Description
A delicious and quick dish combining sweet, spicy, and savory flavors, perfect for busy weeknights or special occasions.
Ingredients
- 1.5 to 2 pounds boneless, skinless Chicken Breast
- 1 cup Sweet Chili Sauce
- 2 tablespoons Soy Sauce
- 4 cloves Garlic, minced
- 1 tablespoon Ginger, minced
- 2 tablespoons Vegetable Oil
- 1/4 cup Cornstarch
- Salt and Pepper, to taste
- 2 Green Onions, sliced
- 1 tablespoon Sesame Seeds
- Rice or Noodles, for serving
Instructions
- Cut the chicken into bite-sized pieces. In a bowl, mix the sweet chili sauce, soy sauce, minced garlic, and minced ginger. Add the chicken pieces and marinate in the refrigerator for at least 30 minutes (up to 2 hours).
- Place cornstarch in a shallow bowl and season lightly with salt and pepper. Remove the chicken from the marinade (save the marinade) and dredge in cornstarch until evenly coated.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Fry the coated chicken in batches for about 4–5 minutes per side, until golden and cooked through. Drain on paper towels.
- Add the remaining marinade to the skillet and simmer until slightly thickened. Return the fried chicken to the pan and toss to coat with the glaze for 2–3 minutes.
- Transfer to a platter, garnish with green onions and sesame seeds, and serve over rice or noodles.
Notes
Ensure chicken pieces are of similar size for even cooking. Don’t skip marinating the chicken for enhanced flavor. For extra crunch, double-dip the chicken in cornstarch for a thicker coating.