Type what you have

Ingredients

• ✓ sweet chili sauce
• mayonnaise
• sriracha sauce
• flour
• chicken breast tenderloin
• panko bread crumb
• green onion

Instructions

1. 1 Whisk together mayonnaise, sweet chili sauce, and Sriracha in a large bowl until sauce is well combined. Reserve 3/4 cup sauce and set aside.
2. 2 Place flour into a large resealable plastic bag. Add chicken; seal the bag and shake to coat. Transfer coated chicken pieces to sauce in the large bowl and stir to combine.
3. 3 Place panko bread crumbs in another large resealable plastic bag. Working in batches, drop chicken pieces into bread crumbs, seal, and shake to coat.
4. 4 Preheat an air fryer to 400 degrees F (200 degrees C).
5. 5 Place as many chicken pieces into the air fryer basket without overcrowding.
6. 6 Cook in the preheated air fryer for 10 minutes. Flip chicken and cook for 5 more minutes. Repeat with remaining chicken.
7. 7 Transfer fried chicken to another large bowl and pour reserved sauce over the top. Sprinkle with green onions and toss to coat. Serve hot.

By Soup Loving Nicole

Ingredients

• ✓ sweet chili sauce
• cream cheese
• crab meat
• scallion
• soy sauce
• worcestershire sauce
• cooking spray
• wonton wrapper

Instructions

1. 1 Combine cream cheese, crab meat, scallions, soy sauce, and Worcestershire sauce in a large bowl; stir until evenly combined. Set filling aside.
2. 2 Preheat an air fryer to 350 degrees F (175 degrees C). Grease the air fryer basket with cooking spray. Fill a small bowl with warm water.
3. 3 Place 12 wonton wrappers on a clean work surface. Spoon 1 teaspoon filling into the center of each wonton wrapper. Dip your index finger into the bowl of warm water and wet around the sides of each wonton wrapper. Crimp wrapper corners upwards to meet in the center to form dumplings.
4. 4 Place dumplings in the prepared basket and mist the tops with cooking spray.
5. 5 Cook dumplings in the preheated air fryer until desired crispness is reached, 8 to 10 minutes. Transfer to a paper towel-lined plate.
6. 6 While the first batch is cooking, assemble dumplings with remaining wonton wrappers and filling.
7. 7 Serve dumplings with sweet chili sauce for dipping.

By Soup Loving Nicole

Ingredients

• ✓ sweet chili sauce
• milk
• egg
• chicken breast
• potato starch
• all-purpose flour
• salt
• black pepper
• shichimi togarashi
• oil
• mayonnaise
• honey
• gochujang

Instructions

1. 1 Whisk together milk and egg in a large bowl until well combined. Add chicken; stir to coat and allow to marinate for 15 minutes. Drain and discard egg mixture.
2. 2 Combine potato starch, flour, salt, pepper, and shichimi in a medium bowl. Pour into a large plastic resealable bag. Add chicken; seal the bag and shake until chicken is well coated.
3. 3 Heat 2 inches oil in a deep saucepan over medium heat to 325 degrees F (165 degrees C). Working in batches of about 5 to 8 pieces at a time, cook chicken in hot oil for about 90 seconds. Remove to a paper towel-lined plate; keep each batch separate.
4. 4 Increase oil temperature to 350 degrees F (175 degrees C). The oil should be continuously boiling at this point. Carefully re-add the first batch of chicken and fry for another 90 seconds.
5. 5 Remove to another paper towel-lined plate. Repeat with remaining batches of chicken.
6. 6 Mix together mayonnaise, honey, sweet chili sauce, and gochujang in a large serving bowl until combined.
7. 7 Toss fried chicken with sauce to coat. Serve and enjoy!

By Diana71

Ingredients

• ✓ sweet chili sauce
• ✓ sweet chili sauce
• water
• cornstarch
• red bell pepper
• carrot
• celery
• napa cabbage
• red pepper flakes
• onion
• cooking oil
• pork loin
• garlic powder
• soy sauce
• sesame oil
• ginger
• garlic powder
• soy sauce
• chinese noodle

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in noodles and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
2. 2 Whisk together 3 tablespoons soy sauce, 3/4 cup sweet chili sauce, 1/2 teaspoon garlic powder, ground ginger, and sesame oil in a large bowl; add drained noodles and toss to coat; set aside.
3. 3 Whisk together 1/2 cup soy sauce and 1/2 teaspoon garlic powder in a large bowl; add pork and stir to coat. Allow to marinate 5 minutes.
4. 4 Heat cooking oil in a wok or a large, deep skillet over medium-high heat. Add pork, onions, and red pepper flakes; cook until pork is browned completely. Stir in 3 tablespoons sweet chili sauce, napa cabbage, celery, carrots, and bell peppers; cook and stir until vegetables are heated through, about 5 minutes.
5. 5 Whisk together cornstarch and water in a bowl; add to stir-fry, stirring until mixture thickens. Serve stir-fry over noodles.

By thriftybob

Ingredients

• ✓ sweet chili sauce
• prawn
• water chestnut
• green onion
• ginger root
• garlic
• salt
• white sugar
• egg white
• cornstarch
• soy sauce
• rice vinegar
• sesame oil
• vegetable oil
• white sandwich bread
• black sesame seed

Instructions

1. 1 Add prawns, water chestnuts, green onions, ginger root, garlic, salt, and sugar to a food processor.
2. 2 Whisk egg white, cornstarch, soy sauce, rice vinegar, and sesame oil together in a small bowl and drizzle over the top of the shrimp mixture. Pulse until smooth, but not pureed, into a prawn mousse.
3. 3 Trim crusts off the bread and equally spread the prawn mousse all the way to the edge of each bread slice. Cut diagonally into 12 halves, and lightly sprinkle with sesame seeds
4. 4 Add oil to a 10-inch skillet so that it's about 1/2 inch deep, and heat to 375 degrees F (190 degrees C) over medium-high heat. Add 4 of the toasts, prawn-side down, not crowding the pan.
5. 5 Fry until toast is golden brown, 30 to 45 seconds; flip and cook bread side for another 15 seconds. The toasts cook very quickly, so keep your eye on them. Repeat for next batch.
6. 6 Transfer to a paper towel-lined rack and serve warm with sweet chili sauce.

By lutzflcat

Ingredients

• ✓ sweet chili sauce
• cabbage
• sriracha sauce

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Cut cabbage vertically through the core into 4 wedges. Whisk Thai sweet chili sauce and Sriracha together in a bowl.
3. 3 Place cabbage wedges on the prepared baking sheet and brush 1/2 of the chili-Sriracha sauce over the top of each wedge.
4. 4 Bake in the preheated oven for 10 minutes. Heat the oven's broiler to high. Brush remaining sauce over the cabbage wedges. Broil for 5 minutes.

By Soup Loving Nicole

Ingredients

• ✓ sweet chili sauce
• sriracha sauce
• garlic
• olive oil
• cauliflower

Instructions

1. 1 Mix sweet chili sauce, Sriracha, and minced garlic together in a small bowl.
2. 2 Heat oil in a skillet over medium-high. Add cauliflower and sauce; cook for 5 minutes. Reduce heat to low, cover, and simmer until tender, about 5 minutes more.

By LenaCornbread

Ingredients

• ✓ sweet chili sauce
• chicken wing piece
• chicken drumette
• chicken flat
• orange marmalade

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Set a wire rack inside a large foil-lined rimmed baking sheet; arrange chicken wings on top.
3. 3 Bake in the preheated oven until no longer pink at the bone and skin is crispy, 45 to 50 minutes.
4. 4 Combine orange marmalade and chili sauce in a large bowl. Add cooked wings to marmalade-chili sauce; toss until well coated. Plate wings; pour extra sauce on top.

By bdweld

Ingredients

• ✓ sweet chili sauce
• chicken wing
• salt
• water
• balsamic vinegar
• sriracha sauce
• green onion

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with parchment paper. Place wings on the baking sheet and sprinkle with 1/2 teaspoon salt.
2. 2 Bake in the preheated oven for 15 minutes. Using tongs, flip the wings over and sprinkle remaining salt over the top. Bake for 15 minutes more.
3. 3 Meanwhile, bring water, vinegar, sweet chili sauce, and Sriracha to a boil in a medium saucepan. Reduce heat and simmer until sauce thickens, about 5 minutes.
4. 4 Transfer wings to a large bowl and pour sauce over the top. Toss to coat.
5. 5 Set an oven rack about 6 inches from the heat source and turn broiler on high. Place a wire cooling rack on the baking sheet and arrange wings on top.
6. 6 Broil wings for until crispy, about 5 minutes. Garnish with chopped green onion.

By Soup Loving Nicole

Ingredients

• ✓ sweet chili sauce
• chicken breast
• cilantro
• lime juice
• soy sauce
• olive oil
• garlic
• cilantro

Instructions

1. 1 Place chicken in a resealable plastic bag. Combine 1/4 cup cilantro, lime juice, soy sauce, olive oil, and garlic in a small bowl. Pour over chicken and seal the bag. Let marinate in the refrigerator, 3 hours to overnight.
2. 2 Preheat Panasonic® Countertop Induction Oven to Medium on the "Grill" setting.
3. 3 Place chicken on the grill pan. Grill chicken for 6 to 7 minutes per side or until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C).
4. 4 Brush chicken with sweet chili sauce. Garnish with 1 teaspoon cilantro.

By bdweld

Ingredients

• ✓ sweet chili sauce
• hoisin sauce
• brown sugar
• rice vinegar
• garlic
• ginger root
• beef skirt steak
• blue cheese

Instructions

1. 1 Whisk hoisin sauce, brown sugar, rice vinegar, garlic, chili sauce, and ginger together in a bowl until marinade is smooth; pour into a resealable plastic bag. Add skirt steak, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 24 hours.
2. 2 Remove steak from the marinade and shake off excess. Discard remaining marinade.
3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
4. 4 Cook steak until it starts to firm and is reddish-pink and juicy in the center, 6 to 8 minutes per side. Sprinkle blue cheese over the steak and cook until cheese just starts to melt, 2 to 3 minutes. An instant-read thermometer inserted into the center of the steak should read 130 degrees F (54 degrees C).

By Nesto

Ingredients

• ✓ sweet chili sauce
• mayonnaise
• sriracha sauce
• salmon fillet
• cooking spray
• green onion

Instructions

1. 1 Gather all ingredients. Preheat an air fryer to 400 degrees F (200 degrees C).
2. 2 Prepare sauce by whisking mayonnaise, chili sauce, and Sriracha together in a small bowl until well blended.
3. 3 Spread 1 tablespoon sauce over the top of each salmon fillet. Reserve remaining sauce for serving.
4. 4 Lightly coat the air fryer basket with cooking spray. Place fillets in the air fryer basket with the sauce facing up.
5. 5 Air-fry until salmon flakes easily with a fork, about 10 minutes.
6. 6 To serve, drizzle salmon with extra sauce and sprinkle green onion over top.

By Nicole McLaughlin

Ingredients

• ✓ sweet chili sauce
• salmon
• cooking spray
• water
• pineapple
• teriyaki sauce
• pineapple preserves
• teriyaki sauce

Instructions

1. 1 Heat a large saute pan over medium-high heat for 2 minutes. Coat both sides of salmon fillets with cooking spray and add to the hot pan. Cook for 4 minutes. Flip, cover, and cook for 4 minutes more.
2. 2 Whisk water, crushed pineapple, and 1/4 cup teriyaki sauce together in a bowl. Pour sauce over salmon; reduce heat to medium-low, cover, and cook for 2 minutes.
3. 3 Stir pineapple preserves, chili sauce, and remaining 2 teaspoons teriyaki sauce together. Spoon evenly over salmon, cover, and remove from heat. Let stand for 1 to 2 minutes.

By Debi

Ingredients

• ✓ sweet chili sauce
• white vinegar
• grape jelly
• paprika
• mustard powder
• brown sugar
• water
• ham
• sandwich bun

Instructions

1. 1 Stir together the vinegar, grape jelly, paprika, mustard powder, brown sugar, bottled sweet chili sauce, and water in a 2-quart saucepan over medium heat. Bring to a boil, turn heat to low, and simmer for 5 minutes.
2. 2 Mix in the chipped ham and stir to combine with sauce. Refrigerate overnight.
3. 3 The next day, bring the sauce and ham slowly to a simmer over low heat and cook 1 hour, stirring occasionally.
4. 4 Spoon the ham onto sandwich buns to serve.

By PJ's kitchen

Ingredients

• ✓ sweet chili sauce
• sesame oil
• green onion
• garlic
• ginger
• curly kale
• red bell pepper
• quinoa
• water chestnut
• soy sauce
• rice vinegar

Instructions

1. 1 Heat 1 teaspoon sesame oil in a large skillet over medium-high heat. Add green onions, chili sauce, garlic, and ginger; saute until garlic is golden, 1 to 2 minutes. Transfer to a plate.
2. 2 Add remaining 2 teaspoons sesame oil to the skillet. Add kale and saute until bright green, softened, and lightly charred, 2 to 3 minutes. Add green onion mixture back to the skillet. Add red bell pepper. Mix in cooked quinoa, water chestnuts, soy sauce, and vinegar and cook until heated through, about 5 minutes.

By danaM

Ingredients

• ✓ sweet chili sauce
• firm tofu
• sesame oil
• mayonnaise
• sriracha sauce
• panko bread crumb
• green onion

Instructions

1. 1 Place tofu onto a plate lined with several paper towels. Cover tofu with more paper towels and another plate. Set a 3- to 5-pound weight on top and press tofu for 30 minutes. Drain and discard any accumulated liquid and cut tofu into 1/2-inch cubes.
2. 2 Place cubed tofu into a large bowl and drizzle with sesame oil. Gently stir and let sit for 20 minutes.
3. 3 Meanwhile, make bang bang sauce by whisking together mayonnaise, sweet chili sauce, and Sriracha sauce in a medium bowl until smooth. Place bread crumbs in a separate bowl.
4. 4 Preheat the air fryer to 400 degrees F (200 degrees C).
5. 5 Mix tofu with 1/2 cup bang bang sauce until evenly combined. Coat tofu in bread crumbs and place in the air fryer basket, making sure tofu pieces do not overlap. Depending on the size of your air fryer, you may need to do this in batches.
6. 6 Cook in the preheated air fryer for 5 minutes. Shake and cook for 3 minutes more. Garnish with green onion and serve with remaining bang bang sauce.

By Soup Loving Nicole

Ingredients

• ✓ sweet chili sauce
• mayonnaise
• sriracha sauce
• all-purpose flour
• panko bread crumb
• shrimp
• lettuce
• green onion

Instructions

1. 1 Set an air fryer for 400 degrees F (200 degrees C).
2. 2 Mix mayonnaise, chili sauce, and sriracha sauce in a bowl until smooth. Reserve some bang bang sauce in a separate bowl for dipping, if desired.
3. 3 Place flour on a plate. Place panko on a separate plate.
4. 4 Coat shrimp first with flour, followed by mayonnaise mixture, then panko. Place coated shrimp on a baking sheet.
5. 5 Place shrimp in the air fryer basket without overcrowding.
6. 6 Cook for 12 minutes. Repeat with remaining shrimp.
7. 7 Serve in lettuce wraps garnished with green onions.

By Soup Loving Nicole

Ingredients

• ✓ sweet chili sauce
• ground chicken
• bread crumb
• green onion
• coriander seed
• cilantro
• lemon juice
• oil

Instructions

1. 1 In a large bowl, mix together chicken and bread crumbs. Season with green onion, ground coriander, cilantro, chili sauce, and lemon juice; mix well.
2. 2 Using damp hands, form mixture into evenly shaped balls that are either small enough to eat with your fingers, or large enough to use as burgers.
3. 3 Heat oil in a large skillet over medium heat. Fry the chicken balls in batches until well browned all over.

By Vivian

Ingredients

• ✓ sweet chili sauce
• shrimp
• chourico sausage
• soy sauce
• garlic
• black pepper
• chile-garlic sauce
• skewer

Instructions

1. 1 Combine Thai chili sauce, soy sauce, garlic, black pepper, and chili-garlic sauce in a large glass or ceramic bowl; add shrimp and toss to evenly coat. Cover the bowl with plastic wrap; marinate in the refrigerator, 4 hours to overnight.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Meanwhile, remove shrimp from marinade and shake off excess. Discard remaining marinade. Place 5 shrimp and 2 sausage pieces on each skewer.
4. 4 Cook kabobs on the preheated grill until shrimp are bright pink and slightly charred, 2 to 3 minutes per side.

By Raquel Teixeira

Ingredients

• ✓ sweet chili sauce
• vegetable oil
• wonton wrapper
• pizza dough
• cream cheese
• green onion
• parmesan cheese
• crab meat
• mozzarella cheese

Instructions

1. 1 Heat vegetable oil in a deep skillet over medium-high heat; fry wonton strips until crisp, 2 to 4 minutes. Transfer to a paper towel-lined plate to drain.
2. 2 Preheat oven to 450 degrees F (230 degrees C). Spread pizza dough onto a baking sheet.
3. 3 Bake in the preheated oven until slightly brown, about 7 minutes.
4. 4 Mix cream cheese, 1/4 cup green onions, 2 tablespoons Parmesan cheese, and crab together in a bowl; spread onto the pizza crust. Top with mozzarella cheese, remaining Parmesan cheese, fried wonton strips, and remaining green onions.
5. 5 Bake in the preheated oven until cheese is browned and melted, about 8 minutes. Drizzle sweet chile sauce over top.

By Allrecipes Community Support

Ingredients

• ✓ sweet chili sauce
• spaghetti
• mayonnaise
• lime juice
• sriracha
• butter
• shrimp
• garlic
• scallion

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and set aside.
2. 2 Meanwhile, whisk mayonnaise, chili sauce, lime juice, and Sriracha together in a bowl.
3. 3 Melt butter in a large soup pot over medium-high heat. Add shrimp and cook for 5 minutes. Add garlic and cook until fragrant, 1 more minute. Add cooked spaghetti and mayonnaise-chili sauce; toss to combine. Cook until sauce is hot, about 2 minutes. Turn heat off and let sit for 5 minutes to thicken.
4. 4 Divide among serving plates and garnish with chopped scallion.

By Soup Loving Nicole

Ingredients

• ✓ sweet chili sauce
• cornstarch
• black pepper
• chicken breast
• canola oil
• cashew
• soy sauce
• rice wine vinegar
• ketchup
• brown sugar
• garlic
• ginger
• red pepper flakes
• sesame oil
• green onion

Instructions

1. 1 Combine cornstarch and pepper in a resealable plastic bag. Add chicken pieces and shake bag to coat with cornstarch mixture.
2. 2 Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Transfer to a multi-functional pressure cooker (such as Fagor®).
3. 3 Combine cashews, soy sauce, rice vinegar, ketchup, sweet chili sauce, brown sugar, garlic, ginger, red pepper flakes, and sesame oil in a bowl. Pour over chicken.
4. 4 Close and lock lid. Select Slow Cook function. Cook on Low until flavors are well combined and chicken is cooked through, about 2 hours. Garnish with green onions.

By Clo

Ingredients

• ✓ sweet chili sauce
• soy sauce
• brown sugar
• lime juice
• orange juice
• chile-garlic sauce
• garlic
• curry powder
• chicken thigh

Instructions

1. 1 Place the soy sauce, brown sugar, lime juice, orange juice, sweet chili sauce, chili-garlic sauce, garlic, and curry powder in a large plastic zipper bag. Seal and knead the bag with your fingers to mix all the ingredients and dissolve the sugar. Place the chicken thighs into the marinade, squeeze out the air from the bag, zip the bag closed, and refrigerate for 4 hours or overnight.
2. 2 Preheat an outdoor grill for medium-low heat; lightly oil the grate.
3. 3 Remove the chicken from the bag, pour the excess marinade into a small saucepan, and bring to a full boil for about 1 minute to sterilize the marinade.
4. 4 Grill the chicken thighs until they are no longer pink in the middle and show grill marks, about 25 minutes, basting them generously with the sterilized marinade as they grill.

By LoreleiLee

Ingredients

• ✓ sweet chili sauce
• chicken thigh
• fish sauce
• lime juice
• sherry
• brown sugar
• garlic
• sriracha sauce
• sesame oil
• lemongrass paste

Instructions

1. 1 Place chicken in a gallon-sized resealable plastic bag. Whisk together fish sauce, lime juice, sherry, brown sugar, chili sauce, minced garlic, Sriracha sauce, sesame oil, and lemongrass paste in a bowl and pour over chicken. Seal the bag and toss to coat. Refrigerate for at least 2 hours, but up to 8 hours for maximum flavor.
2. 2 Preheat an outdoor grill to medium-high heat and lightly oil the grill. Remove chicken from marinade, discarding marinade.
3. 3 Grill until chicken is no longer pink in the center and the juices run clear, about 12 minutes total, turning halfway through the cooking time. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer to a serving platter and let rest 5 minutes.

By Soup Loving Nicole

Ingredients

• ✓ sweet chili sauce
• fish fillet
• all-purpose flour
• oyster sauce
• fish sauce
• brown sugar
• cilantro
• green onion
• egg
• all-purpose flour
• oil

Instructions

1. 1 Combine fish, 1/2 cup flour, oyster sauce, sweet chili sauce, fish sauce, brown sugar, cilantro, green onions, and egg in a food processor. Process until well combined. Refrigerate for 30 minutes.
2. 2 Shape mixture into patties, and dust with flour.
3. 3 Pour enough oil into a heavy skillet to fill the pan with 1/2 inch of oil. Heat over medium-high heat until hot. Fry fish cakes for 8 minutes, turning once, or until golden brown.

By Mezzie

Ingredients

• ✓ sweet chili sauce
• ✓ sweet chili sauce
• egg white
• water
• ground beef
• hot sausage
• five-spice powder
• garlic powder
• green onion
• salt
• pepper
• wonton wrapper
• vegetable oil

Instructions

1. 1 Beat the egg white and water together in a small bowl; set aside. Lightly mix the ground beef, sausage, 1 tablespoon sweet chile sauce, five-spice powder, garlic powder, green onion, and salt and pepper. Place about 1 teaspoonful of the meat mixture onto a wonton wrapper with one corner facing you. Fold in the left and right corners of the wrapper to slightly overlap the filling, then tightly roll the lower corner up to create a pocket around the filling. Continue rolling until just the tip of the remaining corner is visible; brush the corner with the egg white mixture to seal.
2. 2 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
3. 3 Fry the egg rolls in the hot oil in batches until golden brown, 3 to 5 minutes. Drain on a paper towel-lined plate. Serve with 1/2 cup of sweet chili sauce.

By Debbie Fowler

Ingredients

• ✓ sweet chili sauce
• garlic
• green onion
• sugar
• five-spice powder
• fish sauce
• soy sauce
• salt
• chicken wing
• lime

Instructions

1. 1 Whisk together the garlic, green onion, sugar, five-spice powder, fish sauce, soy sauce, chili sauce, and salt in a bowl. Arrange the chicken pieces in a shallow, non-metallic dish. Spoon the sauce mixture over the chicken to evenly coat. Cover the dish with plastic wrap and refrigerate 8 hours or overnight.
2. 2 Preheat oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.
3. 3 Arrange the marinated chicken on the prepared baking sheet.
4. 4 Bake in the preheated oven until crispy, about 45 minutes. Serve with lime wedges on the side.

By LIKEN74

Ingredients

• ✓ sweet chili sauce
• milk
• egg
• hot pepper sauce
• flour
• tapioca starch
• seasoned salt
• garlic granules
• cumin
• chicken breast
• cooking spray
• plain greek yogurt
• hot sauce

Instructions

1. 1 Preheat an air fryer to 380 degrees F (190 degrees C) according to manufacturer's instructions.
2. 2 Whisk milk, egg, and 1 tablespoon hot sauce together in a shallow bowl. Combine flour, tapioca starch, seasoned salt, garlic granules, and cumin in a second bowl. Dip chicken pieces into egg mixture, then dredge in flour mixture, shaking off excess. Place in the air fryer basket, in batches, careful to not overcrowd; lightly coat chicken with cooking spray.
3. 3 Cook in the preheated air fryer, shaking basket after 5 minutes, until chicken is no longer pink in the center and the juices run clear, about 10 minutes per batch.
4. 4 Combine Greek yogurt, sweet chili sauce, and 1 teaspoon hot sauce in a small bowl. Serve chicken with sauce.

By thedailygourmet

Ingredients

• ✓ sweet chili sauce
• rice vermicelli
• pomelo
• carrot
• cucumber
• scallion
• cilantro
• fish sauce
• water
• brown sugar
• rice vinegar

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil; stir in rice vermicelli and return to a boil. Cook pasta uncovered, stirring occasionally, according to packaging instructions, 5 to 6 minutes, depending on thickness of noodles. Rinse with cold water and drain well.
2. 2 Transfer vermicelli to a bowl. Add pomelo, carrot, cucumber, scallion, and cilantro.
3. 3 Stir fish sauce, water, Thai sweet chili sauce, brown sugar, and rice vinegar together in a microwave-safe bowl. Microwave for 20 seconds to dissolve the sugar. Whisk slightly and pour dressing over vermicelli mixture. Toss to combine. Serve immediately.

By Kim's Cooking Now

Ingredients

• ✓ sweet chili sauce
• salmon fillet
• honey
• garlic
• soy sauce
• rice vinegar
• sriracha sauce
• sesame oil
• ginger paste
• sugar snap pea
• mushroom

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Place a sheet of aluminum foil on a flat work area.
2. 2 Set salmon filet in the middle of the foil. Whisk honey, garlic, soy sauce, rice vinegar, sriracha sauce, sesame oil, and ginger paste together in a small bowl. Pour mixture over salmon.
3. 3 Mix together snap peas, mushrooms, and sweet chili sauce in a separate bowl. Scatter the veggies around the salmon. Fold foil over to create a sealed packet.
4. 4 Bake in the preheated oven until salmon flakes easily with a fork, about 25 minutes. Carefully unseal the packet to expose the salmon, and broil on low until glaze is browned, about 5 minutes.

By Soup Loving Nicole