Description
Sweet Chili Chicken features crispy chicken bites coated in a sticky, sweet, and slightly spicy chili sauce. This flavorful and quick-to-make dish is perfect served over rice for an easy weeknight dinner.
Ingredients
Units
Scale
Chicken and Coating
- 1 1/2 pounds boneless skinless chicken cut into 1-inch pieces
- 1 large egg
- 1/4 teaspoon garlic salt
- 1/2 teaspoon paprika
- 1 cup cornstarch
Cooking
- 1/3 cup vegetable oil for frying
Sauce
- 1 cup sweet chili sauce or homemade
Instructions
- Season and Coat Chicken. Place 1 ½ pounds boneless skinless chicken pieces into a large bowl. Season evenly with ¼ teaspoon garlic salt and ½ teaspoon paprika. Crack 1 large egg on top of the chicken and massage with your hands until the chicken is thoroughly coated.
- Coat Chicken with Cornstarch. Transfer the chicken to a large ziplock bag. Add 1 cup cornstarch, seal the bag tightly, and shake vigorously to coat each piece of chicken evenly with cornstarch.
- Fry the Chicken. Heat ⅓ cup vegetable oil in a medium-sized skillet over medium-high heat. Add the coated chicken in a single layer and cook for 7-8 minutes, turning occasionally, until the chicken is cooked through and golden brown on all sides.
- Toss with Sweet Chili Sauce. Pour 1 cup sweet chili sauce over the cooked chicken in the skillet. Toss well to coat every piece in the sticky sauce. Garnish with diced green onions if desired.
- Serve. Serve the sweet chili chicken hot over steamed rice and enjoy your flavorful dinner.
Notes
- For a gluten-free version, substitute cornstarch with a gluten-free flour alternative.
- You can use homemade sweet chili sauce to control the sweetness and spice level.
- If you prefer less oil, shallow fry the chicken in a nonstick skillet using less oil and turn frequently.
- Store any leftovers in an airtight container in the refrigerator for 3-4 days.
- Reheat leftovers in the microwave for 1-2 minutes or until warmed through to enjoy again.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 10 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 110 mg
