Sweet Chili Chicken is a mouthwatering dish that combines the irresistible crunch of golden chicken pieces with a vibrant sweet chili sauce. If you’re searching for a recipe that’s both easy to prepare and packed with flavor, this Sweet Chili Chicken recipe is your answer. Whether you’re a beginner in the kitchen or a seasoned cook, you’ll love how quickly this meal comes together and how much your family will rave about it.
In this post, you’ll learn how to make Sweet Chili Chicken from scratch, including all the tips for achieving perfectly crispy chicken and a sticky, sweet, and tangy sauce. We’ll also cover variations, serving suggestions, and answer the most common questions about this crowd-pleasing dish. Let’s dive in and bring some bold, Asian-inspired flavors to your dinner table!
What is Sweet Chili Chicken?
Sweet Chili Chicken is a popular Asian-inspired dish featuring bite-sized pieces of chicken that are lightly coated, fried until crispy, and then tossed in a flavorful sweet chili sauce. The sauce is the star of the show—sweet, tangy, and just a little bit spicy, making it a perfect balance for the crispy chicken. This dish is often served over rice or noodles and garnished with green onions and sesame seeds for extra flavor and crunch.
Ingredients You’ll Need
For the Chicken
- 1 lb (450g) boneless, skinless chicken breasts or thighs
- 1/2 cup all-purpose flour
- 1/3 cup cornstarch (or potato starch)
- 1 large egg
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder (optional)
- 1/2 teaspoon smoked paprika or regular paprika (optional)
- 2-3 tablespoons vegetable oil (for frying)
For the Sweet Chili Sauce
- 1/2 cup sweet chili sauce (store-bought or homemade)
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar (or apple cider vinegar)
- 1 teaspoon sriracha or chili sauce (optional, for extra heat)
- 1 teaspoon grated fresh ginger
- 2 cloves garlic, minced
- 1 teaspoon lime juice (optional)
Garnish
- 2 green onions, sliced
- 1 tablespoon sesame seeds
- Lime wedges (optional)
Step-by-Step Instructions
Preparing the Chicken
- Cut the Chicken:
Dice the chicken breasts or thighs into bite-sized pieces, about 1-inch cubes. Try to keep the pieces uniform so they cook evenly. - Season and Coat:
In a large bowl, season the chicken with salt, pepper, garlic powder, and paprika. Crack the egg into the bowl and mix until the chicken is well coated. - Dredge:
In a separate bowl, combine the flour and cornstarch. Dredge each piece of chicken in the flour mixture, ensuring all sides are coated. Shake off any excess. - Fry the Chicken:
Heat the vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the chicken pieces in a single layer, being careful not to overcrowd the pan. Fry for 4-5 minutes per side, or until golden brown and cooked through. Remove the chicken and place on a wire rack or paper towel-lined plate to drain excess oil.
Alternative Cooking Methods
- Air Fryer:
Preheat your air fryer to 400°F (200°C). Spray the basket with oil and arrange the coated chicken pieces in a single layer. Air fry for 10-12 minutes, flipping halfway, until crispy and cooked through. - Baking:
Preheat your oven to 400°F (200°C). Place the coated chicken on a greased baking sheet and bake for 20-25 minutes, flipping halfway, until crispy and golden.
Making the Sweet Chili Sauce
- Combine Sauce Ingredients:
In a small bowl, whisk together the sweet chili sauce, soy sauce, honey, rice vinegar, sriracha (if using), ginger, garlic, and lime juice. - Simmer the Sauce:
Pour the sauce into a clean skillet or wok over medium heat. Bring to a gentle simmer, stirring occasionally, for 2-3 minutes until the sauce thickens slightly and the flavors meld.
Combining and Serving
- Toss Chicken in Sauce:
Add the crispy chicken pieces to the skillet with the simmering sauce. Toss to coat every piece evenly. Cook for 1-2 minutes, allowing the chicken to soak up the sauce. - Garnish and Serve:
Transfer the Sweet Chili Chicken to a serving dish. Sprinkle with sliced green onions and sesame seeds. Serve immediately with steamed rice, noodles, or your favorite sides.
Tips for the Best Sweet Chili Chicken
- Cut Even Pieces:
Uniform chicken pieces ensure even cooking and crispiness. - Don’t Overcrowd the Pan:
Fry the chicken in batches if necessary. Overcrowding lowers the oil temperature, resulting in soggy chicken. - Double-Coat for Extra Crunch:
For an ultra-crispy texture, double-dip the chicken: flour, egg, then flour again. - Homemade Sweet Chili Sauce:
If you want to make your own, combine sugar, rice vinegar, water, garlic, red chili flakes, and a bit of cornstarch in a saucepan. Simmer until thickened. - Adjust the Heat:
Add more sriracha or chili flakes if you like it spicier, or reduce for a milder dish.
Serving Suggestions
Sweet Chili Chicken is incredibly versatile. Here are some tasty ways to enjoy it:
- Over Rice:
Serve with steamed jasmine or basmati rice to soak up the sauce. - With Noodles:
Toss with cooked rice noodles or lo mein for a hearty meal. - In Lettuce Wraps:
Spoon the chicken into crisp lettuce leaves for a light, fresh twist. - With Stir-Fried Vegetables:
Add broccoli, bell peppers, snap peas, or carrots for extra nutrition and color. - As a Party Appetizer:
Serve the chicken pieces with toothpicks and extra sauce for dipping.
Variations and Substitutions
- Protein Options:
Try shrimp, tofu, or even thinly sliced beef instead of chicken. Adjust cooking times as needed. - Gluten-Free:
Use gluten-free flour and tamari instead of soy sauce. - Vegetarian:
Use crispy tofu or cauliflower florets in place of chicken. - Low-Carb:
Replace flour and cornstarch with almond flour or coconut flour for a lower-carb version. - Add Veggies:
Stir-fry bell peppers, onions, or snap peas with the chicken for added crunch and nutrition.
FAQs
1. Can I make Sweet Chili Chicken ahead of time?
Yes! You can prepare the chicken and sauce separately in advance. Store the fried chicken in an airtight container in the fridge for up to 2 days. When ready to eat, reheat the chicken in the oven or air fryer to restore crispiness, then toss with freshly warmed sweet chili sauce.
2. Is Sweet Chili Chicken spicy?
Sweet Chili Chicken is mildly spicy. The sweetness of the sauce balances out the heat. If you prefer a spicier dish, add extra sriracha or chili flakes. For a milder taste, use less chili sauce or omit it entirely.
3. Can I bake the chicken instead of frying?
Absolutely! Baking is a healthier alternative. Arrange the coated chicken pieces on a greased baking sheet and bake at 400°F (200°C) for 20-25 minutes, flipping halfway through, until golden and cooked through.
4. What can I serve with Sweet Chili Chicken?
This dish pairs well with steamed rice, fried rice, noodles, or even a simple green salad. For a complete meal, add stir-fried or roasted vegetables on the side.
5. Can I use store-bought sweet chili sauce?
Yes, store-bought sweet chili sauce works perfectly for this recipe and saves time. If you want to control the ingredients or adjust the sweetness and spice level, you can make your own at home.
Related Recipes:
- Garlic Butter Chicken and Potatoes Skillet Recipe
- Black Pepper Chicken Recipe
- Chicken and Potatoes with Dijon Cream Sauce Recipe
Conclusion
Sweet Chili Chicken is a delightful fusion of crispy, juicy chicken and a sticky, sweet, and tangy sauce. It’s a dish that’s quick enough for weeknights but impressive enough for guests. With simple ingredients and easy-to-follow steps, anyone can master this recipe and enjoy restaurant-quality flavors at home. Try it tonight and watch it become a new family favorite!
Sweet Chili Chicken Recipe:
Ingredients
- 500 g chicken breast cut into bite-size pieces
- 2 tbsp cornstarch
- 2 tbsp vegetable oil
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup sweet chili sauce
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 2 cloves garlic minced
- Sliced scallions and sesame seeds for garnish (optional)
Instructions
- Season chicken with salt and pepper; toss with cornstarch until coated evenly.
- Heat oil in a large skillet over medium-high heat.
- Add chicken pieces and cook until golden and cooked through, about 6-8min.
- In a bowl, whisk sweet chili sauce, soy sauce, rice vinegar, and garlic.
- Pour sauce into skillet, toss chicken, and cook for another 2-3min until thickened.
- Remove from heat, garnish with scallions and sesame seeds, and serve immediately.
Notes
- For extra crispy chicken, use boneless thigh meat and double-coat with cornstarch.
- Adjust the spice level by adding extra chili flakes if desired.
- Best enjoyed fresh, but leftovers can be refrigerated for up to 2 days and reheated.
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