Sweet Chili Chicken

There’s something truly special about a dish that perfectly balances sweet, spicy, and savory flavors. Sweet Chili Chicken is one of those meals that hits all the right notes—it’s crispy, sticky, and coated in a mouthwatering glaze that will leave you wanting more.

This recipe is a perfect combination of crunchy fried chicken and a sweet-spicy sauce that caramelizes beautifully as it clings to every piece. It’s inspired by the popular flavors of Asian cuisine, especially Thai and Chinese takeout dishes, but with a homemade twist that’s even better.

Whether you’re making it for a weeknight dinner, a family gathering, or even as an appetizer for a party, this dish is a guaranteed crowd-pleaser. Plus, it’s easy to customize based on your spice tolerance, so whether you like it mild and sweet or extra spicy, you can adjust the heat to your liking.

So, let’s dive in and make this irresistible Sweet Chili Chicken from scratch!

Why You’ll Love This Recipe

• Crispy yet saucy – The chicken stays crispy even after being coated in the sticky sweet chili sauce.
• Perfect balance of flavors – A mix of sweetness, tanginess, and heat creates an addicting taste.
• Quick and easy to make – Ready in about 30 minutes, making it great for busy weeknights.
• Versatile – Serve it with rice, noodles, or even inside lettuce wraps for a lighter option.
• Customizable spice level – You can control how spicy you want it by adjusting the chili sauce or adding red pepper flakes.

Ingredients You’ll Need

For the Chicken:

• 2 boneless, skinless chicken breasts (cut into bite-sized pieces)
• 1 cup all-purpose flour
• ½ cup cornstarch
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 1 teaspoon paprika
• 2 eggs (beaten)
• 2 tablespoons water
• Vegetable oil (for frying)

For the Sweet Chili Sauce:

• ½ cup sweet chili sauce
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 1 tablespoon ketchup
• 2 teaspoons rice vinegar
• 1 teaspoon sriracha (optional, for extra heat)
• 1 teaspoon minced garlic
• 1 teaspoon grated ginger
• ½ teaspoon red pepper flakes (optional, for extra spice)
• 1 teaspoon cornstarch (mixed with 2 tablespoons water, to thicken)

For Garnish:

• Sesame seeds
• Chopped green onions

How to Make Sweet Chili Chicken

Step 1: Prep the Chicken

Start by cutting the chicken breasts into bite-sized cubes. This helps them cook evenly and makes them easy to coat with sauce later.

In a large bowl, mix together the flour, cornstarch, salt, black pepper, garlic powder, onion powder, and paprika. In a separate bowl, whisk the eggs with water.

Now, dip each piece of chicken into the egg mixture first, letting the excess drip off, then coat it in the flour mixture. Press the flour coating onto the chicken to make sure it sticks well. This double-coating method gives the chicken extra crispiness when fried.

Step 2: Fry the Chicken

Heat about 2 inches of vegetable oil in a deep pan or wok over medium-high heat. To check if the oil is ready, drop a small piece of coated chicken into the oil—if it bubbles and floats, the oil is hot enough.

Fry the chicken in batches to avoid overcrowding the pan. Cook for about 5–6 minutes per batch, turning occasionally, until the chicken is golden brown and crispy. Once done, transfer the fried chicken to a plate lined with paper towels to drain excess oil.

Step 3: Make the Sweet Chili Sauce

In a separate saucepan over medium heat, combine the sweet chili sauce, soy sauce, honey, ketchup, rice vinegar, sriracha (if using), garlic, ginger, and red pepper flakes. Stir everything together and let it simmer for 2–3 minutes.

To thicken the sauce, mix 1 teaspoon of cornstarch with 2 tablespoons of water to create a slurry. Stir it into the sauce and let it cook for another 1–2 minutes, or until the sauce becomes glossy and slightly thickened.

Step 4: Coat the Chicken in Sauce

Once the sauce is ready, add the fried chicken to the pan and toss it well to coat every piece with that delicious, sticky glaze. Let it cook for another 1–2 minutes, stirring constantly, so the sauce caramelizes slightly on the chicken.

Step 5: Garnish and Serve

Transfer the sweet chili chicken to a serving plate and sprinkle with sesame seeds and chopped green onions for a fresh, crunchy finish.

Serve immediately with steamed rice, noodles, or even inside lettuce cups for a low-carb option. Enjoy!

Helpful Tips

• Double-coating the chicken makes it extra crispy. The combination of flour and cornstarch gives the best crunch.
• Fry in batches to maintain even cooking. Overcrowding the pan lowers the oil temperature, making the chicken soggy.
• Adjust spice level by adding more or less sriracha and red pepper flakes to the sauce.
• For a healthier option, air-fry the chicken at 400°F (200°C) for 12–15 minutes, shaking the basket halfway through.
• Use fresh ginger and garlic for the best flavor—pre-minced versions don’t have the same punch.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Frying
• Cuisine: Asian-inspired
• Diet: Halal

Notes

• For extra crispy chicken, let the coated pieces sit for 5–10 minutes before frying. This helps the coating adhere better and prevents it from falling off in the oil.
• Use a thermometer to check the oil temperature. It should be around 350°F (175°C) for perfect frying. If the oil is too hot, the outside will burn before the inside is cooked. If it’s too cool, the chicken will absorb too much oil and become greasy.
• If you don’t have sweet chili sauce, you can make your own by mixing ¼ cup honey, 2 tablespoons hot sauce, 1 teaspoon soy sauce, and ½ teaspoon vinegar. This gives a similar balance of sweetness, tanginess, and spice.
• For an extra caramelized glaze, let the coated chicken sit in the pan for an additional 1–2 minutes without stirring. This allows the sauce to slightly thicken and cling better to the chicken.
• Want more crunch? Toss in some roasted peanuts or cashews when serving for an added texture boost.
• Make it gluten-free by using gluten-free flour and tamari instead of soy sauce.

Frequently Asked Questions

Can I make this dish ahead of time?

Yes! You can fry the chicken in advance and store it separately from the sauce. When ready to serve, reheat the chicken in the oven at 375°F (190°C) for 10 minutes and toss it in the freshly warmed sauce.

Can I bake the chicken instead of frying?

Absolutely! Place the coated chicken on a lined baking sheet and bake at 400°F (200°C) for 20–25 minutes, flipping halfway through, until crispy.

What can I serve with sweet chili chicken?

It pairs beautifully with steamed jasmine rice, fried rice, noodles, or even a side of stir-fried vegetables.

How spicy is this dish?

It has a mild heat, but you can adjust the spice level by adding more or less sriracha and red pepper flakes.

Storage Instructions

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Reheat: Warm in a pan over medium heat or in the microwave, adding a splash of water if needed.
• Freeze: Store the fried (but uncoated) chicken in the freezer for up to 2 months. Reheat and toss with fresh sauce before serving.

Related Recipes

If you love this Sweet Chili Chicken, you might also enjoy:

• Sticky Sweet Chili Chicken Thighs
• Harissa Chicken – A Spicy North African Delight
• Sweet and Spicy Chicken
• Japanese Katsu Bowls with Tonkatsu Sauce

Conclusion

There you have it—a quick, easy, and flavor-packed Sweet Chili Chicken that’s perfect for any occasion. Whether you’re making it for a cozy night in or to impress guests, this dish will surely become a staple in your kitchen.

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