Sweet Chili Chicken is a fast and tasty meal made with simple ingredients. You get crispy chicken coated in a sweet and mildly spicy sauce that’s full of flavor. It’s quick to cook, easy to prepare, and perfect for lunch or dinner at home.
Why We Love This Sweet Chili Chicken Recipe
You’ll love how this recipe transforms everyday ingredients into something that tastes like it came from your favorite takeout spot. The chicken is golden and crisp on the outside while remaining juicy inside. Tossed in a sticky-sweet chili sauce that’s both tangy and mildly spicy, each bite feels like a flavor explosion. This dish is easy to adapt, fast to make, and works well with rice, noodles, or even in lettuce wraps. It’s a reliable crowd-pleaser you’ll want to make on repeat.
Ingredients for Sweet Chili Chicken
This Sweet Chili Chicken recipe calls for basic pantry items and a few fresh ingredients. Each component plays a role in building layers of flavor that are sweet, spicy, and aromatic. You’ll find this recipe easy to prepare and even easier to enjoy. Here’s what you’ll need:
- 2 boneless skinless chicken breasts (about 1 pound)
- 1/4 cup (32 g) cornstarch
- 1/2 teaspoon paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 3 tablespoons canola oil (for frying)
- 1/4 cup (68 g) Thai sweet chili sauce
- 2 tablespoons soy sauce
- 2 teaspoons sriracha sauce
- 1 teaspoon garlic, minced
- 1/2 teaspoon ground ginger
- 1 tablespoon honey
- 2 cups cooked white rice (for serving)
- Green onions, chopped (for garnish)
- Sesame seeds (for garnish)
How to Make Sweet Chili Chicken Directions
To start, take your chicken breasts and pat them dry using a paper towel. This helps remove moisture and allows the cornstarch mixture to stick better. Cut the chicken into bite-sized 1/2-inch cubes, ensuring even cooking.
In a large mixing bowl, combine cornstarch, paprika, salt, and pepper. Toss your chicken pieces in this dry mix until they are evenly coated. This coating gives the chicken its crispy texture once cooked.
Heat a nonstick skillet over medium-high heat and add canola oil. When the oil is hot, gently place the chicken pieces into the skillet. Cook them for about 5–7 minutes, turning occasionally, until they become golden brown on all sides. Check that the internal temperature reaches 165°F to confirm they are fully cooked.
Once done, transfer the cooked chicken to a plate and cover it lightly to keep it warm.
In the same skillet, without washing it out (to retain flavor), add Thai sweet chili sauce, soy sauce, sriracha, minced garlic, ground ginger, and honey. Stir everything together and let it simmer until warmed through and slightly thickened.
Return the cooked chicken to the skillet and toss until the pieces are well coated in the sauce. This gives every bite a punch of sweet and spicy flavor.
Serve your Sweet Chili Chicken over hot white rice. Garnish with chopped green onions and a sprinkle of sesame seeds. That final touch adds a pop of color and crunch that rounds out the dish perfectly.
Bonus Air Fryer Method: If you prefer, you can air fry the chicken instead of pan-frying. Preheat your air fryer to 400°F. Coat the chicken in the cornstarch mixture and place it in the basket. Cook for about 10 minutes, flipping halfway through. Ensure the chicken reaches an internal temp of 165°F before tossing it in the sauce.
How to Serve Sweet Chili Chicken
There’s more than one way to enjoy this dish. The classic option is serving it over fluffy white rice, which soaks up all that tasty sauce. For a lighter twist, you can pair the chicken with jasmine or brown rice, or even serve it with quinoa for a nutritious upgrade.
If you’re in the mood for a low-carb alternative, use cauliflower rice or wrap the chicken in crisp lettuce leaves to make lettuce cups. This also works well in lunch bowls topped with pickled vegetables, shredded carrots, and sliced cucumber for a complete meal. Feel free to sprinkle additional green onions and sesame seeds on top for color and texture.
Expert Tips: Sweet Chili Chicken
- Dry the Chicken Thoroughly: Before coating, make sure the chicken is completely dry. This improves the texture and helps the coating stick better.
- Use a Nonstick Pan: This prevents sticking and ensures the chicken fries evenly without losing its coating.
- Balance the Sauce: If you like more heat, add a bit more sriracha. If you prefer it sweeter, increase the honey or sweet chili sauce slightly.
- Cut Chicken Evenly: Uniform pieces cook at the same rate, so you won’t end up with dry or undercooked chunks.
- Garnish Last-Minute: Add the green onions and sesame seeds just before serving so they remain fresh and vibrant.
How to Store Sweet Chili Chicken
Leftovers? No problem. Let the chicken cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3 days. When reheating, use the microwave or a skillet over low heat. If the sauce thickens too much, you can add a splash of water or a little more chili sauce to loosen it up.
For longer storage, freeze the chicken (without rice) in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
Variation of Sweet Chili Chicken
This recipe is flexible, so don’t hesitate to get creative. You can swap the chicken breast for boneless chicken thighs if you prefer darker meat. Want a vegetarian version? Try using tofu or tempeh and follow the same coating and cooking instructions.
To switch up the sauce, use hoisin in place of soy sauce for a richer flavor. You can also add chopped bell peppers, snow peas, or broccoli to the skillet while making the sauce to add a vegetable boost.
Instead of rice, serve the chicken over noodles, in a wrap, or as a filling in a homemade rice bowl with your favorite toppings.
FAQ: Sweet Chili Chicken
Can I use chicken thighs instead of breasts? Yes, chicken thighs work well and add extra juiciness to the dish. Just be sure to trim excess fat and cut them into uniform pieces.
Is this recipe spicy? It has a mild kick, thanks to the sriracha and chili sauce. You can adjust the spice level by increasing or reducing these ingredients.
Can I make this dish ahead of time? Yes, but it’s best to store the chicken and sauce separately if possible. Combine and reheat when you’re ready to serve for the best texture.
What kind of rice pairs best with this? White rice is classic, but jasmine rice, brown rice, or even quinoa work great as a base.
Is Sweet Chili Chicken gluten-free? If you use a gluten-free soy sauce or tamari, this dish can be made gluten-free. Always check labels on sauces to be sure.
Can I cook the chicken without frying? Yes, you can bake or air-fry the chicken if you prefer a lighter option.
Sweet Chili Chicken
Ingredients
- 1/4 cup cornstarch (32 g)
- 1/2 teaspoon paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 3 tablespoons canola oil (for frying)
- 1/4 cup Thai sweet chili sauce (68 g)
- 2 tablespoons soy sauce
- 2 teaspoons sriracha sauce
- 1 teaspoon garlic (minced)
- 1/2 teaspoon ground ginger
- 1 tablespoon honey
- 2 cups cooked white rice (for serving)
- Green onions (chopped, for garnish)
- Sesame seeds (for garnish)
Instructions
- Pat the chicken breasts dry with a paper towel and cut into 1/2-inch cubes.
- In a large bowl, combine cornstarch, paprika, salt, and pepper. Toss the chicken pieces in the mixture until coated.
- Heat canola oil in a nonstick skillet over medium-high heat. Cook the chicken for 5-7 minutes until golden brown and cooked through (165°F).
- Transfer the cooked chicken to a plate and keep warm.
- In the same skillet, add Thai sweet chili sauce, soy sauce, sriracha, garlic, ginger, and honey. Stir and simmer until warmed through.
- Add the chicken back to the skillet and toss to coat in the sauce.
- Serve over hot white rice, garnished with green onions and sesame seeds.
- Bonus Air Fryer Method: Preheat air fryer to 400°F. Coat chicken in cornstarch mixture and cook for 10 minutes, flipping halfway before tossing in sauce.
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