Ingredients (~6 servings)
- 2 lbs skinless boneless chicken thighs (or chicken breast)
- 1/2 cup cornstarch (or potato starch)
- 1/3 cup vegetable oil (for frying – don’t scale this up much)
- 1 tsp salt
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 2 green onions, finely chopped for garnish
Sweet Chili Sauce
- 3/4 cup sweet chili sauce
- 1 1/2 Tbsp sriracha (optional but recommended)
- 1 1/2 Tbsp honey
- 1 1/2 Tbsp rice vinegar (or apple cider vinegar)
- 1 1/2 tsp lime juice, freshly squeezed
- 3/4 tsp lime zest, freshly grated
Make the Sauce First
In a small bowl, whisk together the sweet chili sauce, sriracha, honey, rice vinegar, lime juice and lime zest.
Set this aside – the flavors get better as they sit.
Prep and Season the Chicken
Dice each chicken thigh into ~1 1/2 inch pieces; Transfer to a large mixing bowl.
Season with salt, garlic powder and black pepper, then toss to coat evenly.
Add the cornstarch and toss until every piece is coated with no bald spots showing.
If some pieces look naked, add another tablespoon of cornstarch.
Fry the Chicken in Batches
Heat the vegetable oil in a large heavy-bottomed pan or wok over medium heat.
Don’t crowd the pan – fry the chicken in 2-3 batches so each piece has room.
Fry each batch for ~6-7 minutes total, flipping halfway through when the first side is golden brown and crispy.
The cornstarch coating should be deeply golden, not pale.
Transfer finished chicken to a wire rack or paper towel-lined plate to drain excess oil.
Toss with Sauce and Serve
Once all chicken is fried, transfer everything to a large bowl.
Pour the sauce over the chicken and gently toss to coat – don’t be aggressive or the coating will break apart.
Garnish with the chopped green onions and serve immediately while the coating is still crispy.
Quick Sweet Chili Chicken
Ingredients
Ingredients (~6 servings)
- 2 lbs skinless boneless chicken thighs or chicken breast
- 1/2 cup cornstarch or potato starch
- 1/3 cup vegetable oil for frying – don’t scale this up much
- 1 tsp salt
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 2 green onions finely chopped for garnish
Sweet Chili Sauce
- 3/4 cup sweet chili sauce
- 1 1/2 Tbsp sriracha optional but recommended
- 1 1/2 Tbsp honey
- 1 1/2 Tbsp rice vinegar or apple cider vinegar
- 1 1/2 tsp lime juice freshly squeezed
- 3/4 tsp lime zest freshly grated
Instructions
- Whisk together sweet chili sauce, sriracha, honey, rice vinegar, lime juice, and lime zest in a small bowl. Set aside.
- Cut chicken thighs into 1 1/2 inch pieces and place in a large bowl.
- Season chicken with salt, garlic powder, and black pepper. Toss to coat.
- Add cornstarch and toss until all pieces are fully coated with no bare spots.
- Heat vegetable oil in a large heavy-bottomed pan over medium heat.
- Fry chicken in 2-3 batches for 6-7 minutes per batch, flipping halfway through until deeply golden and crispy.
- Transfer cooked chicken to a wire rack or paper towel-lined plate to drain.
- Once all chicken is fried, transfer to a large bowl.
- Pour sauce over chicken and gently toss to coat.
- Garnish with chopped green onions and serve immediately.
