If you are craving something that perfectly balances sweet, spicy, and savory flavors, this Sweet Chili Chicken Recipe will not disappoint. Tender chicken pieces are marinated in a fragrant blend of garlic, ginger, and soy, then coated in cornstarch and pan-fried to a crisp golden finish. The luscious sweet chili sauce thickens into a glossy glaze that coats every bite, making this dish irresistibly delicious. Whether you’re cooking for family or friends, this recipe is sure to become a fast favorite on your dinner rotation.
Ingredients You’ll Need
The magic behind this Sweet Chili Chicken Recipe lies in its simple yet thoughtfully chosen ingredients. Each one plays a crucial role in creating the perfect harmony of flavor, texture, and color that makes this dish stand out.
- Boneless, skinless chicken breasts (1.5 to 2 pounds): Cut into bite-sized pieces for quick cooking and easy eating.
- Sweet chili sauce (1 cup): This is the star of the show, delivering that vibrant sweet and spicy kick.
- Soy sauce (2 tablespoons): Adds a savory depth and umami richness to the marinade.
- Garlic (4 cloves, minced): Provides a fragrant punch for a warm, aromatic base.
- Ginger (1 tablespoon, minced): Brings a zesty freshness that lifts the dish beautifully.
- Vegetable oil (2 tablespoons): Ideal for frying to achieve crisp, golden chicken.
- Cornstarch (1/4 cup): Creates a light, crispy coating that seals in the juiciness.
- Salt and pepper: Essential for seasoning and enhancing natural flavors.
- Green onions (2, sliced): Adds a burst of color and mild onion flavor as garnish.
- Sesame seeds (1 tablespoon): Toasted or plain, they bring a nutty crunch and visual interest.
- Rice or noodles: Perfect for serving and soaking up the glorious sauce.
How to Make Sweet Chili Chicken Recipe
Step 1: Marinate the Chicken
Start by combining sweet chili sauce, soy sauce, minced garlic, and ginger in a mixing bowl. Toss in the bite-sized chicken pieces and let them marinate for at least 30 minutes. This crucial step infuses the meat with vibrant flavor and tenderizes it for the perfect bite.
Step 2: Prepare the Coating
While the chicken marinates, season the cornstarch with salt and pepper in a separate bowl. This seasoned coating adds a crisp texture and subtle seasoning once the chicken is fried. Dredge each piece of marinated chicken in the cornstarch mixture, making sure they are evenly coated.
Step 3: Fry the Chicken
Heat the vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add the chicken pieces in batches, allowing enough space so they don’t steam. Cook each batch for about 4 to 5 minutes per side until they turn golden brown and are cooked through. Place the cooked chicken on paper towels to drain any excess oil if needed.
Step 4: Thicken the Sauce
Pour the remaining marinade into the same skillet over medium heat. Let it simmer for 2 to 3 minutes until it reduces slightly and thickens into a glossy sauce—the perfect consistency for coating the chicken.
Step 5: Glaze the Chicken
Return all the fried chicken pieces to the skillet and toss them gently in the thickened sauce. Allow the chicken to cook for another 2 to 3 minutes, coating every piece in that sticky, flavorful glaze that brings everything together.
Step 6: Garnish and Serve
Sprinkle the sliced green onions and sesame seeds over the top for a fresh herbal note and a bit of crunch. Serve immediately over fluffy rice or your favorite noodles to sop up every bit of that luscious sweet chili sauce.
How to Serve Sweet Chili Chicken Recipe
Garnishes
Fresh green onions and toasted sesame seeds aren’t just pretty; they provide a lovely contrast to the rich sauce and crispy chicken. Feel free to add a handful of fresh cilantro or a squeeze of lime juice for an extra pop of freshness and acidity.
Side Dishes
This Sweet Chili Chicken Recipe pairs wonderfully with steamed jasmine rice or chewy egg noodles. You can also serve it alongside sautéed vegetables like bok choy, snap peas, or bell peppers to introduce vibrant colors and balance the sweetness with some crunch and freshness.
Creative Ways to Present
Looking to make this dish a showstopper? Serve the chicken on a bed of crunchy shredded cabbage or inside warm lettuce cups for a fun, hand-held option. You might even sprinkle some crushed peanuts on top for an added layer of texture and flavor complexity.
Make Ahead and Storage
Storing Leftovers
Place any leftover Sweet Chili Chicken in an airtight container and refrigerate. It will keep well for up to 3 days, making it an excellent choice for quick lunches or easy weeknight dinners when you want something fast and satisfying.
Freezing
You can freeze cooked Sweet Chili Chicken in a freezer-safe container or zip-top bag for up to 2 months. Keep the sauce and chicken together to retain moisture and flavor. Just remember to thaw it completely overnight in the fridge before reheating.
Reheating
To reheat, warm the chicken gently in a skillet over medium heat, stirring occasionally until heated through. This helps retain the crispiness better than microwaving, which can sometimes make the coating soggy. If using a microwave, cover the dish to prevent drying out, reheating in short intervals.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs add a bit more juiciness and flavor due to their higher fat content. Just make sure to cut them into similar-sized bite pieces so they cook evenly.
How spicy is this Sweet Chili Chicken Recipe?
The sweetness of the chili sauce tempers the heat, making it pleasantly mild with just a gentle kick. If you like it spicier, you can add crushed red pepper flakes or a dash of sriracha to the marinade.
Is it possible to bake the chicken instead of frying?
Yes, for a lighter take, you can bake the coated chicken at 425°F (220°C) for about 25 minutes, flipping halfway through. It won’t be as crispy as pan-fried but still delicious when tossed in the sweet chili glaze.
Can I make the sauce from scratch?
Definitely! If you prefer homemade, combine chili flakes, garlic, vinegar, sugar, and a bit of water to create your own sweet chili sauce. This lets you control the heat and sweetness exactly to your liking.
What’s the best way to store leftovers to keep them fresh?
Store leftovers in airtight containers and refrigerate promptly. To keep the chicken as crisp as possible, reheat gently in a skillet rather than microwaving to avoid sogginess.
Final Thoughts
There is something so wonderfully satisfying about this Sweet Chili Chicken Recipe that makes it a total winner every single time. It’s packed with flavor, quick to prepare, and perfect for anyone wanting a comforting yet exciting dish. Give it a try and watch it become your go-to meal for both casual dinners and special occasions.
Print
Sweet Chili Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Asian
Description
A flavorful Sweet Chili Chicken dish featuring tender, bite-sized chicken pieces coated in a sweet and spicy chili glaze, garnished with green onions and sesame seeds. Perfectly pan-fried for a crispy texture and served over rice or noodles for a satisfying meal.
Ingredients
Chicken and Marinade
- 1.5 to 2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup sweet chili sauce
- 2 tablespoons soy sauce
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
Coating
- 1/4 cup cornstarch
- Salt and pepper, to taste
Cooking and Garnish
- 2 tablespoons vegetable oil
- 2 green onions, sliced (for garnish)
- 1 tablespoon sesame seeds (for garnish)
- Rice or noodles, for serving
Instructions
- Marinate the Chicken: In a bowl, combine sweet chili sauce, soy sauce, minced garlic, and minced ginger. Add the chicken pieces and marinate for at least 30 minutes to infuse the flavors.
- Prepare Coating: In a separate bowl, season the cornstarch with salt and pepper. Coat the marinated chicken pieces thoroughly in the seasoned cornstarch for a light crispy exterior when cooked.
- Cook the Chicken: Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken pieces in batches, cooking for about 4-5 minutes per side until golden brown and fully cooked. Remove each batch and drain on paper towels if needed to remove excess oil.
- Simmer the Sauce: In the same skillet, pour in the remaining marinade and simmer for 2-3 minutes until it thickens slightly, creating a rich glaze.
- Glaze the Chicken: Return the cooked chicken to the skillet and toss to coat evenly in the thickened sauce. Cook for another 2-3 minutes to allow the glaze to set and coat the chicken perfectly.
- Garnish and Serve: Garnish the chicken with sliced green onions and sesame seeds for added flavor and texture. Serve hot over prepared rice or noodles for a complete meal.
Notes
- For extra crispiness, ensure the oil is hot before adding chicken pieces.
- Do not overcrowd the skillet when cooking the chicken to maintain crisp texture.
- Feel free to adjust the level of spiciness by adding chili flakes or reducing the sweet chili sauce.
- This dish pairs well with steamed vegetables or a fresh cucumber salad for balance.
- Leftover chicken stores well in the refrigerator for up to 3 days and reheats nicely in a skillet or microwave.
