Quick & Easy Sweet Chili Chicken
Crispy chicken tossed in a delicious sweet chili sauce with a mild kick and a hint of lime! This quick and easy sweet chili chicken is made with minimal ingredients. This main dish is ready in 30 minutes and it's better-than-takeout! If you're not a fan of shallow frying, I also share how to air fry the chicken in the Notes section below.
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 lb skinless boneless chicken thighs (or chicken breast)
- 1/3 cup cornstarch (or potato starch, add more if needed)
- 1/3 cup vegetable oil (or any neutral oil)
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1 green onion (finely chopped for garnish (optional))
- 1/2 cup sweet chili sauce
- 1 tablespoon sriracha (optional )
- 1 tablespoon honey (plain kind)
- 1 tablespoon rice vinegar (or apple cider vinegar / white vinegar)
- 1 teaspoon lime juice (or lemon juice, freshly squeezed)
- 1/2 teaspoon lime zest (or lemon juice, freshly grated)
Instructions
- 1
In a small bowl, combine the sauce ingredients as listed above. Set aside.
- 2
Dice each chicken thigh into 1.5-inch pieces and transfer to a large mixing bowl.
- 3
Season the chicken with salt, garlic powder and black pepper. Then add the cornstarch and toss until evenly coated ensuring no bald spots. Feel free to add more cornstarch if needed.
- 4
Heat vegetable oil in a large heavy bottomed pan or wok on medium heat. Fry chicken in small batches until golden brown and crispy, about 6-7 minutes in total. Flipping over halfway. (If you prefer to air fry the chicken, please see below Notes section for instructions)
- 5
Remove fried chicken from pan and transfer to a wire rack or a paper towel lined paper towels to remove excess oil.
- 6
Transfer chicken to a large bowl. Pour the sauce over top. Gently toss to mix. Garnish with green onions. Enjoy!