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5 Secrets to Authentic Thai Cooking
Tips, tricks, and recipes for perfect Thai dishes
FREE EMAIL BONUS:
5 Secrets to Authentic Thai Cooking
Tips, tricks, and recipes for perfect Thai dishes
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
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
Instructions
- Mix all the ingredients for the Batter until well combine. Add the chicken into the batter.
- Heat 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.
- Clean 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.
- Dish out, garnish with the white sesame and cilantro leave. Serve immediately.
Notes
Nutrition
This was delicious. The chicken cooked up very crispy. Great flavor. Easy , healthy and yummy.
Thanks!
This looks great, but I’m trying to avoid deep fried food. Would it be possible to put the chicken in the sauce and then bake it???
Sure, you can do that.
I can guarantee this recipe is a child pleaser, and the sauce isn’t very spicy at all. My grandkids have been using Mae Ploy sweet chili sauce as their ONLY chicken or shrimp dipping sauce for at least a decade–they grab it when I fix Tonkatsu and plonk it on fish, and been known to use it to dress up a turkey sandwich. No one in my small town carries it, so I order from Amazon regularly. Your recipe makes it a little easier than constantly refilling dip cups.
Hi Janet, awesome, thanks for loving this Sweet Chili Chicken recipe.
Can you use an egg replacer? I have an egg allergy and would love to make this, but unsure if it would work.
You can skip the egg.
Can you put this in prep meal containers and store in the freezer then re – heat?
Of course!
Where did the recipe go? Its not loading… Can you fix it please??!
Brittany – the recipe is at the bottom of the page, please scroll down.
Hi Bee, I just had this chicken dish and it is the bomb! This recipe was so easy, and came out perfect. I am a foodie, so I practice a lot of Asian recipes, and this Thai Sweet Chili Chicken can’t be beaten for ease, and yumminess in my opinion. My hubby didn’t say a word till he ate his last bite, Best chicken ever. 10 stars! I have tried several recipes on your site and all were delicious! Thank you Bee. Xx
Shell
Hi Shellee, you just made my day. I am so happy that you guys love this sweet chili chicken. Do try out more recipes on my site, they are all good: https://rasamalaysia.com/recipe-index-gallery/
It’s super awesome, my whole family loved it!
Hi Bee, can we fry up the chicken a day or two in advance and keep them in the fridge/freezer? Would they still be crispy? Thanks!
The batter calls for oil. Is that correct?
Yes.
Is this mean extremely spicy? I love spicy food, but my husband, not so much!
Thank you
No, it’s not spicy at all. Just very mild.
This is like the third time I’ve made this and I CAN’T STOP EATING IT! This is so, so fantastic, so delicious, it’s almost an out-of-body experience. I use sweet rice flour in place of the regular flour so my celiac husband can have it as well. Personally, I think it’s lighter that way and the crunch is even more like tempura. I think Ming Tsai says the same thing. Every bite I had was the perfect bite. I tripled the sauce because I tripled the chicken but the batter didn’t need to be expanded. You are a true genius!
Hi Paula, thanks for trying my sweet chili chicken recipe. Please try more recipes on my site, they are all awesome: https://rasamalaysia.com/recipe-index-gallery/