Sweet Chili Chicken Recipe

Sweet chili chicken is a flavorful and easy dish that blends the perfect balance of sweet, spicy, and savory. Tender, golden chicken pieces are coated in a sticky, vibrant sweet chili glaze that caramelizes beautifully. I love how this dish turns a few simple ingredients into a restaurant-style meal that’s great over rice, in wraps, or served as an appetizer.

Why You’ll Love This Recipe

I love this recipe because it’s quick, bold, and so versatile. The sweet chili sauce delivers just the right level of heat, the chicken stays juicy and crispy, and it’s ready in about 30 minutes. Whether I’m making dinner, prepping meals for the week, or feeding guests, sweet chili chicken is always a crowd-pleaser that feels both comforting and exciting.

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
cornstarch or flour (for coating)
salt
pepper
garlic powder
oil (for pan-frying)

For the sauce:
sweet chili sauce
soy sauce
rice vinegar or lime juice
garlic (minced)
honey or brown sugar (optional, for added sweetness)
crushed red pepper flakes (optional, for extra heat)
green onions and sesame seeds (optional, for garnish)

Directions

1. I cut the chicken into bite-sized pieces and season with salt, pepper, and garlic powder.

2. I toss the chicken in cornstarch or flour until evenly coated.

3. In a large skillet, I heat oil over medium-high heat and cook the chicken in batches until golden and crispy on all sides. I transfer it to a plate.

4. In the same pan, I reduce the heat and sauté garlic until fragrant.

5. I add the sweet chili sauce, soy sauce, rice vinegar, and honey to the pan, stirring until combined.

6. I return the chicken to the pan and toss to coat in the sauce. I let it simmer for a few minutes until the glaze thickens slightly.

7. I serve the chicken hot, garnished with green onions and sesame seeds if desired.

Servings and timing

This recipe makes about 4 servings.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

Sometimes I add steamed broccoli, bell peppers, or snow peas to the pan for a full one-skillet meal. For a crunchier texture, I double-fry the chicken or bake it instead of pan-frying. I’ve also served it in lettuce wraps or tacos with shredded cabbage and a squeeze of lime for a fun twist.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently in a skillet with a splash of water or extra sauce to bring back the glaze. It can also be microwaved in short intervals, though the texture may soften slightly.

FAQs

Can I use pre-made sweet chili sauce?

Yes, and I often do. It’s quick and convenient. I just look for one with a good balance of sweetness and heat.

Can I bake the chicken instead of frying?

Absolutely. I coat the chicken in cornstarch or breadcrumbs and bake at 400°F (200°C) for 20–25 minutes, flipping halfway through.

What’s the best chicken cut for this recipe?

I usually use boneless thighs for their juiciness, but breasts work just as well and are leaner.

Is it very spicy?

It has a gentle heat, but I can adjust it by adding or omitting red pepper flakes and choosing a milder or hotter chili sauce.

Can I make it ahead?

Yes, I prep the chicken and sauce separately, then cook and toss together just before serving for the best texture.

Conclusion

Sweet chili chicken is one of those simple, flavorful recipes I keep in my rotation for easy weeknight dinners or fun gatherings. It’s quick to make, loaded with flavor, and pairs perfectly with rice, veggies, or wraps. Whether I’m craving takeout-style comfort or cooking something impressive without the effort, this recipe always delivers.

Print