Sweet Chili Chicken is a perfect mix of tender chicken coated in a sticky, sweet, and slightly spicy glaze that makes every bite pop with flavor. The sauce combines the tang of chili with a touch of sweetness that brings just the right balance, making it a tasty meal you’ll want to make again and again. Crispy on the outside and juicy on the inside, this dish is a total winner any night of the week.
I love making Sweet Chili Chicken when I want something quick but still special enough for guests. One of my favorite things about this recipe is how easy it is to whip up, yet it tastes like you spent hours cooking. Plus, it’s flexible—you can adjust the spice to fit exactly how you like it. I always find that letting the chicken sit in the sauce for a few extra minutes really helps lock in that delicious flavor.
To serve, I usually put the chicken over a bed of steamed rice and throw in some fresh veggies on the side for a full meal that feels fresh and filling. Sometimes, I even like to wrap it in lettuce leaves for a lighter crunch that adds a bit of fun to dinner. No matter how you eat it, this Sweet Chili Chicken is the kind of dish that brings smiles all around the table.
Key Ingredients & Substitutions
Chicken: Chicken thighs are juicier and stay tender better, but breasts work if you prefer leaner meat. Just avoid overcooking to keep them from drying out.
Coating: A mix of flour and cornstarch creates a light, crispy coating that holds the sauce nicely. If you want gluten-free, try using rice flour or gluten-free all-purpose flour.
Sweet Chili Sauce: This is the heart of the flavor. If you can’t find it, mix chili paste or flakes with some honey and vinegar for a quick homemade version.
Honey or Sugar: Honey adds a natural sweetness, but plain sugar or maple syrup is a good alternative. Adjust sweetness to taste.
Rice Vinegar: It adds a mild tang. If you don’t have it, a splash of lemon or lime juice works in a pinch.
How Do You Get the Chicken Crispy Before Adding the Sauce?
Keeping the chicken crispy under the sticky sauce can be tricky, but here’s what I do:
- Coat the chicken evenly and don’t overcrowd the pan when frying; this helps even cooking and crispiness.
- Use medium-high heat and fry in batches to keep the oil temperature steady.
- Drain fried chicken on paper towels to remove excess oil before tossing in sauce.
- Quickly coat the chicken in the sauce just before serving to keep some crispness.
With these steps, you get a great crispy texture, even with the sticky sauce coating every bite.
Equipment You’ll Need
- Deep frying pan or wok – perfect for frying chicken evenly and safely.
- Mixing bowls – handy for coating the chicken and preparing sauces separately.
- Tongs or slotted spoon – helps flip and remove chicken pieces from hot oil easily.
- Whisk – great for mixing sauces smoothly without lumps.
- Paper towels – to drain excess oil and keep chicken crispy.
Flavor Variations & Add-Ins
- Swap chicken for shrimp – quick-cooking and pairs nicely with sweet chili sauce.
- Add bell peppers or snap peas – adds crunch and freshness.
- Use sriracha instead of red chili flakes – for a different spice profile and heat.
- Stir in chopped peanuts or cashews – gives a pleasant crunch and nutty flavor.
How to Make Sweet Chili Chicken?
Ingredients You’ll Need:
For The Chicken:
- 1 lb (450g) boneless, skinless chicken thighs or 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
For The Sauce:
- 3 cloves garlic, minced
- 1 small red chili or 1 tsp red chili flakes (adjust to taste)
- 1/4 cup sweet chili sauce
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 2 tbsp honey or sugar
- 1/2 cup water
- 1 tsp cornstarch (mixed with 2 tbsp water to make slurry)
For Garnish & Serving:
- 2 green onions, thinly chopped, for garnish
- Cooked white rice, for serving
How Much Time Will You Need?
This Sweet Chili Chicken recipe takes about 15 minutes to prepare and 15 minutes to cook, for a total of approximately 30 minutes. It’s a quick and tasty meal ready in under half an hour!
Step-by-Step Instructions:
1. Prepare and Coat the Chicken:
In a large bowl, mix together the flour, cornstarch, salt, and black pepper. In another bowl, beat the eggs. Dip each chicken piece into the eggs, then coat evenly with the flour mixture. Set aside.
2. Fry the Chicken:
Heat vegetable oil in a deep frying pan or wok over medium-high heat. Fry the chicken pieces in batches until they are golden brown and cooked through, about 4-5 minutes per batch. Remove and drain on paper towels.
3. Make the Sweet Chili Sauce:
In a separate pan or wok, heat 1 tablespoon of oil over medium heat. Add minced garlic and chili, sauté for about 1 minute until fragrant. Add sweet chili sauce, soy sauce, rice vinegar, honey (or sugar), and water. Stir and bring the mixture to a simmer.
4. Thicken and Combine:
Give your cornstarch slurry a quick stir, then slowly add it to the sauce while stirring constantly. Let the sauce thicken, about 1-2 minutes. Add the fried chicken pieces to the pan and toss gently to coat well in the sauce.
5. Serve and Garnish:
Serve the sweet chili chicken hot over cooked white rice. Sprinkle with chopped green onions for a fresh touch before serving.
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure to fully thaw the chicken in the fridge overnight before prepping. Pat it dry well to avoid extra moisture that can prevent a crispy coating.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a pan over low heat or in the microwave, adding a splash of water if needed to loosen the sauce.
Can I Make the Sauce Ahead of Time?
Absolutely! Prepare the sauce up to 2 days in advance and keep it refrigerated. Reheat it gently on the stove and toss with freshly fried chicken just before serving for best texture.
What Can I Substitute for Sweet Chili Sauce?
If you don’t have sweet chili sauce, mix chili flakes or sriracha with honey and a splash of rice vinegar to mimic the sweet-spicy tang. Adjust the ingredients to taste for a similar flavor.
