Description
This Sweet Chili Chicken recipe features crispy battered chicken pieces cooked to golden perfection and tossed in a flavorful sweet chili sauce. Served over rice, it offers a delicious and easy-to-make Asian-inspired main dish that’s perfect for family meals or weeknight dinners, bringing a restaurant-quality taste right to your home.
Ingredients
Chicken and Battering
- 1 1/2 pounds boneless skinless chicken breasts, cut into 1 inch pieces
- 2 eggs, lightly beaten
- Salt and pepper, to taste
- 1/2 cup all purpose flour
- 1/2 cup cornstarch
- Oil, for frying (enough to fill 3 inches in a deep pot)
Sauce and Garnish
- 3/4 cup sweet chili sauce
- 1/3 cup sliced green onions
Instructions
- Prepare Egg Mixture: Place the eggs in a bowl and season with salt and pepper to taste. Whisk lightly until combined.
- Prepare Flour Mixture: In a shallow bowl or on a plate, mix together the all-purpose flour and cornstarch evenly.
- Heat Oil: In a deep pot, pour enough oil to reach a depth of 3 inches and heat it to 350 degrees Fahrenheit, using a thermometer to maintain consistent temperature.
- Batter the Chicken: Dip each piece of chicken first into the egg mixture, allowing excess to drip off, then roll it in the flour and cornstarch mixture until fully coated. Repeat for all chicken pieces.
- Fry the Chicken: Fry 7-8 pieces of chicken at a time in the hot oil for about 5 minutes or until golden brown and crispy. Remove and drain on paper towels. Repeat until all chicken is fried.
- Toss with Sauce and Serve: Place the fried chicken in a large bowl and toss with the sweet chili sauce until well coated. Sprinkle sliced green onions over the top and serve immediately, preferably over steamed rice.
Notes
- Serve this dish immediately for the crispiest texture, as the chicken coating will soften when it comes into contact with the sauce.
- Use a cooking thermometer to monitor oil temperature to ensure perfect frying at 350°F, preventing greasy or undercooked chicken.
- Leftovers can be stored in an airtight container for up to 3 days. Reheat on the stovetop over low heat until warmed through, though the chicken may lose some of its crispiness.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Frying
- Cuisine: Asian
