Ingredients
1.5 lbs chicken thighs, cut into 1-inch pieces
1/2 cup cornstarch
1/2 tsp salt
1/4 tsp black pepper
2 tbsp vegetable oil
3/4 cup Thai sweet chili sauce
2 tbsp soy sauce
1 tbsp rice vinegar
2 cloves garlic, minced
1 tsp fresh ginger, grated
Sliced green onions and sesame seeds for garnish
Instructions
Step 1: In a large bowl or plastic bag, toss the chicken pieces with cornstarch, salt, and pepper until evenly coated. Shake off any excess starch.
Step 2: Heat the oil in a large skillet over medium-high heat. Once hot, add the chicken in a single layer, working in batches if necessary.
Step 3: Fry the chicken for 3-4 minutes per side until golden brown and cooked through (165°F internal temperature). Remove chicken and set aside on a paper towel-lined plate.
Step 4: Drain any excess oil from the pan, leaving about a teaspoon. Add the garlic and ginger, sautéing for 30 seconds until fragrant.
Step 5: Pour in the sweet chili sauce, soy sauce, and rice vinegar. Stir well and let it simmer for 1-2 minutes until slightly thickened.
Step 6: Add the crispy chicken back into the skillet. Toss quickly to coat every piece in the sauce. Remove from heat immediately to maintain crunch.
Step 7: Serve hot over rice and garnish with green onions and sesame seeds.
Notes
For extra spice, add a teaspoon of sriracha or red pepper flakes to the sauce.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dishes
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 22g
- Sodium: 890mg
- Fat: 15g
- Saturated Fat: 3.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 65mg
Keywords: sweet chili chicken recipe, easy chicken dinner, 20 minute meals, crispy chicken, takeout at home
