Description
A delicious and easy-to-make Sweet Chili Chicken recipe featuring crispy chicken bites coated in a flavorful sweet chili glaze. This dish is perfect for pairing with jasmine rice, basmati rice, or noodles, making it an ideal weeknight dinner with a perfect balance of sweet and spicy flavors.
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
- ¼ cup cornstarch
- Salt and pepper, to taste
Cooking
- 2 tablespoons vegetable oil
Garnish
- 2 green onions, sliced
- 1 tablespoon sesame seeds
Serving
- Jasmine rice, basmati rice, or noodles of your choice
Instructions
- Marinate the Chicken: Cut the chicken breasts into bite-sized pieces. In a bowl, combine sweet chili sauce, soy sauce, minced garlic, and minced ginger. Add chicken pieces and toss to coat. Cover and refrigerate for at least 30 minutes, up to 2 hours, to allow the flavors to infuse.
- Prepare the Coating: In a separate bowl, mix the cornstarch with salt and pepper to lightly season. This coating will create a crispy exterior when cooked.
- Coat the Chicken: Remove the chicken from the marinade using a slotted spoon, letting excess sauce drip off. Dredge each piece evenly in the seasoned cornstarch.
- Cook the Chicken: Heat vegetable oil in a large skillet or wok over medium-high heat until hot but not smoking. Add coated chicken pieces in a single layer, cooking for 4-5 minutes per side until golden brown and cooked through. Cook in batches if necessary to avoid overcrowding.
- Drain the Chicken: Transfer cooked chicken to a paper towel-lined plate to remove excess oil and keep it crispy.
- Glaze the Chicken: Reduce heat to medium and pour the remaining marinade into the skillet. Bring to a simmer to thicken slightly, creating a glaze.
- Toss Chicken in Glaze: Return the chicken to the skillet, tossing to coat each piece in the thickened sauce. Cook for an additional 2-3 minutes to meld flavors. Adjust seasoning or add sriracha for extra spice if desired.
- Serve and Garnish: Transfer glazed chicken to a serving platter. Sprinkle sliced green onions and sesame seeds over the top. Serve immediately with jasmine rice, basmati rice, or noodles to soak up the flavorful sauce.
Notes
- Marinate the chicken for at least 30 minutes to fully develop flavor; for best results, marinate up to 2 hours.
- Cook chicken in batches if needed to prevent steaming and to maintain crispiness.
- Use a slotted spoon when removing chicken from marinade to avoid excess sauce diluting the coating.
- Adjust the heat level by adding sriracha or more sweet chili sauce to taste.
- Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
- Reheat gently to retain crispiness; consider reheating in a skillet rather than a microwave.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: 400 kcal
- Sugar: 12 g
- Sodium: 700 mg
- Fat: 15 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 75 mg
Keywords: sweet chili chicken, crispy chicken, Asian chicken recipe, easy chicken dinner, sweet and spicy chicken
