Description
This Sweet Chili Chicken recipe is a quick and flavorful dish perfect for a weeknight dinner. Tender bite-sized pieces of chicken breast are coated in cornstarch, pan-fried until crispy, then tossed in a sticky, sweet, and mildly spicy chili sauce made with garlic, ginger, soy sauce, and sweet chili sauce. Finished with green onions and sesame seeds, this meal pairs wonderfully with steamed rice or noodles and can be ready in just 30 minutes.
Ingredients
Scale
Chicken
- 1.5 to 2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and pepper, to taste
- 1/4 cup cornstarch
- 2 tablespoons vegetable oil
Sauce
- 1 cup sweet chili sauce
- 2 tablespoons soy sauce
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
Garnish
- 2 green onions, sliced
- 1 tablespoon sesame seeds
Serving
- Rice or noodles, for serving
Instructions
- Prepare the chicken: Cut the chicken breast into bite-sized pieces and season evenly with salt and pepper to enhance flavor.
- Coat with cornstarch: Dredge the chicken pieces in cornstarch, ensuring each piece is well coated to achieve a crispy texture when cooked.
- Heat oil: In a large pan, heat the vegetable oil over medium-high heat until hot but not smoking to properly fry the chicken.
- Cook the chicken: Place the coated chicken pieces in the pan and cook for about 5-6 minutes on each side, until golden brown and crispy on the outside and fully cooked inside.
- Remove chicken: Once cooked, transfer the chicken to a plate and set aside to keep warm.
- Sauté aromatics: In the same pan with residual oil, sauté the minced garlic and ginger until fragrant, about 1-2 minutes, to release their flavors.
- Add sauces: Stir in the sweet chili sauce and soy sauce, combining well to create a flavorful sauce base.
- Toss chicken in sauce: Return the cooked chicken pieces to the pan and toss thoroughly to coat every piece evenly with the sauce.
- Garnish: Sprinkle sliced green onions and sesame seeds over the chicken to add freshness and a nutty crunch.
- Serve: Serve the Sweet Chili Chicken immediately while hot, accompanied by steamed rice or noodles for a complete meal.
Notes
- For extra heat, add a pinch of red chili flakes or some chopped fresh chilies to the sauce.
- Ensure chicken pieces are dry before coating in cornstarch for best crispiness.
- Use low-sodium soy sauce to control salt levels if preferred.
- The recipe can be made gluten-free by using gluten-free soy sauce and cornstarch alternatives.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
