Description
This sweet chili chicken recipe delivers crispy, flavorful results in just 30 minutes! Featuring perfectly seasoned chicken pieces coated in a crispy batter and tossed in a glossy sweet and spicy sauce, this restaurant-quality dish is perfect for busy weeknights. The balance of sweet honey, tangy rice vinegar, and aromatic garlic creates an irresistible flavor combination that rivals your favorite takeout.
Ingredients
- For the Chicken:
- 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 1/3 cup cornstarch
- 1/4 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs, beaten
- 3 tablespoons vegetable oil
- For the Sweet Chili Sauce:
- 1/3 cup sweet chili sauce
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/4 teaspoon red pepper flakes (optional)
- 1 tablespoon cornstarch + 2 tablespoons water (slurry)
- For Garnish:
- 2 green onions, sliced thin
- 1 tablespoon sesame seeds
- Fresh cilantro leaves (optional)
Instructions
- Prepare the Chicken: Cut chicken into uniform 1-inch pieces and pat completely dry with paper towels.
- Create Coating: In a large bowl, whisk together cornstarch, flour, garlic powder, onion powder, salt, and pepper.
- Coat Chicken: Beat eggs in a shallow dish. Dip each chicken piece in egg wash, then coat thoroughly in flour mixture.
- Heat Oil: Heat vegetable oil in a large skillet over medium-high heat to 350°F.
- Fry Chicken: Working in batches, fry chicken pieces for 4-5 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to paper towel-lined plate.
- Make Sauce: In a saucepan, combine sweet chili sauce, soy sauce, honey, rice vinegar, garlic, and ginger. Bring to a simmer.
- Thicken Sauce: Add cornstarch slurry to simmering sauce and cook 1-2 minutes until glossy and thickened.
- Combine: Return chicken to skillet, pour sauce over chicken, and toss to coat evenly. Cook 1-2 minutes more.
- Serve: Garnish with green onions, sesame seeds, and cilantro. Serve immediately while crispy.
Notes
Pro Tips:
- For extra crispy coating, let coated chicken rest 5 minutes before frying
- Don’t overcrowd the pan – fry in batches to maintain oil temperature
- Sauce should be thick enough to coat chicken but not gloppy
- For a healthier version, bake coated chicken at 425°F for 18-20 minutes
Storage: Store leftovers in refrigerator for up to 3 days. Reheat in oven at 350°F for best results.
Substitutions: Use chicken breast instead of thighs, or make gluten-free by using rice flour and tamari.
- Prep Time: 15
- Cook Time: 15
- Category: Main Course
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1
- Calories: 320
- Sugar: 20g
- Sodium: 580mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 120mg
Keywords: sweet chili chicken recipe, crispy chicken, Asian chicken, easy chicken recipe, 30 minute meals, takeout at home, family dinner, sweet and spicy chicken