Description
Crispy chicken thighs coated in panko and tossed in a sticky sweet chili sauce, garnished with green onions and sesame seeds. Perfect for a quick dinner or as a crowd-pleasing appetizer!
Ingredients
Scale
- 1.5 lbs (680g) chicken thighs, boneless and skinless
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon cayenne pepper (optional, for heat)
- 2 large eggs
- 1/4 cup milk
- 1 cup panko breadcrumbs
- 1 tablespoon vegetable oil (for frying)
- 1/2 cup sweet chili sauce
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon cornstarch
- 2 tablespoons water
- Chopped green onions
- Sesame seeds
Instructions
- Prepare the Chicken: Cut the chicken thighs into bite-sized pieces for even cooking and better flavor absorption.
- Marinate the Chicken: In a large bowl, mix the chicken pieces with salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper (if using). Cover and marinate in the refrigerator for at least 30 minutes.
- Set Up the Breading Station: Prepare three shallow bowls: one with flour mixed with a pinch of salt and pepper, one with whisked eggs and milk, and one with panko breadcrumbs.
- Bread the Chicken: Remove marinated chicken from the refrigerator. Coat each piece in flour, dip in the egg mixture, and then coat with panko breadcrumbs, pressing gently to adhere. Repeat for all pieces.
- Heat the Oil: In a large skillet, heat vegetable oil over medium-high heat, about 1/4 inch deep. Test the oil by dropping in a small piece of bread; if it sizzles, it’s ready.
- Fry the Chicken: Add breaded chicken pieces in batches, frying for 4-5 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F/75°C). Transfer to a plate lined with paper towels to drain excess oil.
- Combine Sauce Ingredients: In a medium saucepan, mix sweet chili sauce, soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Stir well.
- Thicken the Sauce: In a small bowl, mix cornstarch with water to create a slurry. Bring the sauce mixture to a gentle simmer. Slowly add the cornstarch slurry while stirring continuously. Simmer for an additional 2-3 minutes until thickened.
- Combine Chicken and Sauce: In a large mixing bowl, add the fried chicken pieces and pour the sticky sweet chili sauce over them. Toss to coat evenly.
- Serve: Garnish with chopped green onions and sesame seeds before serving.
Notes
- For extra heat, increase the amount of cayenne pepper or add sliced fresh chilies to the sauce.
- This dish can be served as an appetizer or main course, paired with rice or noodles.
- Prep Time: 30 minutes
- Cook Time: 20 minutes