Sweet Chili Chicken is a simple and tasty dish that combines crispy fried chicken pieces with a sticky, sweet, and slightly spicy chili sauce. The balance of sweet and heat makes every bite exciting and perfect for a quick weeknight dinner or a casual get-together. You get that wonderful crunch from the chicken coating alongside the rich glaze of the chili sauce that clings to every piece.
I love making this recipe because it’s super easy and always a crowd-pleaser. I usually toss in some bell peppers or green onions for a little extra color and crunch, but it’s just as good on its own! One trick I use is to let the sauce thicken a bit in the pan before coating the chicken — it helps everything stick better and taste even better.
When I serve this, I often pair it with steamed rice or simple noodles to soak up all that sweet chili sauciness. It’s a simple combo, but it feels like a treat every time. Plus, leftovers reheat well, so this recipe becomes just as good the next day, which is always a win in my book!
Key Ingredients & Substitutions
Chicken: I use boneless, skinless chicken thighs because they stay juicy and tender. But chicken breasts work great too if you prefer leaner meat.
Flour and Cornstarch: The combination gives a crispy coating that holds up well to the sauce. If you want a gluten-free option, replace all-purpose flour with a gluten-free flour blend.
Sweet Chili Sauce: This is the main flavor punch. You can find bottled sweet chili sauce in most grocery stores. If not, mix a bit of honey, cayenne, and a splash of vinegar for a quick homemade version.
Soy Sauce & Vinegar: Soy adds savoriness, while rice vinegar brightens the sauce. Tamari is a good gluten-free soy sauce substitute, and apple cider vinegar can replace rice vinegar in a pinch.
Garlic & Red Chili Flakes: Fresh garlic makes a big aroma difference. Adjust chili flakes according to your heat preference. For milder taste, reduce or omit the chili flakes.
How Do You Get the Chicken Crispy and Not Soggy in the Sweet Chili Sauce?
Keeping the chicken crispy under the saucy glaze is key here. Here’s what I do:
- Double Coating: The flour and cornstarch combo helps create a strong crispy shell.
- Proper Frying Temperature: Keep oil around 350°F (175°C) so chicken cooks quickly and crisps without soaking up too much oil.
- Drain Well: Once fried, drain chicken on paper towels to remove excess oil before saucing.
- Thicken Sauce: Let the sauce simmer until slightly thickened to make it stick better without making the chicken soggy.
- Toss Quickly: Add chicken to sauce right before serving and toss gently to coat, so the chicken keeps its crunch.
Equipment You’ll Need
- Deep frying pan or wok – perfect for frying chicken evenly and cooking the sauce.
- Cooking thermometer – helps you keep oil at the right temperature for crispy chicken.
- Mixing bowls – for coating the chicken and beating the eggs easily.
- Slotted spoon or spider strainer – to safely lift fried chicken out of hot oil.
- Whisk – great for mixing sauce ingredients smoothly.
Flavor Variations & Add-Ins
- Swap chicken for shrimp for a quick seafood twist that cooks fast and soaks up the sauce well.
- Add diced bell peppers or snap peas for extra crunch and color.
- Stir in crushed peanuts or cashews just before serving for a nutty texture contrast.
- Use honey instead of sugar in the sauce for a natural sweetness and glossy finish.
Sweet Chili Chicken Recipe
Ingredients You’ll Need:
For the Chicken:
- 1 lb (450g) boneless, skinless chicken breast or thighs, cut into bite-sized pieces
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large eggs
- Vegetable oil, for frying
For the Sauce:
- 2 tablespoons vegetable oil (for the sauce)
- 3 cloves garlic, minced
- 1/2 cup sweet chili sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar or white vinegar
- 1 to 2 teaspoons red chili flakes or chopped fresh red chili (adjust to heat preference)
- 1 teaspoon sugar (optional, if extra sweetness desired)
- 1/4 cup water
For Serving & Garnish:
- 2 green onions, thinly sliced
- Fresh cilantro or parsley leaves
Time You’ll Need
This dish takes about 15 minutes to prepare and 15-20 minutes to cook, making the total time around 30 to 35 minutes. It’s great for a quick, tasty meal that doesn’t keep you in the kitchen all day.
Step-by-Step Instructions:
1. Coat the Chicken:
In a large bowl, mix together the flour, cornstarch, salt, and pepper. In another bowl, beat the eggs until smooth. Dip each chicken piece into the eggs, then coat them in the flour mixture. Place the coated chicken aside.
2. Fry the Chicken:
Pour vegetable oil into a deep pan or pot until it’s about 2 inches deep. Heat the oil to 350°F (175°C). Carefully fry the chicken pieces in small batches, cooking for about 4-5 minutes until golden brown and crispy. Remove and drain them on paper towels.
3. Make the Sweet Chili Sauce:
In a wok or large skillet, heat 2 tablespoons of oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Stir in the sweet chili sauce, soy sauce, vinegar, chili flakes, sugar (if using), and water. Let the sauce simmer for 2-3 minutes until it thickens slightly.
4. Combine and Serve:
Add the fried chicken pieces to the sauce, tossing gently to coat each piece. Transfer the saucy chicken to a serving dish, garnish with green onions and fresh cilantro or parsley. Serve it up with steamed rice or noodles for a complete meal!
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure to fully thaw the chicken in the refrigerator overnight before cutting and coating. Pat it dry well to prevent excess moisture, which can affect the crispiness when frying.
How Leftovers Should Be Stored and Reheated?
Store leftover Sweet Chili Chicken in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat to maintain the crispiness, or microwave briefly but note it may soften the coating.
Can I Make This Recipe Gluten-Free?
Absolutely! Swap the all-purpose flour for a gluten-free flour blend and double-check that your soy sauce is gluten-free (tamari is a good option). The rest of the ingredients are naturally gluten-free.
How Can I Adjust the Spice Level?
You can easily adjust the heat by adding more or less red chili flakes or fresh chili. For milder flavor, reduce or omit the chili flakes. For extra kick, add a pinch of cayenne pepper or a dash of sriracha to the sauce.
