DisclaimerTerms Of UseGDPR PolicyCookie Policy

My Cooking Cast

Crispy Sweet Chili Chicken Better Than Takeout Delight

by
- 1 lb (450g) boneless chicken thighs, cut into bite-sized pieces - 1 cup cornstarch - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1/2 teaspoon salt - 1/2 teaspoon black pepper - 1/2 cup all-purpose flour - 2 large eggs, beaten - Vegetable oil, for frying The chicken thighs bring a juicy and tender bite. They fry up well and soak up flavors nicely. The cornstarch creates that crispy coating we all love. Garlic and onion powder add a depth of flavor. The eggs help the coating stick, creating a perfect crunch. - 1/2 cup sweet chili sauce - 1 tablespoon soy sauce - 1 tablespoon rice vinegar - 1 teaspoon grated fresh ginger - 1 teaspoon minced garlic - 1 teaspoon sesame oil This sauce is the star of the dish. Sweet chili sauce adds that signature sweetness. Soy sauce gives a savory punch. Rice vinegar adds tang, while ginger and garlic bring freshness. Sesame oil rounds out the flavor with a nutty note. - 1 tablespoon chopped green onions Green onions add a fresh touch and a pop of color. They make your dish look fancy and inviting. You can also sprinkle sesame seeds or serve lime wedges on the side. These extras can enhance the dish even more. To start, grab a large bowl. Mix together cornstarch, garlic powder, onion powder, salt, and pepper. This mix gives the chicken flavor and crunch. Cut the boneless chicken thighs into bite-sized pieces. Toss these pieces in the cornstarch mix until they are well coated. This step is key for that crispy texture. Next, set up your breading station. Use three bowls. In the first bowl, place the flour. In the second bowl, beat the two large eggs. You want them fluffy. Now, take the coated chicken pieces. First, dip each piece into the flour, shaking off any extra flour. Then, dip it into the beaten eggs to coat it well. This double dip helps create a thick, crunchy crust. Now, heat vegetable oil in a deep pan or wok. Use about 2 inches of oil and set the heat to medium-high. You want the oil to reach 350°F (175°C). Carefully add the breaded chicken pieces in batches. Do not overcrowd the pan, or they won't fry well. Fry the chicken for 4-5 minutes until they turn golden brown and crispy. When done, remove them and place them on a paper towel-lined plate to drain excess oil. In a small saucepan, combine sweet chili sauce, soy sauce, rice vinegar, grated fresh ginger, minced garlic, and sesame oil. Cook this mix over medium heat. Stir often for about 2-3 minutes until everything heats through. This sauce is sweet and tangy, perfect for the chicken. Once all the chicken is fried, add it to a large mixing bowl. Pour the sweet chili sauce over the chicken. Toss gently to coat each piece evenly. This step adds flavor and keeps the chicken moist. Transfer the crispy sweet chili chicken to a serving platter. For a nice touch, sprinkle chopped green onions on top for garnish. You can also serve it with steamed rice and pickled vegetables. This adds color and flavor to your meal. Enjoy your homemade crispy sweet chili chicken! To get that perfect crispiness, start with dry chicken. Pat the pieces with paper towels. The less moisture, the better. Use cornstarch as your main coating. It creates a light, crispy texture. After coating, let the chicken sit for a few minutes. This helps the coating stick. Fry in small batches. Overcrowding the pan leads to soggy chicken. Fry until golden brown, usually about 4-5 minutes. Keep a close eye on the oil temperature. Too hot can burn the coating, while too cool makes it greasy. Choose an oil with a high smoke point. Good options are vegetable oil or canola oil. These oils can handle the heat needed for frying. Olive oil is not ideal for frying at high heat. It can burn and give off a bad taste. Make sure your oil is deep enough to cover the chicken pieces. About 2 inches is perfect. This ensures even cooking all around. For extra flavor, marinate the chicken before coating. Use a simple mix of soy sauce and garlic. Let the chicken sit in the marinade for at least 30 minutes. This adds depth to the dish. You can also add ginger or sesame oil for more flavor. If you are short on time, even a quick 10-minute soak helps. Just make sure to drain the chicken well before coating. This keeps the coating crispy. {{image_2}} Want to add some fire to your dish? You can make a spicy version of crispy sweet chili chicken. Start by mixing in some red pepper flakes or chili paste into your sweet chili sauce. Adjust the amount based on how much heat you like. You can also sprinkle some cayenne pepper on the chicken before frying. This will give your dish an extra kick. It’s perfect for those who enjoy bold flavors and a little spice in their life. Making your own sweet chili sauce is easy and fun! Here’s a simple recipe you can try: - 1/2 cup sweet chili sauce - 1 tablespoon soy sauce - 1 tablespoon rice vinegar - 1 teaspoon grated fresh ginger - 1 teaspoon minced garlic - 1 teaspoon sesame oil Combine all the ingredients in a small saucepan. Heat over medium. Stir often for 2-3 minutes until it's warm. This sauce is great for dipping and drizzling over your chicken. It adds a fresh taste that store-bought sauces can’t match. If you want to switch things up, try different proteins. You can use shrimp instead of chicken for a seafood twist. Just make sure to cook the shrimp until they turn pink and opaque. You can also use tofu for a plant-based option. Press the tofu to remove extra moisture, then cut it into cubes. Coat the tofu just like the chicken. This way, it will soak up all the flavors and become just as crispy. You can enjoy the same great taste while exploring new flavors. To keep your crispy sweet chili chicken fresh, store it in an airtight container. Allow the chicken to cool to room temperature first. Place the cooled chicken in the container and refrigerate. Use the leftovers within 3 days for the best taste and texture. When ready to eat, reheat in the oven for best results. Preheat your oven to 375°F (190°C). Spread the chicken on a baking sheet. Bake for about 10-15 minutes until heated through and crispy. You can also reheat in a skillet over medium heat. Just add a bit of oil and stir occasionally until hot. If you want to freeze the chicken, do it before adding the sauce. Place the cooled, fried chicken in a freezer-safe bag. Remove as much air as possible. Label the bag with the date and freeze for up to 3 months. To eat, thaw in the fridge overnight. Reheat as mentioned above for a crispy finish. To make the chicken less greasy, use a wire rack after frying. Place the fried chicken on the rack instead of paper towels. This lets excess oil drip away. You can also fry at a higher heat. This helps the chicken cook faster, reducing oil absorption. Yes, you can use chicken breasts. Thighs have more fat, giving a juicier taste. Breasts are leaner but still work well. Just ensure they are cut into similar-sized pieces for even cooking. You can serve it with several sides. Steamed rice pairs well, soaking up the sauce. Fried rice adds flavor and texture. Fresh vegetables, like broccoli or snap peas, give a nice crunch. You can also add pickled veggies for extra zing. To make sweet chili sauce, mix a few simple ingredients. Combine 1/2 cup sweet chili sauce with 1 tablespoon soy sauce, 1 tablespoon rice vinegar, 1 teaspoon grated ginger, and 1 teaspoon minced garlic. Heat this over medium heat for 2-3 minutes. Stir often until warm and fragrant. To keep leftovers crispy, store them in a single layer. Use a wire rack to allow air to circulate. Avoid covering them tightly, as this traps moisture. Reheat in an oven at 375°F (190°C) for about 10 minutes before serving. This helps regain that crispiness. You now know how to make crispy sweet chili chicken. We covered essential ingredients, from chicken to sauce. The step-by-step guide helped you cook perfectly fried chicken and a tasty sauce. You learned tips for crispiness and marinating. We discussed variations for different tastes and how to store leftovers. Keep this recipe handy for great meals. Enjoy making and sharing it with others. Your cooking will shine with these simple steps!

WANT TO SAVE THIS RECIPE?

Craving crispy sweet chili chicken that outshines takeout? You’re in the right place! I’ll show you how to create this delicious dish from scratch. With simple ingredients and easy steps, you’ll impress your family and friends. Say goodbye to greasy meals and hello to a homemade treat that’s bursting with flavor. Let’s dive into the tasty world of crispy sweet chili chicken better than takeout delight!

Jump to Recipe

Ingredients

Main Ingredients for Chicken

– 1 lb (450g) boneless chicken thighs, cut into bite-sized pieces

– 1 cup cornstarch

– 1 teaspoon garlic powder

– 1 teaspoon onion powder

– 1/2 teaspoon salt

– 1/2 teaspoon black pepper

– 1/2 cup all-purpose flour

– 2 large eggs, beaten

– Vegetable oil, for frying

The chicken thighs bring a juicy and tender bite. They fry up well and soak up flavors nicely. The cornstarch creates that crispy coating we all love. Garlic and onion powder add a depth of flavor. The eggs help the coating stick, creating a perfect crunch.

Ingredients for Sweet Chili Sauce

– 1/2 cup sweet chili sauce

– 1 tablespoon soy sauce

– 1 tablespoon rice vinegar

– 1 teaspoon grated fresh ginger

– 1 teaspoon minced garlic

– 1 teaspoon sesame oil

This sauce is the star of the dish. Sweet chili sauce adds that signature sweetness. Soy sauce gives a savory punch. Rice vinegar adds tang, while ginger and garlic bring freshness. Sesame oil rounds out the flavor with a nutty note.

Optional Garnishes

– 1 tablespoon chopped green onions

Green onions add a fresh touch and a pop of color. They make your dish look fancy and inviting. You can also sprinkle sesame seeds or serve lime wedges on the side. These extras can enhance the dish even more.

Step-by-Step Instructions

Preparing the Chicken

To start, grab a large bowl. Mix together cornstarch, garlic powder, onion powder, salt, and pepper. This mix gives the chicken flavor and crunch. Cut the boneless chicken thighs into bite-sized pieces. Toss these pieces in the cornstarch mix until they are well coated. This step is key for that crispy texture.

Setting Up the Breading Station

Next, set up your breading station. Use three bowls. In the first bowl, place the flour. In the second bowl, beat the two large eggs. You want them fluffy. Now, take the coated chicken pieces. First, dip each piece into the flour, shaking off any extra flour. Then, dip it into the beaten eggs to coat it well. This double dip helps create a thick, crunchy crust.

Frying the Chicken

Now, heat vegetable oil in a deep pan or wok. Use about 2 inches of oil and set the heat to medium-high. You want the oil to reach 350°F (175°C). Carefully add the breaded chicken pieces in batches. Do not overcrowd the pan, or they won’t fry well. Fry the chicken for 4-5 minutes until they turn golden brown and crispy. When done, remove them and place them on a paper towel-lined plate to drain excess oil.

Making the Sweet Chili Sauce

In a small saucepan, combine sweet chili sauce, soy sauce, rice vinegar, grated fresh ginger, minced garlic, and sesame oil. Cook this mix over medium heat. Stir often for about 2-3 minutes until everything heats through. This sauce is sweet and tangy, perfect for the chicken.

Combining Chicken and Sauce

Once all the chicken is fried, add it to a large mixing bowl. Pour the sweet chili sauce over the chicken. Toss gently to coat each piece evenly. This step adds flavor and keeps the chicken moist.

Serving Suggestions

Transfer the crispy sweet chili chicken to a serving platter. For a nice touch, sprinkle chopped green onions on top for garnish. You can also serve it with steamed rice and pickled vegetables. This adds color and flavor to your meal. Enjoy your homemade crispy sweet chili chicken!

Tips & Tricks

Achieving the Perfect Crispiness

To get that perfect crispiness, start with dry chicken. Pat the pieces with paper towels. The less moisture, the better. Use cornstarch as your main coating. It creates a light, crispy texture. After coating, let the chicken sit for a few minutes. This helps the coating stick. Fry in small batches. Overcrowding the pan leads to soggy chicken. Fry until golden brown, usually about 4-5 minutes. Keep a close eye on the oil temperature. Too hot can burn the coating, while too cool makes it greasy.

Best Oil for Frying

Choose an oil with a high smoke point. Good options are vegetable oil or canola oil. These oils can handle the heat needed for frying. Olive oil is not ideal for frying at high heat. It can burn and give off a bad taste. Make sure your oil is deep enough to cover the chicken pieces. About 2 inches is perfect. This ensures even cooking all around.

Marinating Chicken for Extra Flavor

For extra flavor, marinate the chicken before coating. Use a simple mix of soy sauce and garlic. Let the chicken sit in the marinade for at least 30 minutes. This adds depth to the dish. You can also add ginger or sesame oil for more flavor. If you are short on time, even a quick 10-minute soak helps. Just make sure to drain the chicken well before coating. This keeps the coating crispy.

Variations

Spicy Version with Extra Heat

Want to add some fire to your dish? You can make a spicy version of crispy sweet chili chicken. Start by mixing in some red pepper flakes or chili paste into your sweet chili sauce. Adjust the amount based on how much heat you like. You can also sprinkle some cayenne pepper on the chicken before frying. This will give your dish an extra kick. It’s perfect for those who enjoy bold flavors and a little spice in their life.

Homemade Sweet Chili Sauce Recipe

Making your own sweet chili sauce is easy and fun! Here’s a simple recipe you can try:

– 1/2 cup sweet chili sauce

– 1 tablespoon soy sauce

– 1 tablespoon rice vinegar

– 1 teaspoon grated fresh ginger

– 1 teaspoon minced garlic

– 1 teaspoon sesame oil

Combine all the ingredients in a small saucepan. Heat over medium. Stir often for 2-3 minutes until it’s warm. This sauce is great for dipping and drizzling over your chicken. It adds a fresh taste that store-bought sauces can’t match.

Alternative Protein Options

If you want to switch things up, try different proteins. You can use shrimp instead of chicken for a seafood twist. Just make sure to cook the shrimp until they turn pink and opaque. You can also use tofu for a plant-based option. Press the tofu to remove extra moisture, then cut it into cubes. Coat the tofu just like the chicken. This way, it will soak up all the flavors and become just as crispy. You can enjoy the same great taste while exploring new flavors.

Storage Info

Storing Leftovers

To keep your crispy sweet chili chicken fresh, store it in an airtight container. Allow the chicken to cool to room temperature first. Place the cooled chicken in the container and refrigerate. Use the leftovers within 3 days for the best taste and texture.

Reheating Instructions

When ready to eat, reheat in the oven for best results. Preheat your oven to 375°F (190°C). Spread the chicken on a baking sheet. Bake for about 10-15 minutes until heated through and crispy. You can also reheat in a skillet over medium heat. Just add a bit of oil and stir occasionally until hot.

Freezing Tips

If you want to freeze the chicken, do it before adding the sauce. Place the cooled, fried chicken in a freezer-safe bag. Remove as much air as possible. Label the bag with the date and freeze for up to 3 months. To eat, thaw in the fridge overnight. Reheat as mentioned above for a crispy finish.

FAQs

How can I make the chicken less greasy?

To make the chicken less greasy, use a wire rack after frying. Place the fried chicken on the rack instead of paper towels. This lets excess oil drip away. You can also fry at a higher heat. This helps the chicken cook faster, reducing oil absorption.

Can I use chicken breasts instead of thighs?

Yes, you can use chicken breasts. Thighs have more fat, giving a juicier taste. Breasts are leaner but still work well. Just ensure they are cut into similar-sized pieces for even cooking.

What can I serve with crispy sweet chili chicken?

You can serve it with several sides. Steamed rice pairs well, soaking up the sauce. Fried rice adds flavor and texture. Fresh vegetables, like broccoli or snap peas, give a nice crunch. You can also add pickled veggies for extra zing.

How do I make sweet chili sauce from scratch?

To make sweet chili sauce, mix a few simple ingredients. Combine 1/2 cup sweet chili sauce with 1 tablespoon soy sauce, 1 tablespoon rice vinegar, 1 teaspoon grated ginger, and 1 teaspoon minced garlic. Heat this over medium heat for 2-3 minutes. Stir often until warm and fragrant.

What is the best way to keep leftovers crispy?

To keep leftovers crispy, store them in a single layer. Use a wire rack to allow air to circulate. Avoid covering them tightly, as this traps moisture. Reheat in an oven at 375°F (190°C) for about 10 minutes before serving. This helps regain that crispiness.

You now know how to make crispy sweet chili chicken. We covered essential ingredients, from chicken to sauce. The step-by-step guide helped you cook perfectly fried chicken and a tasty sauce. You learned tips for crispiness and marinating. We discussed variations for different tastes and how to store leftovers. Keep this recipe handy for great meals. Enjoy making and sharing it with others. Your cooking will shine with these simple steps!

- 1 lb (450g) boneless chicken thighs, cut into bite-sized pieces - 1 cup cornstarch - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1/2 teaspoon salt - 1/2 teaspoon black pepper - 1/2 cup all-purpose flour - 2 large eggs, beaten - Vegetable oil, for frying The chicken thighs bring a juicy and tender bite. They fry up well and soak up flavors nicely. The cornstarch creates that crispy coating we all love. Garlic and onion powder add a depth of flavor. The eggs help the coating stick, creating a perfect crunch. - 1/2 cup sweet chili sauce - 1 tablespoon soy sauce - 1 tablespoon rice vinegar - 1 teaspoon grated fresh ginger - 1 teaspoon minced garlic - 1 teaspoon sesame oil This sauce is the star of the dish. Sweet chili sauce adds that signature sweetness. Soy sauce gives a savory punch. Rice vinegar adds tang, while ginger and garlic bring freshness. Sesame oil rounds out the flavor with a nutty note. - 1 tablespoon chopped green onions Green onions add a fresh touch and a pop of color. They make your dish look fancy and inviting. You can also sprinkle sesame seeds or serve lime wedges on the side. These extras can enhance the dish even more. To start, grab a large bowl. Mix together cornstarch, garlic powder, onion powder, salt, and pepper. This mix gives the chicken flavor and crunch. Cut the boneless chicken thighs into bite-sized pieces. Toss these pieces in the cornstarch mix until they are well coated. This step is key for that crispy texture. Next, set up your breading station. Use three bowls. In the first bowl, place the flour. In the second bowl, beat the two large eggs. You want them fluffy. Now, take the coated chicken pieces. First, dip each piece into the flour, shaking off any extra flour. Then, dip it into the beaten eggs to coat it well. This double dip helps create a thick, crunchy crust. Now, heat vegetable oil in a deep pan or wok. Use about 2 inches of oil and set the heat to medium-high. You want the oil to reach 350°F (175°C). Carefully add the breaded chicken pieces in batches. Do not overcrowd the pan, or they won't fry well. Fry the chicken for 4-5 minutes until they turn golden brown and crispy. When done, remove them and place them on a paper towel-lined plate to drain excess oil. In a small saucepan, combine sweet chili sauce, soy sauce, rice vinegar, grated fresh ginger, minced garlic, and sesame oil. Cook this mix over medium heat. Stir often for about 2-3 minutes until everything heats through. This sauce is sweet and tangy, perfect for the chicken. Once all the chicken is fried, add it to a large mixing bowl. Pour the sweet chili sauce over the chicken. Toss gently to coat each piece evenly. This step adds flavor and keeps the chicken moist. Transfer the crispy sweet chili chicken to a serving platter. For a nice touch, sprinkle chopped green onions on top for garnish. You can also serve it with steamed rice and pickled vegetables. This adds color and flavor to your meal. Enjoy your homemade crispy sweet chili chicken! To get that perfect crispiness, start with dry chicken. Pat the pieces with paper towels. The less moisture, the better. Use cornstarch as your main coating. It creates a light, crispy texture. After coating, let the chicken sit for a few minutes. This helps the coating stick. Fry in small batches. Overcrowding the pan leads to soggy chicken. Fry until golden brown, usually about 4-5 minutes. Keep a close eye on the oil temperature. Too hot can burn the coating, while too cool makes it greasy. Choose an oil with a high smoke point. Good options are vegetable oil or canola oil. These oils can handle the heat needed for frying. Olive oil is not ideal for frying at high heat. It can burn and give off a bad taste. Make sure your oil is deep enough to cover the chicken pieces. About 2 inches is perfect. This ensures even cooking all around. For extra flavor, marinate the chicken before coating. Use a simple mix of soy sauce and garlic. Let the chicken sit in the marinade for at least 30 minutes. This adds depth to the dish. You can also add ginger or sesame oil for more flavor. If you are short on time, even a quick 10-minute soak helps. Just make sure to drain the chicken well before coating. This keeps the coating crispy. {{image_2}} Want to add some fire to your dish? You can make a spicy version of crispy sweet chili chicken. Start by mixing in some red pepper flakes or chili paste into your sweet chili sauce. Adjust the amount based on how much heat you like. You can also sprinkle some cayenne pepper on the chicken before frying. This will give your dish an extra kick. It’s perfect for those who enjoy bold flavors and a little spice in their life. Making your own sweet chili sauce is easy and fun! Here’s a simple recipe you can try: - 1/2 cup sweet chili sauce - 1 tablespoon soy sauce - 1 tablespoon rice vinegar - 1 teaspoon grated fresh ginger - 1 teaspoon minced garlic - 1 teaspoon sesame oil Combine all the ingredients in a small saucepan. Heat over medium. Stir often for 2-3 minutes until it's warm. This sauce is great for dipping and drizzling over your chicken. It adds a fresh taste that store-bought sauces can’t match. If you want to switch things up, try different proteins. You can use shrimp instead of chicken for a seafood twist. Just make sure to cook the shrimp until they turn pink and opaque. You can also use tofu for a plant-based option. Press the tofu to remove extra moisture, then cut it into cubes. Coat the tofu just like the chicken. This way, it will soak up all the flavors and become just as crispy. You can enjoy the same great taste while exploring new flavors. To keep your crispy sweet chili chicken fresh, store it in an airtight container. Allow the chicken to cool to room temperature first. Place the cooled chicken in the container and refrigerate. Use the leftovers within 3 days for the best taste and texture. When ready to eat, reheat in the oven for best results. Preheat your oven to 375°F (190°C). Spread the chicken on a baking sheet. Bake for about 10-15 minutes until heated through and crispy. You can also reheat in a skillet over medium heat. Just add a bit of oil and stir occasionally until hot. If you want to freeze the chicken, do it before adding the sauce. Place the cooled, fried chicken in a freezer-safe bag. Remove as much air as possible. Label the bag with the date and freeze for up to 3 months. To eat, thaw in the fridge overnight. Reheat as mentioned above for a crispy finish. To make the chicken less greasy, use a wire rack after frying. Place the fried chicken on the rack instead of paper towels. This lets excess oil drip away. You can also fry at a higher heat. This helps the chicken cook faster, reducing oil absorption. Yes, you can use chicken breasts. Thighs have more fat, giving a juicier taste. Breasts are leaner but still work well. Just ensure they are cut into similar-sized pieces for even cooking. You can serve it with several sides. Steamed rice pairs well, soaking up the sauce. Fried rice adds flavor and texture. Fresh vegetables, like broccoli or snap peas, give a nice crunch. You can also add pickled veggies for extra zing. To make sweet chili sauce, mix a few simple ingredients. Combine 1/2 cup sweet chili sauce with 1 tablespoon soy sauce, 1 tablespoon rice vinegar, 1 teaspoon grated ginger, and 1 teaspoon minced garlic. Heat this over medium heat for 2-3 minutes. Stir often until warm and fragrant. To keep leftovers crispy, store them in a single layer. Use a wire rack to allow air to circulate. Avoid covering them tightly, as this traps moisture. Reheat in an oven at 375°F (190°C) for about 10 minutes before serving. This helps regain that crispiness. You now know how to make crispy sweet chili chicken. We covered essential ingredients, from chicken to sauce. The step-by-step guide helped you cook perfectly fried chicken and a tasty sauce. You learned tips for crispiness and marinating. We discussed variations for different tastes and how to store leftovers. Keep this recipe handy for great meals. Enjoy making and sharing it with others. Your cooking will shine with these simple steps!

Crispy Sweet Chili Chicken Better Than Takeout

Elevate your dinner game with this irresistible crispy sweet chili chicken recipe! Perfectly cooked chicken thighs are coated in a flavorful batter and pan-fried to golden perfection, then tossed in a homemade sweet chili sauce that packs a punch. Quick and easy to make, this dish is sure to impress your family and friends. Click through to explore the full recipe and discover tips for a stunning presentation!
Print Recipe Pin Recipe

Ingredients
  

1 lb (450g) boneless chicken thighs, cut into bite-sized pieces

1 cup cornstarch

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 cup all-purpose flour

2 large eggs, beaten

Vegetable oil, for frying

Sweet Chili Sauce:

1/2 cup sweet chili sauce

1 tablespoon soy sauce

1 tablespoon rice vinegar

1 teaspoon grated fresh ginger

1 teaspoon minced garlic

1 teaspoon sesame oil

1 tablespoon chopped green onions for garnish

Instructions
 

Prepare the Chicken: In a large mixing bowl, combine the cornstarch, garlic powder, onion powder, salt, and pepper. Toss the chicken pieces in the mixture until evenly coated.

    Set Up Breading Station: In another bowl, place the flour. In a third bowl, beat the eggs. Dip the coated chicken pieces first into the flour, shaking off any excess, then dip them into the beaten eggs, making sure they are well coated.

      Fry the Chicken: Heat about 2 inches of vegetable oil in a deep pan or wok over medium-high heat. Once the oil reaches 350°F (175°C), carefully add the breaded chicken pieces in batches, ensuring not to overcrowd the pan. Fry for 4-5 minutes or until golden brown and crispy. Remove the chicken and place it on a paper towel-lined plate to drain excess oil.

        Make the Sweet Chili Sauce: In a small saucepan over medium heat, mix together the sweet chili sauce, soy sauce, rice vinegar, ginger, garlic, and sesame oil. Cook for about 2-3 minutes, stirring often until heated through.

          Combine Chicken and Sauce: Once all the chicken is fried, add it to a large mixing bowl. Pour the sweet chili sauce over the chicken and toss gently to coat all pieces evenly.

            Serve: Transfer the sweet chili chicken to a serving platter and sprinkle with chopped green onions for garnish.

              Prep Time, Total Time, Servings: 15 min | 30 min | Serves 4

                - Presentation Tips: Serve the crispy sweet chili chicken on a large platter, garnished with sesame seeds and a few lime wedges for a pop of color. Pair with steamed rice and pickled vegetables for a complete meal!

                  WANT TO SAVE THIS RECIPE?

                  Leave a Comment

                  Recipe Rating