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Crispy Sweet Chili Chicken

Bite-size chicken thighs in an egg and cornstarch dredge, shallow-fried in batches in cast iron, tossed in a brown-sugar sweet chili glaze.
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Ingredients Equipment Method Notes

Ingredients
  

For the chicken
  • Boneless skinless chicken thighs
  • 2 eggs
  • Cornstarch
  • Vegetable oil
For the glaze
  • Sweet chili sauce
  • Soy sauce
  • Rice vinegar
  • Brown sugar
  • Garlic
  • Fresh ginger
  • Red pepper flakes
For garnish
  • Green onions
  • Sesame seeds

Equipment

  • 10-inch black cast-iron skillet
  • wire rack over a rimmed sheet pan
  • two shallow dishes

Method
 

  1. Set out all ingredients. Pat the thighs dry with paper towels.
  2. Cut the thighs into 1-inch bite-size pieces.
  3. Mince the garlic. Grate the ginger. Slice the green onions into thin rings.
  4. Beat the eggs in a shallow dish until smooth and pale yellow, with a second shallow dish of cornstarch beside it.
  5. Dip each piece in egg, let the excess drip off, press into cornstarch, and shake off the excess.
  6. Set all coated pieces on the wire rack over the sheet pan, spaced apart.
  7. Heat about half an inch of vegetable oil in the cast-iron skillet until it shimmers.
  8. Fry in batches, spaced apart without crowding. Turn the pieces until deep golden-brown and crunchy on both sides.
  9. Drain each batch on a clean wire rack over the sheet pan.
  10. Whisk the sweet chili sauce, soy sauce, rice vinegar, brown sugar, and red pepper flakes in a small bowl.
  11. Sizzle the garlic and ginger in a clean skillet with a little oil for about a minute, until pale gold and fragrant.
  12. Pour in the whisked sauce and simmer until it thickens to a glossy red syrup.
  13. Add the fried chicken and toss quickly until every piece is lacquered in glaze.
  14. Garnish with green onions and sesame seeds. Serve from the bowl.

Notes

Allergen note (informational): contains egg and soy (soy sauce).