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Sweet Chili Chicken Recipe: Crispy, Sticky, Better-Than-Takeout Favorite

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Crispy chicken pieces tossed in a sticky, sweet, and slightly spicy chili sauce. A better-than-takeout favorite that’s quick to make and packed with flavor

Ingredients

Scale

  • 1.5 lbs boneless, skinless chicken thighs or breasts, cut into bite-size pieces

  • 1 egg, beaten

  • ½ cup cornstarch

  • ¼ cup all-purpose flour

  • Salt and pepper to taste

  • ¾ cup sweet chili sauce

  • 1 tbsp soy sauce

  • 1 tsp rice vinegar or lime juice

  • 2 cloves garlic, minced

  • 1 tsp grated fresh ginger

  • Neutral oil for frying

  • Green onions and sesame seeds for garnish

Instructions

  • Cut chicken into 1–1.5 inch pieces and pat dry.

  • Beat egg in one bowl; mix cornstarch, flour, salt, and pepper in another.

  • Dip chicken in egg, then dredge in flour mixture. Shake off excess.

  • Heat ½ inch oil in a skillet. Fry chicken in batches for 3–4 minutes per side until golden and crispy. Drain on paper towels.

  • In a saucepan, combine sweet chili sauce, soy sauce, vinegar, garlic, and ginger. Simmer 3–5 minutes.

  • Toss fried chicken in the sauce until coated.

  • Garnish with green onions and sesame seeds. Serve hot.

Notes

  • To bake: 425°F for 20–25 minutes, flip halfway.

  • To air fry: 400°F for 15–18 minutes.

  • Use cauliflower or tofu for a vegetarian version.

  • Great with jasmine rice, lettuce wraps, or over noodles.

Find it online: https://dishloomz.com/sweet-chili-chicken-recipe-crispy-sticky-better-than-takeout-favorite/