Description
Delicious crispy chicken bites coated in a flavorful sweet and slightly spicy chili sauce. This quick and easy recipe is perfect served over rice for a satisfying weeknight dinner.
Ingredients
Units
Scale
Chicken
- 1 1/2 pounds boneless skinless chicken cut into 1-inch pieces
- 1 large egg
- 1/4 teaspoon garlic salt
- 1/2 teaspoon paprika
- 1 cup cornstarch
For Frying and Sauce
- 1/3 cup vegetable oil for frying
- 1 cup sweet chili sauce or homemade
Instructions
- Prepare the 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 the Chicken: Transfer the chicken to a large Ziplock bag. Add 1 cup cornstarch to the bag and seal the bag. Shake vigorously to coat the chicken pieces thoroughly in cornstarch.
- Fry the Chicken: Heat ⅓ cup vegetable oil in a medium-sized skillet over medium-high heat. Add the coated chicken pieces and cook for 7-8 minutes, turning occasionally, until the chicken is cooked through and golden brown on all sides.
- Toss with Sauce and Serve: Pour 1 cup sweet chili sauce over the cooked chicken in the skillet and toss gently to coat each piece evenly. Optionally garnish with diced green onions. Serve hot over rice and enjoy your meal!
Notes
- Storage: Store leftover chicken in an airtight container and refrigerate for 3-4 days.
- To Reheat: Reheat chicken in the microwave for 1-2 minutes or until thoroughly warmed.
- For extra crispiness, fry chicken in batches to avoid overcrowding the skillet.
- You can substitute sweet chili sauce with a homemade mixture of honey, chili flakes, garlic, and soy sauce for a custom flavor.
- Use a deep frying pan or skillet for best results when frying chicken.
Nutrition
- Serving Size: 1 serving
- Calories: 430 kcal
- Sugar: 12 g
- Sodium: 620 mg
- Fat: 21 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 95 mg
