Description
Sweet Chili Chicken is a quick and flavorful dish featuring tender, bite-sized chicken breast pieces coated in a lightly seasoned cornstarch mixture, pan-fried until golden, and tossed in a vibrant Thai sweet chili sauce blended with soy, sriracha, garlic, ginger, and honey. Served over fluffy white rice and garnished with fresh green onions and sesame seeds, this recipe offers a perfect balance of sweet, spicy, and savory notes in just 25 minutes.
Ingredients
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
- 3 tablespoons canola oil (for frying)
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 Serving and Garnish
- 2 cups cooked white rice
- Green onions, chopped for garnish
- Sesame seeds, for garnish
Instructions
- Prepare the Chicken: Pat the chicken breasts dry with paper towels. Cut each breast into ½-inch cubes for even cooking and bite-sized pieces.
- Coat the Chicken: In a large bowl, combine the cornstarch, paprika, kosher salt, and black pepper. Add the chicken pieces, then toss thoroughly to evenly coat each piece with the seasoning mixture.
- Cook the Chicken: Heat the canola oil in a large nonstick skillet over medium-high heat. Once the oil is hot, add the coated chicken cubes in a single layer. Cook for about 5 to 7 minutes, turning to brown all sides until the chicken is golden and cooked through with an internal temperature of 165°F. Transfer the cooked chicken to a plate and tent it with foil to keep warm.
- Make the Sauce: In the same skillet, add the Thai sweet chili sauce, soy sauce, sriracha, minced garlic, ground ginger, and honey. Stir the ingredients together and cook over medium heat until the sauce is heated through and slightly thickened, about 2 to 3 minutes.
- Toss Chicken with Sauce: Return the cooked chicken pieces to the skillet with the sauce. Toss gently to coat all the chicken evenly with the sauce.
- Serve: Spoon the sweet chili chicken over warm cooked white rice. Garnish with chopped green onions and sprinkle sesame seeds on top for a fresh and crunchy finish.
Notes
- Make sure the chicken pieces are dry before coating to ensure a crispier texture when fried.
- Adjust the amount of sriracha to control the spiciness of the dish.
- Use a nonstick skillet for easy cooking and cleanup.
- The internal temperature of the chicken should reach 165°F for safety.
- Leftover sweet chili chicken can be stored in the refrigerator for up to 3 days and reheated gently.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Thai
