Sweet Chili Chicken

If you’re in the mood for a dish that’s both sweet and savory with a little bit of heat, this Sweet Chili Chicken is the perfect recipe for you. With crispy, golden chicken pieces coated in a tangy and sweet sauce, it’s a satisfying meal that is quick and easy to make. The combination of sweet chili sauce, soy sauce, honey, and a hint of garlic and ginger brings a burst of flavor in every bite. Whether you serve it over steamed rice, noodles, or with stir-fried vegetables, this dish is sure to be a family favorite.

Why You’ll Love This Recipe

I love this Sweet Chili Chicken because it hits all the right flavor notes – it’s crispy on the outside, tender on the inside, and drenched in a deliciously tangy sauce that has just the right amount of sweetness and heat. The crispy chicken paired with the flavorful sauce creates a satisfying combination that’s perfect for a quick weeknight dinner or a weekend treat. Plus, it’s customizable! I can easily adjust the spice level with extra chili flakes or sriracha depending on how much heat I want. It’s also versatile enough to serve with rice, noodles, or even in lettuce wraps for a lighter option.

Ingredients

For the Chicken:

500 g (1 lb) chicken breast or thighs, cut into bite-sized pieces

1/2 cup cornstarch

1/2 cup all-purpose flour

2 large eggs, beaten

Salt and pepper, to taste

2–3 tbsp vegetable oil (for pan-frying)

For the Sweet Chili Sauce:

1/2 cup sweet chili sauce

1 tbsp honey or brown sugar

2 tbsp soy sauce

1 tbsp rice vinegar or lime juice

1 tsp grated ginger (optional for extra flavor)

2 cloves garlic, minced

1 tsp sesame oil (optional)

1 tsp red pepper flakes (optional for more heat)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Chicken:

First, I season the chicken pieces with salt and pepper.

In one bowl, I combine the cornstarch and flour. In another bowl, I beat the eggs.

I dip each chicken piece into the eggs and then coat it with the flour mixture.

Cook the Chicken:

I heat the vegetable oil in a large skillet over medium-high heat.

I fry the chicken pieces in batches, cooking each for about 3–4 minutes per side, until they’re golden and cooked through.

Once cooked, I transfer the chicken to a plate lined with paper towels to drain excess oil.

Make the Sauce:

In the same skillet, I remove any excess oil, leaving about 1 tablespoon.

I add the minced garlic and grated ginger (if using) and sauté for about 1 minute until fragrant.

Next, I stir in the sweet chili sauce, soy sauce, honey, and rice vinegar, letting it simmer for 2–3 minutes.

Combine and Serve:

I return the cooked chicken to the skillet and toss it in the sauce, making sure it’s well-coated.

I let it cook for another 2 minutes until the sauce thickens slightly and becomes glossy.

Garnish and Enjoy:

I garnish the dish with sesame seeds, sliced green onions, or fresh cilantro.

For the perfect meal, I serve it over steamed rice, noodles, or stir-fried vegetables.

Servings and Timing

Servings: This recipe makes about 4 servings.

Preparation time: 15 minutes.

Cook time: 15–20 minutes.

Total time: 30–35 minutes.

Variations

For a lighter version: I sometimes serve this dish in lettuce wraps for a fresh twist.

For added veggies: I love to add sautéed bell peppers, snap peas, or broccoli for extra crunch and nutrition.

Adjust the heat: If I’m in the mood for extra spice, I’ll add more red pepper flakes or drizzle a little sriracha sauce on top for a fiery kick.

Use chicken thighs: I prefer using boneless, skinless chicken thighs for a juicier, more flavorful option, but chicken breasts work just as well.

Add sesame oil: If I want an extra layer of flavor, I’ll throw in a teaspoon of sesame oil when making the sauce.

Storage/Reheating

Storing: I store any leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating: To reheat, I recommend using a skillet over medium heat to maintain the crispiness of the chicken. If needed, add a splash of water or extra sauce to keep the chicken moist.

Related Recipes:

• Beef Chili
• The Best Ground Beef Chili
• Easy White Chicken Chili

FAQs

How do I keep the chicken crispy after adding the sauce?

To keep the chicken crispy, try to serve it right after tossing it in the sauce. If you need to reheat, I recommend doing so in a skillet rather than a microwave, as this helps retain the crispiness.

Can I make this recipe ahead of time?

While the chicken will stay crispy best when freshly made, you can prepare the chicken and sauce ahead of time, then reheat and combine just before serving.

Can I use a different type of meat?

Yes, you can substitute chicken with shrimp, pork, or even tofu for a different variation of this dish.

What can I serve this Sweet Chili Chicken with?

I often serve it over steamed rice or noodles, but stir-fried vegetables or even in lettuce wraps are great alternatives for a lighter meal.

Is this dish very spicy?

The recipe can be as spicy or mild as you like! I add red pepper flakes for heat, but you can skip them or add more depending on your preference.

Conclusion

This Sweet Chili Chicken is a perfect balance of crispy, savory, and sweet flavors, making it an irresistible dish that can easily be customized to suit your tastes. Whether you’re feeding a crowd or just looking for a simple yet delicious weeknight dinner, this recipe is sure to become a staple in your kitchen. The best part is, it’s versatile enough for a variety of sides and can be adjusted to suit any spice level. I’m sure this will become one of your go-to recipes, just like it’s become one of mine!

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