Crispy Sweet Chili Chicken Recipe | Easy 30-Minute Dinner

CRISPY SWEET CHILI CHICKEN

Serves 3 to 4

Ingredients

For the chicken:
• 500 g boneless, skinless chicken breast
• 1 egg
• 1/2 cup cornstarch
• 1/2 tsp black pepper
• Cooking oil, enough for shallow frying

For the sweet chili sauce:
• 1/2 cup sweet chili sauce or just chili flakes
• 2 tbsp soy sauce
• 1 1/2 tbsp honey
• 2 cloves garlic, finely minced
• 1 tsp fresh ginger, finely minced or grated
• Juice of 1/2 lime

For serving:
• 2 to 3 cups cooked jasmine rice
• 1/2 red bell pepper, diced
• 2 green onions, sliced
• 1 tbsp sesame seeds

Directions

1. Prepare the chicken.

Cut the chicken breast into small, even bite-sized pieces.

Place the chicken in a bowl.

Crack in 1 egg.

Add the cornstarch and black pepper.

Mix everything together until each piece of chicken has a thick, even coating.

2. Fry the chicken.

Heat about 1 to 2 cm of cooking oil in a frying pan over medium-high heat.

Add the coated chicken pieces in batches. Do not overcrowd the pan.

Fry until golden brown and crispy, about 3 to 5 minutes depending on the size of the pieces.

The chicken should reach an internal temperature of 74°C.

Remove the chicken and allow the excess oil to drain.

3. Make the sweet chili sauce.

Remove the frying oil and use a clean pan, or carefully wipe out the original pan.

Add:

• Sweet chili sauce or chili flakes
• Soy sauce
• Honey
• Garlic
• Ginger
• Fresh lime juice

Stir everything together over medium heat.

Let the sauce bubble for about 1 to 2 minutes until it becomes glossy and slightly thicker.

4. Coat the chicken.

Add the crispy chicken back into the pan.

Toss quickly until every piece is completely coated in the sweet chili sauce.

Do not cook it for too long once the chicken goes back into the sauce. You want the coating to stay as crispy as possible.

5. Serve.

Add jasmine rice to a bowl.

Top with the sweet chili chicken.

Add diced red bell pepper, sliced green onions, and sesame seeds.

Serve immediately.