Crispy, salty, full of flavorThis sweet chili chicken Weeknight Winner! Tender chicken is coated in a crispy coating and then tossed in a sticky, sweet and slightly spicy sauce. Yum!
3 reasons why this chicken beats takeout
- Crisp with less oil:A light coating of cornstarch allows you to achieve golden, crispy chicken using just a little oil and no frying required.
- Flavor Explosion: The sweet, tangy flavor and just the right amount of spice make this sweet chilli chicken dish irresistible once you bite into it.
- Easy customization: Top rice with noodles or stir-fry vegetables and adjust the heat to suit your taste for a perfect meal the whole family can enjoy.
Sweet Chili Chicken Ingredients
- chicken: Depending on your preference, you can use boneless, skinless chicken thighs instead of chicken breast.
- oil: Vegetable oil or canola oil is best for frying chicken! If necessary, add more oil to prevent chicken from sticking.
- Sweet Chili Sauce: Using store-bought bottled sauce makes this recipe super easy. But if you prefer homemade, use my recipe!
How to Make Sweet Chili Chicken
This sweet chili chicken recipe is quick and easy and full of sticky, sweet goodness that clings to the crunchy bites. Enjoy an Asian-inspired meal with fried rice and Kung Pao Brussels sprouts.
- Seasonal Chicken: Place chicken pieces in a large bowl, then season with garlic salt and paprika. Crack 1 large egg over the chicken and massage with your hands to evenly coat the chicken.
- Cornstarch Coating*: Transfer chicken to a large zip-top bag. Add 1 cup of cornstarch to the bag, seal it, and shake to coat the chicken well.
- Pan Fried Chicken: Heat a medium skillet over medium heat and add vegetable oil for frying. Add coated chicken and cook for 7 to 8 minutes or until cooked through and browned.
- Add sauce and serve: Pour Thai sweet chili sauce and mix well. Garnish with chopped green onions, if desired. Enjoy sweet chili chicken on top of rice!
Alyssa’s Expert Tips
*Cornstarch Tips: Coating each piece of chicken with cornstarch gives it a “fried” texture. The following is important: Shake off excess cornstarch. Before cooking chicken.
Sweet Chili Chicken
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ingredient
- 1 ½ pound boneless skinless chicken cut into 1 inch pieces
- 1 big egg
- ¼ teaspoon garlic salt
- ½ teaspoon paprika
- 1 cup cornstarch
- ⅓ cup vegetable oil for frying
- 1 cup sweet chili sauce Or homemade
guideline
- location 1 ½ pounds boneless, skinless chicken Pieces into a large bowl. Season the chicken ¼ teaspoon garlic salt and ½ teaspoon paprika. crack 1 large egg Place it on top of the chicken and spread it evenly by massaging it with your hands.
- Transfer chicken to a large zip-top bag. add 1 cup cornstarch Put it in a bag and seal the bag. Shake to coat the chicken well.
- Place a medium skillet over medium-high heat and add: ⅓ cup vegetable oil for frying. Add coated chicken and cook for 7 to 8 minutes or until cooked through and browned.
- pour 1 cup sweet chili sauce Then toss to coat well. Garnish with chopped green onions, if desired. Serve it over rice and enjoy!
memo
- save: Store leftover chicken in an airtight container in the refrigerator for 3-4 days.
- To reheat: Heat remaining chicken parts in the microwave for 1 to 2 minutes or until warmed through.
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