Sweet Chili Chicken is a perfect mix of tender chicken pieces coated in a sticky, sweet, and slightly spicy sauce that just hits the spot every time. The sauce usually combines honey, garlic, and chili flakes, making each bite flavorful without being too hot. The crispy outside of the chicken paired with the sticky glaze creates a wonderful texture that I always look forward to.
I love making this recipe because it’s quick and so versatile—you can serve it over rice, toss it with noodles, or even add it to a fresh salad. One of my favorite tips is to let the chicken marinate for a little while before cooking; it really lets all the flavors soak in and makes the dish even tastier. Plus, it’s a great way to impress friends without spending hours in the kitchen.
This dish always reminds me of casual weeknight dinners with family when everyone wants something simple, flavorful, and satisfying. It’s the kind of meal that brings a little burst of excitement to the dinner table without being complicated. If you’re looking for something that’s sweet, spicy, and full of chicken goodness, this Sweet Chili Chicken is definitely a winner in my book.
Key Ingredients & Substitutions
Chicken Breasts: Using chicken breast keeps the dish lean and tender. You can swap in chicken thighs if you prefer juicier, more flavorful meat.
Flour & Cornstarch: This combo gives the chicken a crispy coating. For gluten-free, use rice flour or a gluten-free flour mix instead.
Sweet Chili Sauce: This is the heart of the flavor—store-bought works well, but you can make your own with chili flakes and honey if you like it fresher and less sweet.
Honey: Adds natural sweetness and helps balance heat. Maple syrup or agave nectar are good alternatives.
How Do You Get the Chicken Perfectly Crispy and Tender?
Here’s the trick to crispy, juicy chicken:
- Cut chicken into similar-sized pieces for even cooking.
- Coat chicken evenly by dipping in beaten egg first, then flour-cornstarch mix—this creates a great crust.
- Fry in batches to avoid overcrowding the pan; too many pieces lower the oil temperature and make the coating soggy.
- Use medium-high heat so the chicken cooks through quickly without burning the coating.
- Drain on paper towels to soak up excess oil and keep crispiness.
Following these steps helps you achieve that satisfying crunch with tender meat inside every time!
Equipment You’ll Need
- Deep frying pan or wok – perfect for frying chicken pieces evenly and safely.
- Mixing bowls – handy for coating chicken and preparing the sauce separately.
- Whisk – keeps your sauce smooth when mixing cornstarch slurry in.
- Slotted spoon or tongs – easy to flip and remove chicken from hot oil without splashes.
- Paper towels – essential for draining excess oil to keep chicken crispy.
Flavor Variations & Add-Ins
- Swap chicken for tofu to make it vegetarian; press tofu first for firmer texture and better frying.
- Add diced bell peppers or snap peas for extra crunch and color.
- Mix in crushed peanuts or cashews before serving for a nutty contrast.
- Use lime juice or zest in the sauce for a fresh, tangy twist that brightens the flavors.
Sweet Chili Chicken Recipe
Ingredients You’ll Need:
For the Chicken:
- 500g (about 1 lb) boneless, skinless chicken breasts, cut into bite-sized pieces
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp salt
- 1/2 tsp black pepper
- 2 large eggs
- Vegetable oil for frying
- 1 cup cooked white rice (for serving)
For the Sweet Chili Sauce:
- 1/3 cup sweet chili sauce
- 2 tbsp soy sauce
- 2 tbsp honey
- 1 tbsp rice vinegar
- 2 garlic cloves, minced
- 1 tsp ginger, grated
- 1 tsp chili flakes or red chili paste (adjust based on heat preference)
- 1 tsp cornstarch mixed with 2 tbsp water (slurry for thickening)
For Garnish:
- Fresh cilantro, chopped
- Thinly sliced red chili peppers
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare, 15 minutes for frying and making the sauce, totaling around 25-30 minutes. It’s quick and perfect for a delicious homemade dinner without the wait.
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by seasoning your bite-sized chicken pieces with salt and pepper. Beat the eggs in one bowl and mix the flour and cornstarch together in another bowl. Dip each chicken piece first into the egg, then coat it well with the flour and cornstarch mix.
2. Fry the Chicken:
Heat vegetable oil in a deep pan or skillet over medium-high heat. Carefully fry the chicken pieces in batches so they cook evenly—about 4 to 5 minutes per batch until they’re golden brown and cooked through. Use a slotted spoon to remove chicken and place on paper towels to drain extra oil.
3. Make the Sweet Chili Sauce:
In a small saucepan, combine the sweet chili sauce, soy sauce, honey, rice vinegar, minced garlic, grated ginger, and chili flakes or paste. Heat it over medium heat until the sauce starts to simmer. Stir in the cornstarch and water slurry and cook for another 1 to 2 minutes until the sauce thickens.
4. Combine Chicken and Sauce:
Place the fried chicken pieces into the saucepan and toss them gently to coat with the sticky sweet chili sauce. Let them heat through for about a minute until well glazed.
5. Serve and Garnish:
Serve your sweet chili chicken over warm cooked white rice and sprinkle with fresh chopped cilantro and sliced red chili peppers for a colorful, tasty finish. Enjoy it right away while it’s warm and delicious!
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure to fully thaw the chicken in the fridge overnight before preparing. Pat it dry with paper towels to remove excess moisture for better frying results.
Can I Bake Instead of Frying the Chicken?
Absolutely! To bake, preheat your oven to 425°F (220°C), place the coated chicken pieces on a greased baking sheet, and bake for 20-25 minutes, flipping halfway through for even crispiness.
How Should I Store Leftovers?
Store leftover chicken and sauce in an airtight container in the fridge for up to 3 days. Reheat gently in a pan over low heat or in the microwave, stirring occasionally to keep the sauce nicely coated.
Can I Adjust the Heat Level of the Sauce?
Definitely! Reduce or omit the chili flakes or red chili paste for a milder sauce, or add more if you like it spicier. You can also add fresh sliced chili peppers as garnish to control the heat.