Sweet Chili Chicken
Sweet Chili Chicken is a vibrant dish that balances sweet, spicy, and tangy flavors with crispy, juicy chicken coated in a luscious homemade sweet chili sauce. Perfect for quick weeknight dinners or impressing guests, this recipe is easy to make and highly versatile.
Equipment
- Large Skillet
- Wok
- Mixing Bowl
- Paper Towels
Ingredients
- 500 grams boneless, skinless chicken thighs or breasts cut into bite-sized pieces
- 1/2 cup cornstarch for coating the chicken
- 2 tablespoons vegetable oil or any neutral oil
- 3 cloves garlic minced
- 1 teaspoon grated fresh ginger
- 1/2 cup water
- 1/3 cup rice vinegar
- 1/3 cup honey or maple syrup
- 1/4 cup soy sauce use low sodium for a milder taste
- 2 tablespoons sweet chili sauce store-bought or homemade
- 1 teaspoon chili flakes adjust to taste
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry for thickening)
- Sesame seeds and chopped green onions for garnish
Instructions
- Start by cutting the chicken into bite-sized pieces. Pat them dry with paper towels to ensure the cornstarch sticks well. Place the chicken pieces in a large bowl and toss them evenly with cornstarch until each piece is coated.
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the chicken pieces in a single layer. Avoid overcrowding the pan; cook in batches if necessary. Fry the chicken for about 4-5 minutes per side or until golden brown and cooked through. Remove the chicken from the pan and set aside on a paper towel-lined plate to drain excess oil.
- In the same skillet, reduce the heat to medium and add the minced garlic and grated ginger. Sauté for about 30 seconds until fragrant. Then pour in the water, rice vinegar, honey, soy sauce, and sweet chili sauce. Stir everything together and bring the mixture to a gentle boil.
- Once the sauce is boiling, stir in the cornstarch slurry (cornstarch mixed with cold water) gradually while stirring. This will thicken the sauce nicely. Continue cooking for another 1-2 minutes until the sauce reaches a glossy, thick consistency.
- Return the cooked chicken pieces to the skillet and toss them in the sauce until fully coated. Cook for an additional minute to heat everything through and allow the flavors to meld beautifully.
- Transfer the Sweet Chili Chicken to a serving dish. Sprinkle with sesame seeds and chopped green onions for a fresh pop of flavor and color. Serve hot over steamed jasmine rice, cauliflower rice, or alongside your favorite stir-fried vegetables.
Notes
For extra crispiness, you can mix half cornstarch and half all-purpose flour for coating. Adjust the spice level by varying chili flakes or using milder/hotter sweet chili sauce. Use chicken thighs for juicier meat or breasts for leaner option. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. Reheat gently to maintain crispiness. Variations include adding vegetables, swapping protein, or making gluten-free substitutions.