2-3 minutes to allow the flavors to meld and the sauce to thicken slightly.
- Serve: Serve the sauced chicken over cooked white rice. Garnish with chopped green onions and a sprinkle of sesame seeds for added flavor and presentation.
Notes
- For extra crispiness, double-dip the chicken pieces in cornstarch before frying.
- Adjust the amount of sriracha to make the dish more or less spicy according to your preference.
- Substitute canola oil with vegetable or peanut oil for frying if desired.
- Leftovers store well in an airtight container for up to 3 days and can be reheated in a skillet for best texture.
- Use jasmine or basmati rice instead of plain white rice for a fragrant twist.
Nutrition
- Serving Size: 1 serving
- Calories: 463 kcal
- Sugar: 15 g
- Sodium: 780 mg
- Fat: 17 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 85 mg
