Description
Sweet Chili Chicken is a deliciously tangy and mildly spicy dish featuring tender chicken pieces marinated in sweet chili sauce, garlic, and ginger, then coated in seasoned cornstarch and pan-fried to golden perfection. Finished with a glossy chili glaze and garnished with green onions and sesame seeds, it’s a perfect quick dinner served over rice or noodles.
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 and Cooking
- 1/4 cup cornstarch
- Salt and pepper, to taste
- 2 tablespoons vegetable oil
Garnish and Serving
- 2 green onions, sliced (for garnish)
- 1 tablespoon sesame seeds (for garnish)
- 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 and thoroughly coat them in the marinade. Let the chicken 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 season it evenly. Take the marinated chicken pieces and coat them thoroughly in the seasoned cornstarch, ensuring each piece is covered to create a crispy exterior when cooked.
- Cook the Chicken: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the coated chicken pieces in batches to avoid overcrowding. Cook each batch for about 4 to 5 minutes per side, or until the chicken is golden brown and 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 left from the chicken. Allow it to simmer over medium heat for 2 to 3 minutes until it thickens slightly, intensifying the flavor and creating a glaze.
- Glaze the Chicken: Return the cooked chicken pieces to the skillet and toss them in the thickened sauce to coat evenly. Cook for an additional 2 to 3 minutes so the sauce clings to the chicken, producing a shiny, flavorful glaze.
- Garnish and Serve: Garnish the glazed chicken with sliced green onions and sprinkle sesame seeds over the top. Serve the sweet chili chicken hot over steamed rice or noodles for a complete meal.
Notes
- Marinating the chicken for longer than 30 minutes (up to 2 hours) can enhance flavor.
- Ensure to cook chicken batches separately to maintain a crispy texture.
- Use neutral oil like vegetable or canola oil for frying to avoid overpowering the dish’s flavor.
- Adjust the amount of sweet chili sauce according to your preferred spice and sweetness level.
- Leftovers can be refrigerated for up to 3 days and reheated in a skillet to maintain crispiness.
