Sweet Chili Chicken

Course: Main Course

Cuisine: Asian

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: people

Calories: 267kcal

Author: Platings and Pairings

Crispy, sticky, and packed with the perfect balance of sweet and spicy heat, this Sweet Chili Chicken comes together in just 30 minutes for a better-than-takeout dinner.

Print Recipe

Equipment

Large Skillet

Ingredients

1 pound chicken breasts boneless and skinless (cut into 1-inch pieces)
1/3 cup cornstarch
1 teaspoon paprika
½ teaspoon garlic powder
½ teaspoon kosher salt
¼ teaspoon black pepper
3 Tablespoons vegetable oil or canola oil

Sauce

3 cloves garlic minced
1 teaspoons ginger grated or minced
½ cup sweet chili sauce
1 Tablespoon honey
3 Tablespoons soy sauce low-sodium
1 Tablespoon rice wine vinegar

For Serving

Instructions

In a large bowl, combine 1/3 cup cornstarch, 1 teaspoon paprika, ½ teaspoon garlic powder, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Add the 1 pound chicken breasts and toss to coat.
In a large skillet, heat the 3 Tablespoons vegetable oil over medium-high heat. When the oil is hot, add the chicken in a single layer and cook until browned, about 3-4 minutes per side. Set aside the browned chicken on a plate lined with a paper towel and tented with foil.
To the now empty skillet, add the 3 cloves garlic and 1 teaspoons ginger, and saute for 30 seconds. Pour in the ½ cup sweet chili sauce, 1 Tablespoon honey, 3 Tablespoons soy sauce and 1 Tablespoon rice wine vinegar, and bring to a simmer, stirring constantly until it begins to thicken. If you find the sauce is too thick add splash of water.
Add the cooked chicken back into the sauce and toss to coat evenly.
Serve over cooked white rice, garnished with chopped green onions and sesame seeds.

Notes

Storing

Store leftover sweet chili chicken in an airtight container in the refrigerator for up to 4 days. For the best texture, reheat in a skillet over medium heat with a splash of water or broth to revive the sauce. The chicken may lose some crispiness upon reheating, but the flavor will still be delicious.
You can freeze any leftovers, but the freezing and thawing will likely alter the texture.

Tips and Tricks

Make sure to cut your chicken into uniform 1-inch pieces so they cook at the same rate and stay tender and juicy.
Before coating with cornstarch, pat the chicken pieces dry with paper towels. This helps the coating adhere better and ensures a crispier crust.
Cook the chicken in a single layer with space between each piece. Overcrowding will cause the chicken to steam instead of getting that beautiful golden-brown crust. Cook in batches if needed.
Make sure your oil is hot before adding the chicken. You'll know it's ready when the oil shimmers and a small piece of chicken sizzles immediately when dropped in.
For extra saucy chicken, consider doubling the sauce ingredients. You'll have plenty to coat the chicken and drizzle over rice.
If you love heat, add a pinch of red pepper flakes or a drizzle of sriracha to the sauce along with the other ingredients.
The sauce can be made up to 3 days in advance and stored in the refrigerator. The chicken is best cooked fresh for maximum crispiness, but leftovers reheat well.

Variations

Vegetable-loaded - Add bell peppers, snap peas, or broccoli to the skillet after sautéing the garlic and ginger. Sauté until crisp-tender, then add the sauce and chicken.
Extra crispy - Double-coat the chicken by dipping the coated pieces in beaten egg and then back into the cornstarch mixture before frying for an ultra-crispy crust.
Air fryer sweet chili chicken - Cook the coated chicken in an air fryer at 400°F for 10-12 minutes, shaking halfway through. Toss with the warm sauce just before serving.
Gluten-free - Use tamari instead of soy sauce and ensure your sweet chili sauce is gluten-free too. The cornstarch coating is naturally gluten-free.
Low-carb - Serve over cauliflower rice instead of white rice and use a sugar-free sweet chili sauce option.
Extra garlic - Double the garlic in both the sauce and the coating for a more pronounced garlic flavor.

Nutrition