Asian•quick

Thai Sweet Chili Chicken

An easy recipe that tastes even better than the takeout version, is fast to cook for your weekday dinner, and is healthier!

Ingredients

1 lb (450 g) boneless skinless chicken breasts or thighs (, cut into bite-sized chunks)
1 tbsp vegetable oil
1/2 tsp salt
1 egg (, beaten)
1/2 cup cornstarch
1/2 cup Thai sweet chili sauce
1 tbsp Shaoxing wine ((or dry sherry for gluten-free))
1 tbsp light soy sauce ((or tamari for gluten-free))
1/4 to 1/3 cup vegetable oil
2 slice ginger (, minced)
2 green onions (, chopped)
lime wedge to serve with ((Optional))

1
Combine chicken pieces, vegetable oil, and salt in a big bowl. Mix well and let marinate for 10 to 15 minutes.
2
Combine all the sauce ingredients in a small bowl.
3
Add the beaten egg into the bowl with the chicken. Stir to mix well. Add cornstarch. Stir to coat chicken, until it forms an uneven coating with a little dry cornstarch left unattached.
4
Heat oil in a large nonstick skillet over medium-high heat until hot. Add chicken all at once and spread out into a single layer in the skillet. Separate chicken pieces with a pair of tongs or chopsticks.
5
Cook without moving the chicken for 2 to 3 minutes, or until the bottom turns golden. Flip to brown the other side and until the inside is just cooked through, 2 to 3 minutes. Transfer chicken to a big plate and remove the pan from the stove. Let cool for 2 to 3 minutes.
6
Wipe the extra oil from the pan using a few layers of paper towel held in a pair of tongs, leaving about 1 tablespoon of oil in the pan. Add the ginger and green onion. Stir fry a few seconds to release the aroma.
7
Add the chicken back into the pan and pour in the sauce. Stir to mix well.
8
Transfer to a plate and serve hot over steamed rice with lime wedges, if needed.