Sweet Chili Chicken

• servings: 3 servings
• active time: 15 minutes
• total time: 30 minutes

Ingredients

1 lb skinless boneless chicken thighs (or chicken breast)

1/3 cup cornstarch (or potato starch, add more if needed)

1/3 cup vegetable oil (or any neutral oil)

1/2 teaspoon salt

1/2 teaspoon garlic powder

1/4 teaspoon black pepper

1 green onion (finely chopped for garnish (optional)

1/2 cup sweet chili sauce

1 tablespoon sriracha (optional)

1 tablespoon honey (plain kind)

1 tablespoon rice vinegar (or apple cider vinegar / white vinegar)

1 teaspoon lime juice (or lemon juice, freshly squeezed)

1/2 teaspoon lime zest (or lemon juice, freshly grated)

Directions

In a small bowl, combine the sauce ingredients as listed above. Set aside.

Dice each chicken thigh into 1.5-inch pieces and transfer to a large mixing bowl.

Season the chicken with salt, garlic powder and black pepper. Then add the cornstarch and toss until evenly coated ensuring no bald spots. Feel free to add more cornstarch if needed.

Heat vegetable oil in a large heavy bottomed pan or wok on medium heat. Fry chicken in small batches until golden brown and crispy, about 6-7 minutes in total. Flipping over halfway. (If you prefer to air fry the chicken, please see below Notes section for instructions)

Remove fried chicken from pan and transfer to a wire rack or a paper towel lined paper towels to remove excess oil.

Transfer chicken to a large bowl. Pour the sauce over top. Gently toss to mix. Garnish with green onions. Enjoy!

Nutrition

• Calories: 350 kcal
• Total Fat: 7 g
• Saturated Fat: 2 g
• Unsaturated Fat: 3 g
• Trans Fat: 0.03 g
• Cholesterol: 144 mg
• Sodium: 1071 mg
• Total Carbohydrate: 41 g
• Dietary Fiber: 1 g
• Total Sugars: 27 g
• Protein: 30 g