Description
Sweet Chili Chicken is a flavorful and easy-to-make dish featuring tender bite-sized chicken pieces marinated in a sweet and tangy chili sauce, then pan-fried to golden perfection and glazed with a thickened sauce. Garnished with green onions and sesame seeds, it’s perfect served over rice or noodles for a satisfying meal.
Ingredients
Scale
Chicken and Marinade
- 1.5 to 2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup sweet chili sauce
- 2 tablespoons soy sauce
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
Coating and Cooking
- 1/4 cup cornstarch
- Salt and pepper, to taste
- 2 tablespoons vegetable oil
Garnish
- 2 green onions, sliced
- 1 tablespoon sesame seeds
For Serving
- Rice or noodles
Instructions
- Marinate the Chicken: In a bowl, combine sweet chili sauce, soy sauce, minced garlic, and minced ginger. Add the chicken pieces and marinate for at least 30 minutes to absorb the flavors.
- Prepare Coating: In a separate bowl, season the cornstarch with salt and pepper. Coat the marinated chicken pieces thoroughly in the seasoned cornstarch to create a light crust when cooked.
- Fry the Chicken: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces in batches, frying for about 4-5 minutes per side until they turn golden brown and are fully cooked. Once cooked, remove the chicken and drain on paper towels if necessary.
- Simmer the Sauce: Pour the remaining marinade into the same skillet and simmer for 2-3 minutes. This helps to thicken the sauce slightly, intensifying the flavors.
- Glaze the Chicken: Return the cooked chicken to the skillet and toss to coat evenly with the thickened sauce. Cook for an additional 2-3 minutes to allow the chicken to absorb the glaze.
- Garnish and Serve: Sprinkle sliced green onions and sesame seeds over the glazed chicken. Serve hot over rice or noodles for a complete meal.
Notes
- Marinate chicken for at least 30 minutes; longer marination enhances the flavor.
- Cook chicken in batches to avoid overcrowding and ensure even frying.
- Use a thermometer to ensure chicken reaches an internal temperature of 165°F (74°C) for safety.
- For a gluten-free option, substitute soy sauce with tamari or coconut aminos.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian
