Sweet Chili Chicken

Name: Sweet Chili Chicken
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 serving
Ingredients: 2 boneless chicken breasts; ¼ cup corn starch; ½ teaspoon paprika; ½ teaspoon kosher salt; ¼ teaspoon black pepper; 3 tablespoons canola oil; ¼ cup Thai sweet chili sauce; 2 tablespoons soy sauce; 2 teaspoons Sriracha sauce; 1 teaspoon garlic; ½ teaspoon ground ginger; 1 tablespoon honey; 2 cups white rice; green onion; sesame seeds

User Reviews

5

38 reviews

Excellent

Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings
4
Calories
463 kcal
Course
Main Course, Dinner

Sweet Chili Chicken

Iris Hanson

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Sweet Chili Chicken features bite-sized chicken pieces coated in a seasoned cornstarch mixture, pan-fried until golden and crisp, then tossed in a sauce blending Thai sweet chili, soy, sriracha, garlic, ginger, and honey. Served over white rice and garnished with green onions and sesame seeds, it balances sweet, spicy, and savory flavors with a satisfying texture.

Description

This recipe starts by cutting skinless boneless chicken breasts into cubes, then coating them in a mixture of cornstarch, paprika, kosher salt, and black pepper. The coated chicken is pan-fried in canola oil until golden brown and cooked through. The sauce is prepared in the same skillet by combining Thai sweet chili sauce, soy sauce, sriracha, minced garlic, ground ginger, and honey, heating until well blended.

The cooked chicken is returned to the skillet to coat evenly in the sweet and spicy sauce. Served over steamed white rice, the dish is garnished with chopped green onions and sesame seeds, adding freshness and a nutty crunch.

Alternatively, the chicken can be cooked in an air fryer, preheated to 400°F, cooked for about 10 minutes with flipping halfway, maintaining the same coating and resulting in a similar crispy texture. This variation offers a lower oil option.

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Ingredients

Servings

Chicken

2 boneless chicken breasts about 1 pound, skinless
¼ cup corn starch 32 g
½ teaspoon paprika
½ teaspoon kosher salt
¼ teaspoon black pepper
3 tablespoons canola oil for frying

Sauce

¼ cup Thai sweet chili sauce 68 g
2 tablespoons soy sauce
2 teaspoons Sriracha sauce
1 teaspoon garlic minced
½ teaspoon ground ginger
1 tablespoon honey
2 cups white rice for serving, cooked
green onion chopped for garnish
sesame seeds for garnish

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Instructions

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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

To use an air fryer, coat the chicken as directed and cook at 400°F for about 10 minutes, flipping halfway, until the internal temperature reaches 165°F.