Crispy Rice Sweet Chili Chicken
Crispy Rice Sweet Chili Chicken
Ingredients
For the Crispy Sweet Chili Chicken
- 2 pounds chicken breast, cut into 1-inch cubes
- 1 tablespoon cornstarch
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 2 cups vegetable oil, for frying, plus 1 tablespoon
- 1/2 yellow onion, chopped
- 2 cloves garlic, minced
- 1 inch fresh ginger, grated
For the Sweet Chili Sauce
- 1 cup sweet chili sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/4 cup water
For the Crispy Rice
- 4 cups cooked rice, warm
- 4 large eggs
For Garnish
- 1/4 cup green onions, chopped
- 1 tablespoon sesame seeds
Instructions
- 1
In a medium bowl, combine the cubed chicken breast with 1 tablespoon of cornstarch, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix thoroughly until all chicken pieces are evenly coated.
⏱️ 5 min
- 2
Heat 2 cups of vegetable oil in a large deep skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C). Carefully add the coated chicken pieces in batches, ensuring not to overcrowd the pan. Fry until golden brown and crispy, about 4-6 minutes per batch. Remove the crispy chicken with a slotted spoon and place it on a plate lined with paper towels to drain excess oil. Set aside.
⏱️ 10 min•🌡️ 350
- 3
In a separate mixing bowl, whisk together the sweet chili sauce, soy sauce, rice vinegar, sesame oil, and 1/4 cup of water until well combined. Set aside.
⏱️ 2 min
- 4
Drain most of the oil from the skillet used for frying the chicken, leaving about 1 tablespoon. Heat over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté for 2-3 minutes until fragrant and softened.
⏱️ 3 min
- 5
Pour the prepared sweet chili sauce mixture into the skillet with the aromatics. Bring the sauce to a gentle simmer and cook for 2-3 minutes, stirring occasionally, until it thickens slightly.
⏱️ 3 min
- 6
Add the fried crispy chicken back into the simmering sauce. Stir well to ensure every piece of chicken is thoroughly coated. Continue to cook for 1-2 minutes until the chicken is heated through and the sauce clings nicely.
⏱️ 2 min
- 7
For the crispy rice, heat a non-stick pan over medium heat. Take about 1 cup of warm cooked rice and press it firmly into a round, flat patty shape in the pan. Cook undisturbed for 4-6 minutes until the bottom forms a crispy, golden crust. Carefully flip the rice patty and cook the other side for another 3-5 minutes until crispy. Repeat for the remaining rice.
⏱️ 10 min
- 8
Once both sides of a rice patty are crispy, crack 1 egg directly onto the top of the rice. Quickly spread the egg evenly over the surface of the rice. Continue to cook for 1-2 minutes until the egg is fully set and adheres to the crispy rice. Repeat for each rice patty.
⏱️ 4 min
- 9
Transfer the crispy rice with the cooked egg onto serving plates. Generously spoon the sweet chili chicken over the crispy rice. Garnish with freshly chopped green onions and a sprinkle of sesame seeds. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Rice Sweet Chili Chicken
For the Crispy Sweet Chili Chicken
- 2 pounds chicken breast, cut into 1-inch cubes
- 1 tablespoon cornstarch
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 2 cups vegetable oil, for frying, plus 1 tablespoon
- 1/2 yellow onion, chopped
- 2 cloves garlic, minced
- 1 inch fresh ginger, grated
For the Sweet Chili Sauce
- 1 cup sweet chili sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/4 cup water
For the Crispy Rice
- 4 cups cooked rice, warm
- 4 large eggs
For Garnish
- 1/4 cup green onions, chopped
- 1 tablespoon sesame seeds
Instructions
- 1
In a medium bowl, combine the cubed chicken breast with 1 tablespoon of cornstarch, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix thoroughly until all chicken pieces are evenly coated.
⏱️ 5 min - 2
Heat 2 cups of vegetable oil in a large deep skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C). Carefully add the coated chicken pieces in batches, ensuring not to overcrowd the pan. Fry until golden brown and crispy, about 4-6 minutes per batch. Remove the crispy chicken with a slotted spoon and place it on a plate lined with paper towels to drain excess oil. Set aside.
⏱️ 10 min•🌡️ 350 - 3
In a separate mixing bowl, whisk together the sweet chili sauce, soy sauce, rice vinegar, sesame oil, and 1/4 cup of water until well combined. Set aside.
⏱️ 2 min - 4
Drain most of the oil from the skillet used for frying the chicken, leaving about 1 tablespoon. Heat over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté for 2-3 minutes until fragrant and softened.
⏱️ 3 min - 5
Pour the prepared sweet chili sauce mixture into the skillet with the aromatics. Bring the sauce to a gentle simmer and cook for 2-3 minutes, stirring occasionally, until it thickens slightly.
⏱️ 3 min - 6
Add the fried crispy chicken back into the simmering sauce. Stir well to ensure every piece of chicken is thoroughly coated. Continue to cook for 1-2 minutes until the chicken is heated through and the sauce clings nicely.
⏱️ 2 min - 7
For the crispy rice, heat a non-stick pan over medium heat. Take about 1 cup of warm cooked rice and press it firmly into a round, flat patty shape in the pan. Cook undisturbed for 4-6 minutes until the bottom forms a crispy, golden crust. Carefully flip the rice patty and cook the other side for another 3-5 minutes until crispy. Repeat for the remaining rice.
⏱️ 10 min - 8
Once both sides of a rice patty are crispy, crack 1 egg directly onto the top of the rice. Quickly spread the egg evenly over the surface of the rice. Continue to cook for 1-2 minutes until the egg is fully set and adheres to the crispy rice. Repeat for each rice patty.
⏱️ 4 min - 9
Transfer the crispy rice with the cooked egg onto serving plates. Generously spoon the sweet chili chicken over the crispy rice. Garnish with freshly chopped green onions and a sprinkle of sesame seeds. Serve immediately.
⏱️ 1 min