Crispy, saucy and rich in flavorthis is sweet chilli chicken a weekly winner! Tender chicken nuggets are given a crunchy coating, then tossed in a sticky, sweet and slightly spicy sauce. YUM!
3 reasons why this chicken is better than takeout
- Crispy with less oil:A light coating of cornstarch creates golden, crispy chicken using just a drizzle of oil, no frying required.
- Explosion of flavors: Sweet, spicy, and just the right amount of spice make every bite of this sweet chili chicken dish irresistible.
- Easy to customize: Serve over rice, with noodles or stir-fried vegetables and adjust the heat to your taste for the perfect meal for the whole family.
Ingredients for Sweet Chilli Chicken
- Chicken: If you prefer, you can use boneless, skinless chicken thighs in place of the chicken breast.
- Oil: Vegetable or canola oil is ideal for frying chicken! If necessary, add more oil to prevent the chicken from sticking.
- Sweet chili sauce: Store-bought bottled salsa makes this recipe super easy, but if you prefer homemade, use my recipe!
How to make sweet chili chicken
This sweet chili chicken recipe is quick, easy, and full of sticky, sweet goodness that clings to every crunchy bite. Serve it with fried rice and Kung Pao Brussels sprouts for an Asian-inspired meal.
- Seasonal chicken: Place the chicken pieces in a large bowl, then season with garlic salt and paprika. Crack 1 large egg over the chicken and rub it with your hand to coat it evenly.
- Corn Starch Coat*: Transfer chicken to a large zip-top bag. Add 1 cup cornstarch to the bag, then seal it and shake to coat the chicken well.
- Pan-fried chicken: In a medium-sized skillet over medium-high heat, add vegetable oil for frying. Add the breaded chicken and cook for 7-8 minutes or until cooked through and browned.
- Add sauce and serve: Pour in the Thai sweet chili sauce and toss to coat well. Garnish with diced green onions, if desired. Serve the sweet chilli chicken over rice and enjoy!
Alyssa’s expert advice
*Cornstarch Tip: Coating each piece of chicken with cornstarch gives you the “fried” texture. It’s important shake off excess cornstarch before cooking the chicken.
Press
Sweet chilli chicken
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Ingredients
- 1 ½ lbs boneless, skinless chicken cut into 1-inch pieces
- 1 large egg
- ¼ teaspoon garlic salt
- ½ teaspoon paprika
- 1 cup corn starch
- ⅓ cup vegetable oil for frying
- 1 cup sweet chilli sauce or homemade
Instructions
-
Place 1 1/2 pounds boneless, skinless chicken pieces in a large bowl. Season the chicken with ¼ teaspoon garlic salt AND ½ teaspoon paprika. Crack 1 large egg over the chicken and rub it with your hand to coat it evenly.
-
Transfer chicken to a large zip-top bag. Add 1 cup cornstarch to the bag and seal the bag. Shake to coat the chicken well.
-
In a medium sized skillet over medium-high heat, add ⅓ cup vegetable oil for frying. Add the breaded chicken and cook for 7-8 minutes or until cooked through and browned.
-
Deposit 1 cup sweet chili sauce and toss to coat well. Garnish with diced green onion, if desired. Serve over rice and enjoy!
Notes
- Storage: Store leftover chicken in an airtight container and refrigerate for 3-4 days.
- To heat: Reheat remaining portions of chicken in the microwave for 1-2 minutes or until heated through.
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