Description
A flavorful Sweet Chili Chicken recipe featuring tender bite-sized pieces of chicken breast marinated in a tangy and spicy sweet chili sauce, coated in crispy cornstarch, pan-fried to golden perfection, and glazed with a savory-sweet sauce. This dish is garnished with fresh green onions and sesame seeds, and ideally served over jasmine rice, basmati rice, or noodles for a complete and satisfying meal.
Ingredients
Scale
Chicken and Marinade
- 1.5 to 2 pounds boneless, skinless chicken breasts
- 1 cup sweet chili sauce (store-bought or homemade)
- 2 tablespoons soy sauce
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
Coating
- 1/4 cup cornstarch
- Salt and pepper to taste
Cooking
- 2 tablespoons vegetable oil
Garnish and Serving
- 2 green onions, sliced
- 1 tablespoon sesame seeds
- Cooked jasmine rice, basmati rice, or noodles, for serving
Instructions
- Marinate the Chicken: Cut the chicken breasts into bite-sized pieces. In a mixing bowl, combine sweet chili sauce, soy sauce, minced garlic, and minced ginger. Add chicken pieces to the marinade, mix well to coat, cover with plastic wrap, and refrigerate for at least 30 minutes or up to 2 hours to infuse the flavors.
- Prepare the Coating: In a separate bowl, mix the cornstarch with a pinch of salt and pepper to season. This will create a crispy exterior on the chicken.
- Coat the Chicken: Remove chicken from the marinade using a slotted spoon to let excess liquid drip off. Dredge each piece in the seasoned cornstarch, ensuring even coating for a crispy texture when fried.
- Heat the Oil: In a large skillet or wok, heat the vegetable oil over medium-high heat until hot but not smoking, ready for frying.
- Cook the Chicken: Add coated chicken pieces in a single layer to the skillet without overcrowding. Fry for 4-5 minutes per side until golden brown and cooked through. Cook in batches if needed to maintain oil temperature. Use tongs or a spatula to flip for even browning.
- Drain the Chicken: Transfer the fried chicken to a plate lined with paper towels to remove excess oil, preserving crispiness.
- Make the Glaze: Reduce heat to medium and add the remaining marinade to the same skillet. Bring to a simmer and let it thicken slightly into a glaze.
- Combine Chicken and Sauce: Return the fried chicken to the skillet and toss it in the glaze, coating each piece well. Cook for an additional 2-3 minutes to meld flavors together.
- Adjust Seasoning: Taste the glaze and adjust seasoning as needed. Optionally, add sriracha or extra sweet chili sauce for more heat.
- Serve and Garnish: Transfer the glazed chicken onto a serving platter. Sprinkle with sliced green onions and sesame seeds for added flavor and crunch. Serve hot over jasmine rice, basmati rice, or noodles to soak up the delicious sauce.
Notes
- Marinating the chicken longer (up to 2 hours) enhances flavor and tenderness.
- Ensure the oil is hot enough before frying to achieve a crispy crust without greasy chicken.
- Cook the chicken in batches to avoid overcrowding the pan, which can cause steaming instead of frying.
- Adjust the sweetness or heat of the glaze by adding extra sweet chili sauce or sriracha according to taste.
- For a gluten-free version, use tamari or a gluten-free soy sauce alternative.
- Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving (approx. 1/4 recipe)
- Calories: 350 kcal
- Sugar: 12 g
- Sodium: 700 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 75 mg
