Irresistible Sweet Chili Chicken Recipe: Better Than Takeout
Irresistible Sweet Chili Chicken Recipe: Better Than Takeout
Discover the perfect balance of sweet and spicy with this restaurant-quality sweet chili chicken recipe that rivals your favorite Chinese takeout. This dish combines crispy chicken pieces with a tangy, sweet chili glaze that will become an instant family favorite. Best of all, it comes together in just 30 minutes using simple ingredients!
Ingredients You’ll Need
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 2 eggs, beaten
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- Vegetable oil for frying
- 3/4 cup sweet chili sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- Green onions and sesame seeds for garnish
Step-by-Step Instructions
Step 1: Prepare the Chicken Coating
In a medium bowl, combine cornstarch, flour, salt, pepper, and garlic powder. Pat the chicken pieces dry with paper towels, then dip each piece first in the beaten eggs, then coat thoroughly with the flour mixture.
Step 2: Fry to Perfection
Heat about 1 inch of vegetable oil in a large skillet over medium-high heat (350°F). Working in batches to avoid crowding, fry the chicken pieces for 3-4 minutes per side until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.
Step 3: Create the Sweet Chili Glaze
In a separate saucepan, combine sweet chili sauce, soy sauce, rice vinegar, sesame oil, minced garlic, and grated ginger. Heat over medium heat for 2-3 minutes until the sauce thickens slightly and becomes fragrant.
Step 4: Combine and Serve
Add the crispy chicken pieces to the saucepan with the sweet chili sauce. Gently toss until each piece is evenly coated. Garnish with sliced green onions and sesame seeds before serving.
Expert Tips for Perfect Sweet Chili Chicken
- Maintain Oil Temperature: Use a thermometer to ensure your oil stays at 350°F for perfectly crispy chicken
- Don’t Overcrowd the Pan: Fry in small batches to prevent temperature drop and soggy chicken
- Adjust Heat Level: Add red pepper flakes for extra spice or reduce chili sauce for milder flavor
- Make Ahead: Prepare the sauce a day in advance for faster weeknight cooking
- Healthier Option: Bake the coated chicken at 400°F for 20 minutes instead of frying
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs work wonderfully in this recipe and provide even more flavor. Adjust cooking time slightly as thighs may take a minute or two longer to cook through.
How long does sweet chili chicken keep?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to maintain crispiness.
Can I make this gluten-free?
Yes! Use tamari instead of soy sauce and ensure your sweet chili sauce is gluten-free. Substitute the flour with additional cornstarch or rice flour.
What’s the best way to serve sweet chili chicken?
Serve over steamed jasmine rice with steamed broccoli or your favorite stir-fried vegetables for a complete meal.
Irresistible Sweet Chili Chicken Recipe: Better Than Takeout
Ingredients
Method
- Prepare the Chicken Coating: In a medium bowl, combine cornstarch, flour, salt, pepper, and garlic powder. Pat the chicken pieces dry with paper towels, then dip each piece first in the beaten eggs, then coat thoroughly with the flour mixture.
- Fry to Perfection: Heat about 1 inch of vegetable oil in a large skillet over medium-high heat (350°F). Working in batches to avoid crowding, fry the chicken pieces for 3-4 minutes per side until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.
- Create the Sweet Chili Glaze: In a separate saucepan, combine sweet chili sauce, soy sauce, rice vinegar, sesame oil, minced garlic, and grated ginger. Heat over medium heat for 2-3 minutes until the sauce thickens slightly and becomes fragrant.
- Combine and Serve: Add the crispy chicken pieces to the saucepan with the sweet chili sauce. Gently toss until each piece is evenly coated. Garnish with sliced green onions and sesame seeds before serving.
