Description
Sweet Chili Chicken features tender, bite-sized chicken breast pieces coated with cornstarch and seasoned with paprika, salt, and pepper, then pan-fried to a crispy golden finish. Tossed in a homemade sweet and spicy sauce made from Thai sweet chili sauce, soy sauce, sriracha, garlic, ginger, and honey, this dish delivers a perfect balance of savory, sweet, and tangy flavors. Served over fluffy white rice and garnished with fresh green onions and crunchy sesame seeds, it makes for a quick and delicious meal perfect for any weeknight dinner.
Ingredients
Scale
Chicken and Coating
- 2 boneless skinless chicken breasts, about 1 pound
- ¼ cup (32 g) cornstarch
- ½ teaspoon paprika
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Sauce
- ¼ cup (68 g) Thai sweet chili sauce
- 2 tablespoons soy sauce
- 2 teaspoons sriracha sauce
- 1 teaspoon garlic, minced
- ½ teaspoon ground ginger
- 1 tablespoon honey
For Cooking and Serving
- 3 tablespoons canola oil, for frying
- 2 cups cooked white rice, for serving
- Green onions, chopped for garnish
- Sesame seeds, for garnish
Instructions
- Prepare the chicken: Cut the chicken breasts into bite-sized pieces. In a bowl, combine the cornstarch, paprika, kosher salt, and black pepper. Toss the chicken pieces in this mixture until they are evenly coated.
- Heat the oil: In a large skillet or frying pan, heat 3 tablespoons of canola oil over medium-high heat until shimmering and hot but not smoking.
- Fry the chicken: Add the coated chicken pieces to the hot oil in a single layer. Cook for about 5-7 minutes, turning occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the pan and set aside.
- Make the sauce: In the same pan, add the minced garlic and ginger, sautéing briefly for about 30 seconds until fragrant. Then stir in the Thai sweet chili sauce, soy sauce, sriracha sauce, and honey. Cook the sauce for 2-3 minutes, stirring frequently until it slightly thickens.
- Toss the chicken in sauce: Return the fried chicken to the pan and toss thoroughly in the sauce to coat each piece well. Heat for another 1-2 minutes to meld the flavors through.
- Serve: Serve the sweet chili chicken hot over cooked white rice. Garnish with chopped green onions and sesame seeds to add freshness and crunch.
Notes
- For a gluten-free option, use tamari or gluten-free soy sauce instead of regular soy sauce.
- You can substitute honey with maple syrup or agave nectar for a vegan-friendly version, but the dish will no longer be strictly vegetarian as it contains chicken.
- Adjust the amount of sriracha depending on your preferred spice level.
- If you prefer a crispier chicken, double-fry the chicken pieces, frying a second time at higher heat for 1-2 minutes after saucing.
- This dish is great prepared ahead and reheated in a skillet or microwave; the sauce keeps the chicken moist.
Nutrition
- Serving Size: 1 serving
- Calories: 463 kcal
- Sugar: 15 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 85 mg
