Marinate the Chicken: Begin by cutting the chicken breasts into bite-sized pieces. In a mixing bowl, combine the sweet chili sauce, soy sauce, minced garlic, and minced ginger. Add the chicken pieces to the marinade, ensuring they are well coated. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 30 minutes, or up to 2 hours for maximum flavor. This marinating process allows the chicken to absorb the flavors of the sauce, making it more tender and flavorful. If you’re short on time, even a quick 15-minute marinade will enhance the flavor.

Prepare the Coating: In another bowl, place the cornstarch. This will create a crispy coating on the chicken when cooked. Season the cornstarch lightly with salt and pepper to enhance its flavor.

Remove the marinated chicken from the refrigerator. Using a slotted spoon, take the chicken pieces out of the marinade, allowing any excess sauce to drip off. Dredge each piece of chicken in the cornstarch, ensuring it is evenly coated. This coating will give the chicken a crispy texture when cooked.

Heat the Oil: In a large skillet or wok, heat the vegetable oil over medium-high heat. The oil should be hot but not smoking, which is ideal for frying.

Once the oil is hot, add the coated chicken pieces in a single layer. Cook the chicken for about 4-5 minutes on each side, or until they are golden brown and cooked through. Avoid overcrowding the pan; if necessary, cook the chicken in batches to ensure even cooking. Cooking the chicken in batches helps to maintain the temperature of the oil, ensuring that the chicken fries rather than steams. Use tongs or a spatula to flip the chicken pieces for even browning.

Once the chicken is cooked, use tongs to transfer the pieces to a plate lined with paper towels to drain excess oil. This step keeps the chicken crispy.

Add the Remaining Marinade: In the same skillet, reduce the heat to medium and add the remaining marinade to the pan. Bring it to a simmer, allowing it to thicken slightly. This will create a delicious glaze for the chicken.

Once the sauce is simmering, add the fried chicken back into the skillet. Toss the chicken in the sauce until each piece is well coated. Allow it to cook for an additional 2-3 minutes, letting the flavors meld together.

Taste the glaze and adjust the seasoning as needed. If you prefer it spicier, consider adding a splash of sriracha or additional sweet chili sauce.

Plate the Chicken: Transfer the glazed Sweet Chili Chicken to a serving platter.

Sprinkle the sliced green onions and sesame seeds over the top for added flavor and visual appeal.

Serve the Sweet Chili Chicken over jasmine rice, basmati rice, or your favorite noodles. The rice or noodles will soak up the delicious sauce, making every bite satisfying.