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This sweet chili chicken is ready in under 30 minutes! Crispy chicken tossed in Thai sweet chili sauce, served over steamed rice—it’s easy, flavorful, and perfect for any day of the week.
Table of Contents
- Quick And Easy Sweet Chili Chicken Recipe
- Ingredients You’ll Need
- Delicious Ways To Use Thai Sweet Chili Sauce
- How To Make Sweet Chili Chicken
- Secrets To Perfect Crunchy Sweet Chili Chicken
- Frequently Asked Questions
- What To Serve With Sweet Chili Chicken
- Other Chicken Recipes You Might Like
- Sweet Chili Chicken Recipe
Quick And Easy Sweet Chili Chicken Recipe
I love a little heat in my meals, and this sweet chili chicken recipe brings it all together with its sticky, sweet chili sauce. It’s perfectly balanced with just the right amount of sweet and spicy—something even the pickiest eaters will enjoy!
Don’t forget to check out my step-by-step video and tips below to make this recipe even easier and guarantee it turns out just right!
Looking for Chinese-style chicken recipes? Try Sweet and Sour Chicken or Honey Sesame Chicken for dinner next time.
Ingredients You’ll Need
- Chicken – use skinless, boneless chicken thighs or breasts. I prefer using thighs because they are juicier and more flavorful, but breasts work just as well.
- Cornstarch – aside from flour, adding cornstarch to the batter gives the chicken a crispier coating.
- Baking powder – another secret ingredient that helps give the chicken a light and crispy texture.
- Thai sweet chili sauce – use a good bottled sweet chilli sauce. I like using the Mae Ploy brand. You can buy this in the Asian food aisle of regular supermarkets or in Asian grocery stores.
- Lime juice – adds a tangy, refreshing element to the sauce.
Please refer to the recipe card at the bottom of this post for full details on each ingredient.
Delicious Ways To Use Thai Sweet Chili Sauce
I’m a big fan of Thai recipes, and I can’t get enough of Thai sweet chili sauce. This sweet, sticky, slightly spicy orange sauce is perfect for crispy chicken, but it’s great with just about anything, like:
Recipe Variations
- Salmon – Try my Sweet Chili Salmon recipe for a sweet and spicy twist that takes salmon to the next level.
- Shrimp – My Sweet Chili Shrimp and Sweet Chili Shrimp Skewers recipes gives you the perfect balance of heat and sweetness in every bite.
- Eggs – Give your eggs a flavorful kick with my Sweet Chili Eggs recipe—simple, but so tasty.
- Noodles – My Thai Sweet Chili Peanut Noodles recipe adds just the right amount of sweet and heat to your favorite noodles.
- Brussels Sprouts – Crispy, caramelized Brussels sprouts with a sweet chili glaze—my Sweet Chili Brussels Sprouts recipe is a must-try.
As A Dipping Sauce
It’s perfect as a dipping sauce for appetizers like:
You’ll definitely want to grab a bottle of this Thai sauce, especially if you’re always cooking up Asian dishes at home!
How To Make Sweet Chili Chicken
If there’s one thing I love about this sweet Thai chili chicken, it’s how amazing the flavors are for such a simple recipe. It’s sweet and slightly spicy with a hint of bright acidity from the lime juice.
And you don’t even need hours to prep this dish! The batter makes the chicken super crispy, and the sweet chili sauce is so delicious that you’ll want to lick your plate clean.
Here’s how to make this 30-minute sweet chili chicken at home:
Mix all the batter ingredients until everything’s combined, then add the chicken to the batter.
Heat up a wok or skillet with about two inches of oil. Once the oil’s hot and shimmering, deep-fry the chicken until it’s golden brown and crispy. Transfer the chicken to a dish lined with paper towels to soak up any extra oil.
Clean out the wok or skillet, then heat it over medium heat. Add a little more oil and sauté the garlic until it’s fragrant. Toss in the fried chicken, then pour in the sweet chili sauce, lime juice, and a pinch of salt. Stir everything together until the chicken is coated in the sauce.
Serve the chicken right away, garnished with white sesame seeds and cilantro leaves. It’s so good—enjoy!
Secrets To Perfect Crunchy Sweet Chili Chicken
- I never skip the cornstarch and baking powder when making this dish—they’re essential for getting that perfectly crispy coating on the chicken.
- I always use ice-cold water when mixing the batter to make the chicken as crispy as possible. The best part? It stays crispy even after being coated with sauce!
- I’m careful not to over-stir the batter. I just mix it until everything is incorporated, and I don’t worry about a few lumps—they’re totally fine.
- Before deep-frying, I make sure the oil is hot enough. This keeps the chicken from turning greasy and ensures each piece is fully cooked.
- For an extra sweet and spicy kick, I sometimes add red pepper flakes or a splash of Sriracha to the sweet chili sauce.
- For a tangy twist, I love squeezing a little lime juice into the sauce. It balances out the sweetness perfectly!
Frequently Asked Questions
Yes, this sweet chili chicken recipe does have a bit of heat to it. But it’s not overwhelmingly spicy like other Thai dishes. The sweetness of the sauce helps balance out the spiciness, making it a perfect blend for those who can’t handle too much heat.
No, sweet chili and sweet and sour are two different sauces. Sweet chili sauce, used in Thai dishes, has a thick consistency with a sweet and spicy flavor. On the other hand, sweet and sour sauce lacks that spicy kick and is more commonly used in Chinese cuisine.
Ice-cold water helps make the batter light and crispy. It slows down the gluten activation in the flour, which gives the batter a more delicate texture when fried. This is the secret to getting that perfect crispy coating!
No, you don’t have to deep fry the chicken, but I highly recommend it. You can pan-fry or bake it in the oven for a healthier option. However, deep-frying will give you that crispy texture that pairs perfectly with the sticky sweet chili sauce.
Yes, you can totally make the sweet chili chicken in an air fryer! Just give the chicken a light spray of oil to help it crisp up. Air fry at 375°F (190°C) for about 10-12 minutes, flipping halfway through, until it’s golden and crispy.
You can definitely bake the chicken with the sauce if you prefer, though frying gives it that perfect crispy texture. Just coat the chicken in the sauce and bake at 375°F (190°C) for about 20-25 minutes, or until it’s cooked through and the sauce thickens. Just know it won’t be as crispy as when you fry it!
Yes. Just let it cool completely before freezing. When you’re ready to eat, reheat it in the oven or air fryer to get that crispy texture back. For the best flavor and crunch, enjoy it within 2-3 months!
This recipe has only 282 calories per serving.
What To Serve With Sweet Chili Chicken
This dish is best served with steamed rice. For a quick and wholesome Thai weeknight dinner, I recommend the following recipes:
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Chicken Recipes You Might Like
Sweet Chili Chicken
Ingredients
- 12 oz. skinless boneless chicken breast, or thigh, cut into small pieces
- oil, for deep-frying
- 1 tablespoon oil
- 2 cloves garlic, minced
- 4 tablespoons Thai sweet chili sauce, bottled
- 1 teaspoon lime juice
- 1 pinch salt
- 1/2 teaspoon white sesame
- 1/2 tablespoon chopped cilantro leaves
Frying Batter:
- 1 egg white
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon baking powder
- 1/2 cup water, ice cold
- 1 tablespoon cooking oil
- 1 pinch salt
Instructions
- Mix all the ingredients for the batter until well combined, then add the chicken to the batter.
- Heat a wok or skillet with about two inches of oil. Once the oil is fully heated, deep-fry the chicken until golden brown. Transfer the chicken to a dish lined with paper towels to absorb the excess oil.
- Clean the wok or skillet and heat it over medium heat. Add the oil and stir-fry the garlic until aromatic. Then, add the fried chicken, followed by the sweet chili sauce, lime juice, and salt. Stir well to coat the chicken with the sauce.
- Dish out the chicken and garnish with white sesame seeds and cilantro leaves. Serve immediately.
Video
Notes
- I never skip the cornstarch and baking powder when making this dish—they’re essential for getting that perfectly crispy coating on the chicken.
- I always use ice-cold water when mixing the batter to make the chicken as crispy as possible. The best part? It stays crispy even after being coated with sauce!
- I’m careful not to over-stir the batter. I just mix it until everything is incorporated, and I don’t worry about a few lumps—they’re totally fine.
- Before deep-frying, I make sure the oil is hot enough. This keeps the chicken from turning greasy and ensures each piece is fully cooked.
- For an extra sweet and spicy kick, I sometimes add red pepper flakes or a splash of Sriracha to the sweet chili sauce.
- For a tangy twist, I love squeezing a little lime juice into the sauce. It balances out the sweetness perfectly!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The wife and friends really enjoyed the recipe. We were all shocked at how crunchy the chicken turned out. I will say I needed extra sweet chili sauce. I have been asked to place into the rotation of future meals and look forward to making again.
Awesome thanks for trying my recipe! Please try more. :)
Do you think it could be done in an air fryer? Trying to limit fried food but this sounds awesome
Yes, please check back soon I am going to share air fryer recipes.
I love it
Hi Izabela, thanks for trying my recipe and giving me 5 stars rating. Please try more recipes on my site!
I made this dish, but I added red bell pepper, onion, and celery. It was delicious!
Can I ask what does the ice cold water do for the batter? Thanks
Make it crispier.
Made this for the first time today. OMG! I didn’t have sesame because the store was out, and I had no cilantro. It was delicious the way it was. I think it’s because of the batter and crispiness of the chicken. I will definitely make this again. I can get a few meals out of one chicken breast.
Awesome!
I have made it a couple times now, and it is so good. I love your recipes for being full of delicious, restaurant-level flavor while also being really straightforward and not using 6 billion different ingredients — I think this recipe is a perfect example of that. I almost never fry food, but I still found this recipe easy to follow. I have celiac disease, so used gluten-free flour. It works like a charm! Like another commenter suggested, I added bell peppers when I added the garlic (and also upped the garlic level, just for personal preference). I really like that addition! I bet some stir-fried broccoli would also complement it, if you’re looking for more avenues to add veggies.
I’m not sure why, but when you’re frying up the chicken it feels like you have made an unbelievable quantity of chicken. I started with around 12oz and it truly felt like I had somehow fried a life-time supply of chicken. Do not be fooled by this chicken illusion! It really only made 4 meals worth. This is partly because we went back for seconds, but still. If you’re serving multiple people, I might recommend a double batch. Definitely give yourself some extra time though, since you can’t fry the chicken all at once unless you have an unbelievably large skillet.
It definitely takes longer to make when you’re a less experienced cook, but it’s a perfect dish for special occasions. Made this for Mother’s Day dinner last night alongside rice and your pickled cucumbers recipe. Plus a fruit salad for desert, the whole thing took about 2.5 hours to make. Very feasible for a Sunday night dinner. It was a very big hit, my Mom thoroughly enjoyed it (and of course, so did I)!
Nice!
Thank you for the recipe the best Sweet Chilli Chicken I ever made it was delicious…
Awesome thanks so much! :)
So excited! Making this for supper tonight!
This was amazing! I wish I could share this dish with someone. I used rice flour and added carrots and red bell pepper. In addition to the recipes garnishes, I added green scallions. The only down side was having to fry the chicken in batches. I’ll make it again to share when I host guests. Thank you!
Awesome!
You answered my question before I even had a chance to ask it. A friend of mine cannot have gluten and I told him I’d look into a substitute for the flour. I was telling him about making sesame chicken and he was licking his chops. This is just the alternative I need! Yay! And thanks!