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Sweet Chili Chicken Recipe

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4.3 from 8 reviews

This Sweet Chili Chicken recipe features crispy, tender chicken pieces coated in a flavorful sweet chili sauce, perfect for a quick and satisfying weeknight dinner. With a delightful balance of sweet and spicy, this dish is great served over rice and garnished with fresh green onions.

Ingredients

Chicken and Coating

  • 1 ½ pounds boneless skinless chicken, cut into 1-inch pieces
  • 1 large egg
  • ¼ teaspoon garlic salt
  • ½ teaspoon paprika
  • 1 cup cornstarch

For Frying

  • ⅓ cup vegetable oil

Sauce

  • 1 cup sweet chili sauce (store-bought or homemade)
  • Optional: diced green onion for garnish

Instructions

  1. Season the Chicken: Place the 1 ½ pounds of boneless skinless chicken pieces into a large bowl. Season with ¼ teaspoon garlic salt and ½ teaspoon paprika. Crack 1 large egg over the chicken, and massage with your hand to coat the chicken pieces evenly and ensure all spices and egg are well distributed.
  2. Coat the Chicken: Transfer the seasoned chicken to a large Ziplock bag. Add 1 cup of cornstarch to the bag, seal it tightly, then shake vigorously to evenly coat all the chicken pieces with cornstarch, which will help create a crispy exterior when fried.
  3. Fry the Chicken: Heat ⅓ cup of vegetable oil in a medium-sized skillet over medium-high heat. Once the oil is hot, add the coated chicken pieces in a single layer. Cook for 7-8 minutes, turning occasionally, until the chicken is golden brown, crispy on the outside, and cooked through internally.
  4. Add the Sauce: Pour 1 cup of sweet chili sauce over the cooked chicken in the skillet. Toss the chicken thoroughly to coat each piece with the sauce, allowing it to warm through and glaze the chicken nicely.
  5. Serve: Transfer the sweet chili chicken to a serving dish. Garnish with diced green onion if desired. Serve hot over steamed rice or your favorite side for a complete meal. Enjoy!

Notes

  • Make sure the oil is hot enough before frying to ensure crispy chicken and prevent it from absorbing too much oil.
  • For a healthier alternative, you can bake the coated chicken pieces in a preheated oven at 400°F (200°C) for about 20-25 minutes, turning halfway through.
  • Adjust the amount of sweet chili sauce to your taste preference if you prefer a tangier or spicier dish.
  • Use a thermometer to check that chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
  • Diced green onions add a fresh crunch and color but can be omitted if unavailable.

Find it online: https://cookedbygrace.com/sweet-chili-chicken-recipe/