Sweet Chili Chicken

Ingredient notes

• Chicken breasts – Boneless, skinless chicken breasts cut into 1-inch pieces provide lean protein that cooks quickly and evenly. You could also use boneless chicken thighs for even more flavor and juiciness.
• Cornstarch – This creates the light, crispy coating on the chicken pieces. It also helps thicken the sauce as it cooks, giving it that glossy, sticky texture.
• Paprika – Adds a subtle smoky sweetness and beautiful color to the chicken coating. Smoked paprika can be used for an even deeper flavor.
• Garlic powder – Provides savory depth in the coating without the risk of burning during cooking. Fresh garlic is also used in the sauce for a punchy, layered garlic flavor.
• Salt and pepper
• Vegetable oil – Used for pan-frying the chicken to golden, crispy perfection. Canola oil or any neutral high-heat oil works well here.
• Sweet chili sauce – The star of the show! This Thai-style sauce delivers the perfect balance of sweetness and mild heat. Use your favorite store-bought brand.
• Fresh garlic and ginger – Minced fresh garlic and ginger infuse the sauce with aromatic, zesty flavor that can’t be replicated with dried versions.
• Honey – Adds natural sweetness that balances the savory soy sauce and rounds out the heat from the chili sauce.
• Low-sodium soy sauce – Provides salty, umami richness. Using low-sodium allows you to control the salt level more easily. Regular soy sauce can be substituted, but you may want to reduce or omit additional salt.
• Rice wine vinegar – Adds brightness and tang to balance the sweetness of the chili sauce and honey. Apple cider vinegar or white wine vinegar can be used in a pinch.

How to make it

Step 1

Coat the chicken

• In a large bowl, whisk together the cornstarch and seasonings.  
• Add the chicken pieces and toss until each piece is evenly coated.

Step 2

Brown the chicken

• Brown the chicken in a heated skillet in a single layer for about 3-4 minutes per side. 
• Transfer to a paper-towel-lined plate to absorb any excess grease and cover loosely with foil to keep warm.

Step 3

Make the sauce

• Remove excess oil from the skillet, leaving just a thin film. 
• Add the fresh garlic and ginger and cook, stirring constantly, until fragrant. 
• Pour in the sweet chili sauce and the rest of the sauce ingredients. 
• Bring the mixture to a simmer and cook, stirring frequently, until the sauce thickens slightly. You can loosen the sauce with a splash of water if it thickens too much. 

Step 4

Combine and serve

• Return the cooked chicken to the skillet and toss well to coat every piece in the sauce.
• Heat through for 1 minute more, then serve immediately over rice, topped with green onions and sesame seeds.

Watch Your Sweet Chili Chicken Elevate Other Dishes

Sweet chili chicken is an easy way to add a boost of protein and flavor to an array of other dishes. Whether served over steamed rice for a classic dinner, tucked into soft lettuce cups for a fresh twist, or piled onto a bed of crunchy slaw for a satisfying salad, it delivers the perfect balance of sweet heat in every bite. 

• Chicken rice bowl – Serve over fluffy white or jasmine rice with a generous drizzle of extra sauce and a sprinkle of sesame seeds.
• Lettuce wraps – Spoon the chicken into crisp butter lettuce cups for a lighter, low-carb option that’s perfect for appetizers or lunch.
• Stir-fry noodles – Toss with cooked lo mein or rice noodles and extra vegetables for a hearty noodle dish.
• Tacos or sliders – Pile into warm tortillas or mini buns with crunchy slaw and a squeeze of lime.
• Salad topper – Serve over a bed of mixed greens with avocado, cucumbers, and a creamy dressing for a protein-packed salad.

Tips and tricks

• Make sure to cut your chicken into uniform 1-inch pieces so they cook at the same rate and stay tender and juicy.
• Before coating with cornstarch, pat the chicken pieces dry with paper towels. This helps the coating adhere better and ensures a crispier crust.
• Cook the chicken in a single layer with space between each piece. Overcrowding will cause the chicken to steam instead of getting that beautiful golden-brown crust. Cook in batches if needed.
• Make sure your oil is hot before adding the chicken. You’ll know it’s ready when the oil shimmers and a small piece of chicken sizzles immediately when dropped in.
• For extra saucy chicken, consider doubling the sauce ingredients. You’ll have plenty to coat the chicken and drizzle over rice.
• If you love heat, add a pinch of red pepper flakes or a drizzle of sriracha to the sauce along with the other ingredients.
• The sauce can be made up to 3 days in advance and stored in the refrigerator. The chicken is best cooked fresh for maximum crispiness, but leftovers reheat well.

Serving suggestions

This sweet chili chicken recipe is the kind of main dish that pairs beautifully with a variety of sides! Here are some of my favorites:

• Rice – Classic steamed white rice, jasmine rice, brown rice, garlic rice, or cauliflower rice
• Noodles – Lo mein, rice noodles, or soba noodles tossed in a little sesame oil
• Vegetables – Garlic Bok Choy, Broccoli Stir Fry, sugar snap peas, or a simple cucumber salad
• Garlic Bread
• Air fryer fries or sweet potato fries

Apart from these side dishes, I love to garnish this sweet chili chicken with green onions, sesame seeds, fresh cilantro, or a squeeze of lime. 

Storing

Store leftover sweet chili chicken in an airtight container in the refrigerator for up to 4 days. For the best texture, reheat in a skillet over medium heat with a splash of water or broth to revive the sauce. The chicken may lose some crispiness upon reheating, but the flavor will still be delicious.

You can freeze any leftovers, but the freezing and thawing will likely alter the texture.