Description
A quick and delicious Sweet Chili Chicken recipe ready in 30 minutes. Tender chicken pieces are coated in cornstarch, pan-fried to a crispy golden brown, and tossed in a flavorful sweet chili sauce with garlic and ginger. Garnished with green onions and sesame seeds, this dish pairs perfectly with rice or noodles for a satisfying meal.
Ingredients
Scale
Chicken
- 1.5 to 2 pounds boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1/4 cup cornstarch
- 2 tablespoons vegetable oil
Sauce
- 1 cup sweet chili sauce
- 2 tablespoons soy sauce
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
Garnish
- 2 green onions, sliced
- 1 tablespoon sesame seeds
Serving
- Rice or noodles, for serving
Instructions
- Prepare Chicken: Cut the chicken into bite-sized pieces and season with salt and pepper evenly to enhance the flavor.
- Coat Chicken: Evenly coat the chicken pieces in cornstarch, which will help create a crispy crust when fried.
- Heat Oil: In a pan over medium-high heat, warm the vegetable oil until hot but not smoking.
- Cook Chicken: Fry the coated chicken pieces in the hot oil, cooking each side for about 5-6 minutes until golden and crispy on all sides.
- Set Aside: Remove the cooked chicken from the pan and set it aside on a plate to keep warm.
- Sauté Aromatics: In the same pan, add the minced garlic and ginger and sauté until they become fragrant, about 1-2 minutes.
- Add Sauces: Pour in the sweet chili sauce and soy sauce, stirring well to combine and heat through.
- Toss Chicken in Sauce: Return the cooked chicken to the pan and toss it thoroughly in the sauce so each piece is evenly coated.
- Garnish: Sprinkle sliced green onions and sesame seeds over the sauced chicken for added flavor and texture.
- Serve: Serve the sweet chili chicken hot alongside steamed rice or noodles for a complete meal.
Notes
- You can adjust the amount of sweet chili sauce depending on your preferred level of sweetness and spiciness.
- For extra crispiness, double-coat the chicken in cornstarch or let it rest after coating before frying.
- Use a non-stick or well-seasoned pan to prevent chicken from sticking and ensure even cooking.
- Ginger and garlic can be finely grated to release more flavor if desired.
- Leftover chicken pairs well in wraps, salads, or as a quick protein addition to stir-fries.
