Sweet chili chicken is a quick and flavorful dish that’s both crispy and saucy. You get tender pieces of chicken coated in a light, crunchy batter, then tossed in a sweet chili glaze that sticks to every bite. It’s easy to make at home, tastes better than takeout, and you can adjust the heat to match your taste.
Why We Love This Sweet Chili Chicken Recipe
You know those dishes that disappear from the plate before you’ve even finished talking about them? This is one of them. The crispy batter stays light and golden, while the sauce gives it that irresistible sweet-and-spicy flavor you can’t help but keep eating. It’s a versatile dish—you can serve it over rice for a complete meal, pair it with stir-fried veggies for balance, or even serve it as an appetizer for guests. The recipe uses basic ingredients you probably already have at home, and you don’t need fancy equipment—just a pot, oil, and a skillet. What makes it extra appealing is the texture contrast: crunchy outside, juicy inside, coated in a shiny glaze that makes it look as good as it tastes. Whether you’re cooking for your family, your friends, or just yourself, this sweet chili chicken is the kind of recipe that will keep finding its way back into your weekly menu.
Ingredients about Sweet Chili Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 eggs, lightly beaten
- Salt and pepper, to taste
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- Oil, for frying
- 3/4 cup sweet chili sauce
- 1/3 cup sliced green onions
How to Make Sweet Chili Chicken Directions
The key to this recipe is getting the chicken crispy before coating it in the sweet chili sauce. By following these steps carefully, you’ll get perfect results every time.
Start by preparing your chicken. Cut the boneless, skinless chicken breasts into even 1-inch pieces. Keeping them uniform in size ensures they cook evenly and makes them easier to coat.
In one bowl, lightly beat the eggs and season them with a little salt and pepper. This step not only seasons the chicken from the start but also helps the coating stick better.
In another shallow bowl or plate, mix together the all-purpose flour and cornstarch. This blend is important—the flour gives structure, while the cornstarch creates that delicate crunch you want in fried chicken.
Heat about 3 inches of oil in a deep pot to 350°F (175°C). Using a thermometer helps you keep the temperature steady; too hot and the coating will burn before the chicken cooks, too cool and the chicken will soak up excess oil.
Dip each piece of chicken into the egg mixture, making sure it’s well-coated, then roll it in the flour-cornstarch mix. Shake off any excess coating so it fries evenly. Work in batches to prevent the coating from getting soggy before frying.
Once the oil reaches 350°F, fry 7–8 pieces of chicken at a time. Cook for about 5 minutes or until each piece is golden brown and fully cooked through. The chicken should be crispy on the outside and juicy on the inside. Transfer them to a plate lined with paper towels to drain off extra oil. Repeat until all the chicken is fried.
In a clean skillet or large bowl, gently toss the fried chicken pieces with the sweet chili sauce until they’re fully coated. The sauce should cling to each piece, creating a shiny, appetizing glaze.
Finally, sprinkle sliced green onions over the top before serving. The fresh bite of the onions complements the sweet and spicy sauce beautifully.
How to Serve Sweet Chili Chicken
The beauty of this dish is how versatile it is. You can serve it over a bowl of steamed white rice or jasmine rice for a comforting and filling meal. The sauce seeps into the rice, giving you that extra flavor in every bite. For a lighter option, pair the chicken with stir-fried vegetables like broccoli, snap peas, or bell peppers. If you want to get creative, serve it as part of an Asian-inspired platter alongside egg rolls, fried rice, or lettuce wraps. It also makes a great appetizer—just serve the coated chicken pieces on a platter with toothpicks for easy grabbing. Since the chicken is already packed with flavor, you don’t need extra sauces, but a little extra sweet chili sauce on the side can be nice for dipping.
Expert Tips: Sweet Chili Chicken
- Make sure the oil stays at the right temperature—350°F is ideal for getting that perfect crispy texture without overcooking.
- Don’t overcrowd the pot when frying; too many pieces at once will drop the oil temperature and make the coating soggy.
- Cut the chicken into even-sized pieces for consistent cooking.
- If you prefer more heat, add a small spoonful of chili flakes to the sweet chili sauce before tossing the chicken.
- For extra crunch, you can double-coat the chicken by dipping it in the egg and flour mixture twice.
- Serve immediately after tossing in the sauce to keep the coating crispy.
How to Store Sweet Chili Chicken
While sweet chili chicken is best enjoyed fresh, you can store leftovers for up to 3 days in an airtight container in the refrigerator. If possible, store the fried chicken and the sauce separately to maintain crispiness. When reheating, warm the chicken in a skillet over low heat until heated through. Avoid microwaving for too long, as it can make the coating soggy. If the chicken is already coated in sauce, it won’t be as crispy when reheated, but it will still taste delicious.
Variation of Sweet Chili Chicken
You can customize this recipe in many ways. Swap chicken breasts for chicken thighs if you want richer flavor and extra juiciness. If you want a healthier option, bake or air fry the coated chicken instead of deep frying. For a lighter coating, skip the batter and pan-sear the chicken before tossing in the sauce. You can also change up the sauce—mix sweet chili sauce with soy sauce for a deeper umami flavor, or stir in fresh lime juice for a tangy twist. Add vegetables like red bell peppers or pineapple chunks to the skillet after tossing the chicken for extra texture and flavor.
FAQ about Sweet Chili Chicken
Can I make sweet chili chicken ahead of time?
You can prep the chicken by cutting and coating it in advance, but for the crispiest results, fry it just before serving.
What can I serve with sweet chili chicken?
Rice, stir-fried vegetables, noodles, or a fresh green salad pair perfectly with the sweet and spicy flavors.
Is sweet chili chicken spicy?
It has a mild kick, but the sweetness balances it out. You can increase the heat by adding extra chili flakes or hot sauce.
Can I use frozen chicken?
Yes, but make sure it’s fully thawed before coating and frying to ensure even cooking.
Can I air fry sweet chili chicken?
Yes. Coat the chicken as directed, then air fry at 400°F for about 12–15 minutes, flipping halfway, until golden and cooked through. Toss in the sauce just before serving.
Sweet Chili Chicken
Equipment
- Deep Pot
- Skillet
- Thermometer
Ingredients
- 1.5 lbs. boneless, skinless chicken breasts cut into 1-inch pieces
- 2 eggs lightly beaten
- Salt to taste
- Pepper to taste
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- Oil for frying
- 3/4 cup sweet chili sauce
- 1/3 cup sliced green onions
Instructions
- Cut chicken breasts into even 1-inch pieces. Season with salt and pepper.
- In one bowl, lightly beat the eggs. In another bowl, mix flour and cornstarch.
- Heat about 3 inches of oil in a deep pot to 350°F (175°C).
- Dip each chicken piece in the egg mixture, then coat with the flour-cornstarch mix. Shake off excess.
- Fry 7-8 pieces of chicken at a time for about 5 minutes, until golden brown. Drain on paper towels.
- In a clean skillet or bowl, toss the fried chicken with sweet chili sauce until fully coated.
- Sprinkle sliced green onions over the top before serving.
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