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.
Ingredients
Scale
- 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
Instructions
- Start by preparing the chicken. Cut the chicken thighs into bite-sized pieces, ensuring they are uniform in size for even cooking.
- 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.
- In another bowl, whisk together the eggs and milk until well combined.
- Place the panko breadcrumbs in a third bowl. This will be used for the final coating of the chicken.
- Take a piece of chicken and coat it in the seasoned flour mixture, shaking off any excess flour.
- Next, dip the floured chicken into the egg mixture, allowing any excess to drip off.
- Finally, roll the chicken in the panko breadcrumbs, pressing gently to ensure the breadcrumbs adhere well. Repeat this process for all the chicken pieces.
- 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.
- 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.
- 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.
- 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.
- 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.
- Heat the mixture over medium heat until it begins to simmer, stirring occasionally.
- 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.
- 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.
- 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.
- Once the chicken is well coated, transfer it to a serving platter.
- 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