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Easy Asian Sweet Chili Sesame Chicken Recipe

Easy Asian Sweet Chili Sesame Chicken Recipe

Bite-size chicken is lightly coated in cornstarch, pan-fried until golden, and tossed in a glossy Thai sweet chili sesame sauce. It is a fast 30-minute dinner served with rice or noodles.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Chicken
  • 1 1/2 pounds Boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 1/2 cup Cornstarch
  • 3/4 teaspoon Kosher salt
  • 1/4 teaspoon Black pepper
  • 2 to 3 tablespoons Neutral cooking oil
Sweet Chili Sesame Sauce
  • 1/2 cup Thai-style sweet chili sauce
  • 1/4 cup Low-sodium soy sauce
  • 2 tablespoons Unseasoned rice vinegar
  • 1 tablespoon Toasted sesame oil
  • 1 tablespoon Honey or light brown sugar
  • 3 cloves Garlic, finely minced
  • 1 teaspoon Fresh ginger, grated
Optional Thickener
  • 1 teaspoon Cornstarch
  • 1 tablespoon Cold water
Finishing
  • 2 teaspoons Toasted sesame seeds
  • 2 Green onions, thinly sliced
  • 1/4 teaspoon Crushed red pepper flakes or thinly sliced red chili, optional

Method
 

Step-by-Step
  1. Pat the chicken dry and season with kosher salt and black pepper. Toss the pieces with cornstarch until lightly coated, then shake off excess.
  2. Whisk the sweet chili sauce, soy sauce, rice vinegar, sesame oil, honey or brown sugar, garlic, and ginger in a bowl.
  3. Heat 2 tablespoons oil in a large skillet over medium-high heat. Cook chicken in a single layer, working in batches if needed, for approximately 3 to 4 minutes per side until browned and the thickest pieces reach 165°F/74°C.
  4. Remove the chicken from the skillet. Pour in the sauce and bring it to a gentle simmer for 1 to 2 minutes; for a thicker glaze, whisk in a slurry made from 1 teaspoon cornstarch and 1 tablespoon cold water, then simmer 30 to 60 seconds.
  5. Return the chicken to the skillet and toss for 1 to 2 minutes until every piece is glossy and evenly coated. Finish with toasted sesame seeds and sliced green onions, plus optional red pepper or chili.

Notes

Boneless chicken thighs stay juicier, while chicken breast gives a leaner result. Do not overcrowd the skillet, and add sauce only after the chicken is cooked because sweet chili sauce contains sugar and may burn over high heat. Serve immediately for the best coating texture.