Easy Sweet Chili Chicken
A delicious dish that combines sweet and spicy flavors, perfect for any occasion.
Ingredients
For the Sauce
- ½ cup warm water 120ml of warm water
- ½ cup honey 170g of honey
- ¼ cup rice vinegar 60ml of rice vinegar
- 1 and ½ Tablespoons cornstarch 12g of cornstarch
- 2 teaspoons minced garlic
- 2 teaspoons crushed red pepper Adjust for spice preference
- 1 teaspoon Sriracha Adjust for spice preference
- 1 teaspoon salt
For the Chicken
- 4 pieces skinless boneless chicken breasts, cut into 2-inch pieces
- to taste Sesame seeds and green onion for garnish Garnish as desired
Instructions
Preparation
- Preheat your oven to 400°F (204°C) and lightly spray a baking pan with nonstick spray.
- In a small saucepan over low heat, combine the warm water, honey, rice vinegar, cornstarch, minced garlic, crushed red pepper, Sriracha, and salt. Whisk occasionally and bring the mixture to a simmer.
- Allow the sauce to simmer for about 3 minutes until it thickens quickly. Turn off the heat and set the sauce aside.
Cooking
- Arrange the chicken pieces in the prepared baking pan and spread the sauce over the top. Turn the chicken to ensure it's fully coated in the sauce.
- Bake the chicken uncovered for about 30 minutes or until it is cooked through. Optionally, switch the oven to broil for the last few minutes for extra color.
- Once done, sprinkle sesame seeds and green onion on top.
Notes
Store any leftovers in the refrigerator for up to 5 days. For best results, ensure the chicken is cut into even pieces, and experiment with garnishes for added flavor.