Chris' Asian Chicken Breast
by Chris Moody · published July 2026 · last edited July 18, 2026
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One of Chris' "Saturday Experiment" recipes, this is a flour & spice coated chicken breast cooked in oil and topped with Sweet Chili Sauce. Link to the Sweet Chili Sauce.
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Sweet Chili Sauce
Ingredients
- 2 whole chicken breasts
- 1 tsp salt
- 1 tsp fine ground black pepper
- 1 tsp garlic powder, or to taste
- 1 tsp onion powder, or to taste
- ⅛ cup flour, gluten free
- ¼ cup vegetable oil, or just enough to coat pan
- to taste Date Lady Sweet Chili Sauce
Instructions
Dry brine the chicken in fridge overnight (salt both sides).
Start preheating a pan on medium high.
Score the chicken (diagonal crosscuts) on one side.
Rub in pepper, garlic powder, and onion powder on both sides -- especially into the scoring.
Rub in gluten free flour on both sides -- especially into the scoring.
Pour thin layer of vegetable oil into hot pan.
Carefully place chicken breasts into pan, scored side down first.
Flip chicken after a few minutes. Cooked side should look nice and brown.
Remove chicken when internal temp of thick part reaches 160-163ºF.
Temp should hit 165ºF while resting.
Drizzle with Sweet Chili Sauce, and fill a small dipping cup with sauce.
Eat & Enjoy!