Description
A flavorful Sweet Chili Chicken dish featuring tender, bite-sized chicken pieces coated in a sweet and spicy chili glaze, garnished with green onions and sesame seeds. Perfectly pan-fried for a crispy texture and served over rice or noodles for a satisfying meal.
Ingredients
Scale
Chicken and Marinade
- 1.5 to 2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup sweet chili sauce
- 2 tablespoons soy sauce
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
Coating
- 1/4 cup cornstarch
- Salt and pepper, to taste
Cooking and Garnish
- 2 tablespoons vegetable oil
- 2 green onions, sliced (for garnish)
- 1 tablespoon sesame seeds (for garnish)
- Rice or noodles, for serving
Instructions
- Marinate the Chicken: In a bowl, combine sweet chili sauce, soy sauce, minced garlic, and minced ginger. Add the chicken pieces and marinate for at least 30 minutes to infuse the flavors.
- Prepare Coating: In a separate bowl, season the cornstarch with salt and pepper. Coat the marinated chicken pieces thoroughly in the seasoned cornstarch for a light crispy exterior when cooked.
- Cook the Chicken: Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken pieces in batches, cooking for about 4-5 minutes per side until golden brown and fully cooked. Remove each batch and drain on paper towels if needed to remove excess oil.
- Simmer the Sauce: In the same skillet, pour in the remaining marinade and simmer for 2-3 minutes until it thickens slightly, creating a rich glaze.
- Glaze the Chicken: Return the cooked chicken to the skillet and toss to coat evenly in the thickened sauce. Cook for another 2-3 minutes to allow the glaze to set and coat the chicken perfectly.
- Garnish and Serve: Garnish the chicken with sliced green onions and sesame seeds for added flavor and texture. Serve hot over prepared rice or noodles for a complete meal.
Notes
- For extra crispiness, ensure the oil is hot before adding chicken pieces.
- Do not overcrowd the skillet when cooking the chicken to maintain crisp texture.
- Feel free to adjust the level of spiciness by adding chili flakes or reducing the sweet chili sauce.
- This dish pairs well with steamed vegetables or a fresh cucumber salad for balance.
- Leftover chicken stores well in the refrigerator for up to 3 days and reheats nicely in a skillet or microwave.
