Description
Whipping up this sweet chilli chicken delivers pure weeknight dinner magic right to your plate. Tender chicken pieces glazed with tangy sauce make dinner simple and delicious in just minutes.
Ingredients
Scale
Proteins:
- 1.5 lbs chicken
Sauce and Seasoning:
- 0.5 cup sweet chilli sauce
- 4 tablespoons soy sauce
- 3 tablespoons honey
- 2 tablespoons rice vinegar
- 1 teaspoon toasted sesame oil
- 1–2 teaspoons sriracha
- 3 tablespoons cornstarch
Vegetables and Aromatics:
- 2 medium bell peppers
- 1 small yellow onion
- 1 cup broccoli florets
- 1 medium carrot
- 4–5 cloves garlic
- 1.5 inches ginger
- 2–3 stalks green onions
- 1 small handful fresh cilantro
Additional Components:
- 1.5 cups jasmine rice
- 2.5–3 cups water
- 3–4 tablespoons vegetable oil
- 0.25 cup roasted cashews
- 1 teaspoon sesame seeds
Instructions
- Dice your chicken into uniform 1-inch cubes, patting each piece completely dry with paper towels.
- Thoroughly coat chicken pieces in 3 tbsp cornstarch, ensuring even coverage in a large mixing bowl.
- Heat 3-4 tbsp vegetable oil in a large skillet to 375°F for 2-3 minutes, watching for consistent temperature.
- Gently place cornstarch-coated chicken into hot oil, keeping pieces separated to prevent sticking.
- Fry chicken for 3-4 minutes per side until crispy and golden, confirming internal temperature hits 165°F.
- Transfer chicken to a wire rack with paper towels to drain excess oil and maintain crispness.
- Finely chop 4-5 garlic cloves, 1.5 inches of ginger, 2 bell peppers, 1 yellow onion, and 1 carrot into consistent bite-sized pieces.
- Sauté chopped vegetables in the same skillet over medium heat for 4-5 minutes until slightly softened.
- Combine 4 tbsp soy sauce, 2 tbsp rice vinegar, 3 tbsp honey, ½ cup sweet chilli sauce, 1-2 tsp sriracha, and 1 tsp sesame oil in a separate bowl.
- Pour sauce mixture into skillet with vegetables, stirring continuously for 1-2 minutes to blend flavors.
- Add crispy chicken to the skillet, gently tossing to coat every piece with the sauce.
- Prepare jasmine rice using 1.5 cups rice and 2.5-3 cups water according to package instructions.
- Garnish with chopped green onions, sesame seeds, fresh cilantro, and roasted cashews before serving.
Notes
- Cornstarch coating creates a crispy exterior that seals in chicken moisture and helps sauce adhere perfectly.
- Pat chicken completely dry before coating to ensure maximum crispiness and prevent oil splattering.
- Use a meat thermometer to check chicken reaches exactly 165°F for food safety without overcooking.
- For gluten-free version, swap regular soy sauce with tamari and ensure sweet chilli sauce is certified gluten-free.
- Prep Time: 15 minutes
- Cook Time: 15-20 minutes
- Category: Chicken
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 4
- Calories: 517 kcal
- Sugar: 21 g
- Sodium: 690 mg
- Fat: 22 g
- Saturated Fat: 3 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 95 mg