Jumbo Boneless Wings (fried)-sweet Chili Recipe

Trim and Marinate

Trim any excess fat from the boneless chicken breasts and cut into roughly 2-inch bite-size pieces. Place the pieces in a bowl and add buttermilk, garlic powder, onion powder, kosher salt, and black pepper. Stir to coat, cover, and refrigerate for at least 1 hour and up to 4 hours. The buttermilk tenderizes and flavors the meat.

Prepare Dry Mix

In a shallow bowl or rimmed plate, whisk together the all-purpose flour, cornstarch, paprika, cayenne, garlic powder, onion powder, kosher salt, and black pepper until evenly combined.

Prepare Wet Batter (optional)

In a separate bowl, lightly beat the egg and add the cold club soda. Stir gently to combine. This creates a light tempura-like batter for an extra crisp finish. For a two-step breading (drier crisp), skip the batter and proceed directly from marinated chicken to dredging in the dry mix.

Heat Oil

Pour oil into a heavy-bottomed pot or deep fryer to a depth of about 2–3 inches (about 3–4 cups for a medium pot). Heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of flour — it should sizzle and brown slowly.

Dredge Chicken

Remove chicken from the buttermilk, allowing excess to drip back into the bowl. For the wet-battered method: dip each piece briefly into the batter, then transfer to the dry flour mix and lightly press to coat. For the dry-only method: dredge pieces directly in the flour mixture, pressing to adhere and shaking off excess. Place coated pieces on a wire rack and let rest 5–10 minutes to set the crust.

Fry in Batches

Fry the chicken in small batches (do not overcrowd) at 350°F (175°C) for 4–6 minutes per batch, turning once, until golden brown and the internal temperature reaches 165°F (74°C). Adjust time for piece size: smaller pieces may finish closer to 3–4 minutes. Use a slotted spoon or spider to remove and transfer to a wire rack set over a baking sheet to drain. Keep finished pieces in a warm oven (200°F/95°C) while frying remaining batches to maintain crispness.

Adjust and Warm Sauce

Place the sweet chili sauce in a small saucepan over low heat. Add rice vinegar, soy sauce, and honey if using. Warm gently for 2–3 minutes until slightly thinned and glossy; do not boil. Taste and adjust balance: add more vinegar for tang, honey for sweetness, or a pinch of cayenne for heat.

Toss and Garnish

Place the fried chicken in a large bowl. Pour the warm sweet chili sauce over the chicken (reserve a little for dipping if desired) and toss gently to coat each piece evenly. Transfer to a serving plate and sprinkle with toasted sesame seeds and sliced green onions. Serve immediately with lime wedges on the side.