The Scoop
Super Sweet & Spicy Chicken combines ease with a flavorful punch, perfect for a quick crowd-pleaser.
The first time I made my Super Sweet & Spicy Chicken was during a whirlwind week when my friends and I decided to help our pal move into her new apartment. As anyone who’s moved knows, after all the heavy lifting and unpacking, there needs to be a thank-you meal that doesn’t just fill you up but lifts your spirits. Amidst boxes and laughter, I instinctively reached for the sweet chili sauce, a longtime pantry staple of mine. It pairs perfectly with chicken, giving just the right balance of sweetness and kick. The recipe was a hit, mainly because in the chaos of moving, simplicity was key, yet it didn’t skimp on flavor.
Incorporating eggs and a mixture of flour and cornstarch created a delightfully crispy coating that everyone adored. The secret lies in not overcrowding the skillet—letting each batch cook to a perfect golden brown without losing its crunch. Standing over a borrowed deep skillet, I watched as the dredged chicken pieces sizzled and danced in the oil. It’s a therapeutic process in a way. By the time the first batch was done, the aroma had already beckoned the entire moving crew to gather around our makeshift dining setup. The garnishing of sliced green onions added a bright, fresh finish, complementing the robust flavors with a subtle snap.
What started as a practical necessity—feeding a group—ended up being a joyful celebration of friendship, evidenced by the gleeful reactions at every bite. Ever since, this recipe has become my go-to for assembling people and delighting palates, effortlessly brewing up smiles amid busy transitions.
Ingredients
- 2 eggs, lightly beaten
- salt, to taste
- black pepper, to taste
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- vegetable oil, to taste
- 1 1/2 pounds chicken breasts, boneless and skinless, cut into 1-inch pieces
- 3/4 cup sweet chili sauce
- 1/3 cup green onions, sliced, for garnish
Directions
- In a medium shallow dish, add the eggs, the salt, and the black pepper and whisk to combine.
- In a separate medium shallow bowl, add the flour and the cornstarch and whisk to combine.
- In a large deep skillet, add 3 inches of the vegetable oil and bring to 350 degrees F.
- Individually dip each piece of the chicken into the egg mixture and then roll the egg-coated piece into the flour mixture to coat.
- Transfer the dredged chicken to a clean plate and repeat until all of the chicken is coated.
- Add about 7-8 pieces of the dredged chicken to the hot oil and fry until golden-brown and the chicken reaches an internal temperature of 165 degrees F, about 3-5 minutes per batch.
- Repeat the frying process with all of the dredged chicken.
- In a clean large bowl, add the fried chicken pieces and the sweet chili sauce and toss to combine.
- Serve garnished with the green onions.
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