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45 min
|
intermediate
|
lactose-free,
low-fat
This sweet chili chicken is crispy on the outside, tender inside, and tossed in a glossy, sticky-sweet, garlicky sauce.
It’s perfect for an easy weeknight dinner when you’re craving takeout flavors but want something homemade and budget-friendly.
The honey, soy sauce, and rice vinegar balance the store-bought sweet chili sauce for a tangy-sweet glaze with just the right kick.
Order the ingredients from your local store for pickup or delivery (US only).
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Pat the chicken dry with paper towels, then cut it into bite-size chunks if not already done.
Add the chicken to a bowl, sprinkle with salt and black pepper, and toss until every piece is lightly coated.
In another medium bowl, whisk together the cornstarch, all-purpose flour, and baking powder.
Add the seasoned chicken to the dry mixture and toss until every piece is well coated and powdery.
Shake off any excess coating from each piece so loose starch does not burn in the oil.
Pour vegetable oil into a wide heavy skillet or Dutch oven, filling it to about 1 inch depth.
Heat the oil over medium-high heat until it reaches about 350°F, or a wooden spoon bubbles steadily around the edges.
Working in batches, add chicken pieces in a single layer and fry until golden and cooked through, about 4 minutes.
Transfer fried chicken to a wire rack set over a sheet pan, or to a paper towel lined plate.
Let the oil return to temperature between batches so the coating stays crisp.
While the chicken fries, whisk together the sweet chili sauce, honey, soy sauce, rice vinegar, minced garlic, and grated ginger in a bowl.
In a small cup, stir the cornstarch and water until smooth to make a slurry.
Pour the sweet chili mixture into a clean skillet or saucepan and bring it to a gentle simmer over medium heat.
Whisk in the cornstarch slurry and cook, stirring, until the sauce turns glossy and thick enough to coat a spoon.
Add the fried chicken to the pan and toss quickly until every piece is coated in the sticky sauce.
Transfer the sweet chili chicken to a serving platter or bowl.
Top with sliced red chili peppers, green onions, and sesame seeds just before serving.
Serve hot over steamed rice, noodles, or alongside simple stir-fried vegetables.
| Energy | 498 | kcal |
|---|---|---|
| Protein | 47 | g |
| Total Fat | 10 | g |
| Carbohydrates | 54 | g |
| Dietary Fiber | 3 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
This sweet chili chicken is fantastic with fluffy jasmine rice, crisp cucumber slices, and a simple side of steamed broccoli.
For a fun twist, add pineapple chunks and bell pepper strips to the pan for a sweet and tangy takeout style vibe.
Leftovers make great lettuce wraps the next day with crunchy cucumber and extra green onions for freshness.
These sides complement the meal beautifully.
Hannah, Houston: It was good. It wasnt as crispy as I liked it to be but good.
: Glad you liked it. For more crispness, fry in smaller batches and keep the oil hot.
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