Sweet Chili Chicken is a simple and tasty dish that brings together crispy chicken pieces coated in a sticky, sweet, and slightly spicy chili sauce. The combination of the crunchy chicken and the glossy sauce makes every bite exciting and full of flavor. It’s one of those dishes that’s easy to love, whether you’re cooking a weeknight dinner or serving friends at a casual get-together.
I have to say, my favorite thing about this recipe is how quickly it comes together, but it tastes like you spent hours on it. I often add a little extra garlic or a squeeze of lime juice to brighten the flavors and give it a fresh kick. It’s a great way to enjoy that perfect balance of sweet and heat that’s just enough without overwhelming your taste buds.
Whenever I make Sweet Chili Chicken, I like to serve it over steamed rice or alongside some crunchy veggies to keep things light. It’s also a big hit as a filling for wraps or on top of a salad for a twist on lunch. This recipe always gets compliments, and I love how easy it is to customize with my favorite tweaks. It’s definitely become a favorite in my house for a reason!
Key Ingredients & Substitutions
Chicken: I like using boneless, skinless thighs for juicier bites, but breasts work great too. If you want a lighter option, you can bake the chicken instead of frying.
Cornstarch: It’s key for creating that crispy coating. If you don’t have cornstarch, potato starch or tapioca starch can be good swaps.
Sweet chili sauce: Store-bought sauce is convenient and tasty, but you can make your own by combining chili flakes, garlic, sugar, vinegar, and a little water to control the sweetness and spice.
Soy sauce & vinegar: These balance the sweetness with salty and tangy notes. Low sodium soy sauce is a great choice if you’re watching salt intake.
Garlic and ginger: Fresh versions add the best flavor, but powdered garlic or ginger can work in a pinch.
How Do You Get the Chicken Crispy and Not Soggy?
The secret to crispy chicken is in how you coat and fry it:
- Pat the chicken dry before dipping it into the egg. Moisture causes sogginess.
- Coat fully with cornstarch and shake off the excess to avoid clumps.
- Use enough hot oil and fry in small batches to keep the oil temperature steady around 350°F (175°C).
- Don’t overcrowd the pan; crowded chicken steams instead of crisps.
- Drain fried chicken on paper towels so excess oil is removed.
Once coated in the sauce, toss gently to keep the coating crisp. The sauce should be thick enough to cling but not too watery.
Equipment You’ll Need
- Deep skillet or wok – perfect for frying the chicken evenly and safely.
- Thermometer – helps keep the oil at the right temperature for crispy chicken.
- Slotted spoon – makes it easy to lift chicken out of the oil and drain excess.
- Mixing bowls – to set up your egg wash and coat chicken with cornstarch without mess.
- Whisk – handy for mixing sauces and cornstarch slurry smoothly.
Flavor Variations & Add-Ins
- Swap chicken for tofu or cauliflower bites for a vegetarian-friendly version that still gets crispy.
- Add chopped bell peppers or snap peas when making the sauce for fresh crunch and color.
- Stir in a teaspoon of grated orange zest to the sauce for a bright citrus twist.
- Use hoisin sauce instead of sweet chili sauce for a deeper, slightly sweet umami flavor.
Sweet Chili Chicken Recipe
Ingredients You’ll Need:
For the Chicken:
- 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1/2 cup cornstarch
- 2 large eggs, beaten
- Vegetable oil, for frying
- 1 cup cooked white rice (for serving)
- 2 tablespoons sesame seeds (optional, for garnish)
- Fresh cilantro or green onions, chopped (for garnish)
For the Sweet Chili Sauce:
- 1/3 cup sweet chili sauce (store-bought or homemade)
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar or white vinegar
- 2 teaspoons honey or brown sugar
- 2 garlic cloves, minced
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon crushed red pepper flakes (adjust to taste)
- 1 teaspoon cornstarch mixed with 1 tablespoon water (slurry for thickening)
How Much Time Will You Need?
Overall, this Sweet Chili Chicken recipe takes about 30 minutes from start to finish. You’ll spend around 10 minutes preparing and coating the chicken, about 10-15 minutes frying, and 5 minutes making the sauce and combining everything.
Step-by-Step Instructions:
1. Prep the Chicken:
Pat your chicken pieces dry with paper towels; this helps the coating stick better. Set up two bowls: one with the beaten eggs and one with the cornstarch for dipping and coating the chicken.
2. Coat the Chicken:
Dip each piece of chicken into the beaten egg, letting any excess drip off, then dredge it in cornstarch until fully coated. Shake off the extra cornstarch so you don’t get clumps while frying.
3. Fry the Chicken:
Heat about 1 to 1 ½ inches of vegetable oil in a deep skillet or wok over medium-high heat. When the oil reaches about 350°F (175°C), fry the chicken in batches—don’t overcrowd the pan. Cook each batch for 4-5 minutes, turning occasionally, until the chicken is golden brown and cooked through. Remove the chicken with a slotted spoon and drain on paper towels.
4. Make the Sauce:
In a separate pan, mix together the sweet chili sauce, soy sauce, vinegar, honey, garlic, ginger, and crushed red pepper flakes. Bring to a gentle simmer over medium heat.
5. Thicken the Sauce:
Stir in the cornstarch slurry (cornstarch mixed with water) and keep stirring until the sauce thickens and looks glossy, about 1-2 minutes.
6. Combine Chicken and Sauce:
Add the fried chicken pieces into the sauce pan and toss to coat all the pieces evenly with the sticky, flavorful sauce.
7. Serve:
Scoop the sweet chili chicken over cooked white rice. Sprinkle with sesame seeds, and garnish with fresh cilantro or chopped green onions to add a pop of color and freshness. Enjoy!
Can I Use Frozen Chicken for This Recipe?
Yes! Just be sure to fully thaw the chicken in the refrigerator overnight before cooking. Pat it dry well to avoid excess moisture, which can affect the crispiness.
Can I Bake Instead of Fry the Chicken?
Absolutely! For a healthier twist, bake the coated chicken pieces at 400°F (200°C) for about 20-25 minutes, flipping halfway through, until golden and cooked through.
How Do I Store Leftovers?
Store any leftover sweet chili chicken in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave to keep the coating from becoming soggy.
Can I Make the Sauce Ahead of Time?
Yes, the sauce can be prepared up to 2 days ahead and refrigerated. Reheat it gently before tossing with freshly cooked chicken for best texture and flavor.
