Name: Sweet Chili Chicken
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Asian
Ingredients: 2 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch cubes; 1 tsp fine sea salt; ½ tsp freshly ground black pepper; 1 large egg, lightly beaten; ½ cup all-purpose flour; ½ cup cornstarch; 4-5 cups high smoke point vegetable oil for deep frying; ½ cup sweet chili sauce; ¼ cup unseasoned rice vinegar; 2 tbsp low-sodium soy sauce; 2 tbsp light brown sugar, firmly packed; 1 tbsp sriracha (or hot chili sauce for a kick); 1 tbsp fresh ginger, grated; 2 cloves garlic, minced; 1 tbsp cornstarch (for slurry); 2 tbsp cold water (for slurry); 1 tbsp toasted sesame seeds (optional, for garnish); 2 large green onions, sliced (optional, for garnish); Cooked jasmine rice or noodles (for serving); Steamed or stir-fried vegetables (for serving)

Description

A quick and budget-friendly Sweet Chili Chicken recipe that features crispy fried chicken coated in a sticky-sweet chili sauce, perfect for family dinners.

Ingredients

2 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
1 tsp fine sea salt
½ tsp freshly ground black pepper
1 large egg, lightly beaten
½ cup all-purpose flour
½ cup cornstarch
4-5 cups high smoke point vegetable oil for deep frying
½ cup sweet chili sauce
¼ cup unseasoned rice vinegar
2 tbsp low-sodium soy sauce
2 tbsp light brown sugar, firmly packed
1 tbsp sriracha (or hot chili sauce for a kick)
1 tbsp fresh ginger, grated
2 cloves garlic, minced
1 tbsp cornstarch (for slurry)
2 tbsp cold water (for slurry)
1 tbsp toasted sesame seeds (optional, for garnish)
2 large green onions, sliced (optional, for garnish)
Cooked jasmine rice or noodles (for serving)
Steamed or stir-fried vegetables (for serving)

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Instructions

Cut the chicken into uniform 1-inch cubes, then season with sea salt and black pepper. In a shallow bowl, whisk the egg. In another dish, mix flour and cornstarch. Dip each chicken piece into the egg, followed by dredging in the flour/cornstarch mixture, then set on a wire rack to rest.
In a medium saucepan, combine sweet chili sauce, rice vinegar, soy sauce, brown sugar, sriracha, ginger, and minced garlic. Simmer over medium heat for 2-3 minutes until sugar dissolves. In a bowl, mix cornstarch and cold water, then gradually add to the sauce until thickened, about 1-2 minutes.
Heat vegetable oil in a large pot to 350-375°F (175-190°C). Fry chicken pieces in small batches for 5-7 minutes until golden-brown and cooked through. Transfer to a wire rack to drain excess oil.
In a large bowl, combine the hot fried chicken with the sweet chili sauce, tossing gently to coat.
Serve the Sweet Chili Chicken garnished with sesame seeds and green onions alongside jasmine rice or noodles, and steamed or stir-fried vegetables.

Notes

For a juicier texture, you can substitute chicken thighs for the breasts and adjust the sriracha level to your heat preference.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Frying
Cuisine: Asian