Crispy fried chicken pieces tossed in a glossy homemade sweet chili sauce that balances heat and sweetness perfectly.

Vegetable oil, for frying

½ cup cornstarch

½ teaspoon salt

2 pounds boneless, skinless chicken breast or thigh pieces, cut into bite-sized chunks

½ cup rice vinegar

1 ½ cups water

⅔ cup granulated sugar

1 teaspoon salt

3 cloves garlic, finely minced

1 ½ tablespoons chili paste

2 tablespoons cornstarch mixed with 3 tablespoons water

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1. Pour about 2 inches of vegetable oil into a large, deep skillet or heavy pot. Heat the oil to 350°F.

2. Combine cornstarch and salt in a shallow dish. Toss chicken pieces to coat evenly and shake off excess.

3. Fry chicken in batches for 5–7 minutes until golden brown and cooked through. Drain on paper towels.

4. In a large skillet, combine rice vinegar, water, sugar, salt, and garlic. Bring to a boil and cook 3–4 minutes.

5. Stir in chili paste and return to a gentle boil.

6. Add cornstarch slurry while stirring continuously. Cook 1–2 minutes until thickened and glossy.

7. Add fried chicken to the sauce and toss gently to coat. Cook 2–3 minutes more.

8. Serve immediately while hot and crispy.

Maintain oil temperature at 350°F for best results.

Toss chicken in sauce just before serving to preserve crispness.

Adjust chili paste for preferred spice level.