Ingredients
Chicken:
- 1 lb chicken breast or thigh, cut into bite-size pieces
- ¼ cup cornstarch or almond flour
- 2 tbsp oil
Sauce:
- ⅓ cup sweet chili sauce (low-sugar if preferred)
- 1 tbsp soy sauce
- 1 tsp rice vinegar
- ½ tsp garlic powder
Instructions
- Coat the chicken: Lightly coat the bite-sized chicken pieces in cornstarch or almond flour, ensuring each piece is evenly covered to help achieve a crispy texture during frying.
- Pan-fry the chicken: Heat 2 tablespoons of oil in a pan over medium heat. Add the coated chicken pieces and fry for 5 to 7 minutes, turning occasionally until they are golden brown and cooked through.
- Prepare the sauce: While the chicken cooks, whisk together sweet chili sauce, soy sauce, rice vinegar, and garlic powder in a small bowl until well combined.
- Add the sauce to the chicken: Pour the prepared sauce over the cooked chicken in the pan. Reduce heat to low and let it simmer for 2 to 3 minutes, stirring occasionally, until the sauce thickens and coats the chicken pieces evenly.
- Serve: Remove from heat and serve immediately, ideally over steamed rice or with steamed vegetables for a complete meal.
Notes
- Add a squeeze of lime juice before serving for a fresh, tangy contrast to the sweet-spicy glaze.
- For a vegetarian version, substitute chicken with firm tofu, and follow the same preparation steps.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Frying
- Cuisine: Asian-Inspired
- Diet: Low Carb Option
