Sweet Chili Chicken Recipe

I can’t wait to share my sweet chili chicken recipe that’s quick, flavorful, and perfect for a delightful dinner, thanks to one unexpected pantry ingredient that makes the sauce sing.

I can’t wait to tell you about this sweet chili chicken I make when I want something fast but not boring. I toss bite sized boneless skinless chicken breasts or thighs in sticky, store bought sweet chili sauce, and sometimes I grab the low sodium option when I want it less salty.

It’s bright, a little sweet, and oddly addictive, almost like takeout but sharper. I screw up sometimes, add too much heat or overcook it, and I like those flops because they teach me tiny hacks.

No perfect here, just tasty. Try it tonight and see what you change.

Ingredients

• Chicken adds lean protein, keeps dish filling, absorbs sauce like a sponge
• Cornstarch makes a crunchy crust, soaks up sauce, mostly carbs not protein
• Sweet chili sauce brings sweet heat and sticky glaze, big flavor boost
• Soy adds salty umami, deepens color and balances sweetness
• Garlic and ginger give sharp aromatic bite, brighten the whole plate
• Honey adds mellow sweetness, helps glaze, adds calories so use modestly
• Rice vinegar brings mild tang, cuts sweetness, gives a fresh lift
• Green onions and sesame seeds add crunch, fresh bite, nice presentation

Ingredient Quantities

• 1 lb (450 g) boneless skinless chicken breasts or thighs, cut into bite sized pieces
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup (60 g) cornstarch for coating
• 2 to 3 tbsp neutral oil like vegetable or canola for frying
• 1/2 cup sweet chili sauce (store bought)
• 2 tbsp soy sauce (regular or low sodium)
• 1 tbsp rice vinegar
• 1 tbsp honey or brown sugar
• 2 garlic cloves, minced
• 1 tsp fresh ginger, minced or grated
• 2 tbsp water or low sodium chicken broth
• 1 tsp cornstarch mixed with 1 tbsp water for slurry
• 1/2 tsp toasted sesame oil optional
• 1/4 tsp red pepper flakes or 1 tsp sriracha optional for heat
• 2 green onions thinly sliced for garnish optional
• 1 tsp sesame seeds for garnish optional
• 1/2 lime juiced optional

How to Make this

1. Pat the chicken dry, sprinkle with 1/2 tsp salt and 1/4 tsp black pepper, then toss the pieces in 1/2 cup cornstarch until every bit is coated; shake off the excess cornstarch so it’s not clumpy.

2. Heat 2 to 3 tbsp neutral oil in a large skillet over medium-high heat until it’s shimmering but not smoking, then fry the chicken in batches so you don’t overcrowd the pan; cook about 2 to 4 minutes per batch, turning so pieces get golden and crispy and are cooked through (165F or no pink inside). Drain briefly on a wire rack or paper towels.

3. While chicken fries, whisk together the sauce: 1/2 cup sweet chili sauce, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey or brown sugar, 2 minced garlic cloves, 1 tsp minced ginger, and 2 tbsp water or low sodium chicken broth; add 1/4 tsp red pepper flakes or 1 tsp sriracha if you want heat.

4. Pour any excess oil from the skillet leaving about a tablespoon, lower heat to medium, and pour the sauce mix into the pan; bring it to a gentle simmer so flavors meld and the garlic cooks, taste and tweak sweetness or salt if needed.

5. Make the cornstarch slurry by stirring 1 tsp cornstarch into 1 tbsp water until smooth, then slowly stir the slurry into the simmering sauce; cook 30 to 60 seconds until the sauce thickens and turns glossy.

6. Return the fried chicken to the skillet, toss and stir to coat every piece in the sticky sauce, cook 1 to 2 more minutes so the chicken heats through and the sauce clings to it.

7. Finish with 1/2 tsp toasted sesame oil stirred in for nuttiness and squeeze in 1/2 lime if you like a bright touch, stir once more.

8. Transfer to a serving plate and sprinkle with 2 thinly sliced green onions and 1 tsp sesame seeds for garnish.

9. Quick tips: don’t overcrowd the pan or the chicken will steam not crisp, keep the cornstarch dry before frying for best crunch, fry in batches and keep cooked pieces on a wire rack to stay crispy until the sauce is ready.

Equipment Needed

1. Large heavy skillet (10 to 12 inch) for frying and finishing the sauce, not nonstick if you want extra crisp
2. Chef’s knife and cutting board for chopping the chicken, yeah you can use kitchen shears too
3. Tongs plus a slotted spoon to turn and lift pieces outta the oil
4. Two mixing bowls — one for the cornstarch coating and one for the sauce
5. Measuring cups and spoons for the sauces and cornstarch
6. Whisk or fork to blend the sauce and to smooth the slurry
7. Wire rack set over a baking sheet, or paper towels if you’re in a rush, to drain and keep chicken crispy
8. Instant read thermometer to make sure the chicken hits 165F

FAQ

Sweet Chili Chicken Recipe Substitutions and Variations

• Chicken: swap for firm or extra-firm tofu (press well, cube and fry till crisp), shrimp (peeled deveined, cooks way faster so 2 to 4 minutes), or tempeh/seitan if you want a plant based option. adjust cook times accordingly, and taste for seasoning.
• Cornstarch (coating): use potato starch 1:1 for a super crisp crust, tapioca starch 1:1 for a slightly chewier crisp, or all purpose flour/rice flour (use a bit more, like 1 to 1¼ cups) for a more common pantry fix. potato and tapioca fry faster so keep an eye on oil temp.
• Sweet chili sauce: either mix your own (ketchup + honey + rice vinegar + chili flakes works great), use hoisin plus a squirt of sriracha, or swap in sweet and sour sauce from the store. tweak sweetness or heat to match the original.
• Soy sauce: tamari (gluten free, same salty punch), coconut aminos (lower sodium and sweeter), or liquid aminos (Bragg) are good swaps. if using coconut aminos you might want a pinch more salt or a splash of soy to match saltiness.

Pro Tips

1) Pat the chicken super dry and press the cornstarch onto each piece, then let them sit 8 to 10 minutes on a tray so the coating can set. If you skip this the starch can clump or fall off when frying.

2) Don’t overcrowd the pan. Use enough oil to shallow fry and keep the temp steady, it should shimmer and be around 350°F if you have a thermometer. Fry in small batches so each piece gets a chance to crisp.

3) Drain on a wire rack not paper towels, and keep cooked pieces single layer in a low oven (about 200°F) while you finish the sauce. Piling them or stacking will make everything go soggy fast.

4) Make and taste the sauce while the chicken cooks, then add the cornstarch slurry very slowly until it’s just glossy and clingy. Finish with sesame oil and lime at the end so those flavors stay bright, not cooked off.