Description
Sweet Chili Chicken features tender, bite-sized chicken breast pieces coated in a flavorful blend of cornstarch and spices, pan-fried to crispy perfection, and tossed in a sweet and spicy Thai-inspired sauce. This dish balances savory, sweet, and tangy flavors, making it an irresistible main course served best over fluffy white rice and garnished with fresh green onions and sesame seeds.
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 bowl, combine cornstarch, paprika, kosher salt, and black pepper. Toss the chicken pieces in this mixture until well coated for a crispy texture when cooked.
- Mix the Sauce: In a small bowl, whisk together the Thai sweet chili sauce, soy sauce, sriracha sauce, minced garlic, ground ginger, and honey until evenly combined and smooth.
- Cook the Chicken: Heat the canola oil in a large skillet over medium-high heat. Add the coated chicken pieces in a single layer and fry for about 3 to 4 minutes on each side or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Combine Chicken and Sauce: Reduce the heat to medium-low and pour the prepared sauce into the same skillet. Stir and cook the sauce for 1 to 2 minutes until it begins to thicken slightly. Return the cooked chicken pieces to the skillet and toss them thoroughly in the sauce until they are evenly coated and heated through.
- Serve: Serve the sweet chili chicken hot over cooked white rice. Garnish with chopped green onions and a sprinkle of sesame seeds to add freshness and crunch.
Notes
- For extra crispiness, double coat the chicken in cornstarch by dipping it in water before coating again.
- You can substitute chicken breasts with boneless thighs for a juicier texture.
- Adjust the level of spiciness by increasing or reducing the amount of sriracha sauce.
- Use low-sodium soy sauce if you want to control the salt content.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop.
Nutrition
- Serving Size: 1 serving
- Calories: 463 kcal
- Sugar: 15 g
- Sodium: 720 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 85 mg
