Sticky Sweet Chili Chicken
Better than Take-Out for a fraction of the cost.
I am having a really hard time coming to terms with the price of both fast-food and take-out. I understand that businesses need to make a profit, and inflation is kicking everyone's ass. But charging damn near $20 for Chinese take-out is just too much.
The whole premise of take-out restaurants is a solid dinner, done quickly, for a lower cost. We have entered an era where take-out is comparable to a sit-down dinner, and I just won’t stand for that.
So to keep this recipe on point, I came up with something that's cheap, easy, and super fast to make. It hits all those take-out notes without the new take-out price. Coating them in cornstarch and shallow frying the chicken gives you that beautiful texture you know and love, and the sticky sweet chili sauce gives you all the flavors.
Again, I’m not trying to drag certain places for their prices. I know we’re all doing our best out here. But I find it hard to believe that the cost is justified for a take-out meal.
So if they’re gonna charge an arm and a leg, we’re just gonna do it at home.
Estimated Time: 25 minutes
Serves: 4-6
Ingredients:
2 lbs boneless, skinless chicken thighs, cut into bite-size pieces
2 tbsp cornstarch
1 tsp garlic powder
1 tsp onion powder
Salt & pepper
2 tbsp oil
Sauce:
½ cup sweet chili sauce
2 tbsp soy sauce
1 tbsp honey
3 cloves garlic, minced
1 tsp rice vinegar (optional)
Finish:
Green onions
Sesame seeds (optional)
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