Description
This Sweet Chili Chicken recipe features tender, bite-sized chicken pieces marinated in a flavorful blend of sweet chili sauce, soy sauce, garlic, and ginger. The chicken is coated in seasoned cornstarch and pan-fried to a crispy golden brown before being glazed in a thickened sweet chili sauce. Perfectly garnished with green onions and sesame seeds, this dish is a delightful combination of sweet, savory, and slightly spicy flavors, served best over rice or noodles for a complete meal.
Ingredients
Scale
Chicken and Marinade
- 1.5 to 2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup sweet chili sauce
- 2 tablespoons soy sauce
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
Coating
- 1/4 cup cornstarch
- Salt and pepper, to taste
Cooking and Garnish
- 2 tablespoons vegetable oil
- 2 green onions, sliced (for garnish)
- 1 tablespoon sesame seeds (for garnish)
Serving
- Rice or noodles, for serving
Instructions
- Marinate the Chicken: In a bowl, combine the sweet chili sauce, soy sauce, minced garlic, and minced ginger. Add the bite-sized chicken pieces to the marinade, ensuring they are well-coated. Cover the bowl and let it marinate for at least 30 minutes to absorb the flavors.
- Prepare the Coating: In a separate bowl, mix the cornstarch with salt and pepper to taste. Remove the chicken from the marinade, reserving the marinade for later. Coat each piece of chicken evenly with the seasoned cornstarch.
- Cook the Chicken: Heat the vegetable oil in a large skillet or wok over medium-high heat. Fry the coated chicken pieces in batches to avoid overcrowding, cooking each side for about 4-5 minutes or until they develop a golden brown crust and are fully cooked through. Remove the chicken from the skillet and drain on paper towels if necessary.
- Simmer the Sauce: Using the same skillet, pour in the remaining marinade. Bring it to a simmer over medium heat and cook for 2-3 minutes until the sauce thickens slightly, intensifying its flavors.
- Glaze the Chicken: Return the fried chicken pieces to the skillet with the thickened sauce. Toss thoroughly to coat the chicken evenly. Cook for an additional 2-3 minutes, allowing the sauce to glaze the chicken beautifully.
- Garnish and Serve: Transfer the glazed chicken to a serving dish. Garnish with sliced green onions and a sprinkle of sesame seeds. Serve hot over cooked rice or noodles to enjoy a deliciously satisfying meal.
Notes
- Marinate the chicken for longer (up to 2 hours) for deeper flavor absorption.
- Ensure the oil is hot enough before frying to achieve a crispy coating.
- Cook the chicken in batches to maintain temperature and crispiness.
- Use gluten-free soy sauce if you need this recipe to be gluten-free.
- For a spicier kick, add chopped fresh chilies or a dash of chili flakes to the marinade.
