Sweet Chili Chicken

I still remember the first time I tried sweet chili chicken at a small street market while traveling and how the balance of sweetness and heat completely won me over so I decided to recreate that same magic in my own kitchen and share it with my family. Every bite was coated in a sticky glaze that clung perfectly to the crispy chicken and the crunch from fresh scallions made it even better.

Over time I have refined the recipe by playing with the spice levels and adding little touches that make the sauce shine so every time I make it my kitchen fills with the irresistible aroma of garlic, ginger, and chili sauce blending together. Now it has become my go-to dish for weeknight dinners and casual get togethers because it is both comforting and exciting.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Chicken breast – Boneless and skinless pieces work best to absorb the sauce beautifully.
• Cornstarch – This coats the chicken to create that perfect crispy texture.
• Sweet chili sauce – The star ingredient that gives the dish its sweet and spicy kick.
• Garlic – Adds depth and savory aroma to the sauce.
• Ginger – Fresh ginger gives the sauce a warm, slightly spicy flavor.
• Soy sauce – Brings umami and balances the sweetness of the chili sauce.
• Rice vinegar – Adds a tangy note to brighten the sauce.
• Green onions – Freshly chopped for a pop of color and freshness.
• Sesame seeds – A final touch that adds texture and nuttiness.
• Oil – For frying the chicken to golden perfection.

Tools You’ll Need

• Frying pan or wok – Essential for cooking the chicken evenly and giving it that perfect sear.
• Mixing bowls – I use them to prepare the sauce and coat the chicken in cornstarch.
• Tongs – Helps me flip the chicken pieces without losing the coating.
• Measuring spoons – To get the sauce proportions just right.
• Spatula – Ideal for tossing the chicken in the sauce gently.

Instructions

Step 1:

I start by cutting the chicken into bite-sized pieces and then I coat them evenly with cornstarch.

Step 2:

I heat oil in a frying pan over medium-high heat and fry the chicken until it turns golden and crispy. Once cooked I transfer it to a plate lined with paper towels.

Step 3:

In a separate bowl I whisk together sweet chili sauce, soy sauce, minced garlic, grated ginger, and a splash of rice vinegar.

Step 4:

I drain most of the oil from the pan then pour in the sauce mixture letting it bubble for a minute to thicken slightly.

Step 5:

I add the crispy chicken back into the pan and toss it until every piece is coated with the sticky sweet chili glaze.

Step 6:

I finish by garnishing the chicken with chopped green onions and a sprinkle of sesame seeds before serving.

Tips

I like to double the sauce if I want extra glaze to drizzle over rice or noodles. For a healthier twist I sometimes bake the chicken instead of frying it and it still turns out delicious. If you prefer more heat just add a pinch of red chili flakes to the sauce.

Ways to Serve

This sweet chili chicken pairs beautifully with steamed jasmine rice or stir-fried vegetables. You can also serve it over noodles or wrap it in lettuce leaves for a lighter option.

Frequently Asked Questions

How spicy is sweet chili chicken?

It has a mild heat with a sweet balance but you can adjust the spice level by adding extra chili sauce.

Can I make sweet chili chicken ahead of time?

Yes you can fry the chicken ahead and store the sauce separately then reheat and toss together just before serving.

What can I substitute for rice vinegar?

Apple cider vinegar works well as an alternative if you do not have rice vinegar.

See You in the Kitchen

I hope you try this sweet chili chicken recipe soon because it is one of my favorites to share with loved ones and it always impresses at the table. Let me know how it turns out for you and feel free to make it your own by adjusting the flavors.

Happy Cooking!

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