This Sweet Chili Chicken is the perfect balance of sweet, savory, and spicy. With crispy chicken pieces coated in a flavorful sweet chili glaze, it’s a dish that’s sure to impress. Serve it over rice or noodles for a complete and satisfying meal that’s quick and easy to make.
Why You’ll Love This Recipe
The combination of crispy chicken and a sweet chili glaze creates a mouthwatering dish that’s bursting with flavor. The marinade infuses the chicken with the perfect balance of sweet and savory, while the crispy cornstarch coating gives it a satisfying crunch. Garnished with green onions and sesame seeds, this Sweet Chili Chicken is a flavorful, vibrant dish that’s perfect for any weeknight dinner or special occasion.
Ingredients
For the Chicken:
- 1.5 to 2 pounds boneless, skinless chicken breasts (cut into bite-sized pieces)
- 1 cup sweet chili sauce (store-bought or homemade)
- 2 tablespoons soy sauce
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons vegetable oil (for cooking)
- 1/4 cup cornstarch (for coating the chicken)
- Salt and pepper to taste (for seasoning)
- 2 green onions, sliced (for garnish)
- 1 tablespoon sesame seeds (for garnish)
For Serving:
- Rice or noodles of your choice (jasmine rice, basmati rice, or noodles)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Marinate the Chicken:
- Prepare the Marinade: In a mixing bowl, combine the sweet chili sauce, soy sauce, minced garlic, and minced ginger. Stir to combine.
- Marinate the Chicken: Add the chicken pieces to the marinade, ensuring they are well-coated. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 30 minutes, or up to 2 hours for maximum flavor. If short on time, even a quick 15-minute marinade will enhance the flavor.
Coat the Chicken:
- Prepare the Coating: In a separate bowl, add the cornstarch. Season it lightly with salt and pepper.
- Coat the Chicken: Remove the marinated chicken from the refrigerator. Using a slotted spoon, take the chicken out of the marinade, allowing any excess sauce to drip off. Dredge each piece of chicken in the cornstarch, making sure it is evenly coated.
Cook the Chicken:
- Heat the Oil: In a large skillet or wok, heat the vegetable oil over medium-high heat. The oil should be hot but not smoking.
- Cook the Chicken: Once the oil is hot, add the coated chicken pieces in a single layer. Cook for 4-5 minutes on each side or until golden brown and cooked through. Avoid overcrowding the pan—if necessary, cook in batches.
- Remove and Drain: Once the chicken is cooked, transfer the pieces to a plate lined with paper towels to drain excess oil.
Glaze the Chicken:
- Add the Remaining Marinade: In the same skillet, reduce the heat to medium and add the remaining marinade. Bring it to a simmer, allowing it to thicken slightly.
- Combine Chicken and Sauce: Once the sauce is simmering, add the fried chicken back into the skillet. Toss the chicken in the sauce until each piece is well-coated. Allow it to cook for an additional 2-3 minutes, letting the flavors meld together.
- Adjust Seasoning: Taste the glaze and adjust the seasoning. If you prefer more heat, you can add a splash of sriracha or more sweet chili sauce.
Serve:
- Plate the Chicken: Transfer the glazed Sweet Chili Chicken to a serving platter.
- Garnish: Sprinkle the sliced green onions and sesame seeds over the top for added flavor and visual appeal.
- Serve with Rice or Noodles: Serve the Sweet Chili Chicken over jasmine rice, basmati rice, or your favorite noodles. The rice or noodles will soak up the flavorful sauce.
Servings and Timing
- Servings: This recipe serves about 4 people.
- Prep Time: 15 minutes (plus marinating time)
- Cook Time: 20-25 minutes
- Total Time: Approximately 40 minutes (not including marinating time)
Variations
- Spicy Version: Add more cayenne pepper or chili flakes to the marinade for extra heat. You can also add chopped fresh chilies when cooking the chicken.
- Vegetarian Option: Swap out the chicken for tofu or tempeh for a vegetarian-friendly version of this dish. Ensure you press and cook the tofu until crispy for the best texture.
- Sweet and Sour Twist: For a different flavor, add 1-2 tablespoons of pineapple juice to the marinade for a sweet and sour flavor profile.
Storage/Reheating
- Storage: Store leftover Sweet Chili Chicken in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat in a skillet over medium heat to maintain the crispy texture. You can also reheat in the microwave, though it may soften the coating.
FAQs
Can I use boneless skinless chicken thighs instead of breasts?
Yes, chicken thighs work perfectly in this recipe and add extra juiciness and flavor. Just be sure to cut them into bite-sized pieces for even cooking.
Can I make the sauce from scratch?
Yes! To make homemade sweet chili sauce, combine 1 cup sugar, ½ cup rice vinegar, 1 tablespoon garlic, 1 tablespoon ginger, 1 teaspoon red pepper flakes, and ½ cup water. Cook it down until thickened, then use it in place of store-bought sauce.
Can I bake the chicken instead of frying it?
Yes, you can bake the chicken for a healthier alternative. Preheat the oven to 400°F (200°C) and bake the coated chicken on a greased baking sheet for 15-20 minutes, flipping halfway through.
Can I freeze Sweet Chili Chicken?
Yes, you can freeze the cooked chicken for up to 2 months. Store it in an airtight container or freezer bag. To reheat, thaw in the fridge overnight and heat in a skillet or oven.
What can I serve with Sweet Chili Chicken?
Serve it with jasmine rice, basmati rice, or noodles. You can also pair it with a side of steamed vegetables, a fresh salad, or even some crispy spring rolls.
Conclusion
Sweet Chili Chicken is a simple yet flavorful dish that combines crispy chicken with a sweet and savory glaze. The marinade infuses the chicken with deep flavor, while the crispy coating gives it the perfect texture. Served over rice or noodles, it’s a satisfying meal that’s sure to become a family favorite. Whether you’re looking for a quick weeknight dinner or something to impress guests, this recipe is guaranteed to deliver!
Print
Sweet Chili Chicken Recipe
- Total Time: Approximately 40 minutes (not including marinating time)
- Yield: 4 servings
Description
Sweet Chili Chicken combines crispy chicken with a sweet, savory, and spicy glaze. Served over rice or noodles, it’s an easy and flavorful dish that’s perfect for weeknight dinners or special occasions.
Ingredients
1.5 to 2 pounds boneless, skinless chicken breasts (cut into bite-sized pieces)
1 cup sweet chili sauce (store-bought or homemade)
2 tablespoons soy sauce
4 cloves garlic, minced
1 tablespoon ginger, minced
2 tablespoons vegetable oil (for cooking)
¼ cup cornstarch (for coating the chicken)
Salt and pepper to taste (for seasoning)
2 green onions, sliced (for garnish)
1 tablespoon sesame seeds (for garnish)
Rice or noodles of your choice (jasmine rice, basmati rice, or noodles)
Instructions
- In a mixing bowl, combine the sweet chili sauce, soy sauce, minced garlic, and minced ginger. Stir to combine.
- Add the chicken pieces to the marinade, ensuring they are well-coated. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 30 minutes, or up to 2 hours for maximum flavor.
- In a separate bowl, add the cornstarch and season it with salt and pepper. Remove the marinated chicken from the refrigerator and coat each piece evenly in the cornstarch.
- Heat vegetable oil over medium-high heat in a large skillet or wok. Add the coated chicken pieces in a single layer and cook for 4-5 minutes on each side, or until golden brown and cooked through. Avoid overcrowding the pan—cook in batches if necessary.
- Once the chicken is cooked, transfer the pieces to a plate lined with paper towels to drain excess oil.
- In the same skillet, reduce the heat to medium and add the remaining marinade. Bring to a simmer and cook until it thickens slightly.
- Add the fried chicken back into the skillet and toss it in the sauce until each piece is well-coated. Cook for an additional 2-3 minutes to let the flavors meld together.
- Transfer the Sweet Chili Chicken to a serving platter, garnish with sliced green onions and sesame seeds, and serve over rice or noodles.
Notes
- For extra heat, add cayenne pepper, chili flakes, or chopped fresh chilies to the marinade.
- For a vegetarian option, swap the chicken for tofu or tempeh. Be sure to press the tofu before cooking for the best texture.
- For a sweet and sour twist, add pineapple juice to the marinade.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Reheat in a skillet to maintain the crispy texture, or microwave for a softer coating.
- Prep Time: 15 minutes (plus marinating time)
- Cook Time: 20-25 minutes
- Category: Main Dish
- Method: Frying, Simmering
- Cuisine: Asian, Fusion
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 320 kcal
- Sugar: 18 g
- Sodium: 700 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 70 mg
