Description
Sizzling Sweet Chili Chicken Thighs deliver a flavor explosion that makes your dinner table dance with excitement. Tender chicken draped in a tangy-sweet glaze guarantees a quick, delicious meal your family will devour.
Ingredients
Scale
Protein:
- 1.5 lbs boneless, skinless chicken thighs
Coating and Seasoning:
- ¼ cup cornstarch
- ½ teaspoon salt
- ¼ teaspoon black pepper
Sauce and Garnish:
- ½ cup sweet chili sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 2 tablespoons vegetable oil
- 1 teaspoon sesame oil
- 2 cloves garlic
- 1 inch ginger
- ¼ cup green onions
- Sesame seeds
- Cooked rice
Instructions
- Cut 1.5 lbs boneless chicken thighs into 1-inch pieces. Mix ¼ cup cornstarch with ½ teaspoon salt and ¼ teaspoon pepper in a medium bowl. Coat your chicken thoroughly in this seasoned cornstarch mixture.
- Combine ½ cup sweet chili sauce, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon honey, and 1 teaspoon sesame oil in a small bowl. Whisk until your sauce is smooth and well-blended.
- Heat 1 tablespoon vegetable oil in a large skillet at medium-high heat (375°F). Add half the chicken pieces in a single layer. Cook for 3-4 minutes per side until your chicken turns golden brown and reaches an internal temperature of 165°F.
- Remove first batch of chicken. Add remaining 1 tablespoon oil and cook the second chicken batch using the same method until golden and fully cooked.
- Reduce skillet heat to medium. Add 2 minced garlic cloves and 1 inch grated ginger. Saute for 30 seconds until your kitchen fills with aromatic fragrance.
- Pour prepared sweet chili sauce into the skillet. Simmer for 1-2 minutes until the sauce slightly thickens and becomes glossy.
- Return all cooked chicken to the skillet. Toss gently to ensure each piece gets completely coated with the sticky sauce. Simmer an additional 2-3 minutes.
- Sprinkle ¼ cup chopped green onions and optional sesame seeds over your chicken. Serve hot alongside steamed rice.
Notes
- Marinate the chicken for extra flavor by letting it sit in the cornstarch mixture for 15 minutes before cooking, which helps create a crispier exterior.
- For a gluten-free version, swap regular soy sauce with tamari and ensure your sweet chili sauce is gluten-free.
- Control the heat level by adjusting the amount of sweet chili sauce or adding a splash of sriracha for more kick.
- If you prefer a lighter version, bake the chicken pieces on a lined baking sheet at 400°F for 20-25 minutes instead of pan-frying.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 4
- Calories: 310 kcal
- Sugar: 10 g
- Sodium: 520 mg
- Fat: 15 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 95 mg