Sweet Chili Chicken

Sweet chili chicken became a favorite in my kitchen after a cozy night when I wanted something better than takeout but didn’t want to spend hours cooking I had some chicken breasts a bottle of sweet chili sauce and a craving for something tangy sticky and satisfying. So I tossed everything together and hoped for a miracle and what came out of the oven was better than I expected.

Ever since that night I’ve made this dish again and again because it’s the perfect mix of easy and exciting it’s sweet with just enough heat and the sauce clings beautifully to every crispy bite of chicken I love how the sesame seeds add crunch and the green onions bring freshness that finishes it off with a little kick.

Ingredients

Here’s what I use for this recipe. Feel free to tweak it based on your taste!

• Chicken breast – The main protein that turns tender and golden.
• Cornstarch – Helps create a crisp coating for the chicken.
• Egg – Binds the coating to the chicken and gives it a light crunch.
• Salt and pepper – Essential seasoning for the chicken before cooking.
• Oil – Used for pan-frying the chicken pieces to golden perfection.
• Sweet chili sauce – The star ingredient that adds a sticky spicy sweetness.
• Soy sauce – Balances the sweet chili with a salty umami base.
• Garlic – Gives bold savory flavor to the sauce.
• Sesame seeds – Adds nuttiness and extra texture.
• Green onions – For a fresh and vibrant finish.

Tools You’ll Need

• Mixing bowls – To season and coat the chicken.
• Frying pan – For cooking the chicken until it’s golden and crispy.
• Tongs – Helps turn the chicken pieces safely while frying.
• Whisk – To blend the sauce smoothly.
• Measuring spoons – For precise seasoning and sauce ingredients.
• Slotted spoon – To remove cooked chicken from the pan without excess oil.

Instructions

Step 1:

I start by cutting the chicken into bite-sized pieces and seasoning them lightly with salt and pepper.

Step 2:

In a bowl I whisk the egg and coat the chicken pieces then I dredge them in cornstarch making sure they’re all evenly covered.

Step 3:

I heat some oil in a frying pan over medium-high heat and cook the chicken in batches turning them until they’re golden and cooked through this usually takes about 5 to 6 minutes.

Step 4:

Once the chicken is done I transfer it to a plate lined with paper towels to absorb any excess oil.

Step 5:

In a separate saucepan I combine sweet chili sauce soy sauce and minced garlic then I bring it to a gentle simmer while whisking.

Step 6:

I toss the fried chicken pieces in the sauce and stir well until everything is coated and glossy.

Step 7:

To finish I sprinkle sesame seeds and chopped green onions on top right before serving.

Tips

If you like your sweet chili chicken spicier I suggest adding a little sriracha or crushed red pepper flakes to the sauce. I also sometimes swap chicken for tofu when I’m in the mood for something lighter and it works great with the same sauce and garnishes. Leftovers are amazing the next day reheated in a skillet.

Ways to Serve

I usually serve this sweet chili chicken over steamed jasmine rice or with stir-fried vegetables on the side. It’s also delicious wrapped in lettuce leaves for a lighter meal or tucked into a bao bun for a fun appetizer.

Frequently Asked Questions

Can I bake sweet chili chicken instead of frying?

Yes just place the coated chicken on a lined baking sheet and bake at 400°F for about 20 minutes flipping halfway through.

Can I use store-bought sweet chili sauce?

Absolutely store-bought works great just choose one with a flavor you like.

Is this recipe gluten-free?

To make it gluten-free simply use tamari or a certified gluten-free soy sauce.

See You in the Kitchen

I hope you give this sweet chili chicken recipe a try! It’s seriously one of the easiest and most satisfying dishes I’ve made and it never fails to impress. Let me know how it goes or share your version with me I’d love to hear your twist on it.

Happy Cooking!

Print