Description
Savor this Sweet Chili Chicken recipe a perfect blend of tangy, sweet heat. Quick, easy, and utterly delicious. Your new go-to weeknight dish!
Ingredients
Scale
- 1½ pounds (680g) boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- 3 tablespoons (45ml) vegetable oil
- ¼ cup (60ml) sweet chili sauce
- 3 tablespoons (45ml) honey
- 2 tablespoons (30ml) soy sauce
- 1 tablespoon (15ml) rice vinegar
- 3 cloves garlic, minced
- 1 tablespoon (6g) fresh ginger, grated
- 1–2 teaspoons (2-4g) red pepper flakes (adjust to taste)
- 2 tablespoons (16g) cornstarch
- Salt and pepper to taste
- Sliced green onions and sesame seeds for garnish
Instructions
- Cut chicken into 1-inch pieces and pat dry with paper towels. In a medium bowl, toss chicken with salt, pepper, and cornstarch until evenly coated.
- In a separate bowl, whisk together sweet chili sauce, honey, soy sauce, rice vinegar, minced garlic, grated ginger, and red pepper flakes. Set aside.
- Heat vegetable oil in a large skillet over medium-high heat. Working in batches, cook chicken for 2-3 minutes per side until golden and crispy. Transfer to a paper towel-lined plate.
- Reduce heat to medium and pour sauce mixture into the same skillet. Simmer for 2-3 minutes until it begins to thicken.
- Return chicken to the pan and toss to coat evenly with the sauce. Cook for another 1-2 minutes until chicken is glazed and sauce reaches desired consistency.
- Serve garnished with sliced green onions and sesame seeds.