Sweet Chili Chicken Recipe
This chicken chili recipe features crispy golden chicken coated in a sweet and spicy Asian-style chili sauce. Quick, easy, and perfect for weeknights.
Equipment
- Mixing bowls
- - Skillet or wok
- Saucepan
- Tongs or spatula
- - Paper towels
Ingredients
- **For the Chicken:**
- - 1 lb chicken thighs or breasts cut into pieces
- - 2 tbsp cornstarch
- - 2 tbsp all-purpose flour
- - 1 egg
- - Salt & pepper
- - ¼ cup neutral oil for frying
- **For the Sauce:**
- - ½ cup sweet chili sauce
- - 2 tbsp soy sauce
- - 1 tbsp rice vinegar
- - 1 tbsp honey or maple syrup
- - 2 garlic cloves minced
- - 1 tsp grated ginger optional
- - 1 tsp cornstarch + 1 tbsp water
- **Optional Garnish:**
- - Sesame seeds
- - Green onions
- - Red pepper flakes
Instructions
- Whisk egg with salt and pepper. Combine flour and cornstarch in a separate bowl.
- Dip chicken in egg, then dredge in flour mix.
- Fry chicken in hot oil until golden and cooked through. Drain on paper towels.
- In a saucepan, combine sauce ingredients. Simmer and add cornstarch slurry.
- Toss cooked chicken in sauce to coat.
- Serve over rice or noodles. Garnish as desired.
Notes
- Can be baked or air-fried as a lighter option.
- Store leftovers up to 3 days in the fridge.
- Sauce thickens as it cools—reheat gently before serving.
- Store leftovers up to 3 days in the fridge.
- Sauce thickens as it cools—reheat gently before serving.