Description
A perfect blend of sweet and spicy flavors, this Sweet Chili Chicken is quick, easy, and a family favorite.
Ingredients
- 1.5 lbs (680g) boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1 large egg, beaten
- 2-3 tbsp water or milk
- 2-3 cups vegetable oil, for frying
- 1 tbsp sesame oil
- 4-5 cloves garlic, minced
- 1-inch fresh ginger, grated
- 1/2 cup store-bought sweet chili sauce
- 1/4 cup unseasoned rice vinegar
- 1/4 cup low sodium soy sauce
- 1/4 cup packed light brown sugar
- 2 tbsp honey or maple syrup (optional)
- 1/2 tsp red pepper flakes (or to taste)
- 1/2 cup chicken broth or water
- 1 tbsp cornstarch
- 2 tbsp cold water (for slurry)
- Cooked white or brown rice (for serving)
- Steamed broccoli or stir-fried vegetables (for serving)
- Sesame seeds (for garnish)
- Fresh chopped green onions (for garnish)
Instructions
- Prepare Chicken: Pat dry the chicken pieces and cut them into 1-inch cubes.
- Make Dry Coating: In a shallow dish, combine the flour, cornstarch, garlic powder, onion powder, black pepper, and salt.
- Prepare Egg Wash: In another shallow dish, beat the egg with 2-3 tablespoons of water or milk.
- Coat Chicken: Dip the chicken pieces into the egg wash, followed by the dry mixture. Place them on a wire rack and let them rest for 10-15 minutes.
- Sauté Aromatics: In a large skillet, heat the sesame oil over medium heat. Sauté the garlic and ginger for 1-2 minutes until fragrant.
- Combine Sauce Liquids: Stir in the sweet chili sauce, rice vinegar, soy sauce, brown sugar, and optional honey or maple syrup. Stir until the sugar dissolves.
- Simmer Sauce: Add the red pepper flakes and bring the mixture to a gentle simmer for 3-5 minutes to meld the flavors.
- Thicken Sauce: Mix the cornstarch with cold water to create a slurry. Gradually whisk this into the simmering sauce until thickened, then remove from heat.
- Heat Oil: In a large skillet or deep frying pan, heat the vegetable oil to 350-375°F (175-190°C).
- Fry Chicken: Working in batches, fry the coated chicken for 4-6 minutes per batch until golden brown and cooked through (the internal temperature should reach 165°F/74°C). Avoid overcrowding the pan for crispiness.
- Drain Fried Chicken: Move fried chicken to a wire rack over paper towels to drain excess oil.
- Toss with Sauce: In a large mixing bowl, gently combine the fried chicken with about two-thirds of the sweet chili sauce until evenly coated.
- Garnish and Serve: Transfer to a serving platter and garnish with sesame seeds and fresh chopped green onions.
Notes
Feel free to swap out the chicken for tofu to create a vegetarian version. Serve over rice or alongside fresh veggies for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian