This baked sweet chili chicken is crisp on the outside, tender inside, and much easier than takeout-style frying. Serve it over rice with your favorite vegetables for a simple family dinner.
A QUICK NOTE
The flour and panko amounts are flexible because dredging always leaves a little extra behind. Start with less, add more as needed, and keep the raw-chicken hand separate from the clean hand you use for the dry coatings.
INGREDIENTS
Up to 2 cups all-purpose flour, for dredging
2 large eggs, beaten
Up to 2 cups panko breadcrumbs, for dredging
1 pound boneless, skinless chicken breasts, cut into chunks
Kosher salt and freshly ground black pepper, to taste
Sweet chili sauce, to taste
2 cups cooked jasmine rice, for serving
Sesame seeds and sliced green onions, for garnish
Bell peppers and snap peas, optional, for serving
DIRECTIONS
1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. Set out separate bowls of flour, beaten eggs, and panko. Coat each piece of chicken in flour, then egg, then panko. Season with salt and black pepper, either directly or mixed into the panko. Add more flour or panko to the bowls as needed.
3. Arrange the chicken in a single layer on the prepared baking sheet. Bake for about 18–20 minutes, depending on the size of the pieces, until the chicken reaches an internal temperature of 165°F.
4. Serve over rice with sweet chili sauce drizzled on top. Add bell peppers or snap peas, if desired, and garnish with sesame seeds and sliced green onions.
