Sweet Chili Chicken
What I love most about sweet chili chicken is how easy it is to customize. Want it a little spicier? Add some extra red pepper flakes. Prefer it a bit sweeter? A drizzle of honey will do the trick.
Equipment
- Large Skillet or Wok
- Mixing Bowls
- Tongs or Spatula
- Measuring cups and spoons
- Grater or Microplane
Ingredients
For the Chicken:
- 1 ½ lbs boneless skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 tablespoons cornstarch
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons vegetable oil for frying
For the Sweet Chili Sauce:
- ½ cup Thai sweet chili sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 2 cloves garlic minced
- 1 teaspoon grated fresh ginger optional but recommended
- ½ teaspoon red pepper flakes optional, for extra heat
For Garnish/Serving:
- Sliced green onions
- Toasted sesame seeds
- Steamed rice noodles, or lettuce wrap
Instructions
Step 1: Prep the Chicken
- Pat the chicken pieces dry with paper towels—this helps them sear better.
- In a medium mixing bowl, toss the chicken with cornstarch, salt, and pepper until evenly coated.
- Set it aside while you heat the pan.
- Pro Tip: Coating with cornstarch gives the chicken a light crispiness and helps the sauce stick better.
Step 2: Cook the Chicken
- Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat.
- Once hot, add the chicken in a single layer (work in batches if needed to avoid overcrowding).
- Let it cook undisturbed for 2–3 minutes to get a nice golden sear, then flip and cook for another 3–4 minutes until cooked through.
- Remove chicken from the skillet and set aside on a plate.
- Pro Tip: Don’t move the chicken too early—letting it sit helps develop that crispy, caramelized edge.
Step 3: Make the Sweet Chili Sauce
- In a small bowl, whisk together the sweet chili sauce, soy sauce, rice vinegar, honey, garlic, ginger, and red pepper flakes (if using).
- Pour the sauce into the same skillet (don’t wipe it out—you want those tasty browned bits).
- Bring it to a simmer over medium heat, stirring often. Let it bubble gently for 2–3 minutes to thicken slightly.
- Pro Tip: Whisk the sauce before adding it to the pan so everything is evenly mixed and the honey doesn't clump.
Step 4: Combine and Coat
- Return the cooked chicken to the skillet with the simmering sauce.
- Toss everything together until the chicken is fully coated and glossy.
- Let it cook for 1–2 more minutes so the sauce sticks well and clings to every piece.
- Pro Tip: If the sauce looks too thick, you can loosen it with 1–2 tablespoons of water.
Step 5: Serve and Garnish
- Transfer the sweet chili chicken to a serving bowl or plate.
- Sprinkle with sliced green onions and toasted sesame seeds for a pop of flavor and crunch.
- Serve hot over steamed rice, noodles, or inside lettuce wraps for a lighter option.
- Pro Tip: Want extra crunch? Add a handful of chopped peanuts or crushed cashews on top just before serving.
Notes
Nutritional Value (Per Serving)
- Calories: ~380–420 kcal
- Protein: 28–32g
- Fat: 15–18g
- Carbohydrates: 30–35g
- Sugar: 16–20g
- Sodium: 700–850mg