Sticky Sweet Chili Chicken (Print Version)
Tender chicken in a glossy sweet-spicy glaze, ready in 40 minutes.
# What You Need:
→ Chicken
01 - 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
02 - 2 tablespoons cornstarch
03 - 1/2 teaspoon salt
04 - 1/2 teaspoon black pepper
05 - 2 tablespoons vegetable oil
→ Sweet Chili Sauce
06 - 1/2 cup sweet chili sauce
07 - 2 tablespoons soy sauce
08 - 2 tablespoons honey
09 - 1 tablespoon rice vinegar
10 - 2 cloves garlic, minced
11 - 1 teaspoon fresh ginger, grated
12 - 1/4 teaspoon crushed red pepper flakes
→ Garnishes
13 - 2 green onions, thinly sliced
14 - 1 tablespoon sesame seeds
# How To Make:
01 - Toss chicken pieces with cornstarch, salt, and pepper in a bowl until evenly coated.
02 - Heat vegetable oil in a large skillet over medium-high heat. Add chicken in a single layer and cook for 5–7 minutes, turning occasionally, until golden and cooked through. Remove chicken and set aside.
03 - In the same skillet, add garlic and ginger. Sauté for 30 seconds until fragrant.
04 - Add sweet chili sauce, soy sauce, honey, rice vinegar, and red pepper flakes. Stir to combine and bring to a simmer.
05 - Return the cooked chicken to the skillet. Toss to coat in the sauce and simmer for 2–3 minutes, until sauce thickens and becomes sticky.
06 - Remove from heat. Garnish with sliced green onions and sesame seeds. Serve hot over steamed rice or with stir-fried vegetables.
# Expert Tips:
01 -
- The sauce clings to every piece of chicken like candy, making each bite an explosion of sweet and spicy flavor
- It comes together in under 40 minutes but tastes like you spent hours perfecting the balance of flavors
02 -
- The sauce thickens quickly once it starts simmering, so do not walk away from the stove
- If your sauce is too thick, add a splash of water or chicken broth to thin it out
03 -
- Pat your chicken dry before coating it with cornstarch for the best sear
- Use a wide skillet or wok so the chicken can brown properly instead of steaming