Description
This Sweet Chili Chicken recipe features crispy bite-sized chicken pieces coated in a flavorful blend of spices, then tossed in a vibrant, tangy sweet chili sauce. Perfectly pan-fried and served over steamed rice, this dish balances sweet, salty, and savory notes with a hint of garlic and ginger. Garnished with spring onions and sesame seeds, it makes a quick and delicious meal for any weeknight dinner.
Ingredients
Scale
Chicken Marinade
- 600 g (1 lb 5 oz) boneless, skinless chicken breast or chicken thigh, cut into bite-sized pieces
- 1 tsp sweet paprika
- 1 tsp garlic powder
- ½ tsp sea salt flakes
- ½ tsp cracked black pepper
- 1 egg
- ½ cup (60 g) cornflour (cornstarch)
Sauce and Garnish
- Oil, for frying (vegetable or canola oil recommended)
- 1 tsp freshly minced garlic
- 1 tsp freshly minced ginger
- ½ cup (125 ml) sweet chilli sauce
- ¼ cup (60 ml) tamari or all-purpose soy sauce
- ¼ cup (60 ml) rice wine vinegar, plain white vinegar, apple cider vinegar or lime juice
- Steamed rice, to serve
- 1 spring onion (scallion), finely sliced
- 1 tsp sesame seeds
Instructions
- Marinate the Chicken: Place the chicken pieces in a large bowl with sweet paprika, garlic powder, sea salt flakes, cracked black pepper, egg, and cornflour. Mix thoroughly until the spices and egg coat the chicken evenly in a thick paste. Set aside to allow the flavors to meld.
- Prepare the Sauce: In a medium bowl, combine freshly minced garlic, minced ginger, sweet chilli sauce, tamari or soy sauce, and your choice of vinegar or lime juice. Stir well and set aside.
- Fry the Chicken: Heat cooking oil in a large, deep, heavy-based frying pan over medium-high heat. When hot, fry the chicken pieces in batches for 5–6 minutes, turning once halfway through, until golden brown and cooked through. Transfer cooked chicken onto paper towels to drain excess oil.
- Clean the Pan: Carefully drain the frying oil from the pan and wipe it clean with a paper towel to prepare for cooking the sauce.
- Cook the Sauce: Place the pan back on medium-low heat and add the prepared sweet chili sauce. Stir continuously for 2–3 minutes until the sauce gently bubbles and thickens slightly. Turn the heat off.
- Combine Chicken and Sauce: Return the cooked chicken pieces to the pan with the sauce, tossing thoroughly to coat each piece evenly in the thickened sauce.
- Serve: Immediately serve the sticky sweet chili chicken over steamed rice. Garnish with finely sliced spring onions and a sprinkle of toasted sesame seeds for added texture and flavor.
- Optional Extra Sauce: For a saucier finish, add 1–2 tablespoons of boiling water to the pan after removing the chicken. Stir the water into the remaining sauce to loosen it, then pour this extra sauce over the plated dish.
Notes
- Use a neutral oil with a high smoke point for frying, such as vegetable, sunflower, or canola oil.
- Chicken thighs can be used instead of breasts for juicier texture.
- Adjust the sweetness or tanginess of the sauce by tweaking the amount of sweet chili sauce or vinegar to suit your taste.
- Ensure oil is hot before frying to achieve a crisp coating on the chicken.
- Leftover sauce can be stored in the fridge for up to 3 days and reheated gently.
