Quick Sweet Chili Chicken
This is crispy chicken with a sweet-tangy sauce that hits harder than most takeout versions. Ready in 30 minutes and uses stuff you probably have around.
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.
Notes
Don't crowd the pan when frying or chicken won't crisp properly. Toss gently with sauce to keep coating intact.
Did you make this recipe?Let me know how you liked it below!