Description
Make crispy sweet chili chicken at home. This recipe delivers a balance of sweet, spicy, and savory flavors.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 cup cornstarch
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup vegetable oil, for frying
- 1/2 cup sweet chili sauce
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tsp sesame oil
- 1/2 tsp red pepper flakes (optional)
- Sesame seeds, for garnish
- Chopped green onions, for garnish
Instructions
- In a bowl, mix cornstarch, garlic powder, onion powder, salt, and pepper.
- Dredge chicken pieces in the cornstarch mixture, ensuring they are fully coated.
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Fry chicken in batches for 5-7 minutes, until golden brown and crispy. Remove and set aside on a wire rack.
- In a separate saucepan, whisk together sweet chili sauce, soy sauce, rice vinegar, honey, sesame oil, and red pepper flakes (if using).
- Bring the sauce to a simmer over medium heat, stirring constantly, until slightly thickened, about 2-3 minutes.
- Add the fried chicken to the saucepan and toss to coat evenly with the sauce.
- Garnish with sesame seeds and chopped green onions.
- Serve immediately and enjoy your crispy sweet chili chicken.
Notes
- For extra crispy chicken, double-fry the chicken. Fry once at a lower temperature (325°F) for 5 minutes, then again at a higher temperature (375°F) for 2 minutes.
- Adjust the amount of red pepper flakes to control the spice level.
- Serve with rice or noodles for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 20g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 100mg