Sweet Chili Chicken Recipe

There’s something absolutely magical about the perfect balance of sweet, spicy, and tangy flavors coming together in one dish. Sweet chili chicken delivers exactly that – crispy, golden chicken pieces bathed in a glossy sauce that hits every taste bud just right. It’s comfort food with a kick, the kind of meal that makes you close your eyes on the first bite and just savor the moment.

This isn’t your average weeknight chicken dinner. It’s better than takeout, easier than you’d expect, and ready in just 30 minutes. The secret lies in the simple yet brilliant technique of coating chicken pieces in cornstarch before frying, creating that irresistible crispy exterior that holds onto every drop of that gorgeous sweet chili glaze.

Why Does This Recipe Work So Well?

The beauty of this sweet chili chicken lies in its simplicity and smart cooking techniques. Unlike many Asian-inspired dishes that require lengthy ingredient lists or complicated cooking methods, this recipe focuses on doing a few things exceptionally well. The cornstarch coating creates an incredibly crispy shell that stays crunchy even after being tossed in sauce – that’s the secret restaurants use, and now you can master it at home.

The sauce itself is a no-cook wonder. By combining store-bought sweet chili sauce with sriracha, honey, rice vinegar, and fresh lime, you get layers of flavor that would typically require hours of simmering and reducing. The lime zest adds that bright, aromatic finish that makes each bite feel fresh and vibrant.

What makes this particularly brilliant is the shallow-frying technique. You’re not dealing with gallons of oil or the mess of deep frying. Just enough oil in a heavy-bottomed pan to get those chicken pieces golden and crispy, while the cornstarch coating does all the heavy lifting to create that restaurant-quality texture.

Ingredients Needed for the Recipe

The ingredient list for this sweet chili chicken is refreshingly straightforward, yet each component plays a crucial role in the final dish. You’ll be amazed at how such simple ingredients can create something so spectacular.

For the Chicken:

• 1 pound skinless boneless chicken thighs (or chicken breast if you prefer)
• ⅓ cup cornstarch (or potato starch if you have it)
• ⅓ cup neutral cooking oil (vegetable, canola, or avocado oil work perfectly)
• ½ teaspoon salt
• ½ teaspoon garlic powder
• ¼ teaspoon black pepper
• 1 green onion, finely chopped for garnish (optional but recommended)

For the Sweet Chili Sauce:

• ½ cup sweet chili sauce (the thick, mild kind found in most grocery stores)
• 1 tablespoon sriracha (skip this if you want zero heat)
• 1 tablespoon honey (use plain, not flavored varieties)
• 1 tablespoon rice vinegar (apple cider or white vinegar work as substitutes)
• 1 teaspoon fresh lime juice
• ½ teaspoon freshly grated lime zest

The magic ingredient here is definitely the cornstarch. It’s what transforms regular chicken pieces into those incredibly crispy bites that stay crunchy even after being sauced. Don’t skip the lime zest either – it adds a brightness that elevates the entire dish from good to absolutely outstanding.

How to make Sweet Chili Chicken?

Step 1: Prepare the Sweet Chili Sauce

Start by whisking together all the sauce ingredients in a small bowl. The beauty of this sauce is that it requires absolutely no cooking – just combine the sweet chili sauce, sriracha, honey, rice vinegar, lime juice, and lime zest until smooth. Taste it and adjust the heat level if needed. Set this aside while you work on the chicken, allowing those flavors to meld together beautifully.

Step 2: Cut and Season the Chicken

Dice your chicken thighs into evenly-sized pieces, about 1.5 inches each. Consistency is key here – uniform pieces ensure even cooking and that perfect crispy texture throughout. Transfer the diced chicken to a large mixing bowl and season with salt, garlic powder, and black pepper. Don’t pat the chicken dry beforehand; you actually want that moisture to help the cornstarch adhere properly.

Step 3: Coat with Cornstarch

Add the cornstarch to your seasoned chicken and toss thoroughly until every piece is completely coated. Make sure there are no “bald spots” – every surface should be covered with cornstarch for maximum crispiness. If some pieces look a bit naked, add a little more cornstarch and toss again. This coating is what creates that incredible crispy shell that makes this dish so irresistible.

Step 4: Heat the Oil

Heat your neutral oil in a large, heavy-bottomed pan or wok over medium heat. The oil is ready when it’s shimmering but not smoking. You can test it by dropping in a small piece of coated chicken – it should sizzle immediately and vigorously. If the oil isn’t hot enough, your chicken will absorb too much oil and become greasy instead of crispy.

Step 5: Fry the Chicken in Batches

This is where patience pays off. Fry the chicken in small batches of 6-8 pieces at a time. Overcrowding the pan will lower the oil temperature and result in soggy, greasy chicken instead of the crispy perfection you’re after. Let each batch fry for about 6-7 minutes total, flipping halfway through. Resist the urge to move the pieces around – let them develop that golden crust undisturbed.

Step 6: Drain and Rest

Remove the fried chicken from the oil and transfer to a wire rack or paper towel-lined plate to drain excess oil. This step is crucial for maintaining that crispy texture. A wire rack is ideal because it allows air to circulate around the chicken, preventing the bottom from getting soggy from steam.

Step 7: Toss with Sauce and Serve

Transfer all the crispy chicken to a large bowl and pour the prepared sauce over top. Gently toss to coat every piece evenly. The sauce should cling beautifully to the crispy coating. Garnish with finely chopped green onions for that final pop of color and freshness, then serve immediately while everything is at its peak.

Adjusting the Heat

This sweet chili chicken is easy to customize for any spice preference. For a milder version, reduce or omit the sriracha and let the sweet chili sauce provide subtle heat. A touch more honey will balance out any remaining spice.

For extra kick, double the sriracha, add red pepper flakes to the coating, mix in fresh jalapeños, or use a hotter chili sauce (adjusting honey to keep the sweet-heat balance). Serving hot sauce on the side also lets everyone choose their own spice level.

Cooking Tips

• Heat oil properly for a crisp, juicy sear.
• Cut chicken into even 1.5-inch pieces for uniform cooking. Thighs stay juicier, but breasts can work if not overcooked.
• Coat evenly with cornstarch; light moisture helps it adhere.
• Fry in batches to avoid soggy chicken.
• Toss with sauce right before serving to maintain crispiness (store separately if meal prepping).

Serving Ideas

Enjoy over rice, with veggies, noodles, or as an appetizer. With its crispy texture and sweet-heat balance, this dish feels both comforting and restaurant-worthy without complicated techniques or unusual ingredients.

Print Recipe

Sweet Chili Chicken Recipe

Author: Elly Cooking Method: Frying Cuisine: American Courses: Main Course Recipe Keys: C crispy chicken Q quick recipe S sweet chili W weeknight dinner

Difficulty: easy Prep Time 10 mins Cook Time 15 mins Total Time 25 mins

Servings: 3 Estimated Cost: $ 9.00 Calories: 420

Best Season: year-round

Description

This Sweet Chili Chicken is a quick and delicious weeknight dinner that's better than takeout! Crispy, golden chicken bites are tossed in a vibrant, no-cook sauce that's perfectly sweet, tangy, and just spicy enough. Ready in under 30 minutes with minimal ingredients, it's a family-friendly meal that pairs perfectly with rice and veggies.

Ingredients

Servings

For the Chicken

• 1 lb skinless boneless chicken thighs (or chicken breast)
• 0.33 cup cornstarch (or potato starch)
• 0.33 cup vegetable oil (or other neutral oil)
• 0.5 tsp salt
• 0.5 tsp garlic powder
• 0.25 tsp black pepper
• 1 green onion (finely chopped, for garnish)

For the Sauce

• 0.5 cup sweet chili sauce (store-bought or homemade)
• 1 tbsp sriracha (optional, for heat)
• 1 tbsp honey (or maple syrup)
• 1 tbsp rice vinegar (or apple cider vinegar)
• 1 tsp lime juice (freshly squeezed)
• 0.5 tsp lime zest (freshly grated)

Instructions

1. Make the Sauce

   In a small bowl, whisk together sweet chili sauce, sriracha (if using), honey, rice vinegar, lime juice, and lime zest. Set aside.
   No cooking required!
   Mark as complete

2. Prepare the Chicken

   Dice the chicken into 1.5-inch cubes. In a large bowl, season chicken with salt, garlic powder, and black pepper.
   Mark as complete
3. Add cornstarch and toss until each piece is evenly coated with no bald spots. Add more cornstarch if needed.
   Moisture from the chicken helps the cornstarch adhere.
   Mark as complete

4. Fry the Chicken

   Heat vegetable oil in a large heavy-bottomed pan or wok over medium heat until shimmering.
   Mark as complete
5. Working in small batches (6–8 pieces at a time), fry the chicken until golden brown and crispy, about 6–7 minutes total, flipping halfway. Do not overcrowd the pan.
   Maintain oil temperature for best crispiness.
   Mark as complete

6. Drain and Toss

   Remove chicken and drain on a wire rack or paper towels to remove excess oil.
   A wire rack prevents sogginess.
   Mark as complete
7. Transfer fried chicken to a large bowl. Pour the prepared sauce over the top and gently toss to coat evenly.
   Mark as complete

8. Serve

   Garnish with chopped green onions and serve immediately over rice or noodles with steamed vegetables.
   Mark as complete

Nutrition Facts

Servings 3

Serving Size 1/3 of recipe

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Amount Per Serving

Calories 420kcal

% Daily Value *

Total Fat 21g33%

Saturated Fat 4g20%

Trans Fat 0.2g

Cholesterol 135mg45%

Sodium 850mg36%

Potassium 460mg14%

Total Carbohydrate 28g10%

Dietary Fiber 1g4%

Sugars 18g

Protein 30g60%

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Calcium 30 mg

Iron 1.8 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Air fryer option: Spray coated chicken with oil and air fry at 400°F (200°C) for 10–14 minutes in a single layer, no flipping needed.
• Gluten-free: Ensure sweet chili sauce and sriracha are certified GF.
• Adjust spice: Omit sriracha for mild, or add more for extra heat.
• Chicken choice: Thighs stay juicier, but breasts work too. Cut into even pieces for consistent cooking.
• Crispy tips: Use a heavy pan, hot oil, and don’t overcrowd. Drain on a wire rack.
• Sauce variations: Substitute honey with maple syrup, lime with lemon, or use a 3:1 honey-to-hot-sauce ratio if sweet chili sauce is unavailable.
• Make ahead: Fry chicken and sauce separately. Toss together before serving.
• Storage: Refrigerate leftovers in an airtight container for up to 4 days.
• Reheating: Reheat in a skillet or oven to maintain crispiness. Microwave will soften the coating.

Keywords: sweet chili chicken, easy chicken recipe, Asian chicken, sweet and spicy chicken, crispy chicken, 30-minute meal, gluten-free dinner, chicken stir fry