Sweet Chili Chicken

Sweet Chili Chicken is one of those recipes that delivers big flavor with minimal effort- it's sweet, savory, mildly spicy, and irresistibly sticky. Chicken thighs cook in a skillet on the stove top until crispy, and then simmers in a Thai style sweet chili sauce. Serve over white rice for a delicious dinner any night of the week.

Course Dinner

Cuisine American

Keyword sweet chili chicken

Prep Time 25

Cook Time 15

Total Time 40

Servings

Calories 438kcal

Author Jessica - Together as Family

Equipment

Ingredients

Sweet Chili Garlic Sauce

1/2 cup sweet chili sauce
1/4 cup soy sauce (I use full salt soy sauce)
1/4 cup rice wine vinegar
3 cloves garlic (minced or pressed, chopped, or paste)
1 teaspoon ginger paste

Chicken Thighs

2 pounds boneless, skinless chicken thighs (trimmed & cut into 1-inch pieces)
1/4 cup cornstarch
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon paprika
½ teaspoon black pepper
½ teaspoon baking soda
1/3 cup vegetable oil (more as needed for frying)

Instructions

In a medium mixing bowl, stir together the sweet chili sauce, soy sauce, rice wine vinegar, garlic, and ginger paste until combined. Set aside.
1/2 cup sweet chili sauce, 1/4 cup soy sauce, 1/4 cup rice wine vinegar, 3 cloves garlic, 1 teaspoon ginger paste
In a large mixing bowl, combine the chicken thigh chunks, cornstarch, garlic powder, onion powder, black pepper, paprika, and baking soda. Stir together until the chicken thigh pieces are well coated.
2 pounds boneless, skinless chicken thighs, 1/4 cup cornstarch, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon paprika, ½ teaspoon black pepper, ½ teaspoon baking soda
In a large skillet, over medium heat, heat the vegetable oil. Add the coated chicken pieces and stir occasionally to ensure even cooking, until golden brown, and the internal temperature reaches 165°F.
1/3 cup vegetable oil
Once all the chicken is fully cooked and golden brown, add the sweet chili sauce (set aside from earlier), and let it cook for an additional 2-5 minutes or until it begins to thicken.
Serve immediately over cooked white rice, and garnish with sliced green onions and sesame seeds. Enjoy!
^{*Serve over jasmine rice, basmati rice, sticky rice, your favorite noodles, in lettuce cups, or alongside roasted or cooked stir-fry vegetables.}

Notes

For a gluten-free option, use coconut aminos or gluten-free soy sauce instead.
Canola oil and peanut oil are both high-heat alternatives that can be substituted for vegetable oil.
Make sure to cut the chicken thighs into small, bite-sized pieces - about 1-inch in size- so they cook fairly quickly and evenly. If the pieces are larger, then you will have to cook the chicken for longer until it reaches the proper temperature.
Don't overcrowd the skillet pan when cooking the chicken. If the chicken is not getting crispy, it probably means there is too much in the pan, which means there is not enough room for the extra moisture to evaporate quickly (which is what gives crispy chicken). If needed, fry and cook the chicken in two batches. You may have to add more oil to the skillet for the second batch.
This recipe as is, is not spicy, and I would classify it as a sweet mild heat level. If you want it spicier, add sriracha and/or cayenne pepper. You can also use a spicier sweet chili sauce - such as the Tabasco or Franks Red Hot brand - as they are spicier than the other one. For a more mild/sweet heat, use a regular Thai style sweet chili sauce (like the Panda Express one or Asian brand one) and you could even add some honey into the sweet chili sauce if wanted.

Nutrition