Sweet Chili Chicken
Sweet Chili Chicken is a delightful dish that combines tender chicken with a flavorful sweet and spicy sauce. It’s a fantastic option for a family dinner or a special occasion when you want to impress your guests. The glossy sauce and crispy chicken make this dish not only tasty but also visually appealing.
Why Make This Recipe
There are many reasons to make Sweet Chili Chicken! First, it’s quick and easy to prepare, taking less than an hour from start to finish. Second, the sweet chili sauce gives a perfect balance of sweetness and heat, making it a crowd-pleaser. Lastly, this dish is versatile; you can serve it with rice or noodles, allowing you to customize the meal to your liking.
How to Make Sweet Chili Chicken
Ingredients:
- Chicken Breast: 1.5 to 2 pounds boneless, skinless chicken breasts
- Sweet Chili Sauce: 1 cup
- Soy Sauce: 2 tablespoons
- Garlic: 4 cloves, minced
- Ginger: 1 tablespoon, minced
- Vegetable Oil: 2 tablespoons
- Cornstarch: ¼ cup
- Salt and Pepper: To taste
- Green Onions: 2, sliced
- Sesame Seeds: 1 tablespoon
- Rice or Noodles: For serving
Directions:
- Cut the chicken into bite-sized pieces.
- In a bowl, whisk together the sweet chili sauce, soy sauce, garlic, and ginger. Add the chicken and marinate in the refrigerator for 30 minutes to 2 hours.
- Place cornstarch in a shallow dish. Remove the chicken from the marinade and coat each piece evenly with cornstarch, lightly seasoning with salt and pepper.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Fry the coated chicken in batches until golden brown and cooked through, about 4–5 minutes per side. Drain on paper towels.
- In the same skillet, add the remaining marinade and simmer until it thickens into a glaze.
- Return the fried chicken to the pan and toss to coat in the glaze, cooking an additional 2–3 minutes until glossy.
- Garnish with sliced green onions and sesame seeds. Serve over jasmine rice, basmati rice, or noodles.
How to Serve Sweet Chili Chicken
You can serve Sweet Chili Chicken over a bed of fluffy jasmine or basmati rice. It also pairs well with noodles for a satisfying meal. Don’t forget to sprinkle some extra sesame seeds and green onions on top for a beautiful finish.
How to Store Sweet Chili Chicken
To store leftovers, let the Sweet Chili Chicken cool down first. Place it in an airtight container and keep it in the refrigerator for up to 3 days. You can reheat it in a microwave or on the stovetop.
Tips to Make Sweet Chili Chicken
- Marinating the chicken for longer will deepen the flavor, so feel free to let it soak for up to 2 hours.
- Make sure the oil is hot before frying the chicken to get a nice crispy texture.
- Adjust the spiciness of the dish by using less or more sweet chili sauce according to your taste.
Variation
For a healthier twist, you can use air-fried chicken instead of frying it in oil. Also, feel free to add vegetables like bell peppers or broccoli for extra nutrition.
FAQs
1. Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken. Just make sure it is fully thawed before cutting and marinating.
2. Is there a gluten-free option for this recipe?
Absolutely! You can use gluten-free soy sauce and ensure that your sweet chili sauce is gluten-free.
3. Can I make this recipe ahead of time?
Yes, you can prepare the chicken and the marinade in advance. Just fry it before serving for the best texture.
Sweet Chili Chicken
Ingredients
Main Ingredients
- 1.5 to 2 pounds boneless, skinless chicken breasts Cut into bite-sized pieces
- 1 cup sweet chili sauce
- 2 tablespoons soy sauce
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons vegetable oil For frying
- ¼ cup cornstarch For coating the chicken
- to taste salt and pepper
- 2 pieces green onions, sliced For garnish
- 1 tablespoon sesame seeds For garnish
- Rice or noodles For serving
Instructions
Preparation
- Cut the chicken into bite-sized pieces.
- In a bowl, whisk together the sweet chili sauce, soy sauce, garlic, and ginger. Add the chicken and marinate in the refrigerator for 30 minutes to 2 hours.
- Place cornstarch in a shallow dish. Remove the chicken from the marinade and coat each piece evenly with cornstarch, lightly seasoning with salt and pepper.
Cooking
- Heat vegetable oil in a large skillet or wok over medium-high heat. Fry the coated chicken in batches until golden brown and cooked through, about 4–5 minutes per side. Drain on paper towels.
- In the same skillet, add the remaining marinade and simmer until it thickens into a glaze.
- Return the fried chicken to the pan and toss to coat in the glaze, cooking an additional 2–3 minutes until glossy.
Serving
- Garnish with sliced green onions and sesame seeds. Serve over jasmine or basmati rice, or noodles.