Description
Crispy chicken coated in a sticky, sweet, and slightly spicy chili sauce, perfect for serving over rice or noodles for a quick and flavorful dinner.
Ingredients
- 1 1/2 lbs boneless skinless chicken breasts, cut into bite-sized pieces
- 1/2 cup cornstarch
- 2 large eggs, beaten
- 2 tbsp vegetable oil
- 1/2 cup sweet chili sauce
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp honey
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 2 green onions, sliced (for garnish)
- 1 tbsp sesame seeds (optional)
Instructions
- Toss chicken pieces in cornstarch until fully coated, then dip in beaten eggs.
- Heat vegetable oil in a large skillet over medium-high heat.
- Add chicken and cook until golden brown and crispy, about 6–8 minutes. Remove and set aside.
- In the same skillet, add garlic and ginger, sauté for 1 minute.
- Stir in sweet chili sauce, soy sauce, rice vinegar, and honey. Simmer for 2 minutes until slightly thickened.
- Return chicken to the skillet and toss to coat evenly with sauce.
- Cook for another 2–3 minutes until chicken is heated through and fully glazed.
- Garnish with green onions and sesame seeds before serving.
Notes
- Pairs well with steamed jasmine rice or stir-fried noodles.
- For a spicier kick, add red pepper flakes or sriracha to the sauce.
- You can use chicken thighs for juicier bites.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian