There’s something undeniably comforting about a plate of crispy, golden chicken coated in a sticky, sweet, and spicy chili sauce. This Sweet Chili Chicken recipe is the perfect balance of flavors—savory, tangy, sweet, and just the right amount of heat to keep things exciting.
This dish is a favorite in many Asian households and restaurants, often served alongside steaming white rice or tossed with stir-fried vegetables. Whether you’re looking for a quick weeknight dinner or a dish to impress your family, this recipe is a surefire winner.
One of the best parts? It’s easy to make at home with simple ingredients, and you can customize the spice level to your liking. No more takeout needed when you can whip up this restaurant-quality dish in under an hour!
Why You’ll Love This Recipe
- Crispy and Flavorful – The chicken is lightly battered and fried until golden, giving it that irresistible crunch that pairs perfectly with the sticky sauce.
- Sweet, Spicy, and Tangy – The sauce is a perfect mix of sweet chili, garlic, soy sauce, and a hint of lime, making each bite burst with flavor.
- Quick and Easy – Ready in under 40 minutes, this is the perfect recipe for busy weeknights.
- Better than Takeout – Homemade always tastes better, and you get to control the ingredients to suit your taste.
- Customizable – Adjust the spice level, swap out the chicken for tofu or shrimp, or add extra veggies to make it your own.
Ingredients You’ll Need
For the Chicken:
- 1 lb boneless, skinless chicken breast (cut into bite-sized pieces)
- ½ cup cornstarch
- ¼ cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 1 egg
- 2 tablespoons water
- Oil for frying
For the Sweet Chili Sauce:
- ½ cup sweet chili sauce
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 cloves garlic (minced)
- ½ teaspoon red pepper flakes (adjust to taste)
- 1 teaspoon cornstarch (mixed with 2 teaspoons water)
For Garnish:
- Sesame seeds
- Chopped green onions
How to Make Sweet Chili Chicken
Step 1: Prep the Chicken
Start by cutting the chicken into bite-sized pieces. This ensures even cooking and makes it easier to coat with the crispy batter.
In a medium bowl, whisk the egg with water. In a separate bowl, mix cornstarch, flour, salt, black pepper, and garlic powder.
Dip each piece of chicken into the egg mixture, then coat it thoroughly in the flour mixture. Shake off any excess flour and place the coated pieces on a plate, ready for frying.
Step 2: Fry the Chicken
Heat oil in a deep pan over medium-high heat. To test if it’s ready, drop a small piece of batter into the oil—if it sizzles and rises, you’re good to go!
Fry the chicken in batches to avoid overcrowding the pan. Cook for about 4–5 minutes per batch, flipping halfway, until golden brown and crispy. Remove and place on a paper towel-lined plate to drain excess oil.
Step 3: Make the Sweet Chili Sauce
In a small saucepan over medium heat, add the sweet chili sauce, soy sauce, honey, rice vinegar, sesame oil, minced garlic, and red pepper flakes. Stir well and bring to a gentle simmer.
To thicken the sauce, mix 1 teaspoon of cornstarch with 2 teaspoons of water and stir it into the sauce. Let it simmer for another 1–2 minutes until it thickens slightly. Remove from heat.
Step 4: Coat the Chicken
Transfer the crispy fried chicken to a large bowl. Pour the sweet chili sauce over it and toss gently until every piece is coated in that glossy, sticky sauce.
Step 5: Serve and Enjoy!
Garnish with sesame seeds and chopped green onions for a pop of color and extra flavor. Serve hot over a bed of steamed rice or with stir-fried vegetables.
Helpful Tips
- Extra Crunch? Double-fry the chicken! After the first fry, let the pieces rest for 5 minutes, then fry them again for an even crispier texture.
- Adjust the Spice Level – If you love extra heat, add more red pepper flakes or a dash of hot sauce to the chili sauce.
- Use an Air Fryer – For a healthier version, air-fry the chicken at 400°F (200°C) for 15–18 minutes, shaking the basket halfway through.
- Make it Gluten-Free – Swap the all-purpose flour for a gluten-free alternative and use tamari instead of soy sauce.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Asian-Inspired
- Diet: Halal
Notes
- If you prefer baking instead of frying, bake the coated chicken at 400°F (200°C) for 20–25 minutes, flipping halfway through.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or air fryer for best results.
- For a lighter version, toss grilled or sautéed chicken in the sauce instead of frying.
Nutritional Information (Per Serving)
- Calories: ~350
- Protein: 28g
- Carbohydrates: 40g
- Fat: 10g
- Sodium: 600mg
- Sugar: 12g
Frequently Asked Questions
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs tend to be juicier and work just as well in this recipe. Just ensure they’re cut into similar-sized pieces for even cooking.
Can I make this dish ahead of time?
Yes, but for best results, store the fried chicken and sauce separately. When ready to serve, reheat the chicken in the oven or air fryer to maintain its crispiness before tossing it in the sauce.
What can I serve with sweet chili chicken?
This dish pairs beautifully with jasmine rice, fried rice, or even noodles. You can also serve it with a side of roasted or steamed vegetables.
How do I store and reheat leftovers?
- Storage: Keep in an airtight container in the fridge for up to 3 days.
- Reheating: Use an oven, air fryer, or stovetop to reheat. Avoid microwaving as it can make the chicken soggy.
Related Recipes
If you loved this Sweet Chili Chicken, here are some other dishes you might enjoy:
Conclusion
This Sweet Chili Chicken is everything you could ask for in a quick, delicious meal. Crispy, juicy, and coated in an irresistible sweet and spicy sauce—it’s a recipe that will quickly become a household favorite. Whether you’re making it for a casual dinner or a weekend feast, it’s guaranteed to impress.
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Sweet Chili Chicken
Description
There’s something undeniably comforting about a plate of crispy, golden chicken coated in a sticky, sweet, and spicy chili sauce. This Sweet Chili Chicken recipe is the perfect balance of flavors—savory, tangy, sweet, and just the right amount of heat to keep things exciting.
This dish is a favorite in many Asian households and restaurants, often served alongside steaming white rice or tossed with stir-fried vegetables. Whether you’re looking for a quick weeknight dinner or a dish to impress your family, this recipe is a surefire winner.
One of the best parts? It’s easy to make at home with simple ingredients, and you can customize the spice level to your liking. No more takeout needed when you can whip up this restaurant-quality dish in under an hour!
Ingredients
For the Chicken:
- 1 lb boneless, skinless chicken breast (cut into bite-sized pieces)
- ½ cup cornstarch
- ¼ cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 1 egg
- 2 tablespoons water
- Oil for frying
For the Sweet Chili Sauce:
- ½ cup sweet chili sauce
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 cloves garlic (minced)
- ½ teaspoon red pepper flakes (adjust to taste)
- 1 teaspoon cornstarch (mixed with 2 teaspoons water)
For Garnish:
- Sesame seeds
- Chopped green onions
Instructions
Start by cutting the chicken into bite-sized pieces. This ensures even cooking and makes it easier to coat with the crispy batter.
In a medium bowl, whisk the egg with water. In a separate bowl, mix cornstarch, flour, salt, black pepper, and garlic powder.
Dip each piece of chicken into the egg mixture, then coat it thoroughly in the flour mixture. Shake off any excess flour and place the coated pieces on a plate, ready for frying.
Heat oil in a deep pan over medium-high heat. To test if it’s ready, drop a small piece of batter into the oil—if it sizzles and rises, you’re good to go!
Fry the chicken in batches to avoid overcrowding the pan. Cook for about 4–5 minutes per batch, flipping halfway, until golden brown and crispy. Remove and place on a paper towel-lined plate to drain excess oil.
In a small saucepan over medium heat, add the sweet chili sauce, soy sauce, honey, rice vinegar, sesame oil, minced garlic, and red pepper flakes. Stir well and bring to a gentle simmer.
To thicken the sauce, mix 1 teaspoon of cornstarch with 2 teaspoons of water and stir it into the sauce. Let it simmer for another 1–2 minutes until it thickens slightly. Remove from heat.
Transfer the crispy fried chicken to a large bowl. Pour the sweet chili sauce over it and toss gently until every piece is coated in that glossy, sticky sauce.
Garnish with sesame seeds and chopped green onions for a pop of color and extra flavor. Serve hot over a bed of steamed rice or with stir-fried vegetables.
Notes
- If you prefer baking instead of frying, bake the coated chicken at 400°F (200°C) for 20–25 minutes, flipping halfway through.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or air fryer for best results.
- For a lighter version, toss grilled or sautéed chicken in the sauce instead of frying.