This Sweet Chili Chicken recipe delivers the perfect sweet-spicy balance in a quick, versatile meal. The sticky, glossy sauce clings to tender chicken with a gentle heat that builds slowly. It’s a crowd-pleaser that’s far superior to takeout and comes together with pantry staples.
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Why You’ll Love This Sweet Chili Chicken
- Quick & Easy: Ready in about 30 minutes with a simple whisk-and-pour sauce.
- Perfect Flavor Balance: Sweetness upfront followed by a gentle, lingering warmth.
- Wonderfully Versatile: Serve over rice, with noodles, or in lettuce cups.
- Magical Texture: Juicy chicken coated in a thick, sticky, caramelized glaze.
Ingredients & Tools
- 500 g boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- 3 tbsp cornstarch
- 2 tbsp vegetable or canola oil
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- ½ cup sweet chili sauce
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 2 spring onions, sliced (for garnish)
- 1 tbsp sesame seeds (for garnish)
Tools: A large skillet or wok, a medium mixing bowl, and a whisk.
Notes: Chicken thighs stay juicier, but breasts work well. Cornstarch creates a crispy coating for sauce to cling. Fresh ginger and garlic are essential for flavor.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 28 g |
| Fat: | 12 g |
| Carbs: | 24 g |
| Fiber: | 1 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 12 minutes | Total Time: 27 minutes
Before You Start: Tips & Ingredient Notes
- Chicken thighs vs. breasts? Thighs are my personal preference for this recipe. They have a bit more fat, which means they stay incredibly moist and tender even if you accidentally overcook them slightly. Breast meat is leaner and works great, but just be careful not to overcook it.
- What exactly is sweet chili sauce? It’s that vibrant, red, sweet and mildly spicy sauce you often find in the international aisle. It’s made from chili peppers, sugar, vinegar, and garlic. It’s the foundation of our glaze, so choose one you like the taste of on its own.
- Why coat the chicken in cornstarch? This is a fantastic little trick. The cornstarch creates a very light crust on the outside of the chicken when it hits the hot oil. This not only gives a lovely texture but also creates a rough surface for the sticky sauce to cling to, ensuring every bite is coated.
- Get your mise en place ready. This dish comes together fast once you start cooking. Have your garlic and ginger minced, your sauce whisked together in a bowl, and your chicken coated and ready to go. It makes the process smooth and stress-free.
How to Make Sweet Chili Chicken
Step 1: Start by prepping your chicken. Pat it completely dry with paper towels—this is crucial for the cornstarch to stick properly and for the chicken to sear rather than steam. Place the cubed chicken in a medium bowl, add the cornstarch, and toss until every piece is evenly and lightly coated. It should look like a faint, dusty covering, not a thick batter.
Step 2: Whisk the sauce. In a separate bowl, combine the sweet chili sauce, soy sauce, rice vinegar, and sesame oil. Give it a good whisk until it’s completely smooth. The sesame oil is going to add a wonderful, nutty aroma to the background of the sauce. Taste a tiny drop—you’ll get that perfect sweet, salty, tangy, and aromatic blend all at once.
Step 3: Cook the chicken. Heat the vegetable oil in a large skillet or wok over medium-high heat. You’ll know the oil is ready when a piece of chicken sizzles immediately upon contact. Add the chicken in a single layer, working in batches if needed to avoid crowding the pan. Crowding will steam the chicken, and we want a nice sear. Cook for 3-4 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set it aside on a plate.
Step 4: Sauté the aromatics. In the same skillet, there should be a little oil left. If it looks dry, add just a teaspoon more. Reduce the heat to medium and add the minced garlic and grated ginger. Sauté for about 30-60 seconds until incredibly fragrant—be careful not to burn it, or it will turn bitter. That aroma is the soul of your sauce.
Step 5: Bring it all together. Pour the pre-mixed sauce into the skillet. It will bubble and sizzle immediately. Let it cook for about a minute, stirring occasionally, until it just begins to thicken and look slightly syrupy. Now, return the cooked chicken to the skillet, tossing everything together to coat. Continue to cook for another 1-2 minutes, stirring constantly, until the sauce thickly glazes each piece of chicken and looks beautifully glossy.
Step 6: Garnish and serve immediately. Transfer your glazed Sweet Chili Chicken to a serving platter. Sprinkle generously with the sliced spring onions and a good pinch of sesame seeds. The fresh, sharp bite of the onions and the toasty crunch of the seeds are the perfect finishing touches.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze coated raw chicken and sauce separately for up to 3 months.
- Reviving: Reheat gently in a skillet with a splash of water to restore gloss.
Serving Suggestions
Complementary Dishes
- Steamed Jasmine Rice — The fluffy, slightly sticky grains are the perfect neutral base to soak up every last drop of that incredible sweet and spicy sauce.
- Simple Stir-Fried Vegetables — A quick toss of bok choy, bell peppers, and snap peas with a splash of soy sauce adds color, crunch, and balances the meal beautifully.
- Cooling Cucumber Salad — Thinly sliced cucumbers with a light rice vinegar dressing provide a refreshing, crisp contrast to the rich, sticky chicken.
Drinks
- A Crisp Lager — The clean, effervescent quality of a cold lager helps cut through the sweetness and cleanses the palate between bites.
- Iced Green Tea — Its slight bitterness and refreshing nature are a wonderful, non-alcoholic pairing that complements the chili heat without fighting it.
- Off-Dry Riesling — A wine with a touch of sweetness and high acidity can mirror the flavors in the dish and stand up to the spice brilliantly.
Something Sweet
- Mango Sticky Rice — Continuing the Southeast Asian theme, the creamy, sweet coconut and fresh mango are a dreamy, tropical finish to the meal.
- Lychee Sorbet — This is a fantastic palate cleanser. The floral, delicate sweetness of lychee is light and refreshing after the bold flavors of the main course.
- Fortune Cookies — A fun, thematic, and light way to end the meal, especially if you’re going for a full “fakeaway” night in.
Top Mistakes to Avoid
- Mistake: Crowding the pan with chicken. If you add too much chicken at once, the pan temperature drops drastically, and the chicken will release its juices and steam instead of searing. You’ll end up with pale, rubbery chicken rather than golden, crispy bites. Cook in batches for the best texture.
- Mistake:
Sweet Chili Chicken
Make this easy Sweet Chili Chicken in 30 minutes! A sticky, sweet & spicy glaze coats tender chicken for a crowd-pleasing meal. Get the recipe now!
Ingredients
For the Chicken & Coating:
-
500 g boneless, skinless chicken thighs or breasts (cut into 1-inch pieces)
-
3 tbsp cornstarch
-
2 tbsp vegetable or canola oil
For the Aromatics:
-
4 cloves garlic (minced)
-
1 tbsp fresh ginger (grated)
For the Sauce:
-
½ cup sweet chili sauce
-
2 tbsp soy sauce
-
1 tbsp rice vinegar
-
1 tsp sesame oil
For the Garnish:
-
2 spring onions (sliced (for garnish))
-
1 tbsp sesame seeds (for garnish)
Instructions
-
Start by prepping your chicken. Pat it completely dry with paper towels—this is crucial for the cornstarch to stick properly and for the chicken to sear rather than steam. Place the cubed chicken in a medium bowl, add the cornstarch, and toss until every piece is evenly and lightly coated. It should look like a faint, dusty covering, not a thick batter.01
-
Whisk the sauce. In a separate bowl, combine the sweet chili sauce, soy sauce, rice vinegar, and sesame oil. Give it a good whisk until it’s completely smooth. The sesame oil is going to add a wonderful, nutty aroma to the background of the sauce. Taste a tiny drop—you’ll get that perfect sweet, salty, tangy, and aromatic blend all at once.02
-
Cook the chicken. Heat the vegetable oil in a large skillet or wok over medium-high heat. You’ll know the oil is ready when a piece of chicken sizzles immediately upon contact. Add the chicken in a single layer, working in batches if needed to avoid crowding the pan. Crowding will steam the chicken, and we want a nice sear. Cook for 3-4 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set it aside on a plate.03
-
Sauté the aromatics. In the same skillet, there should be a little oil left. If it looks dry, add just a teaspoon more. Reduce the heat to medium and add the minced garlic and grated ginger. Sauté for about 30-60 seconds until incredibly fragrant—be careful not to burn it, or it will turn bitter. That aroma is the soul of your sauce.04
-
Bring it all together. Pour the pre-mixed sauce into the skillet. It will bubble and sizzle immediately. Let it cook for about a minute, stirring occasionally, until it just begins to thicken and look slightly syrupy. Now, return the cooked chicken to the skillet, tossing everything together to coat. Continue to cook for another 1-2 minutes, stirring constantly, until the sauce thickly glazes each piece of chicken and looks beautifully glossy.05
-
Garnish and serve immediately. Transfer your glazed Sweet Chili Chicken to a serving platter. Sprinkle generously with the sliced spring onions and a good pinch of sesame seeds. The fresh, sharp bite of the onions and the toasty crunch of the seeds are the perfect finishing touches.06
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