Description

Crispy Sweet Chili Chicken Bowls feature golden, pan-fried chicken bites tossed in a sticky, tangy-sweet chili sauce and served over classic sticky rice. This easy, crowd-pleasing dinner is perfect for weeknights and tastes even better than takeout.

Ingredients

Scale

1 1/2 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
1/2 cup all-purpose flour (or rice flour for gluten-free)
1/2 cup cornstarch
2 large eggs, beaten
1 tsp kosher salt
1/2 tsp black pepper
1 tsp garlic powder
Vegetable oil, for pan-frying (about 1/2 cup)
1/2 cup sweet chili sauce
2 tbsp soy sauce (low-sodium is fine)
1 tbsp honey
2 tsp rice vinegar
1 tsp sesame oil (optional)
1/2 tsp crushed red pepper flakes (optional)
2 cups short-grain white rice (sushi rice or Calrose)
2 1/2 cups water
Pinch of salt
Sliced green onions (optional, for garnish)
Toasted sesame seeds (optional, for garnish)
Thinly sliced cucumber or shredded carrots (optional, for garnish)
Chopped cilantro (optional, for garnish)
Lime wedges (optional, for garnish)

Instructions

Rinse the rice under cold water until the water runs mostly clear. Add rinsed rice, water, and a pinch of salt to a saucepan or rice cooker. Bring to a boil, reduce heat to low, cover, and cook for 18-20 minutes (or follow rice cooker instructions). Let sit, covered, for 5 minutes after cooking.
In a bowl, whisk together flour, cornstarch, salt, black pepper, and garlic powder. In a second bowl, beat the eggs.
Pat chicken pieces dry. Dip each piece into the egg, then into the flour-cornstarch mixture, pressing gently to adhere. Shake off excess flour.
Heat about 1/2 cup vegetable oil in a large skillet over medium-high heat. When hot, add coated chicken pieces in batches, without crowding. Fry 3-5 minutes per side until golden and crispy and cooked through (internal temp 165°F). Remove to a plate lined with paper towels.
In a small bowl, whisk together sweet chili sauce, soy sauce, honey, rice vinegar, sesame oil, and red pepper flakes (if using). Taste and adjust as desired.
Drain excess oil from skillet. Return chicken to pan over low heat and pour sauce over. Stir gently to coat all pieces. Cook 1-2 minutes until sauce thickens and clings to chicken.
Fluff sticky rice with a fork and divide among serving bowls. Top with crispy sweet chili chicken and desired garnishes: green onions, sesame seeds, cucumber, carrots, cilantro, and lime wedges. Serve immediately.

Notes

For extra crispy chicken, double-dredge by dipping in flour, then egg, then flour again. Rest fried chicken on a wire rack to keep it crisp. Make the sauce ahead for deeper flavor. Swap in tofu for a vegetarian version or use rice flour and tamari for gluten-free. Leftovers reheat best in the oven. Add steamed veggies for extra nutrition.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Cuisine: Asian-Inspired

Nutrition

Serving Size: 1/4 of recipe (about 1 bowl)
Calories: 600
Sugar: 15
Sodium: 900
Fat: 18
Saturated Fat: 3
Carbohydrates: 75
Fiber: 2
Protein: 32

Keywords: crispy chicken, sweet chili, sticky rice, chicken bowls, Asian dinner, easy weeknight meal, homemade takeout, pan-fried chicken, family dinner, meal prep