asian-inspiredfriedspicy-sweetquick

Sweet Chili Chicken Tenders

Name: Sweet Chili Chicken Tenders
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1.5 lbs Chicken tenderloins, cut into bite-sized pieces; 3/4 cup Cornstarch; to taste Salt and black pepper; 2 Eggs, beaten; 1.5 cups Neutral oil, for frying; 1/2 cup Sweet chili sauce; 1 tbsp Chili garlic paste; 1 tbsp Rice vinegar; 1 tbsp Soy sauce; 2 cloves Garlic, minced; as needed Sesame seeds and sliced scallions, for garnish

30 min 4 servings Easy

Cut used: Tenderloin chicken →

Prep

15 min

Cook

15 min

Total

30 min

This recipe fries cornstarch-coated chicken tenderloins until shatteringly crisp, then tosses them in a glossy sweet chili sauce built from garlic, rice vinegar, and chili garlic paste. Cornstarch, rather than flour, creates a lighter, crunchier crust that holds up well once sauced. Working quickly to toss the hot chicken in the warm glaze keeps the coating crisp instead of soggy.

What Ingredients Do You Need?

1.5 lbs Chicken tenderloins, cut into bite-sized pieces
3/4 cup Cornstarch
to taste Salt and black pepper
2 Eggs, beaten
1.5 cups Neutral oil, for frying
1/2 cup Sweet chili sauce
1 tbsp Chili garlic paste
1 tbsp Rice vinegar
1 tbsp Soy sauce
2 cloves Garlic, minced
as needed Sesame seeds and sliced scallions, for garnish

How Do You Make Sweet Chili Chicken Tenders?

1
Coat the chicken
Season chicken pieces with salt and pepper, dip in beaten egg, then dredge thoroughly in cornstarch.
2
Heat the oil
Heat 1/2 inch of oil in a large skillet over medium-high heat until shimmering, about 350°F.
3
Fry until crisp
Fry chicken in batches for 4-5 minutes, turning occasionally, until golden and the internal temperature reaches 165°F. Drain on a wire rack.
4
Make the glaze
In a separate saucepan, combine sweet chili sauce, chili garlic paste, rice vinegar, soy sauce, and garlic. Simmer 2-3 minutes until slightly thickened.
5
Toss the chicken
Add the fried chicken to the glaze and toss quickly to coat evenly while everything is hot.
6
Garnish and serve
Transfer to a platter, sprinkle with sesame seeds and scallions, and serve immediately over rice.

What Are the Pro Tips for This Recipe?

💡 Cornstarch fries up crunchier than flour and holds its texture better under sauce.
💡 Toss the chicken in the glaze right before serving so it doesn't lose its crispness.
💡 Adjust the chili garlic paste to control the heat level to your taste.
💡 Rest fried chicken on a wire rack, not paper towels, to keep the bottom from steaming soft.