Sweet Chili Chicken Recipe

Sweet Chili Chicken is a bold, sticky, and slightly spicy dish that’s quick to make and packed with flavor. It features tender pieces of chicken coated in a glossy sweet chili sauce that balances sweetness, heat, and tanginess perfectly. Whether I’m serving it with rice, noodles, or in lettuce wraps, it’s one of those recipes I can whip up in under 30 minutes and still feel like I made something special.

Why You’ll Love This Recipe

I love this recipe for how simple it is to throw together with just a few ingredients—and yet it tastes like something I’d get at my favorite takeout spot. The sauce is the star: sweet, spicy, garlicky, and sticky in all the right ways. It clings beautifully to crispy pan-fried chicken, and it’s super versatile. I can make it mild or hot, serve it over rice, or even toss it into a salad. It’s fast, flexible, and always delicious.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the chicken:

• Boneless, skinless chicken breasts or thighs, cut into bite-sized pieces

• Cornstarch or flour (for coating)

• Salt

• Pepper

• Garlic powder

• Oil (for frying – vegetable or avocado oil)

For the sweet chili sauce:

• Sweet chili sauce (store-bought or homemade)

• Soy sauce

• Rice vinegar

• Honey (optional, for added sweetness)

• Garlic, minced

• Red pepper flakes (optional, for extra heat)

• Green onions and sesame seeds (for garnish)

To serve (optional):

• Cooked white rice, jasmine rice, or rice noodles

• Steamed veggies or stir-fried broccoli

directions

1. I season the chicken pieces with salt, pepper, and garlic powder, then toss them in cornstarch or flour until fully coated.

2. In a large skillet, I heat oil over medium-high heat and cook the chicken in batches until golden and crispy on all sides. I remove the chicken and set it aside.

3. In the same skillet, I reduce the heat and add minced garlic, stirring for 30 seconds until fragrant.

4. I pour in the sweet chili sauce, soy sauce, rice vinegar, and honey (if using). I stir to combine and let it simmer for 1–2 minutes.

5. I return the chicken to the pan and toss everything together until the chicken is well coated in the sauce. I let it simmer for another 2–3 minutes to thicken and glaze.

6. I garnish with chopped green onions and sesame seeds before serving over rice or noodles.

Servings and timing

This recipe makes about 4 servings.
Prep time: 10 minutes
Cook time: 15–20 minutes
Total time: 25–30 minutes

Variations

• I sometimes add sliced bell peppers, snap peas, or broccoli to the skillet for a veggie boost.

• For a spicier version, I add sriracha or extra red pepper flakes to the sauce.

• I’ve used shrimp or tofu instead of chicken, and it works beautifully.

• If I want it crispier, I bake or air fry the chicken pieces before tossing them in the sauce.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I use the microwave or warm the chicken in a skillet with a splash of water or extra sauce. If I want to maintain crispiness, I reheat it in the oven or air fryer at 350°F (175°C) for 8–10 minutes.

FAQs

Can I make this recipe with frozen chicken?

Yes, I thaw the chicken completely first to ensure even cooking and crispy texture when frying.

Is sweet chili sauce spicy?

It’s mildly spicy with a sweet balance. If I want more heat, I add hot sauce or chili flakes to the mix.

Can I make this dish gluten-free?

Yes, I use a gluten-free soy sauce (like tamari) and ensure the sweet chili sauce is gluten-free too.

Can I bake the chicken instead of frying?

Definitely. I coat the chicken as usual and bake at 400°F (200°C) for 20–25 minutes, flipping halfway through.

Can I use chicken thighs?

Yes, I often use boneless, skinless thighs—they’re juicier and stay tender even after pan-frying.

Conclusion

Sweet Chili Chicken is one of those meals I keep in regular rotation because it’s fast, flavorful, and endlessly customizable. The sticky, garlicky sauce is addictive, the chicken turns out tender with a light crisp, and it pairs with just about any side. Whether I’m feeding the family or making a quick solo dinner, this dish always hits the mark.