Sweet Chili Chicken Recipe

Sweet Chili Chicken is one of my favorite ways to bring bold flavor to the dinner table without spending hours in the kitchen. I love how this dish blends the perfect mix of sweetness, spice, and savory goodness, all glazed over crispy, golden chicken bites. Whether I’m prepping a quick weeknight dinner or serving a flavorful main course to friends, this dish always delivers.

Why You’ll Love This Recipe

There’s a lot to enjoy about this sweet and spicy chicken dish:

• Balanced flavor: The sweet chili sauce hits all the right notes—sweet, spicy, tangy, and savory.
• Crispy, tender chicken: Cornstarch coating gives the chicken a satisfying crunch.
• Versatile and crowd-pleasing: I can serve it with rice, noodles, or veggies and know it’ll be a hit.
• Easy to customize: Whether I want it hotter or milder, I adjust the sauce to suit my taste.
• Great for leftovers: The flavors develop even more overnight—perfect for lunch the next day.

Ingredients

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

For the chicken:
1.5 to 2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
1/4 cup cornstarch
Salt and pepper, to taste
2 tablespoons vegetable oil

For the marinade/glaze:
1 cup sweet chili sauce (store-bought or homemade)
2 tablespoons soy sauce
4 cloves garlic, minced
1 tablespoon fresh ginger, minced
2 green onions, sliced (for garnish)
1 tablespoon sesame seeds (for garnish)
½ teaspoon red pepper flakes (optional, for extra heat)

To serve:
Steamed jasmine or basmati rice, or your favorite noodles

Directions

Step 1: Marinate the chicken
I cut the chicken into bite-sized pieces and place them in a bowl with the sweet chili sauce, soy sauce, garlic, ginger, and red pepper flakes. I stir to coat, cover, and let it marinate in the fridge for at least 30 minutes. If I’m short on time, even 15 minutes gives a nice boost of flavor.

Step 2: Coat the chicken
In another bowl, I season the cornstarch with salt and pepper. Using a slotted spoon, I remove the chicken from the marinade (reserving the leftover sauce) and coat each piece evenly in the cornstarch.

Step 3: Cook the chicken
I heat the vegetable oil in a large skillet or wok over medium-high heat. Once it’s hot, I add the chicken pieces in a single layer and fry for about 4–5 minutes per side, until golden brown and cooked through. I work in batches if needed so I don’t overcrowd the pan.

Step 4: Glaze the chicken
Once the chicken is cooked, I set it aside on paper towels to drain. I reduce the heat to medium and pour the reserved marinade into the same pan. I simmer it for a few minutes until it thickens slightly into a glossy glaze. Then I return the cooked chicken to the pan and toss it in the sauce until fully coated and heated through.

Step 5: Garnish and serve
I transfer the glazed chicken to a serving platter, sprinkle with sliced green onions and sesame seeds, and serve it hot over rice or noodles.

Servings and timing

This recipe serves 4 people.

• Prep time: 15 minutes
• Marinating time: 30 minutes (optional)
• Cook time: 15–20 minutes
• Total time: 30–60 minutes (depending on marination)

Variations

• Spicy version: I add extra red pepper flakes, jalapeños, or a drizzle of sriracha.
• Crispier coating: I use a mix of cornstarch and a bit of flour for added crunch.
• Grilled version: I skip the coating and grill the marinated chicken, then glaze it after cooking.
• Add vegetables: I stir in sautéed bell peppers, snap peas, or broccoli for extra color and crunch.
• Swap the protein: Shrimp or tofu work just as well with this sauce.

Storage/Reheating

Refrigeration: I store leftovers in an airtight container in the fridge for up to 3–4 days.
Freezing: This freezes well for up to 2 months. I let it cool fully before freezing.
Reheating: I reheat gently in a skillet with a splash of water or broth to keep it juicy. The microwave works too—just cover to avoid drying it out.

FAQs

Can I use chicken thighs instead of breasts?

Yes! I sometimes use boneless, skinless thighs for extra juiciness. They work beautifully in this recipe.

Is sweet chili sauce spicy?

It has a mild heat balanced with sweetness. I find it family-friendly, but I can always add more spice if I want to turn up the heat.

Can I make it gluten-free?

Absolutely. I use gluten-free soy sauce (or tamari) and double-check the sweet chili sauce label.

What if I don’t have cornstarch?

Arrowroot starch or potato starch work as great substitutes for getting that crispy coating.

Can I bake the chicken instead?

Yes. I place the coated chicken on a lined baking sheet and bake at 400°F for about 20–25 minutes, flipping halfway. It’s not quite as crispy as pan-frying, but still delicious.

Conclusion

Sweet Chili Chicken is one of those recipes I always come back to—it’s flavorful, adaptable, and easy to make with ingredients I usually have on hand. The sticky, garlicky glaze over crispy chicken is everything I crave in a takeout-style dish, but made right in my own kitchen. Serve it with rice, noodles, or your favorite sides and enjoy a meal that brings big flavor with minimal effort.

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