Easy Crispy Sweet Chili Chicken Recipe

Name: Easy Crispy Sweet Chili Chicken Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 400 g (about 0.9 lb) boneless, skinless chicken breast or thighs (cut into bite-sized cubes); 1 egg; Salt (to taste); Freshly cracked black pepper; 1 tablespoon all-purpose or light soy sauce; 1 cup cornstarch (for dredging); Oil (for frying); 2 garlic cloves (minced); ½ inch ginger (minced); 1 teaspoon chili flakes; 6 tablespoons sweet chili sauce; 2 tablespoons All-purpose or light soy sauce; 1 tablespoon sugar; ½ teaspoon cornstarch; 3 tablespoons water; Finely sliced green onions; Toasted sesame seeds

↓ Jump to Recipe

Pin the Recipe

This sweet chili chicken recipe gives you that takeout feel at home - crispy, sticky, and perfectly coated in sauce. It's easy to make, big on flavor, and absolutely irresistible.

Crispy sweet chili chicken served in a bowl.

Jump to:

Ingredients You'll Need
Instructions (Step-By-Step)
Tips for Perfect Frying (Crisp, Non-Greasy Chicken)
What to Serve with Sweet Chili Chicken
FAQs
Other Recipes You'll Love
Tried This Recipe?
Recipe
Comments

The dish features crisp, juicy chicken pieces coated in a glossy, sweet-tangy chili sauce. Ready in under 30 minutes, perfect for a quick weeknight dinner.

Sweet chili sauce is the star here, offering a perfect balance of sweetness, mild heat, and tangy notes.

This recipe is quite flexible. You can pan-fry the chicken instead of deep-frying and tweak the spice to your liking. You can also serve it in different ways, whether over rice, inside wraps, or as a quick appetizer straight from the pan.

If you enjoy sticky, Asian-inspired chicken dishes, this one is worth trying.

Ingredients You'll Need

Here are a few important notes about the ingredients. For measurements, see the recipe card below.

Ingredients for sweet chili chicken laid out on a wooden backdrop.

Chicken: I used boneless, skinless chicken breast, but chicken tenders or chicken thighs work just as well. You can even use chicken wings-just note the cooking time will vary slightly.
Garlic and Ginger: Fresh garlic and ginger add a savory, flavorful punch to the dish.
Cornstarch: Cornstarch helps create a light, crispy coating on the chicken and also thickens the sauce.
Egg: Acts as a binder to help the cornstarch stick to the chicken creating a light, crispy coating when fried.
Sweet chili sauce: Thai or Chinese sweet chili sauce works best. I used Thai sweet chili sauce because it has a perfect balance of sweetness, mild heat, and tanginess that complements the crispy chicken. Look for versions made with real chili, garlic, sugar, and vinegar for the best flavor.
Soy sauce: Adds depth and umami. Light or all-purpose soy sauce is recommended to keep the color of the chicken lighter.
Red chili flakes: I like using gochugaru (Korean chili flakes) for its mild flavor and vibrant color, but you can use any chili flakes you have and adjust the spice to your liking.
Salt and Black pepper: For seasoning, with freshly cracked black pepper giving a nice, aromatic kick.
Oil: Any neutral, high-heat oil, such as canola, sunflower, or vegetable oil, works well for frying the chicken.
Garnish: Finish the dish with sliced green onion greens and toasted white sesame seeds for extra aroma and texture.

Instructions (Step-By-Step)

1. Season

Add the chicken pieces to a mixing bowl. Season with salt, black pepper, and 1 tablespoon light soy sauce. Add the egg and mix to coat well.

2. Dredge

Add cornstarch to a plate or shallow bowl. Dredge each chicken piece so it's fully coated. Shake off the excess.

3. Fry

Heat the oil until hot enough (about 340-360°F / 170-182°C) or dip in a wooden chopstick-tiny bubbles around mean the oil is ready, then lower the heat to medium so the chicken cooks without burning.
Add the chicken gently, one piece at a time, keeping it close to the oil so it doesn't splash. Don't crowd the pan.
Let the chicken fry undisturbed for 1½ minutes so the coating can set. Then gently move the pieces so that they don't stick together. Fry for another minute, then remove and repeat with the next batch.
Alternatively, heat a pan until it's nice and hot, then drizzle in a tablespoon of oil and swirl it around. Lay in the chicken pieces one by one. Let them sizzle for 1-2 minutes without touching them-this is how you get that crisp crust. Flip and cook for about another minute until golden and cooked through. Give the pieces space so they can sear properly.

Step-by-step collage showing seasoning, dredging, and frying chicken for crispy sweet chili chicken.

4. Make the sauce

In a bowl, mix together sweet chili sauce, soy sauce, sugar, cornstarch, and water, and stir until the mixture is smooth and lump-free.
In a pan, add a touch of oil. Sauté garlic and ginger for a few seconds until aromatic. Add the sauce and cornstarch mixture. Stir into the sauce and cook until thick and glossy.

5. Toss

Add the fried chicken to the pan and toss quickly so the sauce clings to every piece. Turn off the flame.

6. Garnish and serve

Top with green onions and toasted sesame seeds. Serve hot.

Step-by-step collage showing making the sauce, tossing the chicken, garnishing, and serving sweet chili chicken.

Tips for Perfect Frying (Crisp, Non-Greasy Chicken)

Aim for the right heat.
Around 340-360°F / 170-182°C helps the coating seal fast, so the chicken doesn't absorb oil.
No thermometer? Follow visual cues.
Heat the oil until it's shimmering and just about to smoke. If you're unsure, dip in a wooden chopstick-steady bubbles around it mean the oil is ready. Then lower the heat to medium before frying. This mimics the right temperature range.
Listen for the sizzle.
The chicken should sizzle the moment it hits the pan. Steady bubbles = good heat. If it barely sizzles, increase the heat; if it browns too fast, reduce it.
Don't overcrowd.
Adding too many pieces cools the oil and makes the coating oily instead of crisp. Fry in batches.
Shake off excess starch.
A thick, gummy coating traps oil. Lightly dusted chicken cooks crisp and clean.
Watch your flame.
Keep the heat medium-high to medium throughout - too low means greasy chicken; too high burns before the inside cooks.
Stop when they're golden.
Once the chicken turns golden, pull it out. Letting it sit longer in the oil can dry out the inside and make the coating greasy.

What to Serve with Sweet Chili Chicken

Sweet chili chicken works in many ways. Enjoy it as it is, tuck it inside a wrap, or spoon it over plain rice with a side of vegetables, such as Asian broccoli stir fry or a refreshing Asian cucumber Salad. For a restaurant feel, simple egg fried rice, Hibachi-style chicken fried rice, or vegetable chow mein make a perfect pairing.

FAQs

Can I add vegetables to sweet chili chicken?

Yes. You can add vegetables like onion, bell peppers, zucchini, or steamed broccoli to make the dish more colorful and nutritious. Just stir-fry them lightly and mix them in at the end.

Can I make this ahead?

You can prepare the chicken and sauce ahead of time. Cook the chicken just before serving to keep it crispy.

Other Recipes You'll Love

Tried This Recipe?

If you try this recipe, please take a moment to leave a comment and rating. I love hearing from you, and it also helps other readers who are thinking of making the recipe.

Recipe