Sweet Chili Chicken Recipe
"This sweet chili chicken recipe is a perfect balance of spicy, sweet, and savory flavors. Serve over rice or noodles for a full meal.",
Ingredients
- Chicken
- ▢2 boneless skinless chicken breasts about 1 pound
- ▢¼ cup 32 g cornstarch
- ▢½ teaspoon paprika
- ▢½ teaspoon kosher salt
- ▢¼ teaspoon black pepper
- ▢3 tablespoons canola oil for frying
- Sauce
- ▢¼ cup 68 g Thai sweet chili sauce
- ▢2 tablespoons soy sauce
- ▢2 teaspoons sriracha sauce
- ▢1 teaspoon garlic minced
- ▢½ teaspoon ground ginger
- ▢1 tablespoon honey
- ▢2 cups cooked white rice for serving
- ▢green onions chopped for garnish
- ▢sesame seeds for garnish
Instructions
- Instructions
- Chicken
- Pat the chicken dry and cut each chicken breast into ½-inch cubes.
- In a large bowl, combine cornstarch, paprika, salt, and pepper. Add the chicken, tossing to coat.
- In a large, nonstick skillet over medium-high heat, add oil.* Once hot, add the chicken to the pan and cook until golden brown on all sides (about 5-7 minutes). Chicken is fully cooked when it reaches an internal temperature of 165°F. Transfer the chicken to a plate and tent to keep warm as you make the sauce.
- Sauce
- To the same skillet, add the Thai sweet chili sauce, soy sauce, sriracha, garlic, ginger, and honey. Stir together and cook until heated through.
- Add the cooked chicken back into the sauce and toss to coat evenly.
- Serve over cooked white rice, garnished with chopped green onions and sesame seeds.
Notes
Notes
*Air Fryer Chicken
To make the chicken in an air fryer, first, preheat the air fryer to 400°F. Next, coat the chicken in the cornstarch, paprika, salt, and pepper mixture. Then, place the chicken into the basket of your air fryer. Cook for about 10 minutes, flipping halfway through cooking, or until the chicken reaches an internal temperature of 165°F.