Make this simple, flavorful sticky sweet chili chicken recipe quickly for a weeknight dinner. The glaze thickens easily to coat the chicken pieces.
Author:Ahazzam
Prep Time:10 min
Cook Time:15 min
Total Time:25 min
Yield:4 servings
Category:Dinner
Method:Pan Frying
Cuisine:Asian Inspired
Diet:Low Lactose
Ingredients
Scale
1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
1 tablespoon vegetable oil
1/2 cup sweet chili sauce
1/4 cup soy sauce
2 tablespoons honey or brown sugar
1 tablespoon rice vinegar
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
1 teaspoon cornstarch mixed with 1 tablespoon cold water (slurry)
1 green onion, sliced, for garnish
Instructions
Prepare the chicken by cutting it into uniform 1-inch pieces. Pat the pieces dry with paper towels.
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook until browned on all sides and cooked through, about 6 to 8 minutes. Remove the cooked chicken from the skillet and set aside.
In the same skillet, combine the sweet chili sauce, soy sauce, honey (or brown sugar), rice vinegar, minced garlic, and grated ginger. Bring the mixture to a simmer over medium heat, stirring constantly.
Once simmering, whisk in the cornstarch slurry. Continue to cook and stir for about 1 minute until the sauce thickens into a sticky glaze.
Return the cooked chicken to the skillet. Toss the chicken pieces gently until they are completely coated with the sticky sweet chili glaze.
Remove from heat immediately. Serve hot, garnished with sliced green onion.
Notes
You can use chicken thighs for a moister result.
For extra heat, add a pinch of red pepper flakes to the sauce mixture.
If you prefer baking, toss the raw chicken with 1 tablespoon of cornstarch, bake at 400°F (200°C) for 15 minutes, then toss with the prepared sauce and bake for 5 more minutes.