Description

Crispy, juicy chicken coated in a sweet-spicy glaze made from sweet chili sauce, soy sauce, and garlic. This dish is packed with flavor and perfect for any occasion.

Ingredients

4 boneless, skinless chicken breasts, cut into bite-sized pieces
1/4 cup cornstarch
Salt and black pepper, to taste
1 egg, beaten
Vegetable oil, for frying
1/4 cup sweet chili sauce
2 tbsp soy sauce
1 tbsp rice vinegar
2 cloves garlic, minced
Green onions, chopped (for garnish)
Sesame seeds (optional, for garnish)

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Instructions

Season chicken pieces with salt and pepper. Coat each piece first in egg, then in cornstarch until fully coated.
Heat vegetable oil in a deep skillet or wok over medium-high heat. Fry chicken pieces in batches for 4-5 minutes until golden brown and crispy. Drain on paper towels.
In the same skillet, sauté minced garlic for a few seconds until fragrant. Add sweet chili sauce, soy sauce, and rice vinegar. Let the sauce simmer for 1-2 minutes, creating a sticky glaze.
Add the crispy chicken back to the pan and toss to coat in the sauce. Stir for 1-2 minutes until the sauce thickens and sticks to the chicken.
Garnish with green onions and sesame seeds before serving.

Notes

For a healthier option, try air frying the chicken at 400°F for 10-12 minutes.
Adjust the heat level by using a mild or hot sweet chili sauce based on your preference.
This dish is perfect with steamed jasmine rice or sautéed vegetables on the side.