Sweet Chili Chicken Recipe

Why You’ll Love This Recipe

Sweet Chili Chicken is a vibrant, flavorful dish that combines the perfect balance of sweet, spicy, and savory. Crispy chicken pieces are coated in a sticky, garlicky chili sauce that’s bursting with flavor. It’s quick, easy, and ideal for a satisfying dinner that feels like takeout—only better and homemade.

ingredients

this Recipe

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

For the chicken:
boneless, skinless chicken breast or thighscornstarch or all-purpose floureggsaltblack peppervegetable oil (for frying)

For the sauce:
sweet chili saucesoy saucegarlic cloves (minced)rice vinegar or white vinegarhoney or brown sugarred chili flakes (optional, for heat)cornstarch + water (for thickening)

Optional garnish:
green onionssesame seedslime wedges

directions

Cut the chicken into bite-sized pieces. Season with salt and pepper.

Dredge chicken pieces in cornstarch, then dip into beaten egg for coating.

Heat oil in a skillet or wok over medium-high heat. Fry the chicken in batches until golden brown and cooked through. Drain on paper towels.

In a separate pan, combine sweet chili sauce, soy sauce, minced garlic, vinegar, and honey. Add chili flakes if desired. Simmer for 2–3 minutes.

Mix cornstarch with water to form a slurry, then stir it into the sauce to thicken.

Add the fried chicken to the sauce and toss until fully coated.

Cook for another 1–2 minutes until heated through and the sauce clings to the chicken.

Garnish with chopped green onions, sesame seeds, or lime wedges.

Servings and timing

This recipe yields approximately 4 servings.Preparation time: 15 minutesCooking time: 15 minutesTotal time: 30 minutes

Variations

Use shrimp or tofu instead of chicken for a different protein.

Add vegetables like bell peppers, broccoli, or snap peas for a stir-fry version.

Make it spicier with fresh chilies or extra chili flakes.

Serve over jasmine rice, noodles, or in lettuce wraps.

Use panko breadcrumbs for an extra crispy coating.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.Reheat in a skillet over medium heat to preserve crispiness or microwave for convenience.Crisp chicken may soften after refrigeration, but it will still be flavorful.

FAQs

Can I bake instead of fry?

Yes, bake coated chicken at 400°F (200°C) for 20–25 minutes until crispy, flipping halfway.

What kind of sweet chili sauce should I use?

Any store-bought Thai-style sweet chili sauce works well.

Can I make this gluten-free?

Yes, use gluten-free soy sauce and cornstarch.

Is this dish spicy?

It’s mildly spicy. Adjust the chili flakes for more heat.

Can I make the sauce from scratch?

Yes—combine sugar, vinegar, garlic, chili, and water to make a homemade sweet chili base.

Can I prepare it ahead?

Fry the chicken and store separately. Reheat and toss in sauce just before serving.

How do I keep the chicken crispy?

Toss it in the sauce right before serving and avoid overcrowding the pan when frying.

Can I air-fry the chicken?

Yes, air fry at 375°F (190°C) for 10–12 minutes, flipping halfway.

What goes well with it?

Steamed rice, stir-fried vegetables, or a fresh cucumber salad.

Can I double the sauce?

Definitely—especially if serving over rice or noodles.

Conclusion

Sweet Chili Chicken is a quick and flavorful dish that brings bold, tangy heat and satisfying crunch to your table. Whether served over rice or tucked into wraps, this recipe delivers big taste with minimal effort. It’s the perfect balance of sweet and spicy in every bite—and it’s sure to become a regular favorite.

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