Begin by cutting the boneless, skinless chicken breasts into bite-sized pieces. In a large mixing bowl, combine the sweet chili sauce, soy sauce, minced garlic, and ginger. Add the chicken pieces to the marinade, ensuring they are well-coated. Cover and refrigerate for at least 30 minutes, allowing the flavors to meld and penetrate the chicken. If you have time, marinating for up to 2 hours enhances the sweetness and spice.

Once marinated, prepare for cooking by seasoning the cornstarch with salt and pepper in a separate bowl. Remove the chicken from the marinade, letting any excess drip off to prevent clumping. Dredge each piece of chicken in the cornstarch until fully coated, ensuring a crispy exterior when cooked.

In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat until shimmering. To test if the oil is ready, drop in a small piece of chicken; if it sizzles, you’re good to go! Carefully add the coated chicken in batches, ensuring even cooking and crispiness. Cook for about 5-7 minutes, turning occasionally, until the chicken is golden brown and crispy on all sides.

Once cooked, transfer the golden, crispy chicken to a serving platter. Garnish generously with sliced green onions and a sprinkle of sesame seeds for a pop of flavor and color. Serve your sweet chili chicken immediately over jasmine or basmati rice, or toss it with your favorite noodles for a hearty meal.