Sweet Chili Chicken Recipe
I developed this Thai sweet chili sauce chicken because I love crispy chicken with sticky sweet sauce.
My recipe is so easy, delicious and picky eater friendly.
I assure you that everyone will love this dish!
Sweet Chili Sauce
I love Thai recipes and I am addicted to Thai sweet chili sauce.
This sweet, sticky, slightly spicy, orange-color sauce goes well with just about anything:
You can also use it as a dipping sauce for appetizers, for examples: chicken wontons, chicken lettuce wraps, shrimp cake and salmon patties.
There are endless ways to use the sauce in a variety of Asian recipes.
How to Make Sweet Chili Chicken?
This recipe calls for a few simple steps. First, cut the chicken into pieces.
Next, prepare the batter and coat the chicken pieces with the batter.
Finally, deep fry the crispy chicken and stir fry in the wok or skillet with some minced garlic, sweet chili sauce and lime juice.
To serve, garnish and top the chicken with sesame seeds, chopped cilantro and you have a winner chicken dinner!
How Many Calories per Serving?
This recipe is only 282 calories per serving.
What Dishes to Serve with This Recipe?
This meal is best served with steamed rice. For a wholesome Thai meal and easy weeknight dinner, I recommend the following recipes.
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Sweet Chili Chicken
Thai Sweet Chili Chicken recipe with sticky, sweet and savory sweet chili sauce. This Thai chicken is so good you will want to lick the plate!
Ingredients
- 12 oz. skinless boneless chicken breast/thigh, cut into small pieces
- oil for deep-frying
- 1 tablespoon oil
- 2 cloves garlic minced
- 4 tablespoons bottled Thai sweet chili sauce
- 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 corn starch
- 1/2 teaspoon baking powder
- 1/2 cup water ice cold
- 1 tablespoon cooking oil
- 1 pinch salt
Directions
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1Mix all the ingredients for the Batter until well combine. Add the chicken into the batter.
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2Heat up a wok/skillet with about two inches of oil. As soon as the oil is fully heated, deep-fry the chicken until golden brown. Transfer the chicken out to a dish lined with paper towels to sock up the excess oil.
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3Clean the wok/skillet and heat it up on medium heat. Add the oil and stir-fry the garlic until aromatic. Transfer the fried chicken into the wok, follow by the sweet chili sauce, lime juice and salt. Stir to coat the chicken well with the sweet chili sauce.
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4Dish out, garnish with the white sesame and cilantro leave. Serve immediately.
Recipe Video
Recipe Notes
Watch the cooking video on this page for step-by-step guide.
You can buy Thai sweet chili sauce from regular supermarket in the Asian food aisle, or any Asian food stores.
Balvinder Gill
Can I ask what does the ice cold water do for the batter? Thanks
Rasa Malaysia
Make it crispier.
Kathy
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.
Rasa Malaysia
Awesome!
Colin
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)!
Rasa Malaysia
Nice!
Jhonaly
Thank you for the recipe the best Sweet Chilli Chicken I ever made it was delicious…
Rasa Malaysia
Awesome thanks so much! :)
Patty
So excited! Making this for supper tonight!
Erika
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!
Rasa Malaysia
Awesome!
Theresa Smith
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!