Description
Sweet Chili Chicken is a quick and flavorful Asian-inspired dinner recipe featuring crispy chicken tossed in a sticky, sweet, and spicy chili glaze. Perfect for weeknights, this dish tastes like restaurant takeout but is simple to make at home in about 40 minutes.
Ingredients
700–900 g (1.5–2 lb) boneless, skinless chicken breast, cubed
240 ml (1 cup) sweet chili sauce
30 ml (2 tbsp) soy sauce
4 cloves garlic, minced
15 g (1 tbsp) fresh ginger, minced
30 ml (2 tbsp) vegetable oil
30 g (¼ cup) cornstarch
Salt and black pepper, to taste
2 green onions, sliced
15 g (1 tbsp) sesame seeds
Jasmine rice, basmati rice, or noodles (for serving)
Instructions
Marinate the chicken: In a bowl, whisk together sweet chili sauce, soy sauce, garlic, and ginger. Add chicken, coat well, and marinate 30 minutes–2 hours.
Coat in cornstarch: Remove chicken from marinade (reserve marinade). Dredge in cornstarch seasoned with salt and pepper.
Fry until golden: Heat oil in a skillet/wok over medium-high. Fry chicken in batches, 4–5 minutes per side, until golden and cooked through. Drain on paper towels.
Make the glaze: In the same skillet, pour in reserved marinade. Simmer until slightly thickened. Return chicken, tossing to coat. Cook 2–3 minutes more.
Serve: Plate over rice or noodles, garnish with sesame seeds and green onions, and serve hot.
Notes
Cornstarch gives the chicken a crispy texture that holds up under the glaze.
Adjust spice by adding sriracha or red pepper flakes for more heat.
Work in batches to avoid overcrowding the pan.
Jasmine rice or lo mein noodles pair best with the sauce.
For a quicker version, marinate only 15 minutes.
- Prep Time: 10 minute
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop (Pan-Fried)
- Cuisine: Asian-Inspired