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How To Make Sweet Chili Chicken

First thing’s first: our friends came over this weekend to dog-sit while we were at the family reunion all day. Kevin and I got back right as they were finishing up preparing dinner for us all. Best of friends!

Guess what they made? Pickle chicken. Now before you click the X at the top of your screen to leave my blog permanently because pickle chicken sounds absolutely atrocious, let me tell you one thing: pickle-brined chicken does not taste like pickles. It’s wildly moist and tender, salty and delicious. It’s chicken marinated in pickle juice all day. They prepared it on the grill and it was honestly one of the best dinners I’ve had all summer.

I developed this sweet chili chicken recipe because I love the idea of crispy chicken with the sauce.

How To Make  Sweet Chili Chicken
My recipe is so easy. Take some chicken, cut into pieces, battered, deep-fried and then toss and stir fry in the wok or skillet with some garlic, sweet chili sauce and lime juice.

To serve, garnish and top with sesame seeds and chopped cilantro and you have a quick, easy, and delicious dish.

Today’s sweet chili chicken has nothing to do with pickle chicken, but it’s just as simple and also one of the best dinners I’ve had all summer. No pickle juice required, promise!

I’m a huge fan of sweet chili sauce from the store and often buy it to serve with coconut shrimp. I’ve never thought to just make it myself, but the flavors were all ingredients I had on hand one night so I went for it and crossed my fingers. Major success. Kevin loved this too. Definitely had to share with you.

You’ll need:

√ A whole lotta garlic
√ Also a ton of crushed red pepper
√ Sriracha (yes!!)
√ Rice vinegar
√ Honey
√ Cornstarch to thicken
√ None of the weird sketchy stuff you find in the store-bought kind.

… and that’s about it.

  • 1 1/2 pounds boneless skinless chicken breasts cut into 1 inch pieces
  • 2 eggs lightly beaten
  • salt and pepper to taste
  • 1/2 cup all purpose flour
  • 1/2 cup cornstarch
  • oil for frying
  • 3/4 cup sweet chili sauce
  • 1/3 cup sliced green onions
  1. Place the eggs in a bowl, add salt and pepper to taste
  2. Mix the flour and cornstarch together and place in a shallow bowl or on a plate
  3. Heat 3 inches of oil in a deep pot to 350 degrees F
  4. Dip each piece of chicken into the egg, then roll into the flour mixture. Repeat with all of the chicken.
  5. Fry 7-8 pieces of chicken at a time for 5 minutes or until golden brown. Drain on paper towels. Repeat the process with all of the chicken.
  6. Toss the chicken with the chili sauce. Sprinkle with green onions and serve.