Preparation Info

Sweet Chili Chicken


  • ½ cup flour
  • ½ cup cornstarch
  • 1 teaspoon garlic powder
  • 2 teaspoons salt
  • 4-6 boneless, skinless chicken thighs, cut into 1” pieces
  • 3 cloves garlic
  • 1 Tablespoon Vinegar
  • 1 teaspoon salt
  • ½ cup green onion, chopped
  • 1 jar Sweet Chili Dipping Sauce
  • Vegetable oil for frying


  1. Combine flour, cornstarch, garlic powder, 2 teaspoons salt and chicken thighs in a zip lock bag and shake ensuring all chicken pieces are covered.
  2. Add vegetable oil to a large wok so the oil is about 2” deep.  Heat oil over medium/high heat until the temperature reaches between 325°-350°F. 
  3. Shake excess flour mixture off of chicken pieces.  Add to oil one piece at a time, ensuring they do not touch.  Once the pan is full, fry until for approximately 5 minutes, flip and continue frying until browned.  Remove from oil with a slotted spoon and put onto a baking sheet lined with paper towels and repeat process with remaining chicken.
  4. Remove all oil from wok, leaving behind about 1 Tablespoon.  Return to medium/low heat, add garlic and saute until tender.  Add vinegar, salt and Sweet Chili Dipping Sauce.  Mix until combined and add chicken.
  5. Saute chicken and sauce until chicken is well coated and sauce begins to thicken.  Remove from heat and toss with green onions.  Serve over rice.

*Optional add ins:  Broccoli, Cashews and/or Pineapple Chunks.