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Asian Sweet Chili Chicken

Asian sweet chili chicken - featured image
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This Asian Sweet Chili Chicken features crispy, golden chicken pieces tossed in a sticky, sweet, and tangy chili sauce. It’s a quick, crowd-pleasing dinner that’s easier and faster than takeout, perfect for busy weeknights or casual gatherings.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
  • 1/2 cup cornstarch
  • 1/4 cup all-purpose flour
  • 2 large eggs, beaten
  • Salt and black pepper, to taste
  • 1/2 cup neutral oil (canola or vegetable) for frying
  • 1/2 cup Asian sweet chili sauce
  • 2 tablespoons soy sauce (low-sodium if preferred)
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey or brown sugar (optional, for extra sweetness)
  • 2 cloves fresh garlic, minced
  • 1 teaspoon fresh ginger, grated (optional)
  • 2 green onions, thinly sliced (for garnish)
  • 1 tablespoon sesame seeds (optional, for garnish)
  • Pinch of red pepper flakes (optional, for extra heat)

Instructions

  1. Pat chicken dry with paper towels and cut into 1-inch pieces. Season lightly with salt and pepper.
  2. Set up a coating station: In one bowl, whisk eggs. In another, combine cornstarch and flour.
  3. Dip chicken pieces in egg, then dredge in the cornstarch-flour mixture. Shake off excess.
  4. Heat oil in a large skillet or wok over medium-high heat (about 350°F). Fry chicken in batches for 3-4 minutes per side, until golden and cooked through. Remove to a wire rack or paper-towel-lined plate.
  5. In a small bowl, whisk together sweet chili sauce, soy sauce, rice vinegar, honey or brown sugar (if using), garlic, and ginger.
  6. Pour out excess oil from the pan, leaving a thin coating. Return pan to medium heat and add sauce. Let it bubble for 1-2 minutes until slightly thickened and glossy.
  7. Add fried chicken to the pan and toss quickly to coat every piece. If sauce thickens too much, add a splash of water.
  8. Transfer chicken to a serving plate. Garnish with green onions, sesame seeds, and red pepper flakes if desired. Serve immediately.

Notes

For extra crispiness, double-fry the chicken by letting pieces cool slightly after the first fry, then frying again for 1-2 minutes. To make gluten-free, use all cornstarch or potato starch for coating and tamari instead of soy sauce. For a vegetarian version, substitute tofu or cauliflower. Serve immediately after glazing for best crunch. Leftovers can be reheated in a hot oven or air fryer to restore crispiness.

Nutrition

Keywords: sweet chili chicken, Asian chicken, crispy chicken, sticky chicken, easy dinner, weeknight meal, takeout copycat, chicken recipe, sweet chili sauce, skillet chicken

Find it online: https://bitematrix.com/asian-sweet-chili-chicken-recipe-easy-crispy-sticky-dinner-idea/