If you love bold, punchy flavors, this Sweet Chili Chicken is about to become your new favorite weeknight go-to. It’s that magical combo of tender chicken coated in a golden crisp crust, all tossed in a sticky-sweet, slightly spicy chili sauce that clings to every bite. It’s easy to make, packed with flavor, and totally addictive.
I first made this dish after falling in love with Thai-style sweet chili sauce at a local food truck. Now it’s a regular in our dinner rotation — great over rice, in lettuce wraps, or even tucked into tacos. Bonus: it’s fast enough for weeknights, and fancy enough to impress guests.
Why You’ll Love This Sweet Chili Chicken
- Crispy + Saucy: Golden chicken with that perfect sweet heat glaze.
- Quick & Easy: Ready in under 30 minutes.
- Better Than Takeout: Fresher, healthier, and totally customizable.
Table of Contents
Ingredients
For the Chicken:
- 1 1/2 lbs boneless skinless chicken breasts or thighs, cut into bite-sized pieces
- 1/2 cup cornstarch (or all-purpose flour)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2–3 tablespoons vegetable oil, for frying
For the Sweet Chili Sauce:
- 1/3 cup Thai sweet chili sauce
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar or lime juice
- 1 teaspoon sriracha or hot sauce (optional, for extra heat)
- 1 clove garlic, minced
- Optional: 1 teaspoon grated ginger
Garnish:
- Chopped green onions
- Sesame seeds
- Lime wedges
Instructions
Step 1: Prepare the Chicken
In a bowl, mix cornstarch, garlic powder, salt, and pepper. Dredge the chicken pieces in the mixture until well coated.
Step 2: Pan-Fry
Heat oil in a large skillet over medium-high heat. Add chicken in batches, cooking until golden and cooked through, about 4–5 minutes per side. Remove and set on a paper towel-lined plate.
Step 3: Make the Sauce
In a small saucepan or skillet, combine sweet chili sauce, honey, soy sauce, rice vinegar, garlic, and sriracha. Simmer for 3–5 minutes until slightly thickened.
Step 4: Toss to Coat
Add the cooked chicken to the sauce and toss to coat evenly. Let it simmer together for 2 minutes so the chicken soaks up the flavor.
Step 5: Serve
Serve hot, garnished with green onions, sesame seeds, and a squeeze of lime.
Serving Suggestions
- Steamed jasmine or coconut rice
- Roasted broccoli or snow peas
- Over noodles or in rice bowls
- As filling for lettuce wraps or tacos
Tips for the Best Sweet Chili Chicken
- Don’t overcrowd the pan — cook in batches for max crisp.
- Use chicken thighs for juicier bites.
- Double the sauce if you like it extra sticky and saucy.
Flavor Variations
- Mango Chili Chicken: Add diced mango to the sauce for a fruity twist.
- Orange Sweet Chili Sauce: Replace vinegar with orange juice and add zest.
- Sticky Tofu or Shrimp: Use the same sauce with crispy tofu or pan-seared shrimp.
Make-Ahead & Storage
- Make-Ahead: Cook chicken and sauce separately. Toss together and reheat when ready to serve.
- Storage: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm in a skillet or microwave with a splash of water or extra sauce.
Sweet Chili Chicken
- Prep Time: 10
- Cook Time: 15
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop, Pan-Fry
- Cuisine: Asian-Inspired, Thai-Inspired
Description
Sweet, spicy, and packed with flavor, this Sweet Chili Chicken is a quick and easy dish that will become a new favorite at your dinner table!
Ingredients
- 1 1/2 lbs boneless skinless chicken breasts or thighs, cut into bite-sized pieces
- 1/2 cup cornstarch (or all-purpose flour)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2–3 tablespoons vegetable oil, for frying
For the Sweet Chili Sauce:
- 1/3 cup Thai sweet chili sauce
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar or lime juice
- 1 teaspoon sriracha or hot sauce (optional, for extra heat)
- 1 clove garlic, minced
- Optional: 1 teaspoon grated ginger
Garnish:
- Chopped green onions
- Sesame seeds
- Lime wedges
Instructions
Step 1: Prepare the Chicken
- In a bowl, mix cornstarch, garlic powder, salt, and pepper. Dredge the chicken pieces in the mixture until well coated.
Step 2: Pan-Fry
- Heat oil in a large skillet over medium-high heat. Add chicken in batches, cooking until golden and cooked through, about 4–5 minutes per side. Remove and set on a paper towel-lined plate.
Step 3: Make the Sauce
- In a small saucepan or skillet, combine sweet chili sauce, honey, soy sauce, rice vinegar, garlic, and sriracha. Simmer for 3–5 minutes until slightly thickened.
Step 4: Toss to Coat
- Add the cooked chicken to the sauce and toss to coat evenly. Let it simmer together for 2 minutes so the chicken soaks up the flavor.
Step 5: Serve
- Serve hot, garnished with green onions, sesame seeds, and a squeeze of lime.
Notes
- Don’t overcrowd the pan — cook in batches for max crisp.
- Use chicken thighs for juicier bites.
- Double the sauce if you like it extra sticky and saucy.
Keywords: sweet chili chicken, crispy chili chicken, Thai sweet chili recipe, easy chicken stir fry, better than takeout, honey chili chicken, quick Asian chicken, weeknight chicken dinner, sticky chicken recipe, sweet spicy chicken
Frequently Asked Questions (FAQ)
1. Can I bake the chicken instead of frying?
Yes — bake at 425°F for 20–25 minutes, flipping halfway. Spray with oil for crispiness.
2. What’s the best sweet chili sauce?
Look for Thai-style sauces in the Asian section. Mae Ploy and Thai Kitchen are great options.
3. Can I make it gluten-free?
Yes — use GF soy sauce or tamari, and cornstarch is naturally gluten-free.
4. How spicy is it?
Mild to medium — adjust sriracha to suit your heat preference.
5. Can I freeze it?
It’s best fresh for the crispy texture, but you can freeze the cooked chicken and sauce separately.
