Description
This Amazing Crispy Sweet Chili Chicken is a game-changer for weeknight dinners, delivering a perfect balance of crispy chicken and a flavorful sweet chili sauce. Impress your guests with this easy-to-make dish that guarantees rave reviews!
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs (or chicken breast)
- 1 cup cornstarch
- 1 tsp baking powder (optional)
- Salt
- Black pepper
- Vegetable oil, canola oil, or peanut oil (for frying)
- 1/2 cup sweet chili sauce
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp rice vinegar
- 1 tsp sugar
- 1 tbsp freshly grated ginger
- 2 cloves minced garlic
- Toasted sesame seeds (for garnish)
- Thinly sliced spring onions (for garnish)
Instructions
- Cut the boneless, skinless chicken thighs into uniform, bite-sized pieces, about 1-inch cubes. Pat them dry with paper towels and season lightly with salt and black pepper.
- In a medium bowl, whisk together the cornstarch, baking powder (if using), salt, and pepper. Add the seasoned chicken pieces and toss until evenly coated.
- Heat about 1-2 inches of neutral oil in a large skillet or Dutch oven over medium-high heat until it reaches 350-375°F (175-190°C). Fry the chicken in batches for 4-6 minutes until golden brown and crispy, then transfer to a wire rack to drain excess oil.
- In a separate saucepan, heat a tablespoon of oil over medium heat. Add minced garlic and grated ginger, sauté for about 30 seconds. Pour in the sweet chili sauce, soy sauce, rice vinegar, and sugar. Bring to a gentle simmer, stirring frequently.
- If a thicker sauce is desired, whisk together a teaspoon of cornstarch with a tablespoon of cold water and stir it into the sauce until it reaches the desired consistency. Let it simmer for another minute.
- Add the crispy fried chicken to the saucepan with the sauce and toss gently to coat. Transfer to a serving platter and garnish with toasted sesame seeds and sliced spring onions. Serve hot.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 10 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 100 mg
Keywords: Ensure the chicken is patted dry for maximum crispiness. You can substitute chicken with firm tofu or tempeh for a vegetarian option. Adjust the sauce to your taste by adding more vinegar for tang or sugar for sweetness.