Sweet Chili Chicken
A quick and flavorful dish featuring crispy chicken coated in a sweet and mildly spicy sauce, perfect for any meal.
Ingredients
- 1/4 cup cornstarch (32 g)
- 1/2 teaspoon paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 3 tablespoons canola oil (for frying)
- 1/4 cup Thai sweet chili sauce (68 g)
- 2 tablespoons soy sauce
- 2 teaspoons sriracha sauce
- 1 teaspoon garlic (minced)
- 1/2 teaspoon ground ginger
- 1 tablespoon honey
- 2 cups cooked white rice (for serving)
- Green onions (chopped, for garnish)
- Sesame seeds (for garnish)
Instructions
- Pat the chicken breasts dry with a paper towel and cut into 1/2-inch cubes.
- In a large bowl, combine cornstarch, paprika, salt, and pepper. Toss the chicken pieces in the mixture until coated.
- Heat canola oil in a nonstick skillet over medium-high heat. Cook the chicken for 5-7 minutes until golden brown and cooked through (165°F).
- Transfer the cooked chicken to a plate and keep warm.
- In the same skillet, add Thai sweet chili sauce, soy sauce, sriracha, garlic, ginger, and honey. Stir and simmer until warmed through.
- Add the chicken back to the skillet and toss to coat in the sauce.
- Serve over hot white rice, garnished with green onions and sesame seeds.
- Bonus Air Fryer Method: Preheat air fryer to 400°F. Coat chicken in cornstarch mixture and cook for 10 minutes, flipping halfway before tossing in sauce.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.