Sticky Sweet Chili Chicken: A Delicious Recipe for Flavor Lovers

Sticky Sweet Chili Chicken is a delightful dish that tantalizes the taste buds with its perfect balance of sweetness and heat. Originating from Asian cuisine, this recipe has gained immense popularity worldwide, thanks to its irresistible flavor profile and ease of preparation. The combination of tender chicken coated in a glossy, sticky sauce creates a mouthwatering experience that keeps people coming back for more.

What makes Sticky Sweet Chili Chicken a favorite among home cooks and food enthusiasts alike is its versatility. Whether served over a bed of fluffy rice or alongside fresh vegetables, this dish offers a satisfying texture that complements any meal. The convenience of whipping up this recipe in under 30 minutes makes it an ideal choice for busy weeknights, while its vibrant flavors make it a hit at gatherings and celebrations. Dive into this culinary adventure and discover why Sticky Sweet Chili Chicken is a beloved staple in kitchens around the globe!

this Recipe

Ingredients:

• 1.5 lbs (680g) chicken thighs, boneless and skinless
• 1 cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon paprika
• 1/2 teaspoon cayenne pepper (optional, for heat)
• 2 large eggs
• 1/4 cup milk
• 1 cup panko breadcrumbs
• 1 tablespoon vegetable oil (for frying)

For the Sticky Sweet Chili Sauce:

• 1/2 cup sweet chili sauce
• 1/4 cup soy sauce
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 1 tablespoon cornstarch
• 2 tablespoons water

Garnish:

• Chopped green onions
• Sesame seeds

Preparation Phase

1. Start by preparing the chicken. Cut the chicken thighs into bite-sized pieces, ensuring they are uniform in size for even cooking.
2. In a large bowl, combine the flour, salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper (if using). Mix well to ensure the spices are evenly distributed.
3. In another bowl, whisk together the eggs and milk until well combined.
4. Place the panko breadcrumbs in a third bowl. This will be used for the final coating of the chicken.

Breading the Chicken

1. Take a piece of chicken and coat it in the seasoned flour mixture, shaking off any excess flour.
2. Next, dip the floured chicken into the egg mixture, allowing any excess to drip off.
3. Finally, roll the chicken in the panko breadcrumbs, pressing gently to ensure the breadcrumbs adhere well. Repeat this process for all the chicken pieces.

Cooking Process

1. In a large skillet or frying pan, heat the vegetable oil over medium-high heat. You want enough oil to cover the bottom of the pan, about 1/4 inch deep.
2. Once the oil is hot (you can test it by dropping a small piece of bread into the oil; it should sizzle), carefully add the breaded chicken pieces in batches. Do not overcrowd the pan, as this will lower the oil temperature and result in soggy chicken.
3. Fry the chicken for about 4-5 minutes on each side, or until golden brown and cooked through. The internal temperature should reach 165°F (75°C). Use a meat thermometer for accuracy.
4. Once cooked, transfer the chicken to a plate lined with paper towels to drain any excess oil. Continue frying the remaining chicken pieces in batches.

Preparing the Sticky Sweet Chili Sauce

1. In a medium saucepan, combine the sweet chili sauce, soy sauce, honey, rice vinegar, minced garlic, and grated ginger. Stir well to combine all the ingredients.
2. Heat the mixture over medium heat until it begins to simmer, stirring occasionally.
3. In a small bowl, mix the cornstarch with water to create a slurry. Once the sauce is simmering, slowly add the cornstarch slurry to the saucepan while continuously stirring.
4. Continue to cook the sauce for an additional 2-3 minutes, or until it thickens to your desired consistency. Remove from heat and set aside.

Assembling the Dish

1. In a large mixing bowl, combine the fried chicken pieces with the sticky sweet chili sauce. Toss gently to ensure all the chicken is evenly coated with the sauce.
2. Once the chicken is well coated, transfer it to a serving platter.
3. 

   Conclusion:

   In summary, this Sticky Sweet Chili Chicken recipe is a must-try for anyone looking to elevate their weeknight dinners or impress guests at a gathering. The perfect balance of sweetness and heat creates a flavor explosion that will leave your taste buds dancing. Not only is it incredibly easy to prepare, but it also requires minimal ingredients, making it a convenient option for busy cooks. For serving suggestions, consider pairing this dish with fluffy jasmine rice or a fresh, crisp salad to balance the richness of the chicken. You can also experiment with variations by adding vegetables like bell peppers or snap peas for an extra crunch, or even swapping out the chicken for tofu or shrimp for a delightful twist. We encourage you to try this Sticky Sweet Chili Chicken recipe and make it your own! Don’t forget to share your experience and any creative variations you come up with. Your feedback and photos can inspire others to dive into this delicious dish. Happy cooking! Print
   

   Sticky Sweet Chili Chicken: A Delicious Recipe for Flavor Lovers

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   • Author: Maria
   • Total Time: 50 minutes
   • Yield: 4 servings 1x

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   Description

   Crispy chicken thighs coated in a crunchy panko crust and tossed in a sticky sweet chili sauce create a deliciously addictive dish. Ideal as an appetizer or main course, this recipe is sure to impress with its perfect balance of flavors and textures.

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   Ingredients

   Scale 1x2x3x

   • 1.5 lbs (680g) chicken thighs, boneless and skinless
   • 1 cup all-purpose flour
   • 1 teaspoon salt
   • 1 teaspoon black pepper
   • 1 teaspoon garlic powder
   • 1 teaspoon onion powder
   • 1/2 teaspoon paprika
   • 1/2 teaspoon cayenne pepper (optional, for heat)
   • 2 large eggs
   • 1/4 cup milk
   • 1 cup panko breadcrumbs
   • 1 tablespoon vegetable oil (for frying)
   • 1/2 cup sweet chili sauce
   • 1/4 cup soy sauce
   • 2 tablespoons honey
   • 1 tablespoon rice vinegar
   • 2 cloves garlic, minced
   • 1 teaspoon grated fresh ginger
   • 1 tablespoon cornstarch
   • 2 tablespoons water
   • Chopped green onions
   • Sesame seeds

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   Instructions

   1. Start by preparing the chicken. Cut the chicken thighs into bite-sized pieces, ensuring they are uniform in size for even cooking.
   2. In a large bowl, combine the flour, salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper (if using). Mix well to ensure the spices are evenly distributed.
   3. In another bowl, whisk together the eggs and milk until well combined.
   4. Place the panko breadcrumbs in a third bowl. This will be used for the final coating of the chicken.
   5. Take a piece of chicken and coat it in the seasoned flour mixture, shaking off any excess flour.
   6. Next, dip the floured chicken into the egg mixture, allowing any excess to drip off.
   7. Finally, roll the chicken in the panko breadcrumbs, pressing gently to ensure the breadcrumbs adhere well. Repeat this process for all the chicken pieces.
   8. In a large skillet or frying pan, heat the vegetable oil over medium-high heat. You want enough oil to cover the bottom of the pan, about 1/4 inch deep.
   9. Once the oil is hot (you can test it by dropping a small piece of bread into the oil; it should sizzle), carefully add the breaded chicken pieces in batches. Do not overcrowd the pan, as this will lower the oil temperature and result in soggy chicken.
   10. Fry the chicken for about 4-5 minutes on each side, or until golden brown and cooked through. The internal temperature should reach 165°F (75°C). Use a meat thermometer for accuracy.
   11. Once cooked, transfer the chicken to a plate lined with paper towels to drain any excess oil. Continue frying the remaining chicken pieces in batches.
   12. In a medium saucepan, combine the sweet chili sauce, soy sauce, honey, rice vinegar, minced garlic, and grated ginger. Stir well to combine all the ingredients.
   13. Heat the mixture over medium heat until it begins to simmer, stirring occasionally.
   14. In a small bowl, mix the cornstarch with water to create a slurry. Once the sauce is simmering, slowly add the cornstarch slurry to the saucepan while continuously stirring.
   15. Continue to cook the sauce for an additional 2-3 minutes, or until it thickens to your desired consistency. Remove from heat and set aside.
   16. In a large mixing bowl, combine the fried chicken pieces with the sticky sweet chili sauce. Toss gently to ensure all the chicken is evenly coated with the sauce.
   17. Once the chicken is well coated, transfer it to a serving platter.
   18. Garnish with chopped green onions and sesame seeds before serving.

   Notes

   • For extra crunch, you can double-dip the chicken in the egg and breadcrumbs.
   • Adjust the amount of cayenne pepper based on your heat preference.
   • Serve with steamed rice or a fresh salad for a complete meal.

   • Prep Time: 20 minutes
   • Cook Time: 30 minutes