This recipe for Easy Sweet Chili Chicken is one of our family’s favorite ways to turn a simple weeknight dinner into something truly special. It’s that perfect balance of crispy, sweet, and tangy that has everyone reaching for a second helping.

My sister, Jennifer, has always had a knack for making food that feels like a celebration. I remember visiting her tiny apartment in college, where she’d whip up this dish in her little kitchenette. The whole building would fill with the amazing smell of ginger and garlic. We’d eat it straight from the bowls, curled up on her lumpy couch watching old movies. It wasn’t a fancy meal, but she made it feel like the most wonderful treat in the world, a little bit of home away from home.

Why You’ll Love This Recipe

Taste: Sweet and tangy with a mild, pleasant heat.
Texture: Crispy, golden chicken coated in a sticky, glossy sauce.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Kcal: 480 kcal

What You’ll Need for This Recipe

For the Crispy Chicken:

2 chicken breasts, cut into bite-sized pieces
1/2 cup cornstarch
1/4 cup all-purpose flour
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
2 eggs, beaten
1/4 cup vegetable oil (for pan-frying)

For the Sweet Chili Sauce:

1/2 cup sweet chili sauce
2 tablespoons soy sauce
1 tablespoon honey
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
1 tablespoon rice vinegar
1 teaspoon cornstarch mixed with 2 tablespoons water (slurry)

For Serving:

Steamed white rice
Chopped green onions
Sesame seeds
Red bell pepper slices (optional)

Let’s Get Cooking, Step by Step

First, let’s create that crispy coating

In a shallow bowl, whisk together the cornstarch, flour, garlic powder, salt, and pepper. This double-coating method is the secret to getting that extra-crispy texture. First, dredge your chicken pieces in the dry mixture, then give them a dip in the beaten eggs, and finally, press them back into the dry mix one more time. Make sure each piece is nicely and evenly coated!

Next, we’ll pan-fry until golden

Heat your vegetable oil in a large skillet over medium heat. You’ll know the oil is ready when a pinch of flour sizzles gently. Carefully place the coated chicken pieces in the pan, making sure not to overcrowd them. Let them cook until they’re a beautiful golden brown and crispy, which usually takes about 5-6 minutes. Once cooked, remove them and let them drain on a plate lined with paper towels.

Now, let’s simmer the sauce

In a small saucepan, it’s time to make that glorious sauce. Combine the sweet chili sauce, soy sauce, honey, minced garlic, grated ginger, and rice vinegar. The kitchen will start to smell amazing! Bring the mixture to a gentle simmer. Slowly stir in your cornstarch slurry and continue to cook, stirring constantly, until the sauce thickens up into a lovely glaze. This should only take a minute or two.

Time to toss everything together

Gently add your crispy chicken pieces back into the skillet or a large bowl and pour that wonderful, sticky sauce all over them. Toss everything together until every single piece of chicken is evenly and generously coated. My sister always says to double the sauce if you love it extra sticky, and I have to say, I agree completely!

Finally, serve and garnish

Serve your sweet chili chicken immediately while it’s hot and crispy. It’s absolutely perfect over a bed of fluffy steamed rice. For a final touch of color and freshness, sprinkle with some chopped green onions, sesame seeds, and a few slices of red bell pepper if you have them on hand.

A Quick Note on Nutrition

Please note that the nutritional information provided is an estimate and can vary based on the specific ingredients and brands you use. These values are calculated for one serving of the recipe. For precise nutritional data, I recommend using your preferred online calculator.

Want to Make It a Little Healthier?

Bake or Air-Fry the Chicken: For a lighter version, skip the pan-frying. Lightly spray the coated chicken with cooking oil and bake at 400°F (200°C) for 15-20 minutes, or air-fry at 375°F (190°C) for 10-12 minutes, flipping halfway through.
Low-Sodium Swaps: You can easily reduce the sodium by using a low-sodium soy sauce or tamari.
Natural Sweeteners: If you’d like to avoid honey, maple syrup works just as well in the sauce.

A Few of My Favorite Serving Ideas

Lettuce Cups: For a fresh and low-carb option, serve the chicken in crisp butter or iceberg lettuce cups. It makes for a fun and light lunch.
With Steamed Veggies: This chicken is wonderful alongside a simple side of steamed broccoli or green beans. The veggies are perfect for soaking up any extra sauce.
Over Quinoa: For a boost of protein and fiber, try serving the sweet chili chicken over a bed of fluffy quinoa instead of white rice.

My Tips for Perfect Results Every Time

Overcrowding the Pan: Frying too many chicken pieces at once will lower the oil temperature and result in soggy, rather than crispy, chicken. It’s better to cook in two batches if your skillet isn’t large enough.
Not Dissolving the Cornstarch: Make sure your cornstarch is completely dissolved in the cold water before adding it to the hot sauce. If you add it directly, it can create lumps that are difficult to get rid of.
Adding the Chicken to the Sauce Too Early: Don’t toss the chicken in the sauce until you are absolutely ready to serve. The longer it sits, the more the crispy coating will soften.

How to Store Your Leftovers

If you have leftovers, they can be stored in an airtight container in the refrigerator for up to 3 days. For the best results when reheating, I recommend using an oven or an air fryer. This helps the chicken crisp up again much better than a microwave would. A few minutes at 350°F (175°C) should do the trick.

From My Kitchen to Yours

There’s something so comforting about a recipe that’s both simple and full of flavor. I hope this Easy Sweet Chili Chicken brings as much joy to your dinner table as it has to ours. It’s more than just a meal; it’s a chance to create a little warmth and a few more happy memories, one delicious bite at a time.

You Asked, I Answered

What if I only have chicken thighs?

Absolutely! Chicken thighs would be delicious in this recipe. Just be sure to cut them into uniform, bite-sized pieces. They may take an extra minute or two to cook through, so just keep an eye on them.

How spicy is this dish, really?

This dish has a very mild, pleasant warmth from the sweet chili sauce, but it’s generally not considered spicy. If you’d like to add more heat, you could add a pinch of red pepper flakes or a dash of sriracha to the sauce.

Is it possible to make this gluten-free?

Yes, you can. Simply swap the all-purpose flour for a gluten-free all-purpose blend and use a gluten-free soy sauce, like tamari, in the sauce. The cornstarch is naturally gluten-free.

Easy Sweet Chili Chicken Recipes

Author: Sarah
Total Time: 35 minutes
Yield: 4 servings 1x

Print Recipe

Description

This Easy Sweet Chili Chicken is crispy, sticky, sweet, and tangy – a perfect weeknight dinner inspired by comforting family memories.

Ingredients

Scale

2 chicken breasts, cut into bite-sized pieces
1/2 cup cornstarch
1/4 cup all-purpose flour
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
2 eggs, beaten
1/4 cup vegetable oil (for pan-frying)
1/2 cup sweet chili sauce
2 tablespoons soy sauce
1 tablespoon honey
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
1 tablespoon rice vinegar
1 teaspoon cornstarch mixed with 2 tablespoons water (slurry)
Steamed white rice
Chopped green onions
Sesame seeds
Red bell pepper slices (optional)

Instructions

In a shallow bowl, whisk together cornstarch, flour, garlic powder, salt, and pepper. Dredge chicken pieces in the dry mixture, dip in beaten eggs, then coat again in the dry mix.
Heat vegetable oil in a large skillet over medium heat. Pan-fry the coated chicken pieces until golden brown and crispy, about 5–6 minutes. Drain on paper towels.
In a small saucepan, combine sweet chili sauce, soy sauce, honey, garlic, ginger, and rice vinegar. Bring to a simmer. Add the cornstarch slurry and stir until the sauce thickens.
Return the chicken to a skillet or bowl. Pour the sauce over and toss until evenly coated.
Serve hot over steamed rice, garnished with green onions, sesame seeds, and red bell pepper slices if desired.

Notes

For a healthier version, bake or air-fry the chicken instead of pan-frying. Double the sauce for extra stickiness.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Pan-Fried
Cuisine: Asian-Inspired

Nutrition

Serving Size: 1 serving
Calories: 480
Sugar: 14g
Sodium: 780mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 1g
Protein: 36g
Cholesterol: 145mg

Keywords: sweet chili chicken, crispy chicken, easy dinner, quick chicken recipe