If you are craving a dish that bursts with flavor and delivers the perfect balance between sweet, tangy, and mildly spicy, you are going to love this Sweet Chili Chicken Recipe. It’s a vibrant, easy-to-make meal where tender chicken pieces are coated in a crispy batter and then drenched in a luscious sweet chili sauce that will make your taste buds dance. Whether it’s a midweek dinner or a weekend treat, this recipe is sure to become one of your favorites, offering incredible texture and an irresistible sauce that keeps you coming back for more.
Ingredients You’ll Need
This recipe calls for simple, pantry-friendly ingredients that combine to create a symphony of flavor. Each one plays a crucial role, whether it’s tenderizing the chicken, crisping it up perfectly, or adding layers of sweet and tangy zing to the sauce.
- 600 g boneless, skinless chicken breast or thigh: Bite-sized pieces provide the perfect canvas to soak up all the tasty coatings and sauces.
- 1 tsp sweet paprika: Adds a gentle warmth and rich color to the chicken mix.
- 1 tsp garlic powder: Delivers deep, savory notes without overpowering the dish.
- ½ tsp sea salt flakes: Enhances all the flavors, keeping the dish balanced.
- ½ tsp cracked black pepper: Offers a subtle heat and aromatic sharpness.
- 1 egg: Helps the cornflour stick perfectly to the chicken for that irresistible crunch.
- ½ cup (60 g) cornflour (cornstarch): Creates a light, crispy coating that locks in moisture.
- Oil for frying: Essential for achieving golden, crispy chicken pieces (see note below).
- 1 tsp freshly minced garlic: Adds fresh, pungent flavor to the sauce.
- 1 tsp freshly minced ginger: Brings a zesty, spicy freshness that brightens the sweet chili sauce.
- ½ cup (125 ml) sweet chili sauce: The star of the dish, providing that signature balance of sweetness and mild heat.
- ¼ cup (60 ml) tamari or all-purpose soy sauce: Contributes savory depth and umami notes to the sauce.
- ¼ cup (60 ml) rice wine vinegar (or alternatives): Adds a subtle acidity to cut through the sweetness and create harmony.
- Steamed rice: The perfect base to soak up all the delicious sauce.
- 1 spring onion (scallion), finely sliced: Adds freshness and a gentle crunch at the end.
- 1 tsp sesame seeds: Offers nutty flavor and a beautiful finishing touch.
How to Make Sweet Chili Chicken Recipe
Step 1: Prepare the Chicken
Start by tossing the bite-sized chicken pieces in a large bowl with the sweet paprika, garlic powder, salt, pepper, egg, and cornflour. The mixture should form a sticky coating around each piece, which is crucial for creating that perfect crispy texture after frying. Letting the chicken rest here for a minute or two helps the flavors absorb and the coating adhere better.
Step 2: Mix the Sauce
While the chicken is resting, whisk together the freshly minced garlic and ginger, sweet chili sauce, tamari (or soy sauce), and your choice of vinegar in a medium bowl. This sauce is where all the magic happens—its sweet heat brings a flavor punch to complement the crunchy chicken perfectly.
Step 3: Fry the Chicken
Heat oil in a deep, heavy-based frying pan over medium-high heat. Once hot, carefully add the chicken and fry for about 5-6 minutes total, turning halfway through to get an even golden crust. When cooked through and crisped to perfection, remove the chicken from the oil and place it on paper towels to drain any excess oil.
Step 4: Clean the Pan
Drain the oil from the pan and use a paper towel to wipe it clean. This step ensures the sauce cooks evenly without any leftover oil burning or altering the delicate flavors.
Step 5: Thicken the Sauce
Return the pan to medium-low heat and pour in the sweet chili sauce mixture. Stir gently for 2-3 minutes until the sauce bubbles gently and thickens slightly, allowing the garlic and ginger to infuse beautifully. Then, turn off the heat and add the fried chicken back into the pan, stirring carefully to coat every piece in that glossy sauce.
Step 6: Plate the Dish
Serve the succulent chicken immediately over a fluffy bed of steamed rice. The rice acts as a wonderful base, soaking up all the extra sauce and making each bite incredibly satisfying. Finish by sprinkling finely sliced spring onions and a pinch of sesame seeds for a fresh and nutty contrast that will impress anyone at your table.
Step 7: Bonus Sauce Trick
If you want to elevate this Sweet Chili Chicken Recipe even more, try stirring 1-2 tablespoons of boiling water into the pan once the chicken is served. This helps loosen any sticky sauce bits left behind, creating an extra drizzle of saucy goodness to pour over your chicken and rice.
How to Serve Sweet Chili Chicken Recipe
Garnishes
Simple garnishes can elevate this dish from delicious to unforgettable. Finely sliced spring onions add a fresh, crisp note, while a sprinkle of toasted sesame seeds delivers a subtle nuttiness and delightful texture contrast. For an extra touch of color, you might also add thinly sliced red chilies or fresh cilantro if you like a little fresh heat or herbal freshness.
Side Dishes
This dish pairs beautifully with fluffy steamed jasmine rice or sticky rice to soak up the flavors. For a more vibrant feast, serve alongside lightly stir-fried vegetables, or a crisp Asian-inspired slaw. Cauliflower rice or a simple cucumber salad also work well for a lighter, refreshing complement.
Creative Ways to Present
To make the presentation really pop, try serving the Sweet Chili Chicken Recipe family-style on a large platter garnished with fresh herbs and sesame seeds. You can also use lettuce cups or small bowls to create bite-sized portions for parties. Wrapping the chicken in rice paper with crunchy veggies and a drizzle of sauce makes great finger food with an exciting twist.
Make Ahead and Storage
Storing Leftovers
Leftover Sweet Chili Chicken can be stored in an airtight container in the refrigerator for up to 3 days. Make sure the chicken has cooled completely before sealing to maintain its flavor and texture.
Freezing
If you want to prepare this meal in advance, freeze the cooked chicken and sauce separately in freezer-safe containers. They can last up to 2 months in the freezer. Defrost overnight in the fridge before reheating.
Reheating
To reheat, warm the chicken and sauce gently in a pan over low heat, stirring occasionally to avoid drying out the chicken. Adding a splash of water can help loosen the sauce and restore its glossy appearance. Avoid microwaving if possible to keep the coating crispier.
FAQs
Can I use chicken thighs instead of chicken breasts for this Sweet Chili Chicken Recipe?
Absolutely! Chicken thighs are actually a fantastic choice because they stay juicier and more flavorful. The recipe works beautifully with either cut, so use whichever you prefer or have on hand.
Is it possible to bake the chicken instead of frying it?
Yes, you can bake the chicken coated in cornflour and egg for a healthier twist. Bake at 200°C (400°F) for about 20 minutes, turning halfway to ensure even cooking and crispiness. Just note that frying gives a classic crunch that baking can’t quite replicate.
Can I make the sauce ahead of time?
Definitely! The sauce can be mixed a day in advance and stored in the refrigerator. Make sure to bring it to room temperature before gently reheating it to maintain the fresh flavors of garlic and ginger.
What vinegar works best in this recipe?
Rice wine vinegar is the traditional choice for this Sweet Chili Chicken Recipe, offering a mild acidity. However, you can substitute with plain white vinegar, apple cider vinegar, or even lime juice for a slightly different but equally delicious tang.
Can I make this recipe vegetarian or vegan?
For a vegan version, swap chicken for tofu or cauliflower florets and use a plant-based egg substitute or a simple cornstarch slurry. Make sure your sweet chili sauce is vegan-friendly, then follow the same method for a delightful plant-based alternative.
Final Thoughts
This Sweet Chili Chicken Recipe truly captures the joy of simple, home-cooked food that’s bursting with flavor and texture. It’s one of those dishes that’s incredibly satisfying to make and even more delightful to eat, perfect for impressing loved ones or treating yourself. I can’t wait for you to try it and make it a staple in your recipe collection—it’s guaranteed to bring a little extra warmth and sweetness to your table.
Print
Sweet Chili Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Frying
- Cuisine: Asian
Description
This Sweet Chili Chicken recipe features crispy bite-sized chicken pieces coated in a flavorful blend of spices, then tossed in a vibrant, tangy sweet chili sauce. Perfectly pan-fried and served over steamed rice, this dish balances sweet, salty, and savory notes with a hint of garlic and ginger. Garnished with spring onions and sesame seeds, it makes a quick and delicious meal for any weeknight dinner.
Ingredients
Chicken Marinade
- 600 g (1 lb 5 oz) boneless, skinless chicken breast or chicken thigh, cut into bite-sized pieces
- 1 tsp sweet paprika
- 1 tsp garlic powder
- ½ tsp sea salt flakes
- ½ tsp cracked black pepper
- 1 egg
- ½ cup (60 g) cornflour (cornstarch)
Sauce and Garnish
- Oil, for frying (vegetable or canola oil recommended)
- 1 tsp freshly minced garlic
- 1 tsp freshly minced ginger
- ½ cup (125 ml) sweet chilli sauce
- ¼ cup (60 ml) tamari or all-purpose soy sauce
- ¼ cup (60 ml) rice wine vinegar, plain white vinegar, apple cider vinegar or lime juice
- Steamed rice, to serve
- 1 spring onion (scallion), finely sliced
- 1 tsp sesame seeds
Instructions
- Marinate the Chicken: Place the chicken pieces in a large bowl with sweet paprika, garlic powder, sea salt flakes, cracked black pepper, egg, and cornflour. Mix thoroughly until the spices and egg coat the chicken evenly in a thick paste. Set aside to allow the flavors to meld.
- Prepare the Sauce: In a medium bowl, combine freshly minced garlic, minced ginger, sweet chilli sauce, tamari or soy sauce, and your choice of vinegar or lime juice. Stir well and set aside.
- Fry the Chicken: Heat cooking oil in a large, deep, heavy-based frying pan over medium-high heat. When hot, fry the chicken pieces in batches for 5–6 minutes, turning once halfway through, until golden brown and cooked through. Transfer cooked chicken onto paper towels to drain excess oil.
- Clean the Pan: Carefully drain the frying oil from the pan and wipe it clean with a paper towel to prepare for cooking the sauce.
- Cook the Sauce: Place the pan back on medium-low heat and add the prepared sweet chili sauce. Stir continuously for 2–3 minutes until the sauce gently bubbles and thickens slightly. Turn the heat off.
- Combine Chicken and Sauce: Return the cooked chicken pieces to the pan with the sauce, tossing thoroughly to coat each piece evenly in the thickened sauce.
- Serve: Immediately serve the sticky sweet chili chicken over steamed rice. Garnish with finely sliced spring onions and a sprinkle of toasted sesame seeds for added texture and flavor.
- Optional Extra Sauce: For a saucier finish, add 1–2 tablespoons of boiling water to the pan after removing the chicken. Stir the water into the remaining sauce to loosen it, then pour this extra sauce over the plated dish.
Notes
- Use a neutral oil with a high smoke point for frying, such as vegetable, sunflower, or canola oil.
- Chicken thighs can be used instead of breasts for juicier texture.
- Adjust the sweetness or tanginess of the sauce by tweaking the amount of sweet chili sauce or vinegar to suit your taste.
- Ensure oil is hot before frying to achieve a crisp coating on the chicken.
- Leftover sauce can be stored in the fridge for up to 3 days and reheated gently.
