Quick Sweet Chili Chicken
This is crispy chicken with a sweet-tangy sauce that hits harder than most takeout versions. Ready in 30 minutes and uses stuff you probably have around.
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Ingredients
Ingredients (~6 servings)
- 2 lbs skinless boneless chicken thighs or chicken breast
- 1/2 cup cornstarch or potato starch
- 1/3 cup vegetable oil for frying – don’t scale this up much
- 1 tsp salt
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 2 green onions finely chopped for garnish
Sweet Chili Sauce
- 3/4 cup sweet chili sauce
- 1 1/2 Tbsp sriracha optional but recommended
- 1 1/2 Tbsp honey
- 1 1/2 Tbsp rice vinegar or apple cider vinegar
- 1 1/2 tsp lime juice freshly squeezed
- 3/4 tsp lime zest freshly grated
Instructions
- Whisk together sweet chili sauce, sriracha, honey, rice vinegar, lime juice, and lime zest in a small bowl. Set aside.
- Dice chicken thighs into 1 1/2 inch pieces and transfer to a large bowl.
- Season chicken with salt, garlic powder, and black pepper, then toss to coat.
- Add cornstarch and toss until all pieces are evenly coated. Add more cornstarch if needed.
- Heat vegetable oil in a large heavy-bottomed pan or wok over medium heat.
- Fry chicken in 2-3 batches for 6-7 minutes per batch, flipping halfway through when the first side is golden brown.
- Transfer cooked chicken to a wire rack or paper towel-lined plate to drain.
- Once all chicken is fried, transfer to a large bowl and pour sauce over it.
- Gently toss to coat without breaking the crispy coating.
- Garnish with chopped green onions and serve immediately.
Notes
Do not scale up the oil amount significantly; fry in batches to avoid crowding the pan.
Tried this recipe?Leave a comment below & let me know!