Sweet Chili Chicken

This sweet chili chicken is battered chicken pieces that are cooked to crispy brown perfection, then tossed in sweet chili sauce. Serve over rice for a complete meal that's even better than take out!

Course Main

Cuisine Asian

Prep Time 20

Cook Time 20

Total Time 40

Servings

Calories 294kcal

Author Sara Welch

Ingredients

1 1/2 pounds boneless skinless chicken breasts cut into 1 inch pieces
2 eggs lightly beaten
salt and pepper to taste
1/2 cup all purpose flour
1/2 cup cornstarch
oil for frying
3/4 cup sweet chili sauce
1/3 cup sliced green onions

Instructions

Place the eggs in a bowl, add salt and pepper to taste
Mix the flour and cornstarch together and place in a shallow bowl or on a plate
Heat 3 inches of oil in a deep pot to 350 degrees F
Dip each piece of chicken into the egg, then roll into the flour mixture. Repeat with all of the chicken.
Fry 7-8 pieces of chicken at a time for 5 minutes or until golden brown. Drain on paper towels. Repeat the process with all of the chicken.
Toss the chicken with the chili sauce. Sprinkle with green onions and serve.

Notes

This dish is best served immediately, as the coating on the chicken will start to soften when it hits the sauce.
The secret to easy frying is to use a thermometer to monitor the temperature of your oil. You want your oil to be right around 350 degrees F.
Leftovers will stay fresh in an airtight container for up to 3 days. Reheat the chicken on the stove top over low heat until warmed through. The chicken will not be as crispy when reheated if it’s stored with the sauce.

Nutrition