Ingredients
Scale
- 1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1/2 cup cornstarch or arrowroot powder
- Salt and pepper to taste
- 2 tablespoons vegetable oil
- 1/4 cup sweet chili sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- Freshly chopped green onions (for garnish)
- Sesame seeds (optional)
Instructions
- Start by seasoning the chicken pieces with salt and pepper. Coat each piece evenly in cornstarch to achieve a crispy exterior when fried.
- Heat the vegetable oil in a large skillet over medium-high heat. Once hot, add the coated chicken pieces and cook until golden brown and cooked through, about 6-8 minutes. Remove from the skillet and set aside.
- In the same skillet, combine the sweet chili sauce, soy sauce, and rice vinegar. Bring to a gentle simmer, stirring constantly to blend the flavors.
- Add the cooked chicken back into the skillet with the sauce, tossing to coat evenly. Cook for an additional 2-3 minutes until heated through and glistening with sauce. Garnish with chopped green onions and sesame seeds if desired.
Notes
- For extra crunch, double coat the chicken in cornstarch before frying.
- Adjust the spice level by adding more or less sweet chili sauce or red pepper flakes.
- Serve immediately for the best crispy texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop, Frying
- Cuisine: Asian
- Diet: Gluten-Free (with gluten-free soy sauce)
Nutrition
- Serving Size: 1 plate (about 1/4 of recipe)
- Calories: 350 Kcal
- Sugar: 12g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 70mg