If you’re craving something sweet, spicy, and absolutely addictive, this Sweet Chili Chicken Recipe is your answer. I first made it for a quick weeknight dinner when I needed a dish that felt special but didn’t take hours. With crispy chicken coated in a glossy sweet chili sauce, every bite is the perfect balance of heat and sweetness. It’s fast, flavorful, and pairs beautifully with rice, noodles, or even a fresh salad. The best part? You only need a few simple ingredients to make it taste like takeout at home.
Ingredients
- 1 lb boneless chicken breasts or thighs, cut into bite-size pieces
- 2 tbsp cornstarch
- 2 tbsp all-purpose flour
- 1 large egg, beaten
- Salt & black pepper, to taste
- 2 tbsp vegetable oil (for frying)
- 1/2 cup sweet chili sauce (store-bought or homemade)
- 1 tbsp soy sauce
- 1 tbsp honey (optional, for extra sweetness)
- 1 green onion, sliced (for garnish)
- Sesame seeds (for garnish)
Optional sides: steamed rice, stir-fried veggies, or noodles
Instructions
- In a bowl, mix chicken with flour, cornstarch, salt, pepper, and egg until coated.
- Heat oil in a skillet over medium-high heat. Fry chicken pieces until golden and crispy. Remove and set aside.
- In the same skillet, add sweet chili sauce, soy sauce, and honey. Stir and bring to a simmer.
- Toss crispy chicken back into the pan, coating evenly with sauce.
- Garnish with sesame seeds and green onions. Serve hot over rice or noodles.
Substitutions
- No sweet chili sauce? Use sriracha mixed with honey for a quick alternative.
- Gluten-free version: Use cornstarch only and gluten-free soy sauce.
- Want it spicier? Add chili flakes or extra sriracha to the sauce.
- No frying? Bake or air-fry chicken for a lighter option.
Equipment
- Mixing bowl
- Large skillet or wok
- Wooden spoon or spatula
- Knife and cutting board
- Measuring spoons
Storage
Refrigerator: Store in airtight containers for up to 3 days.
Freezer: Freeze plain cooked chicken, then toss in sauce when reheated.
Reheating: Warm on stove over low heat; add a splash of water to loosen sauce.
Top Tips
- Don’t overcrowd the pan when frying—cook in batches for crispier chicken.
- Toss chicken in sauce just before serving to keep it crunchy.
- Serve with steamed veggies to balance the sweet and spicy flavors.
- Double the sauce if you love extra sauciness.
FAQs
Can I make this with chicken wings instead of breast?
Yes, wings or drumsticks work perfectly—just bake or fry before tossing in sauce.
Is sweet chili chicken very spicy?
No, it’s mild with a balance of sweetness. Add chili for more heat.
Can I use frozen chicken?
Thaw completely before cooking for best results.
What goes best with sweet chili chicken?
Steamed rice, fried rice, noodles, or even lettuce wraps.