This Sweet Chili Chicken recipe is your new weeknight hero. Forget takeout—this dish delivers that crave-worthy crispy, sticky, and spicy-sweet flavor you love, and it’s surprisingly simple to make right at home. We’re talking tender, juicy chicken coated in a crunchy layer and tossed in an irresistible Thai sweet chili sauce. It’s a flavor explosion that will have everyone asking for seconds.
Whether you’re a seasoned pro or just starting your culinary journey, this recipe is designed for success. We’re breaking down the steps to achieve that perfect crispy texture without a deep fryer, making it a healthier but equally delicious option. Get ready to add a staple to your dinner rotation.
Why You’ll Love This Sweet Chili Chicken Recipe
- Incredibly Flavorful: The balance of sweet, spicy, and savory is absolutely perfect.
- Amazingly Crispy: We use a simple cornstarch coating to create a wonderfully crispy exterior that holds up to the sauce.
- Quick & Easy: This dish comes together in under 40 minutes, making it ideal for busy weeknights.
- Versatile: Serve it over rice, with steamed vegetables, or in a wrap for a customizable meal. For a different but equally delicious stir-fry, you might also enjoy this Beef and Bok Choy Stir Fry.
Ingredients You’ll Need
This recipe uses simple, easy-to-find ingredients to create its signature flavor. The magic is in the crispy coating and the vibrant sauce.
For the Crispy Chicken
- Chicken Breasts: Boneless, skinless chicken breasts cut into 1-inch cubes are perfect. You can also use chicken thighs if you prefer.
- Cornstarch: This is the secret to a light, crispy coating that’s better than flour.
- Egg: Helps the cornstarch adhere to the chicken, ensuring maximum crispiness.
- Avocado Oil: A neutral, high-smoke-point oil ideal for pan-frying. You can also use canola or vegetable oil.
- Salt & Black Pepper: For seasoning the chicken.
For the Sweet Chili Sauce
- Thai Sweet Chili Sauce: Use your favorite store-bought brand for convenience.
- Soy Sauce: Low-sodium is recommended to control the saltiness.
- Rice Vinegar: Adds a tangy brightness that cuts through the sweetness.
- Garlic & Ginger: Freshly minced for the best flavor.
- Sesame Oil: A little goes a long way to add a nutty, aromatic finish.
How to Make Sweet Chili Chicken Step-by-Step
Making this dish is a straightforward process. Follow these simple steps for perfectly crispy and saucy chicken every time.
Step 1: Prepare the Chicken
First, pat your chicken pieces dry with a paper towel. This is a crucial step for getting a crispy exterior. Season the chicken generously with salt and pepper. In a shallow bowl, whisk the egg. In a separate bowl, add the cornstarch. Dip each piece of chicken into the egg, letting any excess drip off, then dredge it thoroughly in the cornstarch until fully coated. Set the coated chicken aside on a plate.
Step 2: Cook the Chicken
Heat the avocado oil in a large skillet or wok over medium-high heat. Once the oil is shimmering, carefully add the coated chicken in a single layer. Be sure not to overcrowd the pan; cook in batches if necessary. Cook for 3-4 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and place it on a wire rack to drain.
Step 3: Make the Sauce
In the same skillet, reduce the heat to medium. Add the minced garlic and ginger and cook for about 30 seconds until fragrant. Pour in the sweet chili sauce, soy sauce, and rice vinegar. Stir everything together and let it simmer for 1-2 minutes until the sauce has thickened slightly.
Step 4: Combine and Serve
Return the crispy chicken to the skillet. Gently toss the chicken in the sauce until every piece is coated in the glossy, sticky glaze. Turn off the heat, drizzle with sesame oil, and garnish with sesame seeds and sliced green onions. Serve immediately for the best texture.
What to Serve With Your Chicken
This Sweet Chili Chicken is a star on its own, but it pairs wonderfully with a variety of sides. Serve it over a bed of fluffy jasmine or basmati rice to soak up the extra sauce. For a healthier option, try quinoa or cauliflower rice. Steamed or roasted vegetables like broccoli, bell peppers, or snap peas add a nutritious and colorful crunch to the meal. If you love this flavor profile, you might also enjoy these sticky Honey Butter Chicken Bites.
Variations and Substitutions
- Make it Spicier: Add a teaspoon of sriracha or a pinch of red pepper flakes to the sauce for an extra kick.
- Different Protein: This recipe works great with shrimp or crispy tofu for a vegetarian option.
- Add Veggies: Feel free to toss in some sliced onions, bell peppers, or broccoli florets with the sauce to make it a complete one-pan meal, similar to a classic Teriyaki Chicken Stir Fry.
Storage and Reheating Tips
Store any leftover Sweet Chili Chicken in an airtight container in the refrigerator for up to 3 days. For the best results when reheating, use an air fryer or a conventional oven at 375°F (190°C) for 5-7 minutes. This will help crisp the chicken back up. Microwaving will work in a pinch, but the chicken will lose its crispy texture.
Yes, you can absolutely bake it for a healthier option. After coating the chicken, arrange it on a wire rack set over a baking sheet. Spray with cooking oil and bake at 400°F (200°C) for 15-20 minutes, flipping halfway through, until golden and cooked. Then, toss the baked chicken in the sauce.
To make a simple homemade sweet chili sauce, combine 1/2 cup water, 1/4 cup rice vinegar, 1/4 cup sugar, 2 minced garlic cloves, and 1-2 teaspoons of red pepper flakes in a saucepan. Bring to a simmer, then mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the sauce to thicken.
Store leftovers in an airtight container in the refrigerator for up to 3 days. For best results, reheat in an air fryer at 375°F for 4-5 minutes or in an oven on a baking sheet at the same temperature for 5-7 minutes. This will help restore its crispiness much better than a microwave.
The secret to extra crispy chicken is a three-step process: 1) Pat the chicken completely dry before seasoning. 2) Use cornstarch for the coating, as it creates a lighter, crispier crust than flour. 3) Ensure your cooking oil is hot before adding the chicken and avoid overcrowding the pan.
Sweet Chili Chicken is incredibly versatile. It pairs perfectly with fluffy white rice (like jasmine or basmati), brown rice, or quinoa. For a low-carb option, serve it with cauliflower rice or zucchini noodles. Steamed vegetables like broccoli, snap peas, or bell peppers also make excellent side dishes.
Yes, you can absolutely bake it for a healthier option. After coating the chicken, arrange it on a wire rack set over a baking sheet. Spray with cooking oil and bake at 400°F (200°C) for 15-20 minutes, flipping halfway through, until golden and cooked. Then, toss the baked chicken in the sauce.
To make a simple homemade sweet chili sauce, combine 1/2 cup water, 1/4 cup rice vinegar, 1/4 cup sugar, 2 minced garlic cloves, and 1-2 teaspoons of red pepper flakes in a saucepan. Bring to a simmer, then mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the sauce to thicken.
Store leftovers in an airtight container in the refrigerator for up to 3 days. For best results, reheat in an air fryer at 375°F for 4-5 minutes or in an oven on a baking sheet at the same temperature for 5-7 minutes. This will help restore its crispiness much better than a microwave.
The secret to extra crispy chicken is a three-step process: 1) Pat the chicken completely dry before seasoning. 2) Use cornstarch for the coating, as it creates a lighter, crispier crust than flour. 3) Ensure your cooking oil is hot before adding the chicken and avoid overcrowding the pan.
Sweet Chili Chicken is incredibly versatile. It pairs perfectly with fluffy white rice (like jasmine or basmati), brown rice, or quinoa. For a low-carb option, serve it with cauliflower rice or zucchini noodles. Steamed vegetables like broccoli, snap peas, or bell peppers also make excellent side dishes.
More Delicious Recipes to Try
We hope you love this crispy, sticky Sweet Chili Chicken! It’s a dish that proves you don’t need to order takeout to enjoy incredible, flavor-packed meals at home. If you tried this recipe, please let us know how it turned out in the comments below. We love hearing from you! For more cooking inspiration, be sure to follow us on Pinterest.
Sweet Chili Chicken: The Crispiest, Easiest Recipe Ever
Sweet Chili Chicken: The Crispiest, Easiest Recipe Ever
Ingredients
Equipment
Instructions
- Pat the cubed chicken dry with paper towels and season with salt and pepper. In a shallow bowl, whisk the egg. In a separate bowl, add the cornstarch. Dip each piece of chicken first in the egg, then dredge thoroughly in the cornstarch until fully coated.
- Heat avocado oil in a large skillet over medium-high heat. Carefully add the chicken in a single layer, cooking in batches if needed to avoid overcrowding. Cook for 3-4 minutes per side until golden brown and cooked through. Transfer to a wire rack.
- Reduce skillet heat to medium. Add minced garlic and ginger, and cook for 30 seconds until fragrant. Stir in the sweet chili sauce, soy sauce, and rice vinegar. Simmer for 1-2 minutes until the sauce thickens slightly.
- Return the crispy chicken to the skillet and toss gently to coat with the sauce. Drizzle with sesame oil and garnish with sesame seeds and green onions. Serve immediately.
Notes
Patting the chicken dry before coating is a critical step for a crispy finish.
The sauce can be made ahead and stored in the fridge for up to a week.
