Sweet Chili Chicken is a perfect mix of crispy, tender chicken coated in a sticky, sweet, and slightly spicy chili sauce. The sauce usually combines flavors like garlic, honey, and red chili flakes, making each bite a burst of sweet heat. It’s a simple dish that packs a lot of flavor and always feels like a little treat for dinner.
I love making Sweet Chili Chicken when I want something quick but still full of personality. One tip I’ve learned is to make sure the sauce gets nice and thick so it really clings to the chicken, giving every piece that deliciously glossy coating. Watching the sauce bubble and caramelize while it thickens is honestly the best part of cooking this recipe for me.
This dish is great on its own, but my favorite way to enjoy it is over a bed of steamed rice or with some crunchy veggies on the side. It’s comforting and bright all at once, and I find it works well for both weeknight meals and casual get-togethers. Everyone I’ve served it to always asks for seconds—that’s when you know you’ve got a winner!
Key Ingredients & Substitutions
Chicken: Using boneless chicken breast or thighs works well. Thighs stay juicier, but breasts are leaner. If you prefer, turkey cut into pieces also works nicely.
Flour or Cornstarch: This coats the chicken to get it crispy. Cornstarch gives a lighter, crunchier texture. For gluten-free, stick with cornstarch or try rice flour.
Honey: Honey adds the sweet note. You can swap for maple syrup or agave if you want a plant-based option or milder sweetness.
Red Chilies: Fresh chilies bring heat and fresh flavor. If you want it less spicy, reduce the amount or use mild chili flakes. For a smoky touch, try smoked paprika.
Soy Sauce: Traditional for that salty depth. Tamari is a great gluten-free alternative. You can also use coconut aminos if avoiding soy.
How Do You Get the Chicken Crispy and Sauce Perfectly Sticky?
Coating and frying the chicken is the key to crispiness. Don’t skip drying the chicken pieces before coating; it helps the flour stick better.
- Use medium-high heat for frying—too low and the chicken will absorb oil; too high and it burns.
- Fry the chicken in batches so the oil temperature stays steady and pieces cook evenly.
- After frying, keep the chicken warm on a paper towel to drain excess oil.
- For the sauce, combine all ingredients and add cornstarch to thicken it. Bring it to a simmer and keep stirring until glossy.
- Toss the crispy chicken in the thickened sauce just before serving, so it’s evenly coated but stays crunchy where it touches the air.
These steps will give you that perfect balance of crunchy chicken with a sticky, flavorful coating every time.
Equipment You’ll Need
- Large skillet or wok – great for frying chicken evenly and sautéing the sauce.
- Tongs or slotted spoon – helps you flip and drain fried chicken pieces easily.
- Mixing bowl – for coating the chicken with flour or cornstarch.
- Whisk – keeps the sauce smooth when mixing cornstarch and liquids.
- Measuring cups and spoons – to get your sauce ingredients just right.
Flavor Variations & Add-Ins
- Swap chicken for firm tofu cubes to make a vegetarian-friendly dish with a similar crispy texture.
- Add diced bell peppers or snap peas for a crunchy, fresh veggie boost.
- Include a splash of lime juice or zest at the end to brighten the sweet chili sauce.
- Mix in crushed peanuts or cashews just before serving for extra crunch and nuttiness.
Sweet Chili Chicken Recipe
Ingredients You’ll Need:
- 1 lb (450g) boneless chicken breast or thighs, cut into bite-sized pieces
- 1/2 cup all-purpose flour or cornstarch (for coating)
- Salt and black pepper to taste
- 2-3 tbsp vegetable oil (for frying)
- 3 cloves garlic, finely minced
- 1-2 fresh red chilies, finely chopped (adjust for desired heat)
- 1/4 cup honey
- 1/4 cup rice vinegar
- 3 tbsp soy sauce
- 2 tbsp water
- 1 tsp cornstarch (to thicken sauce)
- 2 green onions, sliced thinly (for garnish)
- Fresh cilantro leaves (for garnish)
- Cooked white rice, to serve
How Much Time Will You Need?
This recipe takes about 10 minutes for preparation and 15 minutes for cooking, so around 25 minutes in total. It’s a quick and satisfying meal perfect for any day of the week!
Step-by-Step Instructions:
1. Prepare the Chicken:
Season the bite-sized chicken pieces with salt and pepper. Then, coat them evenly by dredging them in flour or cornstarch. Shake off any extra coating so it’s not too thick.
2. Fry the Chicken:
Heat the vegetable oil in a large skillet or wok over medium-high heat. Fry the chicken pieces in batches until they turn golden brown and are cooked through, about 4-5 minutes per batch. Set the cooked chicken aside on a paper towel to drain any excess oil.
3. Make the Sauce:
In the same skillet, remove some of the oil, leaving about 1 tablespoon. Add minced garlic and chopped red chilies, and sauté for about 30 seconds until you smell their aroma, careful not to burn them.
In a small bowl, whisk together honey, rice vinegar, soy sauce, water, and cornstarch until smooth.
Pour this sauce mixture into the skillet with garlic and chilies. Bring it to a gentle simmer, stirring continuously, until the sauce thickens and looks shiny and glossy.
4. Combine and Serve:
Return the fried chicken to the skillet and toss thoroughly so each piece is coated well with the sticky sweet chili sauce.
Serve the sweet chili chicken hot over steamed white rice, and sprinkle with sliced green onions and fresh cilantro for a fresh, vibrant touch.
Enjoy your sweet, spicy, and delicious Sweet Chili Chicken!
Can I Use Frozen Chicken in This Recipe?
Yes! Just make sure to fully thaw the chicken in the fridge overnight and pat it dry before coating and frying. This helps the coating stick better and prevents excess moisture.
Can I Make Sweet Chili Chicken Ahead of Time?
Absolutely! You can prepare the chicken and sauce separately and store them in airtight containers in the fridge for up to 2 days. Reheat gently in a skillet, adding a splash of water if the sauce thickens too much.
What Can I Substitute for Fresh Red Chilies?
If you don’t have fresh chilies, you can use chili flakes or a small amount of sriracha sauce. Adjust the amount to your preferred spice level.
How Should I Store Leftovers?
Place leftover chicken and sauce in an airtight container and refrigerate for up to 3 days. Reheat in a skillet over medium heat or in the microwave until warmed through.
