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This sweet chili chicken recipe perfectly nails the balance of crispy fried pieces of chicken coated in a sticky and flavorful sauce. Whether you are serving it as a main dish with rice or as an irresistible appetizer, it will surely be a crowd-pleaser and a repeat favorite for your table.
I still remember the first time I whipped this up for a surprise family dinner after a long day. The house filled with the aroma of the sweet and tangy sauce, and now my family insists on it as part of our recipe rotation.
- Chicken breast: Cubed for tender bite-sized perfection and a lean protein source.
- Sweet chili sauce: Offering a perfect mix of sweetness and slight heat to build the dish's bold flavor.
- Soy sauce: Provides saltiness and depth opt for a good-quality low-sodium version if possible.
- Cornstarch: Ensures a crispy coating on the chicken once fried keeping it golden and irresistible.
- Vegetable oil: Neutral in flavor and ideal for frying evenly.
How To Make Sweet Chili Chicken
- Prepare the Chicken:
- Coat the cubed chicken breast evenly in cornstarch making sure all sides are well covered to create a crispy layer during frying.
- Fry to Golden Brown:
- Heat vegetable oil in a deep skillet or pan until hot. Gently add the coated chicken pieces in batches frying until they turn golden brown and are cooked through. Remove and place on a plate lined with paper towels to drain excess oil.
- Make the Sauce:
- In a medium bowl whisk together the sweet chili sauce and soy sauce until thoroughly combined.
- Coat the Chicken:
- Return the fried chicken to the pan or a mixing bowl. Pour the prepared sauce over the chicken and toss until all the pieces are evenly coated in the sticky blend.
- Serve:
- Enjoy warm as a main dish paired with fluffy rice or showcase it as a standout appetizer served on a platter.
Whenever I make this dish the sweet chili sauce becomes the star of the recipe. Its combination of flavor inspired me to start experimenting with more sweet-and-savory meals in my cooking.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat for the best texture avoiding a microwave as it may soften the chicken's crispiness.
Ingredient Substitutions
For a spicier kick use a hot chili sauce with the sweet chili sauce or add crushed red pepper flakes. If you prefer a gluten-free option swap the soy sauce with tamari.
Serving Suggestions
Serve the sweet chili chicken over jasmine or basmati rice for a traditional feel or pair it with stir-fried veggies for a more wholesome dish. You can also add some sesame seeds or chopped scallions as garnishes to elevate its presentation.
Cultural Context
Sweet chili sauce is widely used in Southeast Asian cuisine for dipping or as a coating in stir-fries like this recipe. This dish takes inspiration from the flavors of Thailand where balancing sweet tangy and spicy is an art form.
Whenever I serve this sweet chili chicken my family loves to sit together recounting stories while savoring every crispy coated bite. To me no dish brings people closer like those that bring warmth and delicious aromas into a home.
Recipe FAQs
- → What can I serve with Sweet Chili Chicken?
You can serve Sweet Chili Chicken with steamed jasmine rice, fried rice, or even noodles. It also pairs well with stir-fried vegetables for a balanced meal.
- → How do I make the chicken extra crispy?
Ensure the chicken is well-coated in cornstarch before frying. Fry in hot oil and avoid overcrowding the pan, which can lower the oil temperature.
- → Can I use a different protein instead of chicken?
Yes, you can substitute chicken with shrimp, tofu, or pork. Make sure to adapt cooking times based on the protein you choose.
- → Is there a way to make this dish healthier?
For a healthier option, consider baking or air frying the chicken instead of deep frying. Use a non-stick skillet to reduce the oil requirement.
- → Can I make the sauce spicier?
To add extra heat, mix in some crushed red chili flakes, sriracha, or diced fresh chilies into the sauce.