Description
Sweet Chili Chicken features tender, bite-sized pieces of chicken breast coated in a light cornstarch crust and fried to perfection. Tossed in a flavorful sweet and spicy Thai-inspired chili sauce, this dish balances savory, sweet, and tangy notes for a delicious and satisfying meal. Served over steamed white rice and garnished with green onions and sesame seeds, it's a perfect quick dinner option packed with vibrant flavors.
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 (for frying)
- 2 cups cooked white rice (for serving)
- Green onions, chopped (for garnish)
- Sesame seeds (for garnish)
Instructions
- Prepare the Chicken: Rinse and pat dry the chicken breasts, then cut them into bite-sized pieces. In a bowl, combine cornstarch, paprika, kosher salt, and black pepper. Toss the chicken pieces in the cornstarch mixture until evenly coated.
- Mix the Sauce: In a separate bowl, whisk together the Thai sweet chili sauce, soy sauce, sriracha sauce, minced garlic, ground ginger, and honey until well combined.
- Fry the Chicken: Heat canola oil in a large skillet over medium-high heat. Add the coated chicken pieces in batches, frying them until golden brown and cooked through, about 4-5 minutes per batch. Remove from the skillet and drain on paper towels.
- Toss Chicken in Sauce: Lower the heat to medium and pour the sauce mixture into the skillet. Heat it until it begins to bubble, then add the fried chicken pieces back in. Toss to coat each piece evenly with the sauce and cook for an additional 1-2 minutes until the sauce thickens and clings to the chicken.
- 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 a nutty finish.
Notes
- To make the chicken extra crispy, double coat the pieces in cornstarch.
- Adjust the amount of sriracha to control the heat level according to your taste.
- Use jasmine rice for a more fragrant pairing.
- For a gluten-free option, substitute soy sauce with tamari.
- Leftovers can be refrigerated for up to 3 days and reheated in a skillet to retain crispiness.
Nutrition
- Serving Size: 1 serving
- Calories: 463 kcal
- Sugar: 12 g
- Sodium: 680 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 85 mg
