Description
It was one of those busy evenings when takeout was calling my name, but I knew my kitchen had something better to offer. As I glanced at the chicken resting in my fridge, I recalled a delightful recipe I stumbled upon during a lazy afternoon scroll through one of my favorite food blogs. Sweet Chili Chicken—a dish that boasts crispy, golden-brown bites enveloped in a perfectly balanced sweet and spicy sauce.
With the potential for both skillet and air fryer options, I was instantly inspired to create a comforting dinner that wouldn't keep me tethered to the stove for hours. The first taste was a revelation; the crispiness of the chicken paired with that tangy sauce crafted a burst of flavor that danced on my palate.
Whether you’re battling the takeout temptation or just want a delicious, homemade meal in under 30 minutes, this recipe is sure to become a family favorite. Let's dive into this delightful dish, ready to brighten your weeknight dinner routine!
Ingredients
- 1 pound boneless, skinless chicken breasts
- ¼ cup cornstarch
- ½ teaspoon paprika
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 3 tablespoons canola oil
- ¼ cup Thai sweet chili sauce
- 2 tablespoons soy sauce
- 2 teaspoons sriracha sauce
- 1 teaspoon minced garlic
- ½ teaspoon ground ginger
- 1 tablespoon honey
- 2 cups cooked white rice
- chopped green onions for garnish
- sesame seeds for garnish
Instructions
- Prep the Chicken: Begin by cutting the boneless, skinless chicken breasts into ½-inch cubes. This size will ensure even cooking and a delightful bite.
- Coat the Chicken: In a large bowl, combine the cornstarch, paprika, salt, and pepper. Add the chicken cubes and toss gently until they are completely coated in the mixture, ready for that crispy finish.
- Cook the Chicken (Skillet Method): Heat the canola oil in a nonstick skillet over medium-high heat. Add the coated chicken and cook for about 5-7 minutes, turning occasionally until golden brown on all sides and cooked through, reaching an internal temperature of 165°F (74°C). Remove the chicken and tent it to keep warm.
- Make the Sauce: In the same skillet, pour in the sweet chili sauce, soy sauce, sriracha, minced garlic, ground ginger, and honey. Stir and cook over medium heat until everything is heated through, allowing the flavors to meld beautifully.
- Combine Chicken and Sauce: Add the cooked chicken back to the skillet and toss gently to coat the chicken evenly with the luscious sauce.
- Serve the Dish: Serve your sweet chili chicken over the prepared white rice. Don't forget to sprinkle chopped green onions and sesame seeds for a touch of color and crunch!
- Air Fryer Chicken Option: If you prefer the air fryer, preheat it to 400°F (200°C). Coat the chicken in the cornstarch mixture, place it in the air fryer basket, and cook for about 10 minutes, flipping halfway through, until it reaches an internal temp of 165°F (74°C).
Notes
- Perfectly Crispy: To achieve the crispiest chicken, ensure each piece is thoroughly coated in the cornstarch mixture before cooking. It makes all the difference!
- Use a Thermometer: Always check the internal temperature of your chicken; it should reach 165°F (74°C) for safe, perfectly cooked Sweet Chili Chicken.
- Adjusting Spice Levels: If you like it milder, feel free to reduce or omit the sriracha sauce. Start with less and add to your taste!
- Make-Ahead Sauce: Consider preparing the sweet chili sauce in advance. It can be stored in the refrigerator for a few days, letting the flavors deepen.
- Air Fryer Tip: For the air fryer method, avoid overcrowding the basket. This ensures even cooking and a crispy finish for each piece of chicken.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet, Air Fryer
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving