Sweet Chili Chicken
45 min
|
intermediate
|
lactose-free,
low-fat
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 25 min | 20 min | 45 min |
Introduction
This sweet chili chicken is crispy on the outside, tender inside, and tossed in a glossy, sticky-sweet, garlicky sauce.
It’s perfect for an easy weeknight dinner when you’re craving takeout flavors but want something homemade and budget-friendly.
The honey, soy sauce, and rice vinegar balance the store-bought sweet chili sauce for a tangy-sweet glaze with just the right kick.
Ingredients (4 servings)
Ingredients for the Chicken
Ingredients for the Sweet Chili Sauce
Ingredients for the Garnish
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How to Make Sweet Chili Chicken
-
Season the chicken
Pat the chicken dry with paper towels, then cut it into bite-size chunks if not already done.
Add the chicken to a bowl, sprinkle with salt and black pepper, and toss until every piece is lightly coated.
-
Coat the chicken
In another medium bowl, whisk together the cornstarch, all-purpose flour, and baking powder.
Add the seasoned chicken to the dry mixture and toss until every piece is well coated and powdery.
Shake off any excess coating from each piece so loose starch does not burn in the oil.
-
Fry the chicken
Pour vegetable oil into a wide heavy skillet or Dutch oven, filling it to about 1 inch depth.
Heat the oil over medium-high heat until it reaches about 350°F, or a wooden spoon bubbles steadily around the edges.
Working in batches, add chicken pieces in a single layer and fry until golden and cooked through, about 4 minutes.
Transfer fried chicken to a wire rack set over a sheet pan, or to a paper towel lined plate.
Let the oil return to temperature between batches so the coating stays crisp.
-
Mix the sweet chili sauce
While the chicken fries, whisk together the sweet chili sauce, honey, soy sauce, rice vinegar, minced garlic, and grated ginger in a bowl.
In a small cup, stir the cornstarch and water until smooth to make a slurry.
-
Thicken the sauce and toss the chicken
Pour the sweet chili mixture into a clean skillet or saucepan and bring it to a gentle simmer over medium heat.
Whisk in the cornstarch slurry and cook, stirring, until the sauce turns glossy and thick enough to coat a spoon.
Add the fried chicken to the pan and toss quickly until every piece is coated in the sticky sauce.
-
Garnish and serve
Transfer the sweet chili chicken to a serving platter or bowl.
Top with sliced red chili peppers, green onions, and sesame seeds just before serving.
Serve hot over steamed rice, noodles, or alongside simple stir-fried vegetables.
Substitutions
- Chicken thighs → chicken breasts
- Use boneless skinless chicken breasts cut into similar bite-size chunks for a leaner option that still stays juicy when quickly fried.
- Honey → maple syrup
- Swap the honey for pure maple syrup to keep the sauce glossy and sticky with a deeper, slightly smoky sweetness.
- Sweet chili sauce → sriracha plus extra honey
- Mix sriracha with a little extra honey to mimic sweet chili sauce, giving a brighter heat and a vivid red color.
Tips
- Dry chicken equals crisp coating
- Pat the chicken very dry before seasoning, or the coating will clump instead of forming an even, crunchy crust.
- Keep the oil at the right temperature
- Use a thermometer if you can, because oil that is too cool makes greasy chicken and oil that is too hot scorches coating.
- Do not crowd the pan
- Fry in small batches so the oil temperature stays stable and every piece browns evenly on all sides.
- Adjust sauce thickness at the end
- If the sauce gets too thick, splash in a tablespoon of water at a time and stir until it looks silky again.
- Prep garnishes ahead
- Slice the chilies and green onions before you start frying, so you can garnish and serve while the chicken is piping hot.
Nutrition Facts *
| Energy | 498 | kcal |
|---|---|---|
| Protein | 47 | g |
| Total Fat | 10 | g |
| Carbohydrates | 54 | g |
| Dietary Fiber | 3 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Can I bake the chicken instead of frying it?
- Yes, toss the coated chicken lightly with oil, spread on a parchment lined sheet pan, and bake at 425°F until crisp and cooked through.
- Why did my coating turn soggy after saucing?
- The sauce was likely too thin or the chicken sat too long. Thicken the sauce first, then toss the chicken right before serving.
- Can I make this sweet chili chicken ahead of time?
- You can fry the chicken ahead and refrigerate it, then reheat it in a hot oven and toss with freshly warmed sauce before serving.
- How can I make the dish spicier or milder?
- For more heat, add extra sliced chilies or a spoonful of sriracha. For milder flavor, skip the fresh chilies on top.
- Can I use chicken breast instead of thighs?
- Yes, just cut it into similar bite-size pieces and avoid overcooking, since breast meat dries out a little faster than thighs.
Serving Suggestions
This sweet chili chicken is fantastic with fluffy jasmine rice, crisp cucumber slices, and a simple side of steamed broccoli.
For a fun twist, add pineapple chunks and bell pepper strips to the pan for a sweet and tangy takeout style vibe.
Leftovers make great lettuce wraps the next day with crunchy cucumber and extra green onions for freshness.
More pairings:
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