In a large shallow plate, combine the flour, cornstarch, and salt thoroughly. Dredge each piece of chicken through the flour mixture, ensuring it’s well coated. Setting it aside allows the pieces to rest, so the coating adheres better during frying.
In a large skillet, heat about ½ to ¾ inch of vegetable oil until it reaches 350°F. This temperature is key for achieving that perfect golden brown crust. Carefully add the chicken to the skillet, making sure not to overcrowd the pan, as this can drop the oil temperature. Fry the chicken for about 2 to 3 minutes per side until it's beautifully golden and crispy. Once cooked, transfer the chicken to a paper towel-lined plate to drain any excess oil and maintain its crispiness.
After frying, discard the oil from the skillet, leaving behind all that delicious flavor. Add the sesame oil and butter, heating until the butter has melted. This step adds richness to the sauce. Then, add the minced garlic and sauté for about 30 seconds on low heat until aromatic but not browned. Next, add the remaining sauce ingredients: soy sauce, lime juice, sweet chili sauce, and honey. Stir well and let it cook for 1 minute to meld all the flavors.
Carefully transfer all the fried chicken back into the skillet. Toss it well in the sauce, ensuring every piece is coated beautifully. Cook for another 1 to 2 minutes over low heat, just until the chicken is heated through and glistening with that luscious sauce.
To finish, garnish with sliced green onions and red chili for a pop of color and flavor. Serve the Sweet Chili Chicken hot, alongside rice or noodles, and get ready for a meal that will have everyone asking for seconds!
