Sweet Chili Chicken Recipe

Sweet Chili Chicken is a deliciously sticky, sweet-and-spicy dish that’s packed with bold flavor and finished with a glossy sauce that clings to every bite. It features tender chicken pieces tossed in a homemade or store-bought sweet chili sauce, and it’s perfect served over rice, noodles, or even as an appetizer. I love how easy it is to make, yet it tastes like something I’d order at a great Asian restaurant.

Why You’ll Love This Recipe

I love this recipe because it’s simple, fast, and delivers that perfect balance of sweet heat. The sauce is sticky and full of flavor without being too spicy, and the chicken stays juicy with a lightly crispy coating. It’s one of those meals that feels indulgent but is super easy to whip up on a busy night. Whether I’m feeding a family or just myself, this one always satisfies.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts or thighs, cut into bite-sized pieces

• Cornstarch (for coating)

• Salt and pepper

• Oil for frying (vegetable or canola)

• Garlic, minced

• Sweet chili sauce (store-bought or homemade)

• Soy sauce

• Rice vinegar or lime juice

• Optional: chopped green onions and sesame seeds for garnish

Directions

1. I start by seasoning the chicken with salt and pepper, then tossing it in cornstarch until it’s fully coated. This gives it a light, crispy exterior when cooked.

2. In a large skillet or wok, I heat oil over medium-high heat and cook the chicken in batches until golden and cooked through. I remove it from the pan and set it aside.

3. In the same pan, I sauté the garlic for about 30 seconds until fragrant.

4. I add the sweet chili sauce, a splash of soy sauce, and a bit of rice vinegar or lime juice. I stir everything together and let the sauce bubble and thicken slightly.

5. I return the cooked chicken to the pan and toss it in the sauce until fully coated and heated through.

6. I serve it hot, garnished with green onions and sesame seeds if I’m feeling fancy.

Servings and timing

This recipe makes about 4 servings and takes around 30 minutes from start to finish. It’s ideal for a quick weeknight dinner but also works great for casual entertaining.

Variations

Sometimes I add vegetables like bell peppers, broccoli, or snap peas for a stir-fry-style version. If I want more heat, I stir in a spoonful of sriracha or crushed red pepper flakes. I’ve also made this recipe using shrimp or tofu instead of chicken for a tasty twist. For a crispy oven-baked version, I bake the coated chicken at 425°F (220°C) for 20–25 minutes, then toss it in the sauce.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use a skillet over medium heat to keep the chicken from getting soggy, adding a splash of water or extra sauce if needed. The microwave works too, but I prefer the stovetop for the best texture.

FAQs

Can I use frozen chicken?

Yes, I thaw it completely before cutting and cooking to make sure it cooks evenly and browns properly.

Is sweet chili sauce spicy?

It’s mildly spicy with a balance of sweetness. If I’m sensitive to heat, I look for a mild variety or mix it with a bit of honey to tone it down.

Can I make sweet chili sauce from scratch?

Yes, I’ve made it using sugar, vinegar, garlic, red pepper flakes, and cornstarch. It’s quick and easy if I don’t have a bottle on hand.

What’s the best cut of chicken to use?

I prefer thighs for their juiciness, but chicken breasts work great too if I don’t overcook them.

Can I make this ahead?

Yes, I sometimes cook the chicken and prepare the sauce separately, then combine and reheat just before serving for the best texture.

Conclusion

Sweet Chili Chicken is one of my favorite go-to meals when I want something quick, bold, and incredibly satisfying. It’s easy to make, full of flavor, and goes with just about anything. Whether I serve it over rice, tuck it into lettuce wraps, or pair it with stir-fried veggies, it’s always a hit at the table.