Name: Sweet Chili Chicken Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian
Ingredients: 2 boneless skinless chicken breasts, about 1 pound; ¼ cup (32 g) cornstarch; ½ teaspoon paprika; ½ teaspoon kosher salt; ¼ teaspoon black pepper; ¼ cup (68 g) Thai sweet chili sauce; 2 tablespoons soy sauce; 2 teaspoons sriracha sauce; 1 teaspoon garlic, minced; ½ teaspoon ground ginger; 1 tablespoon honey; 3 tablespoons canola oil, for frying; 2 cups cooked white rice, for serving; Green onions, chopped for garnish; Sesame seeds, for garnish

There’s nothing quite like that perfect balance of sweet and spicy to brighten up your dinner table, and this Sweet Chili Chicken Recipe nails it every time. Crispy, tender chicken bites coated in a glossy, flavorful sauce – it’s an easy dish that feels a little special, and dare I say, addictive.

The image shows a black cast iron skillet filled with about 30 pieces of glazed, golden-brown chicken chunks. The chicken pieces are coated in a shiny orange sauce giving a sticky look and are sprinkled with white sesame seeds and small chopped green onion pieces. Around the skillet, there are scattered sesame seeds and green onions on a dark wooden table with a white marbled texture beneath. In the top right corner, there is a small wooden bowl filled with sliced green onions. The overall scene looks warm and inviting with the main focus on the saucy chicken. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Sweet Chili Chicken Recipe
Top Tip
How to Serve Sweet Chili Chicken Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Sweet Chili Chicken Recipe

Why You'll Love This Recipe

I’ve cooked this Sweet Chili Chicken Recipe countless times, and the thing that keeps me coming back is how quick and reliable it is. It’s also a crowd-pleaser, whether it’s for a weeknight dinner or an impromptu potluck.

Perfectly balanced flavors: The sauce is sweet with just enough spice to keep things interesting without overwhelming your palate.
Crunchy, tender chicken: Coating the chicken in cornstarch before frying gives it a crispy exterior that locks in the juiciness.
Simple and fast: From pan to plate in about 25 minutes, perfect for busy days when you want tasty without fuss.
Customizable spice level: You control how fiery it gets by adjusting the sriracha – handy for sharing with different taste preferences.

Small golden brown chicken pieces tossed in a glossy orange sauce cover the white plate. The chicken is sprinkled with small white sesame seeds and bright green chopped spring onions, which add color contrast. The sauce gives the chicken a shiny, slightly sticky look, and the texture of the chicken shows some light crispiness. The plate rests on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Sweet Chili Chicken Recipe relies on a few simple but powerful ingredients that come together for maximum flavor and texture. Shopping tip: grab the Thai sweet chili sauce from the Asian aisle – it’s the magic touch!

Flat lay of two boneless skinless chicken breasts with smooth pink flesh, a small white bowl of fine white cornstarch powder, a tiny white bowl holding deep red paprika powder, a small white bowl filled with coarse kosher salt crystals, a tiny white bowl with ground black pepper, a small white bowl containing golden canola oil, a small white bowl with glossy bright red Thai sweet chili sauce, a small white bowl of dark brown soy sauce, a tiny white bowl with vibrant orange-red sriracha sauce, a small white bowl with finely minced fresh garlic, a tiny white bowl with light brown ground ginger, a small white bowl of shiny amber honey, a neat mound of fluffy cooked white rice, a small bunch of fresh green onions with bright green stalks and white bulbs, and a small white bowl filled with pale tan sesame seeds—all arranged in perfect symmetry on simple white ceramic bowls and plates, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Boneless skinless chicken breasts: Easy to slice into bite-sized pieces, chicken breasts get perfectly tender when quickly fried.
Cornstarch: This is your secret weapon for a crispy chicken coating without deep frying.
Paprika: Adds subtle smoky flavor and lovely color to the chicken.
Kosher salt & black pepper: Essential for seasoning and bringing out all the other flavors.
Canola oil: A neutral-flavored oil great for frying without smoking too quickly.
Thai sweet chili sauce: The star of the sauce – sweet, tangy, with a gentle kick of heat.
Soy sauce: Brings savory depth and umami to the sauce balance.
Sriracha sauce: Adds punch and customizable spice—start small if you’re sensitive!
Minced garlic: Fresh and aromatic, it wakes up the sauce.
Ground ginger: Adds warm, zesty notes to complement the chili sauce.
Honey: Enhances the sweetness naturally while giving the sauce a beautiful glaze.
Cooked white rice: The best vehicle to soak up all that delicious sauce.
Green onions & sesame seeds: Fresh garnishes that add crunch, color, and a bit of bite.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Sweet Chili Chicken Recipe is how easy it is to tweak. I love turning up the heat on colder days and dialing it down when cooking for little ones. Feel free to make it yours!

Variation: I often swap chicken breasts for thigh meat when I want something extra juicy and flavorful—just adjust cooking time slightly.
Dietary swap: For a gluten-free meal, make sure your soy sauce is tamari-based or labeled gluten-free.
Seasonal twist: Toss in some steamed broccoli or snap peas for a pop of color and crunch.
Spice control: Use less sriracha or replace it with chili flakes for a subtler heat.

Step-by-Step: How I Make Sweet Chili Chicken Recipe

Step 1: Prep the Chicken for Crispy Perfection

Start by cutting the chicken breasts into bite-sized pieces — I aim for evenly sized chunks so everything cooks uniformly. Toss the pieces with cornstarch, paprika, salt, and pepper until well coated. This little dusting creates that crispy crust everyone loves while locking in moisture.

Step 2: Fry the Chicken Golden Brown

Heat the canola oil in a large skillet over medium-high heat—hot but not smoking—and add the chicken in a single layer. Don’t crowd the pan; fry in batches if needed. Cook for about 3-4 minutes per side or until golden and cooked through. Remove and set aside while you whip up the sauce.

Step 3: Whip Up That Irresistible Sauce

In the same skillet (no need to wash it!), combine Thai sweet chili sauce, soy sauce, sriracha, minced garlic, ground ginger, and honey. Stir and bring to a simmer over medium heat—this only takes a few minutes. The sauce will thicken slightly and get beautifully glossy.

Step 4: Toss & Coat the Chicken

Return the fried chicken to the skillet and gently toss to coat every bite in the sauce. Let it bubble together for a minute or two so the flavors meld. Voilà! You’re ready to plate.

Step 5: Serve with Rice and Garnishes

Serve the saucy chicken over steamed white rice, then sprinkle chopped green onions and toasted sesame seeds on top for that extra fresh crunch and nuttiness. Trust me, these garnishes elevate the dish from good to unforgettable.

Top Tip

From making this Sweet Chili Chicken Recipe over and over, I’ve picked up a few handy tips that really boost the flavor and texture—these little things made a huge difference for me, so I’m passing them on!

Dry Chicken Thoroughly: Before coating the chicken, pat it dry with paper towels. This helps the cornstarch stick better, so you get that crispiness instead of sogginess.
Hot Oil Is Key: Make sure your oil is hot enough before frying. Drop a small bit of chicken and listen for a sizzle—too cool, and the coating won’t crisp up.
Keep Sauce Simmering: Don’t rush the sauce thickening; a gentle simmer brings out richer flavor and a perfect glaze consistency.
Don’t Crowd the Pan: Fry in batches if needed. Overcrowding traps steam and makes the chicken soggy instead of crispy.

How to Serve Sweet Chili Chicken Recipe

Sweet Chili Chicken - Serving Suggestion

Garnishes

Green onions and sesame seeds are my go-to garnishes. The green onions add a fresh zing and vibrant color, while toasted sesame seeds lend a subtle nuttiness and crunch. If you’re feeling fancy, a few fresh cilantro leaves also work wonderfully.

Side Dishes

I love serving this Sweet Chili Chicken Recipe with fluffy steamed jasmine or basmati rice to soak up all that luscious sauce. Sometimes I add steamed broccoli or sautéed snap peas for a bright, crunchy side that cuts the richness nicely.

Creative Ways to Present

For a festive dinner, I’ve served this chicken over coconut rice with shredded toasted coconut on top, giving it a tropical twist. And during parties, I’ve turned the chicken into skewers for easy finger food—just brush on additional sauce before serving!

Make Ahead and Storage

Storing Leftovers

I store leftover Sweet Chili Chicken in an airtight container in the fridge, where it stays fresh for up to 3 days. To keep the chicken from getting too soggy, I like to keep the sauce separate when possible and combine just before reheating.

Freezing

This recipe freezes pretty well! I freeze cooked chicken and sauce together in portioned containers. When you thaw it overnight in the fridge and then reheat gently, the flavors hold up nicely – just be mindful the texture might soften a bit.

Reheating

For the best texture, reheat Sweet Chili Chicken in a skillet over medium heat, stirring gently until warmed through. I avoid microwaving because it can make the coating soggy, but if you’re in a hurry, cover the dish loosely to retain moisture.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts in this Sweet Chili Chicken Recipe?

Absolutely! Chicken thighs are juicier and more forgiving, especially if you worry about drying out breasts. Just cut them into similar bite-sized pieces and reduce frying time slightly since thighs cook faster.

How spicy is this Sweet Chili Chicken Recipe?

The recipe balances sweetness and mild heat thanks to the Thai sweet chili sauce and sriracha. If you prefer less spice, simply reduce or omit the sriracha. You can always add more on your plate later!

Can I make this recipe gluten-free?

Yes! Use gluten-free soy sauce, such as tamari, and double-check that your sweet chili sauce doesn’t contain any gluten ingredients. Cornstarch and other components are naturally gluten-free.

What’s the best way to keep the chicken crispy when serving?

Coating the chicken with cornstarch and frying in hot oil is key for crispiness. To keep it crisp when serving, avoid piling on too much sauce—toss the chicken in just enough to coat, and add extra sauce on the side if desired. Serve quickly!

Final Thoughts

This Sweet Chili Chicken Recipe reminds me of cozy nights when I want a meal that’s both comforting and exciting. It’s one of those dishes that feels homemade but has restaurant-quality punch. I hope you enjoy it as much as I do—it’s perfect for sharing with friends or just treating yourself to something delicious.