This crispy Sweet Chili Chicken is full of bold Asian flavors, and comes together in just 20 minutes! Tender strips of chicken are coated and pan-fried, then served in a sticky soy sweet chili sauce. Serve with rice and veggies for a full meal.
This sweet chili chicken is a delicious and satisfying dish that combines crispy, succulent chicken with a sweet and spicy sauce.
This dish has gained popularity in recent years and can be found on menus at restaurants around the world - but now you can make it right at home yourself!
The combination of crispy chicken and sweet chili sauce creates a mouthwatering flavor that is sure to please everyone.
One of the great things about this chicken dish is that it can be customized to suit your taste preferences. If you like your food spicier, you can add more sweet chili sauce or chili flakes. On the other hand, if you prefer your food milder, use a little less spicy stuff.
In addition to being delicious, sweet chili crispy chicken is also super easy to make at home, and it's quick, too! In just 20 minutes you have a tasty, flavorful dish that the whole family will love.
With just a few simple ingredients, you can create a restaurant-quality dish that is sure to impress your family and friends.
So why not give it a try and see for yourself just how tasty sweet chili crispy chicken can be?
Why You'll Love This Recipe
- Sweet chili chicken is ready in just 20 minutes!
- It's a delicious and flavorful dish that is sure to satisfy your taste buds.
- These bold Asian-inspired flavors are a great way to switch up your usual chicken dishes and try something new.
- It's easy to make at home with just a few simple ingredients.
- You can adjust the level of spiciness to suit your taste preferences.
- It's a crowd-pleaser and is sure to impress your family and friends.
- It can be served with a variety of sides, such as rice or noodles, for a complete meal.
- This dish is just like you get at restaurants.
- You can use chicken breasts or boneless skinless chicken thighs.
You only need simple pantry ingredients for this recipe!
- Boneless skinless chicken thighs or chicken breasts - use your favorite cut.
- Flour and cornstarch - for dredging the chicken. The cornstarch helps to get the chicken strips nice and crispy.
- Eggs - to help the flour mixture to stick to the chicken.
- Oil - for cooking the chicken in the pan. I use canola or vegetable.
For the sticky sweet chili soy sauce
- Sweet chili sauce
- Soy sauce
- Dried chili flakes
See the recipe card for quantities and method.
Follow these step-by-step instructions, then scroll down for the full ingredients list and method.
Slice the chicken into strips. Set aside.
Whisk the eggs in a shallow bowl. Stir the cornflour and flour together in another shallow bowl.
Add the chicken to the egg mixture and turn to coat, then place into the cornstarch mixture and turn to coat. Repeat with the remaining chicken.
Heat enough oil in a large skillet to completely coat the bottom of the pan, over a medium/high heat.
Add the chicken and fry for approximately 4-7 minutes or until golden, then turn each piece and cook for a further 4 minutes or until golden and cooked through (depending on the size of your pan, you may need to do this in batches, ensure the chicken is no longer pink and reaches 165°F with a meat thermometer).
Remove the cooked chicken from the pan and set it aside on a plate lined with paper towels to drain the excess oil.
While the chicken is cooking, in a small frying pan, add 1 teaspoon of oil, plus the garlic and chili flakes, and cook for 1 minute.
Stir in the water, soy sauce, sweet chili sauce, and cornstarch slurry (cornstarch stirred with water). Let it bubble and thicken for 3 minutes.
Serve the crispy chicken drizzled with the sauce.
Delicious served over rice with steamed broccoli.
Scroll down for the full ingredients list and method.
Sweet chili chicken is a versatile dish that can be served with a variety of sides and accompaniments. Here are some serving suggestions for sweet chili chicken:
- Rice: Unsurprisingly, sweet chili chicken goes well with rice. You can serve it with white rice, brown rice, or even sticky jasmine rice for an aromatic twist. It's also perfect with egg fried rice!
- Noodles: Another popular option is to serve this sweet chili chicken with noodles. You can use egg noodles, rice noodles, or even udon noodles for a heartier meal.
- Stir-fried Vegetables: To balance out the sweetness and spiciness of the chicken, you can serve it with stir-fried vegetables such as broccoli, bell peppers, and carrots.
- Salad: Sweet chili chicken can also be served on top of a bed of greens, such as mixed lettuce, kale, or spinach. Add some sliced cucumbers, carrots, and cherry tomatoes for a refreshing and healthy salad. I like using thicker leaves, such as kale, so the hot chicken doesn't wilt the leaves.
- Steamed Vegetables: If you're looking for a lighter option, you can serve sweet chili chicken with steamed vegetables such as broccoli, asparagus, or green beans. We love serving it with a combo of green veggies.
- Spring Rolls: You can make your own spring rolls or purchase them pre-made from the grocery store. Tip: they cook really well in an air fryer!
- Potatoes: If you're looking for a comforting side dish, serve sweet chili chicken with roasted or mashed potatoes. It's great with a bowl of fries too!
No matter how you choose to serve sweet chili chicken, it's sure to be a hit with your family and friends.
More Chicken Recipes
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Storage and Freezing
If you have leftover sweet chili chicken, you can store it properly to enjoy later. Here are some storage, reheating, and freezing instructions for sweet chili chicken:
Storage: Allow the sweet chili chicken to cool down completely. Transfer it to an airtight container or a resealable plastic bag and store it in the refrigerator for up to 3 days.
Reheating: To reheat this dish, you can either use a microwave or a stovetop. If using a microwave, place the chicken in a microwave-safe dish and heat it on high for 1-2 minutes. If using a stovetop, heat a non-stick pan over medium heat. Add the chicken and stir occasionally until heated through. You may need to make more sauce to coat the chicken.
Freezing: Sweet chili chicken can be frozen for up to 3 months. Allow it to cool down completely before transferring it to an airtight container or a resealable plastic bag. Label it with the date and store it in the freezer. To defrost, place the container in the refrigerator overnight. Reheat the chicken using the methods mentioned above.
It's important to note that the texture and flavor of the chicken may change slightly after being reheated or frozen. To preserve the original texture and flavor of the chicken, it's best to consume it fresh. When reheating, make sure the chicken is heated through to an internal temperature of 165°F (74°C) to ensure it is safe to eat.
- To create a crispy coating on the chicken, mix cornstarch with all-purpose flour before dredging the chicken in the mixture. Cornstarch has a high starch content and helps to create a crispy texture on the chicken when it's pan-fried.
- When pan-frying the chicken, use a non-stick pan to prevent the chicken from sticking to the bottom. This also helps to create an evenly cooked and crispy coating on the chicken.
Food Safety Tips
- Before cooking, wash your hands and countertops.
- Do not use the same utensils on cooked food that has touched raw meat.
- Always wash your hands after touching raw meat.
- Never leave cooking food unattended.
- Keep those pot/pan handles turned in away from the front of the stove.
- When cooking at high temperatures, use oils with a high smoking point, to avoid harmful compounds.
- Ensure you have good ventilation when cooking on gas.
- Put foods in the fridge or freezer within 2 hours of cooking. Reduce this to within 1 hour if it is 90 degrees or hotter outside.
- Safely thaw food in the fridge, under cold running water, or in the microwave.
- To ensure food is cooked through, it's best to use a food thermometer. Be aware that you can’t always tell by looking.
Cook to safe temperatures:
- Beef, Pork, Lamb: 145 °F
- Fish: 145 °F
- Ground Beef, Ground Pork, Ground Lamb: 160 °F
- Turkey, Chicken, Duck: 165 °F
Sweet Chili Chicken
- 1 ½ lbs boneless skinless chicken thighs or breasts
- 2 eggs
- 3 tablespoons cornstarch
- 3 tablespoons flour
- 3 tablespoons oil
For the sauce:
- 1 teaspoon oil
- 3 cloves garlic finely chopped
- 1 teaspoon dried chili flakes
- ½ cup water
- ¼ cup soy sauce
- 2 tablespoons sweet chili sauce
- 2 tablespoons cornstarch stirred into 2 tablespoons of water cornstarch slurry
- Steamed broccoli
- Slice the chicken into strips. Set aside.
- Whisk the eggs in a shallow bowl.
- Stir the cornflour and flour in another shallow bowl.
- Add the chicken to the egg mixture and turn to coat, then place into the cornstarch mixture and turn to coat. Repeat with the remaining chicken.
- Heat enough oil in a large skillet to completely coat the bottom of the pan, over medium/high heat. Add the chicken and fry for approximately 4-7 minutes or until golden, then turn each piece and cook for a further 4 minutes or until golden and cooked through (depending on the size of your pan, you may need to do this in batches, ensure the chicken is no longer pink and reaches 165F with a meat thermometer).
- Remove the cooked chicken from the pan and set it aside on a plate lined with paper towels to drain.
- Meanwhile, in a small frying pan, add 1 teaspoon of oil, plus the garlic and chili flakes, and cook for 1 minute. Stir in the water, soy sauce, sweet chili sauce, and cornstarch slurry. Let it bubble and thicken for 3 minutes.
- Serve the crispy chicken drizzled with the sauce.Delicious served over rice with steamed broccoli.
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.