Description
Sweet and spicy crispy chicken.
Ingredients
Scale
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup vegetable oil
- 1/2 cup sweet chili sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 clove garlic, minced
- 1/4 teaspoon grated fresh ginger
- Cooked rice, for serving
- Sesame seeds and sliced green onions, for garnish
Instructions
- In a medium bowl, combine the cornstarch, flour, salt, and pepper. Add the chicken pieces and toss to coat evenly.
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Carefully add the coated chicken to the hot oil in a single layer. Cook for 4-6 minutes, flipping once, until golden brown and crispy. You may need to cook in batches.
- Remove the crispy chicken from the skillet and place it on a paper towel-lined plate to drain excess oil.
- In a small bowl, whisk together the sweet chili sauce, soy sauce, rice vinegar, sesame oil, minced garlic, and grated ginger.
- Pour the sauce into the skillet (no need to clean it). Heat the sauce over medium heat, stirring constantly, until it thickens slightly.
- Return the crispy chicken to the skillet with the sauce. Toss gently to coat the chicken completely.
- Serve the crispy sweet chili chicken immediately over cooked rice. Garnish with sesame seeds and sliced green onions, if desired.
Notes
- For extra crispiness, you can double-fry the chicken. After the first frying, let the chicken cool slightly, then fry again for 1-2 minutes until extra golden and crispy.
- Adjust the amount of sweet chili sauce to control the level of sweetness and spice.
- You can substitute chicken breast for chicken thighs, but thighs tend to stay more moist.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 15g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg