Ingredients
Scale
- 1 lb boneless, skinless chicken thighs or breasts, cut into strips
- 2 tbsp cornstarch
- 2 tbsp vegetable oil
- 3 cloves garlic, minced
- 1/4 cup sweet chili sauce
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- Chopped scallions and red chili flakes for garnish
Instructions
- In a bowl, toss chicken strips with cornstarch until coated evenly.
- Heat oil in a skillet over medium-high heat. Fry chicken until crispy and golden, about 5-6 minutes. Remove and drain on paper towels.
- In the same skillet, add garlic and sauté until fragrant. Add sweet chili sauce, soy sauce, rice vinegar, and sesame oil. Stir well.
- Return chicken to the skillet and toss until fully coated in the sauce. Cook for another 2 minutes.
- Serve hot garnished with chopped scallions and red chili flakes. Optional: serve over steamed rice.
Notes
- Adjust the spiciness by adding more or less chili flakes.
- For extra crunch, double coat the chicken in cornstarch before frying.
- Can be made ahead and reheated in a skillet for best results.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Frying, Stir-frying
- Cuisine: Asian
- Diet: Gluten-Free option available with gluten-free soy sauce
Nutrition
- Serving Size: 1 plate
- Calories: 380 kcal Kcal
- Sugar: 12 g
- Sodium: 720 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 75 mg