Sweet Chili Chicken Recipe – Spicy, Sticky, and So Easy

Looking for a quick and flavorful dinner with a kick? This Sweet Chili Chicken recipe hits all the right notes—sweet, spicy, sticky, and absolutely delicious.

Made with juicy chicken pieces coated in a tangy sweet chili sauce, it’s an easy weeknight meal that tastes like takeout but comes together in your own kitchen. Pair it with rice, noodles, or steamed veggies for a satisfying and balanced dish.

With minimal ingredients and under 30 minutes from start to finish, this recipe is perfect for busy nights when you need big flavor fast. Whether you’re a spice lover or just looking to switch up your dinner routine, this Sweet Chili Chicken won’t disappoint.

Recipe Information

• Serves: 4 people
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Difficulty Level: Easy
• Cuisine: Asian-Inspired
• Course: Main Dish

Equipment Needed

• Large mixing bowls (2-3)
• Deep heavy-bottomed pot or wok for frying
• Cooking thermometer
• Slotted spoon or spider strainer
• Paper towels for draining
• Large skillet or wok for sauce
• Measuring cups and spoons
• Sharp knife and cutting board
• Small bowl for cornstarch slurry

Other Recipes –

• Creamy Chicken Alfredo Lasagna Rolls – Easy & Delicious
• Easy Chicken Florentine with Spinach & Garlic Cream Sauce
• Chicken Bacon Ranch Pasta – A Cheesy, Creamy Favorite

Ingredients

For the Chicken:

• 2 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
• 1/2 cup all-purpose flour
• 1/2 cup cornstarch
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 2 large eggs, beaten
• Vegetable oil for frying (about 2 cups)

For the Sweet Chili Sauce:

• 1/2 cup sweet chili sauce (store-bought or homemade)
• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons honey
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon red pepper flakes (adjust to taste)
• 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

For Garnish:

• 2 green onions, sliced
• 1 tablespoon sesame seeds
• Fresh cilantro leaves
• Lime wedges for serving

Step-by-Step Instructions

Preparing the Chicken:

1. Cut the chicken into uniform 1-inch pieces for even cooking.
2. Set up your breading station with three bowls: one for flour mixture, one for beaten eggs, and one empty for coated chicken.
3. Mix the coating by combining flour, cornstarch, salt, pepper, and garlic powder in a large bowl.
4. Coat the chicken by dredging each piece in the flour mixture, then egg, then back in flour mixture for a double coating.
5. Let it rest for 5 minutes to help the coating adhere better.

Frying the Chicken:

1. Heat oil to 350°F (175°C) in a deep pot or wok.
2. Fry in batches to avoid overcrowding, cooking for 4-5 minutes until golden brown and cooked through (internal temperature of 165°F/74°C).
3. Drain on paper towels and keep warm.

Making the Sweet Chili Sauce:

1. Combine sauce ingredients (except cornstarch slurry) in a large skillet over medium heat.
2. Simmer for 2-3 minutes until fragrant.
3. Thicken by stirring in the cornstarch slurry and cooking until the sauce coats the back of a spoon.

Final Assembly:

1. Toss the fried chicken pieces in the warm sweet chili sauce until evenly coated.
2. Garnish with green onions, sesame seeds, and cilantro.
3. Serve immediately with steamed rice and lime wedges.

Nutrition Information (Per Serving)

Nutritional values are approximate and may vary based on specific ingredients used.

Pro Tips for Perfect Sweet Chili Chicken

Double coating is key: The flour-egg-flour coating creates an extra crispy exterior that holds the sauce beautifully.

Temperature matters: Use a thermometer to maintain oil temperature at 350°F. Too hot and the outside burns before the inside cooks; too cool and you’ll get greasy chicken.

Don’t skip the rest: Letting the coated chicken rest for 5 minutes helps the coating stick better during frying.

Fresh is best: While store-bought sweet chili sauce works great, making your own allows you to control the sweetness and heat level.

Sauce consistency: The sauce should coat the chicken without being too thick or too thin. Adjust with more cornstarch slurry or broth as needed.

Variations and Substitutions

For a healthier version: Bake the coated chicken at 425°F for 20-25 minutes instead of frying, flipping halfway through.

Gluten-free option: Replace all-purpose flour with rice flour or gluten-free flour blend.

Protein alternatives: This sauce works wonderfully with shrimp, tofu, or even cauliflower florets.

Heat level: Adjust red pepper flakes from 1/2 teaspoon for mild to 2 teaspoons for extra spicy.

Sauce variations: Add pineapple juice for tropical sweetness or sriracha for more heat.

Storage and Reheating

Refrigeration: Store leftovers in the refrigerator for up to 3 days in an airtight container.

Reheating: For best results, reheat in a 350°F oven for 10-12 minutes to restore crispiness. Microwave reheating will soften the coating but still tastes delicious.

Freezing: The cooked chicken can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.

What to Serve With Sweet Chili Chicken

• Steamed jasmine rice or brown rice
• Stir-fried vegetables like broccoli, snap peas, or bell peppers
• Asian coleslaw for a refreshing crunch
• Coconut rice for a tropical twist
• Noodles – try it over lo mein or rice noodles

Frequently Asked Questions

Final Thoughts

This sweet chili chicken recipe brings together the perfect combination of crispy texture and bold flavors that will have everyone asking for seconds. The versatility of this dish makes it perfect for busy weeknights or special occasions. With its balance of sweet and spicy flavors, it’s sure to become a regular in your dinner rotation!