Sweet Chili Chicken
Skip the takeout! This Sweet Chili Chicken is crispy, sticky, sweet, and just a little spicy — made with tender chicken tossed in a luscious sweet chili glaze. It’s quick, easy, and better than delivery!
Equipment
- large skillet or wok for frying chicken and making sauce
- Mixing bowls for marinade and coating
- Tongs or spatula for turning chicken
Ingredients
- 1.5 lbs boneless skinless chicken breasts, cut into 1-inch cubes
- 1 cup sweet chili sauce
- 2 tbsp soy sauce (or tamari for gluten-free)
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 0.5 cup cornstarch
- 2 tbsp vegetable oil
- salt and black pepper, to taste
- sliced green onions, for garnish
- sesame seeds, for garnish
Instructions
- In a medium bowl, whisk together sweet chili sauce, soy sauce, garlic, and ginger.
- Add chicken cubes and toss to coat. Marinate 15–20 minutes.
- Remove chicken from marinade (reserve marinade). Toss chicken in cornstarch until lightly coated.
- Heat oil in large skillet or wok over medium-high. Cook chicken 3–4 minutes per side until golden, crispy, and cooked through. Work in batches if needed.
- Reduce heat to low. Pour reserved marinade into skillet and simmer 1–2 minutes until thickened slightly.
- Return chicken to skillet, tossing until well coated in sticky glaze. Serve hot over rice, garnished with green onions and sesame seeds.
Notes
For extra crispiness, cook the chicken in small batches without crowding the pan. You can also add colorful veggies like bell peppers, broccoli, or snow peas for a balanced stir-fry style dish.