Description
Sweet Chili Chicken features tender, bite-sized pieces of seasoned chicken breasts coated in a crispy cornstarch crust, then tossed in a deliciously sweet and spicy Thai-inspired sauce. Served over fluffy white rice and garnished with green onions and sesame seeds, this quick and flavorful dish is perfect for a satisfying weeknight dinner.
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: 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 the cornstarch mixture until thoroughly coated.
- Make the Sauce: In a small bowl, whisk together the Thai sweet chili sauce, soy sauce, sriracha sauce, minced garlic, ground ginger, and honey. Set this sauce aside for later use.
- Fry the Chicken Pieces: Heat the canola oil in a large skillet over medium-high heat. Once hot, add the coated chicken pieces in a single layer, working in batches if needed to avoid overcrowding. Fry until the chicken is golden brown and cooked through, about 5 to 7 minutes per batch. Remove the chicken from the skillet and drain on paper towels.
- Toss Chicken in Sauce: Reduce the heat to medium-low. Pour the prepared sauce into the skillet and warm it gently, stirring to combine. Return the fried chicken pieces to the skillet and toss well to coat evenly with the sauce. Cook for an additional 1 to 2 minutes until heated through and sticky.
- Serve: Spoon the cooked white rice onto plates or bowls. Top with the saucy sweet chili chicken. Garnish with chopped green onions and a sprinkle of sesame seeds. Serve immediately and enjoy your flavorful dish.
Notes
- For a spicier version, increase the amount of sriracha sauce to taste.
- You can substitute chicken thighs for breasts for a juicier texture.
- Use gluten-free soy sauce (tamari) to make the dish gluten free.
- Make sure not to overcrowd the pan while frying to keep the chicken crispy.
- Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 463 kcal
- Sugar: 15 g
- Sodium: 780 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 33 g
- Cholesterol: 75 mg
