Sweet Chili Chicken, a symphony of sweet, spicy, and savory flavors, is about to become your new weeknight obsession! Imagine tender, juicy chicken pieces glazed in a vibrant, sticky sauce that tantalizes your taste buds with every bite. Are you ready to ditch the takeout and create this restaurant-quality dish in your own kitchen?

While the exact origins of Sweet Chili Chicken are debated, it’s widely believed to be inspired by Southeast Asian cuisine, particularly Thai sweet chili sauce. This sauce, a staple in many Asian households, has been adapted and embraced globally, lending its unique flavor profile to countless dishes. The beauty of this recipe lies in its simplicity and adaptability. You can adjust the level of spice to your liking, making it a crowd-pleaser for even the most sensitive palates.

People adore this dish for several reasons. First, the taste is simply irresistible the sweetness perfectly balances the heat, creating an addictive flavor combination. Second, the texture is divine the chicken is tender and moist, while the sauce creates a delightful sticky glaze. Finally, it’s incredibly convenient! This recipe comes together quickly, making it perfect for busy weeknights when you crave a flavorful and satisfying meal without spending hours in the kitchen. Get ready to experience the magic of homemade Sweet Chili Chicken!

Ingredients:

For the Chicken:

2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
1/2 cup cornstarch
1/4 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon black pepper
2 large eggs, beaten
1/4 cup milk
Vegetable oil, for frying

For the Sweet Chili Sauce:

1 cup sweet chili sauce (store-bought or homemade)
1/4 cup rice vinegar
2 tablespoons soy sauce (low sodium preferred)
1 tablespoon honey or maple syrup
1 teaspoon sesame oil
1 clove garlic, minced
1/2 teaspoon red pepper flakes (adjust to taste)
1 tablespoon cornstarch
2 tablespoons water

For Serving (Optional):

Cooked white rice or brown rice
Sesame seeds, for garnish
Chopped green onions, for garnish

Preparing the Chicken:

Prepare the Chicken Mixture: In a large bowl, combine the cornstarch, flour, garlic powder, onion powder, paprika, salt, and pepper. Whisk together until well combined. This mixture will create a crispy coating for our chicken.
Prepare the Wet Mixture: In a separate bowl, whisk together the eggs and milk until smooth. This will help the dry mixture adhere to the chicken.
Coat the Chicken: Dip each chicken cube into the egg mixture, ensuring it’s fully coated. Then, dredge the chicken in the cornstarch mixture, pressing gently to ensure the coating adheres well. Make sure each piece is evenly coated for maximum crispiness.

Frying the Chicken:

Heat the Oil: Pour vegetable oil into a large, deep skillet or pot until it’s about 2-3 inches deep. Heat the oil over medium-high heat until it reaches 350°F (175°C). You can use a kitchen thermometer to check the temperature. If you don’t have a thermometer, test the oil by dropping a small piece of the coated chicken into the oil; it should sizzle immediately and turn golden brown in a few minutes.
Fry the Chicken: Carefully add the coated chicken to the hot oil in batches, being careful not to overcrowd the pan. Overcrowding will lower the oil temperature and result in soggy chicken. Fry for about 3-5 minutes per batch, turning occasionally, until the chicken is golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C).
Drain the Chicken: Remove the fried chicken from the oil using a slotted spoon and place it on a wire rack lined with paper towels to drain excess oil. This will help keep the chicken crispy.

Making the Sweet Chili Sauce:

Combine Sauce Ingredients: In a medium saucepan, combine the sweet chili sauce, rice vinegar, soy sauce, honey (or maple syrup), sesame oil, minced garlic, and red pepper flakes. Whisk together until well combined. The red pepper flakes add a touch of heat, so adjust the amount to your preference.
Thicken the Sauce: In a small bowl, whisk together the cornstarch and water to create a slurry. This will help thicken the sauce. Add the cornstarch slurry to the saucepan and whisk constantly to prevent lumps from forming.
Simmer the Sauce: Bring the sauce to a simmer over medium heat, stirring constantly. Continue to simmer for 2-3 minutes, or until the sauce has thickened to your desired consistency. The sauce should be able to coat the back of a spoon.

Combining Chicken and Sauce:

Add Chicken to Sauce: Add the fried chicken to the saucepan with the sweet chili sauce. Toss gently to coat the chicken evenly with the sauce. Make sure every piece of chicken is nicely glazed with the sweet and spicy sauce.
Heat Through: Cook for another 1-2 minutes, stirring occasionally, until the chicken is heated through and the sauce is nicely glazed onto the chicken. Be careful not to overcook the chicken, as it can become dry.

Serving:

Serve Immediately: Serve the sweet chili chicken immediately over cooked white rice or brown rice. The rice will soak up the delicious sauce.
Garnish (Optional): Garnish with sesame seeds and chopped green onions for added flavor and visual appeal. These garnishes add a nice finishing touch to the dish.

Tips for the Best Sweet Chili Chicken:

Don’t Overcrowd the Pan: When frying the chicken, make sure not to overcrowd the pan. Fry in batches to maintain the oil temperature and ensure the chicken cooks evenly and becomes crispy.
Adjust the Heat: The amount of red pepper flakes in the sauce can be adjusted to your preference. If you like it spicier, add more red pepper flakes. If you prefer a milder flavor, reduce the amount or omit them altogether.
Use Fresh Ingredients: Using fresh ingredients, especially garlic, will enhance the flavor of the sauce.
Make it Gluten-Free: To make this recipe gluten-free, use gluten-free soy sauce (tamari) and ensure your sweet chili sauce is also gluten-free.
Baking Option: If you prefer to bake the chicken instead of frying, preheat your oven to 400°F (200°C). Place the coated chicken on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until cooked through. While it won’t be as crispy as fried chicken, it’s a healthier alternative.
Air Fryer Option: You can also air fry the chicken. Preheat your air fryer to 375°F (190°C). Place the coated chicken in the air fryer basket in a single layer and cook for 12-15 minutes, flipping halfway through, until golden brown and cooked through.

Variations:

Sweet Chili Shrimp: Substitute the chicken with shrimp for a delicious seafood version. Follow the same steps for coating and frying the shrimp.
Sweet Chili Tofu: For a vegetarian option, use firm or extra-firm tofu, pressed to remove excess water. Cut the tofu into cubes and follow the same steps for coating and frying.
Add Vegetables: You can add vegetables like bell peppers, onions, or broccoli to the sauce for a more complete meal. Sauté the vegetables before adding the sauce ingredients.
Pineapple Chunks: Add pineapple chunks to the sauce for a sweet and tangy twist.

Storage Instructions:

Refrigerating: Store leftover sweet chili chicken in an airtight container in the refrigerator for up to 3-4 days.
Reheating: Reheat the chicken in a skillet over medium heat or in the microwave. If reheating in the microwave, cover the chicken to prevent it from drying out. You can also reheat it in the oven at 350°F (175°C) for about 10-15 minutes.

Homemade Sweet Chili Sauce Recipe (Optional):

If you prefer to make your own sweet chili sauce, here’s a simple recipe:

1 cup water
1/2 cup rice vinegar
1/2 cup sugar
2-3 red chilies, finely chopped (adjust to taste)
4 cloves garlic, minced
1 tablespoon fish sauce (optional)
1 tablespoon cornstarch
2 tablespoons water

In a saucepan, combine the water, rice vinegar, sugar, chilies, garlic, and fish sauce (if using).
Bring to

Conclusion:

So, there you have it! This Sweet Chili Chicken recipe is truly a game-changer, and I genuinely believe it deserves a spot in your regular dinner rotation. Why? Because it’s the perfect trifecta of flavor, convenience, and crowd-pleasing appeal. The sweet and spicy glaze clings beautifully to the tender chicken, creating a symphony of taste that will tantalize your taste buds. It’s quick enough for a weeknight meal, yet impressive enough to serve to guests. Honestly, what’s not to love?

But the best part? It’s incredibly versatile! While I’ve outlined my favorite way to prepare it, feel free to get creative and make it your own.

Serving Suggestions and Variations:

* Rice is your best friend: Serve this Sweet Chili Chicken over a bed of fluffy jasmine rice or fragrant basmati rice to soak up all that delicious sauce. Quinoa or brown rice are also excellent, healthier alternatives.
* Noodle Nirvana: Toss the chicken with your favorite noodles egg noodles, udon noodles, or even spaghetti work wonders. Add some stir-fried vegetables for a complete and satisfying meal.
* Wrap it up: Shred the chicken and use it as a filling for lettuce wraps or tacos. Top with fresh cilantro, shredded carrots, and a dollop of sour cream or Greek yogurt for a refreshing twist.
* Spice it up (or down): If you’re a fan of heat, add a pinch of red pepper flakes or a dash of sriracha to the glaze. If you prefer a milder flavor, reduce the amount of chili garlic sauce.
* Veggie Power: Add some chopped bell peppers, onions, broccoli florets, or snap peas to the pan while the chicken is cooking for a more nutritious and colorful dish.
* Pineapple Paradise: For a tropical twist, add some chunks of pineapple to the pan during the last few minutes of cooking. The sweetness of the pineapple complements the spicy glaze perfectly.
* Sesame Seeds: Dont forget to sprinkle sesame seeds on top for added flavor and visual appeal.
* Make it ahead: You can prepare the chicken and glaze ahead of time and store them separately in the refrigerator. When you’re ready to eat, simply reheat the chicken in the glaze until warmed through. This is a great option for meal prepping.

I truly believe that this recipe for Sweet Chili Chicken is a winner. It’s a guaranteed crowd-pleaser, and it’s so easy to customize to your own preferences. I’ve made it countless times, and it’s always a hit.

So, what are you waiting for? Head to the kitchen, gather your ingredients, and give this recipe a try! I’m confident that you’ll love it as much as I do. And don’t forget to share your experience with me! I’d love to hear how it turned out and any variations you made. Leave a comment below, tag me in your photos on social media, or send me an email. I can’t wait to see your culinary creations! Happy cooking!
Sweet Chili Chicken: The Ultimate Recipe for Flavorful Chicken

Crispy fried chicken coated in a flavorful homemade or store-bought sweet chili sauce. Perfect served over rice with sesame seeds and green onions.

Prep Time25 minutes

Cook Time20 minutes

Total Time45 minutes

Category: Dinner

Yield: 6 servings

Save This Recipe

Ingredients
- 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs, beaten
- 1/4 cup milk
- Vegetable oil, for frying
- 1 cup sweet chili sauce (store-bought or homemade)
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce (low sodium preferred)
- 1 tablespoon honey or maple syrup
- 1 teaspoon sesame oil
- 1 clove garlic, minced
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 1 tablespoon cornstarch
- 2 tablespoons water
- Cooked white rice or brown rice
- Sesame seeds, for garnish
- Chopped green onions, for garnish
Instructions
1. Prepare the Chicken Mixture: In a large bowl, combine the cornstarch, flour, garlic powder, onion powder, paprika, salt, and pepper. Whisk together until well combined.
2. Prepare the Wet Mixture: In a separate bowl, whisk together the eggs and milk until smooth.
3. Coat the Chicken: Dip each chicken cube into the egg mixture, ensuring it’s fully coated. Then, dredge the chicken in the cornstarch mixture, pressing gently to ensure the coating adheres well.
4. Heat the Oil: Pour vegetable oil into a large, deep skillet or pot until it’s about 2-3 inches deep. Heat the oil over medium-high heat until it reaches 350°F (175°C).
5. Fry the Chicken: Carefully add the coated chicken to the hot oil in batches, being careful not to overcrowd the pan. Fry for about 3-5 minutes per batch, turning occasionally, until the chicken is golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C).
6. Drain the Chicken: Remove the fried chicken from the oil using a slotted spoon and place it on a wire rack lined with paper towels to drain excess oil.
7. Combine Sauce Ingredients: In a medium saucepan, combine the sweet chili sauce, rice vinegar, soy sauce, honey (or maple syrup), sesame oil, minced garlic, and red pepper flakes. Whisk together until well combined.
8. Thicken the Sauce: In a small bowl, whisk together the cornstarch and water to create a slurry. Add the cornstarch slurry to the saucepan and whisk constantly to prevent lumps from forming.
9. Simmer the Sauce: Bring the sauce to a simmer over medium heat, stirring constantly. Continue to simmer for 2-3 minutes, or until the sauce has thickened to your desired consistency.
10. Add Chicken to Sauce: Add the fried chicken to the saucepan with the sweet chili sauce. Toss gently to coat the chicken evenly with the sauce.
11. Heat Through: Cook for another 1-2 minutes, stirring occasionally, until the chicken is heated through and the sauce is nicely glazed onto the chicken.
12. Serve Immediately: Serve the sweet chili chicken immediately over cooked white rice or brown rice.
13. Garnish (Optional): Garnish with sesame seeds and chopped green onions for added flavor and visual appeal.
Notes
- Don’t Overcrowd the Pan: When frying the chicken, make sure not to overcrowd the pan. Fry in batches to maintain the oil temperature and ensure the chicken cooks evenly and becomes crispy.
- Adjust the Heat: The amount of red pepper flakes in the sauce can be adjusted to your preference.
- Use Fresh Ingredients: Using fresh ingredients, especially garlic, will enhance the flavor of the sauce.
- Make it Gluten-Free: To make this recipe gluten-free, use gluten-free soy sauce (tamari) and ensure your sweet chili sauce is also gluten-free.
- Baking Option: Preheat your oven to 400°F (200°C). Place the coated chicken on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until cooked through.
- Air Fryer Option: Preheat your air fryer to 375°F (190°C). Place the coated chicken in the air fryer basket in a single layer and cook for 12-15 minutes, flipping halfway through, until golden brown and cooked through.
- Variations: Sweet Chili Shrimp, Sweet Chili Tofu, Add Vegetables, Pineapple Chunks.
- Storage Instructions: Store leftover sweet chili chicken in an airtight container in the refrigerator for up to 3-4 days. Reheat in a skillet, microwave, or oven.

Sweet Chili Chicken: The Ultimate Recipe for Flavorful Chicken