Sweet Chili Chicken
A delicious blend of sweet and mildly spicy flavors, perfect for weeknight meals or casual gatherings.
Ingredients
Main Ingredients
- 1.5-2 pounds Chicken Breast, boneless and skinless
- 1 cup Sweet Chili Sauce adjust for sweetness level
- 2 tablespoons Soy Sauce
- 4 cloves Garlic, minced
- 1 tablespoon Ginger, minced
- 2 tablespoons Vegetable Oil for frying
- 1/4 cup Cornstarch
- Salt and Pepper to taste
- 2 Green Onions, sliced for garnish
- 1 tablespoon Sesame Seeds to sprinkle on top
- Rice or Noodles for serving
Instructions
Preparation
- Cut the chicken breasts into bite-sized pieces.
- In a large bowl, whisk together 1/2 cup Sweet Chili Sauce, soy sauce, minced garlic, and minced ginger. Add the chicken pieces and marinate in the refrigerator for at least 30 minutes (up to 2 hours for a deeper flavor).
- In another bowl, place the cornstarch and season lightly with salt and pepper.
- Remove the chicken from the marinade, allowing the excess sauce to drip off, then dredge each piece in the cornstarch until evenly coated.
Cooking
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Fry the coated chicken in batches, about 4–5 minutes per side, until golden brown and cooked through. Drain on paper towels.
- In the same skillet, pour in the remaining marinade and simmer until it slightly thickens to form a glaze.
- Return the fried chicken to the pan and toss to coat with the glaze for an additional 2–3 minutes.
- Transfer the Sweet Chili Chicken to a serving platter, garnish with sliced green onions and sesame seeds, and serve over rice or noodles.
Notes
For the crispiest chicken, let the coated pieces rest for a few minutes before frying. You can double the recipe for larger gatherings—this dish is always a hit and tastes even better the next day.