This Sweet Chili Chicken is a quick, flavorful dinner with crispy chicken and a sticky, sweet-spicy glaze. Perfect for busy nights! #easyrecipes #chickendinner #sweetchili
There’s something magical about that sweet-meets-spicy combo—and this Sweet Chili Chicken absolutely delivers. It’s the kind of dish that hits all the right notes: crispy chicken, a sticky glaze with just the right amount of heat, and a whole lot of flavor packed into every bite. Perfect for weeknights when you want something a little extra without a ton of effort.
This recipe is a total lifesaver when you’re tired of the same old chicken routine. It works great as a main dish with rice or noodles, but it’s also a standout appetizer for parties or game day spreads. Leftovers? They’re just as delicious cold or reheated—if you’re lucky enough to have any!
1. Yield, Time & Tools
- Yield: 4 servings
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Tools Needed: Large skillet or wok, mixing bowls, tongs, measuring cups and spoons
2. Ingredients
For the Chicken:
- 1½ lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- Salt and pepper, to taste
- ½ cup cornstarch
- 2 tablespoons vegetable oil (for frying)
For the Sweet Chili Sauce:
- ½ cup sweet chili sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger (or ½ tsp ground ginger)
Optional Garnishes:
- Sliced green onions
- Sesame seeds
- Lime wedges
3. Preparation Steps
A. Prep the Chicken
Season chicken pieces with salt and pepper. Toss in cornstarch until well coated.
B. Cook the Chicken
Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken in batches and cook until golden brown and cooked through, about 5–6 minutes per batch. Remove and set aside on a paper towel-lined plate.
C. Make the Sauce
In a bowl, whisk together sweet chili sauce, soy sauce, rice vinegar, sesame oil, garlic, and ginger.
D. Combine & Glaze
Wipe out the skillet if needed. Return chicken to the pan, pour in the sauce, and toss to coat evenly. Cook for 2–3 minutes, letting the sauce thicken slightly and cling to the chicken.
E. Garnish & Serve
Top with green onions, sesame seeds, and a squeeze of lime if desired. Serve hot.
4. Tips & Variations
- Use chicken thighs for extra juiciness.
- Add a pinch of red pepper flakes for more heat.
- Swap rice vinegar with apple cider vinegar if needed.
- Try it with tofu or cauliflower for a vegetarian twist.
- Serve over jasmine rice, noodles, or in lettuce wraps.
5. Troubleshooting FAQ
Why isn’t my chicken crispy?
Make sure the oil is hot enough before frying, and avoid crowding the pan.
Can I make this less spicy?
Yes—just use a milder sweet chili sauce or add a bit of honey to tone down the heat.
Can I bake instead of fry?
Absolutely! Bake at 425°F for 20–25 minutes, flipping halfway through.
What if I don’t have fresh ginger?
Use ½ teaspoon of ground ginger instead.
6. Serving Suggestions
- Pair with steamed jasmine or basmati rice.
- Add stir-fried veggies on the side.
- Serve as an appetizer with toothpicks.
- Use leftovers in a wrap or over a salad the next day.
7. Storage and Make-Ahead Instructions
- Storage: Store in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat in a skillet over medium heat or microwave until hot.
- Make-Ahead Tips: Chicken can be cut and coated ahead; sauce can be pre-mixed.
- Freezer Instructions: Cooked chicken freezes well; reheat directly from frozen or thaw overnight in the fridge.
