Description
Sweet Chili Chicken features crispy bites of boneless skinless chicken coated in a flavorful cornstarch crust, then tossed in a sticky, sweet, and slightly spicy chili sauce. This quick and easy recipe is perfect for a satisfying weeknight dinner served over rice.
Ingredients
Units
Scale
Chicken and Coating
- 1 1/2 pounds boneless skinless chicken cut into 1-inch pieces
- 1 large egg
- 1/4 teaspoon garlic salt
- 1/2 teaspoon paprika
- 1 cup cornstarch
Cooking
- 1/3 cup vegetable oil for frying
Sauce
- 1 cup sweet chili sauce or homemade
Instructions
- Season the chicken: Place the boneless skinless chicken pieces into a large bowl and season with garlic salt and paprika. Crack the egg over the chicken and massage it in with your hand to evenly coat all pieces.
- Coat the chicken: Transfer the chicken to a large Ziplock bag, add the cornstarch then seal the bag tightly. Shake vigorously to coat the chicken well with cornstarch.
- Fry the chicken: Heat vegetable oil in a medium-sized skillet over medium-high heat. Add the coated chicken pieces and fry for 7 to 8 minutes, turning occasionally, until the chicken is cooked through and browned on all sides.
- Toss with sauce: Pour the sweet chili sauce into the skillet with the cooked chicken and toss to coat all pieces evenly in the sticky sauce.
- Serve: Garnish with diced green onion if desired, and serve the sweet chili chicken hot over steamed rice for a complete meal.
Notes
- Store leftover chicken in an airtight container refrigerated for up to 3 to 4 days.
- Reheat leftovers in the microwave for 1 to 2 minutes until warmed through.
- For a gluten-free version, use a gluten-free cornstarch or substitute with rice flour.
- You can make your own sweet chili sauce if desired by combining chili flakes, garlic, rice vinegar, sugar, and a bit of cornstarch for thickening.
- Use vegetable oil with a high smoke point like canola or sunflower oil for frying.
Nutrition
- Serving Size: 1 serving
- Calories: 430 kcal
- Sugar: 10 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 100 mg
