Sweet Chili Chicken
A quick and flavorful dish featuring crispy chicken pieces tossed in a sweet chili glaze, perfect for any occasion.
Equipment
- Deep Pot
- Skillet
- Thermometer
Ingredients
- 1.5 lbs. boneless, skinless chicken breasts cut into 1-inch pieces
- 2 eggs lightly beaten
- Salt to taste
- 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
- Cut chicken breasts into even 1-inch pieces. Season with salt and pepper.
- In one bowl, lightly beat the eggs. In another bowl, mix flour and cornstarch.
- Heat about 3 inches of oil in a deep pot to 350°F (175°C).
- Dip each chicken piece in the egg mixture, then coat with the flour-cornstarch mix. Shake off excess.
- Fry 7-8 pieces of chicken at a time for about 5 minutes, until golden brown. Drain on paper towels.
- In a clean skillet or bowl, toss the fried chicken with sweet chili sauce until fully coated.
- Sprinkle sliced green onions over the top before serving.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet.