Best Sweet Chili Chicken Recipe

Best Sweet Chili Chicken Recipe :- This meal, sweet chilli chicken, is always a hit and can be prepared quickly. A handmade sweet chilli sauce coats tender pieces of chicken, which are then roasted to perfection. The flavours explode in every mouthful, bursting with sweet, spicy, and garlicky flavours.

Best Sweet Chili Chicken Recipe

I took inspiration from my pineapple teriyaki chicken recipe for this one; basically, they’re the same dish with different homemade sauces. To add a bit more colour to everything, I also turn the oven down to broil for the final few minutes. This one is going to make you SMILE.

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Instructions

Turn the oven on to 400°F, or 204°C. Use a 10-inch casserole dish or similar baking pan and lightly coat it with nonstick spray. Anything roughly this magnitude functions.

In a small saucepan over low heat, combine the water, honey, rice vinegar, cornflour, garlic, crushed red pepper, Sriracha, and salt. Bring to a simmer, whisking from time to time. Simmer for three minutes. It will start to thicken quickly. Once the heat is off, put it aside.

Place chicken in baking pan that has been prepped. After covering the chicken with sauce, flip it over to ensure that all of the sauce has been applied.

Bake, uncovered, until the chicken is cooked through, about 30 minutes. I turn the oven to broil for the final few minutes to add some extra colour. That is not required.

Serve the chicken with pan sauce and garnish with sesame seeds and green onions. Remaining food can be kept in the fridge for up to five days.

Notes

Instructions for Making Ahead: The sweet chilli sauce, which is made in step 2, can be refrigerated for up to five days before using. Even after following step 3, you can still prepare the dish and store it in the refrigerated for up to a day by covering the pan with plastic wrap or aluminium foil. Next, bake according to the recipe.

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Slow Cooker: Although I haven’t tried it yet, I suppose you can make this in a slow cooker. If you give it a try, please let me know!

Spiciness: This dish has a lot of heat! You can omit the Sriracha or cut it down to just one teaspoon of crushed red pepper if you don’t like a lot of spice.

After a few days in the refrigerator, the sweet chilli sauce thickens dramatically, yet it instantly liquefies when served over heated food. If using it as a dip, you can also warm it up.