Description
Crispy sweet chili chicken that’s sticky, tangy, and better than takeout—ready in just 20 minutes. Easy weeknight winner with big flavor.
Ingredients
600 g (1 lb 5 oz) boneless, skinless chicken breast or thigh, bite-sized pieces
1 tsp sweet paprika
1 tsp garlic powder
½ tsp sea salt flakes
½ tsp cracked black pepper
1 egg
½ cup (60 g) cornflour (cornstarch)
Oil for frying (canola or vegetable)
1 tsp minced garlic
1 tsp minced ginger
½ cup sweet chili sauce
¼ cup tamari or soy sauce
¼ cup rice wine vinegar or white/apple cider vinegar/lime juice
To serve: steamed rice, sliced spring onion, sesame seeds
Instructions
1. In a bowl, mix chicken, paprika, garlic powder, salt, pepper, egg, and cornflour.
2. In another bowl, mix garlic, ginger, sweet chili sauce, tamari, and vinegar.
3. Heat oil in a pan. Fry chicken for 5–6 minutes, until golden and cooked. Drain.
4. Wipe the pan clean. Add sauce and simmer 2–3 minutes.
5. Return chicken to pan, toss to coat. Serve hot over rice with toppings.
Notes
Use high smoke-point oil for better crispiness.
To make it spicier, add red chili flakes or sriracha.
Air fryer method: coat chicken individually in cornflour, spray with oil, air fry at 400°F for 6–8 minutes.
Store leftovers for up to 3 days—reheat in a skillet for best texture.
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 10g
- Sodium: 890mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 95mg