Description
Sweet Chili Chicken combines crispy chicken with a sweet, savory, and spicy glaze. Served over rice or noodles, it’s an easy and flavorful dish that’s perfect for weeknight dinners or special occasions.
Ingredients
1.5 to 2 pounds boneless, skinless chicken breasts (cut into bite-sized pieces)
1 cup sweet chili sauce (store-bought or homemade)
2 tablespoons soy sauce
4 cloves garlic, minced
1 tablespoon ginger, minced
2 tablespoons vegetable oil (for cooking)
¼ cup cornstarch (for coating the chicken)
Salt and pepper to taste (for seasoning)
2 green onions, sliced (for garnish)
1 tablespoon sesame seeds (for garnish)
Rice or noodles of your choice (jasmine rice, basmati rice, or noodles)
Instructions
- In a mixing bowl, combine the sweet chili sauce, soy sauce, minced garlic, and minced ginger. Stir to combine.
- Add the chicken pieces to the marinade, ensuring they are well-coated. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 30 minutes, or up to 2 hours for maximum flavor.
- In a separate bowl, add the cornstarch and season it with salt and pepper. Remove the marinated chicken from the refrigerator and coat each piece evenly in the cornstarch.
- Heat vegetable oil over medium-high heat in a large skillet or wok. Add the coated chicken pieces in a single layer and cook for 4-5 minutes on each side, or until golden brown and cooked through. Avoid overcrowding the pan—cook in batches if necessary.
- Once the chicken is cooked, transfer the pieces to a plate lined with paper towels to drain excess oil.
- In the same skillet, reduce the heat to medium and add the remaining marinade. Bring to a simmer and cook until it thickens slightly.
- Add the fried chicken back into the skillet and toss it in the sauce until each piece is well-coated. Cook for an additional 2-3 minutes to let the flavors meld together.
- Transfer the Sweet Chili Chicken to a serving platter, garnish with sliced green onions and sesame seeds, and serve over rice or noodles.
Notes
- For extra heat, add cayenne pepper, chili flakes, or chopped fresh chilies to the marinade.
- For a vegetarian option, swap the chicken for tofu or tempeh. Be sure to press the tofu before cooking for the best texture.
- For a sweet and sour twist, add pineapple juice to the marinade.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Reheat in a skillet to maintain the crispy texture, or microwave for a softer coating.
- Prep Time: 15 minutes (plus marinating time)
- Cook Time: 20-25 minutes
- Category: Main Dish
- Method: Frying, Simmering
- Cuisine: Asian, Fusion
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 320 kcal
- Sugar: 18 g
- Sodium: 700 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 70 mg
