Description

Sweet Chili Chicken features tender, bite-sized pieces of seasoned chicken breasts coated in a crispy cornstarch crust, fried to golden perfection, then tossed in a flavorful sweet and spicy sauce. This dish offers a delightful combination of savory, sweet, and tangy flavors with a hint of heat, served over fluffy white rice and garnished with 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

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

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Instructions

Prepare the chicken: Cut the chicken breasts into bite-sized pieces. In a bowl, combine the cornstarch, paprika, kosher salt, and black pepper. Toss the chicken pieces in the cornstarch mixture until thoroughly coated.
Make 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. Set aside.
Fry the chicken: Heat the canola oil in a large skillet over medium-high heat. Once hot, add the coated chicken pieces in a single layer without overcrowding. Fry for about 3-4 minutes per side, or until the chicken is golden brown and cooked through. Remove the chicken from the skillet and drain on paper towels.
Combine chicken and sauce: Reduce heat to medium, pour the prepared sauce into the same skillet, and gently warm it. Add the fried chicken pieces back into the skillet, tossing them in the sauce to coat evenly and heat through for 1-2 minutes.
Serve: Serve the sweet chili chicken immediately over cooked white rice. Garnish with chopped green onions and sesame seeds.

Notes

For extra crispiness, double coat the chicken pieces with cornstarch.
Adjust the sriracha amount based on your preferred spice level.
Use low-sodium soy sauce to reduce salt content if desired.
Leftover chicken can be stored in an airtight container in the refrigerator for up to 2 days.
To make it gluten-free, use tamari or gluten-free soy sauce.

Nutrition

Serving Size: 1 serving
Calories: 463 kcal
Sugar: 18 g
Sodium: 750 mg
Fat: 20 g
Saturated Fat: 3 g
Unsaturated Fat: 16 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 1 g
Protein: 30 g
Cholesterol: 85 mg