Sweet Chili Chicken
A delicious and high-protein meal that combines crispy chicken with a rich sweet chili sauce, great for meal prep and families.
Ingredients
Main Ingredients
- 1 lb Boneless Skinless Chicken Tender and juicy, core of the dish.
- 1 large Egg Binds the chicken and gives a crispy texture.
- 1 tsp Garlic Salt Adds subtle flavor.
- 1 tsp Paprika Offers smokiness and color.
- 1/2 cup Cornstarch Creates a crispy coating.
- 1/2 cup Vegetable Oil For frying.
- 1/2 cup Sweet Chili Sauce Provides the signature flavor.
- 2 stalks Diced Green Onion Optional garnish for color.
Instructions
Preparation
- Cut the boneless skinless chicken into 1-inch pieces.
- In a bowl, whisk together the large egg, garlic salt, and paprika until well combined.
- Place the cornstarch in a separate shallow dish.
- Dip each chicken piece first into the egg mixture, then into the cornstarch.
Cooking
- Heat the vegetable oil in a large skillet over medium-high heat.
- Once the oil is hot, add the coated chicken pieces in a single layer and fry for 5-7 minutes or until golden brown.
- Transfer the chicken to a plate lined with paper towels to absorb excess oil.
- In the same skillet, lower the heat and add the sweet chili sauce, stirring for 30 seconds.
- Add the fried chicken back into the skillet and toss to coat evenly in the sauce for another minute.
Serving
- Remove the skillet from heat and let it sit for a minute.
- Transfer the sweet chili chicken onto a serving platter and garnish with diced green onions if desired.
- Serve immediately.
Notes
For the best results, swap vegetable oil for coconut oil, ensure the oil is hot enough before frying, and let the chicken rest for a minute after frying. Store leftovers in an airtight container for up to 3 days.