Description
A vibrant and irresistible dish featuring crispy, cornstarch-coated chicken pieces glazed in a sweet, spicy, and tangy chili sauce, inspired by Thai and Chinese cuisine for a quick and satisfying meal.
Ingredients
Scale
- 1.5 to 2 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup sweet chili sauce (e.g., Thai Kitchen)
- 2 tablespoons low-sodium soy sauce
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons vegetable oil (canola or peanut)
- 1/4 cup cornstarch
- Salt and pepper to taste
- 2 green onions, sliced
- 1 tablespoon sesame seeds
- Jasmine rice or noodles for serving
Instructions
- Marinate the chicken: In a bowl, whisk together sweet chili sauce, soy sauce, garlic, and ginger. Add chicken pieces, toss to coat, cover, and refrigerate for 30 minutes to 2 hours.
- Coat the chicken: Place cornstarch in a shallow dish seasoned with salt and pepper. Shake excess marinade from chicken and dredge each piece in cornstarch until evenly coated.
- Fry the chicken: Heat vegetable oil in a large skillet or wok over medium-high heat. Fry chicken in batches for 4-5 minutes per side until golden brown and cooked through. Drain on paper towels.
- Create the glaze: Pour remaining marinade into the skillet and simmer over medium heat for 2-3 minutes until thickened. Return chicken to the skillet, toss to coat in the glaze, and cook for another 2-3 minutes.
- Serve: Garnish with sliced green onions and sesame seeds. Serve hot over jasmine rice or noodles.
Notes
- For extra heat, add 1 teaspoon sriracha or chili garlic sauce to the marinade.
- Ensure oil is hot before adding chicken to achieve a crispy coating.
- Reheat leftovers gently with a splash of water or broth to maintain moisture.
- Use gluten-free soy sauce for a gluten-free version.
- Prep Time: 15 minutes (plus 30 minutes marinating)
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 serving (without rice/noodles)
- Calories: 300
- Sugar: 15g
- Sodium: 720mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 85mg