Crispy Sweet Chili Chicken | Video
Cispy chicken tossed in sweet chili sauce for an easy weeknight dinner!
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Servings
Ingredients
Crispy chicken:
- 600 g boneless chicken I used thighs, diced into small cubes
- 2 teaspoons soy sauce
- ½ teaspoon cayenne pepper
- 1 small egg beaten
- ¼ cup cornstarch corn flour
- 3 tablespoons oil
- Salt and pepper to taste
Stir fry sauce:
- 3 tablespoons sweet chili sauce
- 2 tablespoons soy sauce
- 1 tablespoon honey
- ½ teaspoon minced ginger
Sweet chili chicken:
- 2 garlic cloves peeled and chopped
- 1 bell pepper capsicum, deseeded and diced
Garnish:
- Chopped spring onions scallions
- Sesame seeds optional
To serve:
- Rice or noodles
- Sautéed bokchoy optional
Instructions
Make crispy chicken:
- Place chicken in a large bowl.
- Add soy sauce, cayenne pepper and egg. Season with salt and pepper.
- Coat chicken in the mixture.
- Place cornstarch (corn flour) in a bowl. Coat chicken pieces with cornflour and set aside.
- Meanwhile, heat oil in a wok over high heat.
- Add oil. When hot, add chicken.
- Cook for about 3 minutes on each side or until crisp and cooked through.
- Remove chicken from wok. Set aside.
Make stir fry sauce:
- Combine together sweet chili sauce, soy sauce, honey and ginger in a small bowl. Set aside.
Make sweet chili chicken:
- To the same pan you fried chicken add garlic.
- Stir fry for few seconds or until fragrant.
- Add bell peppers. Stir fry for 1 minute or until tender crisp.
- Add stir fry sauce. Stir. Cook for 2 minutes.
- Add fried chicken. Toss.
- Garnish with chopped spring onions (scallions) and sesame seeds (if using).
- Serve with rice or noodles.
Video
Notes
- To make this dish gluten free, use gluten free soy sauce and cornstartch (corn flour)
- You can also bake or air fry chicken for a healthier version
Nutrition
Serving: 1g | Calories: 628kcal | Carbohydrates: 45g | Protein: 51g | Fat: 27g | Saturated Fat: 5g | Polyunsaturated Fat: 20g | Cholesterol: 169mg | Sodium: 822mg | Fiber: 3g | Sugar: 12g