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Ready in under 30 minutes, this sweet chili chicken is an easy and delicious meal for any day of the week. It's so simple yet so flavorful—crispy chicken coated in Thai sweet chili sauce served over steamed rice.
I always welcome a little bit of heat in my meals, and this sweet chili chicken recipe adds even more flavor with its sticky, sweet chili sauce. It has the perfect balance of sweet and spicy, making it something even the pickiest eaters can enjoy.
Looking for Chinese-style chicken recipes? Try Sweet and Sour Chicken or Honey Sesame Chicken for dinner next time.
Thai Sauce For Chicken
I love Thai recipes and I am addicted to Thai sweet chili sauce. This sweet, sticky, slightly spicy, orange sauce is perfect for crispy chicken pieces. But it goes well with just about anything, such as:
You can also use it as a dipping sauce for appetizers, like chicken wontons, chicken lettuce wraps, shrimp cake, and salmon patties.
You won’t regret buying a bottle of this Thai sauce, especially if you’re constantly making Asian recipes at home!
What Goes Into This Recipe
- 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.
See the recipe card for full information on ingredients.
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!
Cooking Tips
- 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.
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.
This recipe has only 282 calories per serving.
What To Serve With This Recipe
This sweet chili chicken stir fry 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 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.
Your amazing for replying so fast! Thank you :)
Question, could I make this without frying it and How? Would I just cook the chicken and then pour the sauce on the chicken?
Yes, you can just cook the chicken by stir-frying and add the sauce. :)
I give up, what is the 1/2 cup of cold water for???
It’s for the batter.
Thanks for the recipe. I am very exited to try it. I was wondering if I used my deep fryer what temp do I use and how long do I leave the chicken in for? Also when I transfer it to the skillet how long do I leave it in for? I am hoping to make tomorrow for our appetizer. Thanks again. Angela
I read this recipe tonight and have not tried it yet but I have made homemade fried chicken before and then brushed on the sweet chili sauce and put it in the oven on low and was a big hit in my home. Served with white rice and steamed broccoli. The sweet chili sauce caramelized like that is great.
Hi Tara, that’s great that you love this sweet chili chicken.
I have an aerogarden with a ton of thai basil. Can I substitute the cilantro with thai basil?
Yes, you can!
This looks delicate but I have no idea what the batter for this chicken. Can you tell me what to add in chicken before deep frying it? I would love to try this at home but just waiting for the details from you :)
Click on the red bar at the bottom: CLICK HERE FOR RECIPE.
Hi Bee. Thank you for such a delicious easy chicken recipe. Never have to buy takeways again. The batter is awesome. Im going to try it with a touch of ginger.
I tried. It was delicious. I am sharing with my friends and family. Thanks a ton for the recipe. Easy and tasty.
Hi Puja thanks so much for trying my Thai sweet chili chicken recipe.
Tried this last night as I am a huge fan of Thai sweet chili sauce … the recipe turned out FANTASTIC. It was seriously restaurant quality. I may make it again tonight! :) Quick question: do you think this would work with shrimp or cut-up pork? I would love to use that yummy batter on other things! Thanks!
Awesome thanks for your sweet comment! Yes, shrimp pork fish are all fine.