Sweet Chili Chicken is a dish prepared with a homemade sweet and spicy sauce, and tossed with red and green bell peppers. Use boneless, skinless chicken thighs and finish with toasted sesame seeds for best results.
2poundsboneless skinless chicken thighs,cut into 1 inch pieces
1largeegg,beaten
1/2cupcornstarch
1teaspoononion powder
1/2teaspoonsalt
1/4teaspoonground black pepper
oil for frying
For the Sauce:
1wholegreen bell pepper,cut into 1 inch pieces
1wholered bell pepper,cut into 1 inch pieces
1teaspooncanola oil
1 1/2cupssweet chili sauce
1tablespoontoasted sesame seeds
Instructions
Place the prepared chicken into a large bowl. Pour over the beaten egg and toss well to coat. Set aside.
In a wide, shallow bowl, whisk together the cornstarch, onion powder, salt, and ground black pepper.
Add the chicken mixture to the cornstarch mixture and toss well to coat. It will be sticky and gluey. Do not be tempted to add more cornstarch. Just toss very well. Set aside.
In a large skillet, add enough oil so that there are two inches of oil in the pan. Preheat the oil to 350 degrees F.
Once the oil is hot, add the chicken one piece at a time to the hot oil. Do not overcrowd the skillet. Fry the pieces in batches until golden brown - about 3-4 minutes.
Once the chicken is fried, remove it from the pan and place it on a paper towel-lined plate.
Next, add the oil and peppers to a large skillet over medium-high heat. Cook until the peppers are heated through - about 3-5 minutes.
Reduce heat to low and add the sauce. Stir to combine.
Once the sauce begins to bubble, add in the chicken and toss to combine. Plate and garnish with toasted sesame seeds. Serve immediately.