Description
Crispy chicken bites tossed in a sticky, sweet, and slightly spicy chili sauce. Fast, flavorful, and perfect over rice for an easy weeknight dinner.
Ingredients
Scale
Chicken and Coating
- 1 ½ pounds boneless skinless chicken cut into 1-inch pieces
- 1 large egg
- ¼ teaspoon garlic salt
- ½ teaspoon paprika
- 1 cup cornstarch
Cooking
- ⅓ cup vegetable oil for frying
- 1 cup sweet chili sauce or homemade
Instructions
- Prepare Chicken: Place 1 ½ pounds boneless skinless chicken pieces into a large bowl. Season the chicken with ¼ teaspoon garlic salt and ½ teaspoon paprika. Crack 1 large egg on top of the chicken and massage it in with your hand to coat the chicken evenly.
- Coat Chicken: Transfer the chicken to a large Ziplock bag. Add 1 cup cornstarch to the bag and seal the bag. Shake to coat the chicken well.
- Fry Chicken: In a medium-sized skillet over medium-high heat, add ⅓ cup vegetable oil for frying. Add the coated chicken and cook 7-8 minutes, or until cooked through and browned.
- Toss with Sauce and Serve: Pour 1 cup sweet chili sauce over the chicken and toss to coat well. Garnish with diced green onion if desired. Serve over rice and enjoy!
Notes
- Storage: Store leftover chicken in an airtight container and refrigerate for 3-4 days.
- Reheat: Reheat leftover portions of chicken in the microwave for 1-2 minutes or until warmed through.
- For extra crispiness, double coat the chicken by repeating the egg and cornstarch step before frying.
- If you prefer a spicier sauce, add a few dashes of sriracha or crushed red pepper flakes to the sweet chili sauce.
- Serve with steamed rice or your favorite stir-fried vegetables to make a complete meal.
