Can I make this sweet chili chicken recipe in an air fryer?

Yes! You can air fry the cornstarch-coated chicken at 400u00b0F (200u00b0C) for 12-15 minutes, tossing halfway through, until crispy. Then, toss with the simmered sauce as directed.

What is the secret to keeping the chicken crispy?

The secret is using cornstarch instead of flour and making sure the oil is hot enough before adding the chicken. Also, avoid covering the chicken once it is tossed in sauce, as the steam will soften the coating.

Can I use chicken thighs for this recipe?

Absolutely. Chicken thighs are a great alternative to breasts and often result in a juicier, more flavorful dish. Follow the same steps for coating and frying.

How long does sweet chili chicken last in the fridge?

This dish lasts up to 3 days in an airtight container in the refrigerator. Reheat in a skillet or air fryer to help regain some of the crispiness.

Sweet Chili Chicken Recipe: 5 Steps to Crispy Perfection

Name: Crispy Sweet Chili Chicken
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian-fusion
Ingredients: 1.5 lbs boneless skinless chicken breasts, cut into 1-inch pieces; 1/2 cup cornstarch; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 cup vegetable oil for frying; 3/4 cup Thai sweet chili sauce; 2 tablespoons soy sauce; 1 tablespoon rice vinegar; 2 cloves garlic, minced; 1 teaspoon fresh ginger, grated; 2 green onions, sliced (for garnish); 1 tablespoon toasted sesame seeds (for garnish)

Ingredients

Scale

1.5 lbs boneless skinless chicken breasts, cut into 1-inch pieces
1/2 cup cornstarch
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup vegetable oil for frying
3/4 cup Thai sweet chili sauce
2 tablespoons soy sauce
1 tablespoon rice vinegar
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
2 green onions, sliced (for garnish)
1 tablespoon toasted sesame seeds (for garnish)

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Instructions

Step 1: In a large bowl, toss the chicken pieces with cornstarch, salt, and pepper until each piece is thoroughly and evenly coated.
Step 2: Heat the vegetable oil in a large skillet or wok over medium-high heat until shimmering.
Step 3: Add the chicken in batches, being careful not to overcrowd the pan. Fry for 5-7 minutes, turning occasionally, until the chicken is golden brown and crispy on all sides. Remove to a plate lined with paper towels.
Step 4: In a small bowl, whisk together the sweet chili sauce, soy sauce, rice vinegar, minced garlic, and grated ginger.
Step 5: Wipe out any excess oil from the skillet and pour in the sauce mixture. Simmer over medium heat for 2-3 minutes until it starts to bubble and thicken slightly.
Step 6: Add the crispy chicken back into the skillet and toss quickly to coat every piece in the sauce. Remove from heat immediately to preserve the crunch.
Step 7: Serve hot over rice, garnished with green onions and sesame seeds.

Notes

For the best results, ensure your chicken is at room temperature before coating in cornstarch. This helps the starch adhere better and fry more evenly.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Dishes & Savory Recipes
Cuisine: Asian-fusion

Nutrition

Serving Size: 1 serving
Calories: 385 kcal
Sugar: 18g
Sodium: 890mg
Fat: 14g
Saturated Fat: 2.5g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 28g
Cholesterol: 75mg