Easy Sweet Chili Chicken (30 Minutes)

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• 1 lb skinless boneless chicken thighs
  Ingredient note

  Source: 1 lb skinless boneless chicken thighs
• 1/3 cup cornstarch (add more if needed)
  Ingredient note

  Source: 1/3 cup cornstarch (add more if needed)
• 1/3 cup vegetable oil (or any neutral oil)
  Ingredient note

  Source: 1/3 cup vegetable oil (or any neutral oil)
• 1/2 teaspoon salt
  Ingredient note

  Source: 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
  Ingredient note

  Source: 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
  Ingredient note

  Source: 1/4 teaspoon black pepper
• 1 each green onion (finely chopped)
  Ingredient note

  Source: 1 green onion (finely chopped)
• 1/2 cup sweet chili sauce
  Ingredient note

  Source: 1/2 cup sweet chili sauce
• 1 tablespoon sriracha
  Ingredient note

  Source: 1 tablespoon sriracha
• 1 tablespoon honey
  Ingredient note

  Source: 1 tablespoon honey
• 1 tablespoon rice vinegar
  Ingredient note

  Source: 1 tablespoon rice vinegar
• 1 teaspoon lime juice (freshly squeezed)
  Ingredient note

  Source: 1 teaspoon lime juice (freshly squeezed)
• 1/2 teaspoon lime zest (freshly grated)
  Ingredient note

  Source: 1/2 teaspoon lime zest (freshly grated)

1. In a small bowl, combine all the listed sauce ingredients and whisk until smooth. Set aside.
2. Cut each chicken thigh into even 1.5-inch pieces and transfer to a large mixing bowl. Don't pat the chicken dry; a little surface moisture helps the cornstarch stick.
3. Season the chicken with salt, garlic powder, and black pepper. Add the cornstarch and toss until every piece is evenly coated. If wet spots remain, add 1-2 tablespoons more cornstarch as needed.
4. Heat vegetable oil in a large, heavy-bottomed pan over medium heat to 350°F. Fry the chicken in a single layer, working in small batches, for about 6-7 minutes per batch. Leave the chicken undisturbed until the bottom is golden and the crust has set before flipping. Cook until both sides are golden and the internal temperature reaches 165°F.
5. Transfer the fried chicken to a wire rack to allow excess oil to drain and keep the coating crispy. Remove any browned bits from the oil and let it reheat to 350°F between batches.
6. Transfer the crispy chicken to a clean large mixing bowl. Right before serving, pour the prepared sauce over the chicken and gently toss until every piece is evenly coated. Garnish with chopped green onions. Serve immediately.