Description
This Sweet Chili Chicken recipe features tender, bite-sized chicken breasts coated in a crispy cornstarch crust and glazed with a flavorful sweet chili and soy sauce mixture. Enhanced with aromatic garlic and ginger, this quick and easy dish delivers a perfect balance of sweet, spicy, and savory flavors. Ideal served over jasmine rice, basmati rice, or noodles, it’s a crowd-pleasing meal perfect for weeknights or casual gatherings.
Ingredients
Scale
Chicken and Marinade
- 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
Coating and Cooking
- ¼ cup cornstarch
- Salt and pepper, to taste
- 2 tablespoons vegetable oil
Garnish and Serving
- 2 green onions, sliced
- 1 tablespoon sesame seeds
- Rice or noodles, for serving (jasmine, basmati, or choice of noodles)
Instructions
- Marinate the Chicken: In a bowl, combine sweet chili sauce, soy sauce, minced garlic, and ginger. Add the chicken pieces, ensuring they are fully coated. Cover and refrigerate for at least 30 minutes or up to 2 hours to allow the flavors to penetrate the meat.
- Prepare the Coating: In a separate bowl, mix cornstarch with a pinch of salt and pepper to season. This will create the crispy exterior for the chicken.
- Coat the Chicken: Remove the chicken from the marinade using a slotted spoon, letting excess drip off. Dredge each piece in the seasoned cornstarch to coat evenly, which will yield a crispy texture after frying.
- Heat the Oil: In a large skillet or wok, heat the vegetable oil over medium-high heat until hot but not smoking, suitable for frying.
- Cook the Chicken: Add the coated chicken pieces in a single layer without overcrowding. Fry for 4-5 minutes per side until golden brown and cooked through. If necessary, cook in batches to maintain oil temperature and crispiness. Use tongs or a spatula to turn pieces evenly.
- Drain Excess Oil: Transfer cooked chicken to a plate lined with paper towels to absorb any excess oil, preserving crispiness.
- Make the Glaze: Lower heat to medium. Pour the remaining marinade into the skillet and bring to a simmer, letting it thicken slightly to form a flavorful glaze.
- Combine and Toss: Return the fried chicken to the skillet and toss to coat thoroughly in the glaze. Cook for another 2-3 minutes to meld the flavors.
- Adjust Seasoning: Taste the sauce and adjust seasoning if needed. Add sriracha or additional sweet chili sauce for more heat, if desired.
- Serve: Transfer the glazed chicken to a serving platter. Garnish with sliced green onions and sesame seeds. Serve over jasmine rice, basmati rice, or your preferred noodles to soak up the delicious sauce.
Notes
- Marinate the chicken for at least 30 minutes for better flavor; up to 2 hours is ideal.
- Cooking chicken in batches helps maintain oil temperature and keeps the coating crispy.
- Use a slotted spoon to remove chicken from marinade to avoid sogginess during coating.
- For spicier glaze, add sriracha or extra sweet chili sauce when simmering the marinade.
- Serve immediately for best texture; leftover chicken may lose crispiness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (about 150g)
- Calories: 320 kcal
- Sugar: 12 g
- Sodium: 680 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 75 mg
Keywords: Sweet chili chicken recipe, crispy chicken, sweet and spicy chicken, Asian chicken recipe, quick chicken dinner
