Name: Sweet Chili Chicken Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Asian-American
Ingredients: 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces; 1/2 cup all-purpose flour; 1/4 cup cornstarch; 1 tsp garlic powder; 1 tsp onion powder; Salt and pepper, to taste; 2 eggs, beaten; 1/4 cup vegetable oil (for frying); 1/2 cup sweet chili sauce (store-bought or homemade); 2 tbsp soy sauce (or tamari for gluten-free); 1 tbsp rice vinegar; 1 tbsp honey (optional, for extra sweetness); 1 clove garlic, minced; 1 tsp grated ginger (optional); 1 tbsp sesame oil; 1/2 tsp red pepper flakes (optional, for added heat); Chopped green onions; Sesame seeds (optional)

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Why You’ll Love This Recipe

I love this Sweet Chili Chicken recipe because it’s a perfect blend of sweet and spicy that works so well with tender chicken. The chicken is coated in a delicious, sticky glaze that’s made with sweet chili sauce, garlic, and a few other simple ingredients, creating a dish that’s rich in flavor without being overly complicated. It’s one of those recipes that’s quick to make, and the results are always so satisfying. Plus, the sauce is just irresistible! Whether served over rice or on its own, this dish is guaranteed to be a hit.

Ingredients

1 lb chicken breast or thighs, cut into bite-sized pieces
2 tablespoons vegetable oil
3 cloves garlic, minced
1/4 cup sweet chili sauce
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon honey
1/2 teaspoon red pepper flakes (optional for extra heat)
Salt and pepper, to taste
1 tablespoon sesame seeds (for garnish)
Fresh cilantro, chopped (for garnish)
Cooked rice (for serving)

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Chicken: Season the chicken pieces with salt and pepper. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Cook the Chicken: Add the chicken to the skillet in a single layer and cook for about 5-7 minutes, or until the chicken is golden brown and cooked through, stirring occasionally. Once done, remove the chicken from the skillet and set it aside.
Make the Sauce: In the same skillet, add the remaining tablespoon of oil. Add the minced garlic and sauté for about 30 seconds, until fragrant. Be careful not to burn the garlic.
Add the Sauce Ingredients: Pour in the sweet chili sauce, soy sauce, rice vinegar, honey, and red pepper flakes (if using). Stir to combine and bring the mixture to a simmer.
Combine Chicken and Sauce: Once the sauce has simmered for a couple of minutes and thickened slightly, return the cooked chicken to the skillet. Stir to coat the chicken in the sauce, cooking for another 2-3 minutes, until the sauce becomes sticky and glazes the chicken.
Garnish and Serve: Sprinkle sesame seeds and fresh cilantro over the chicken before serving. Serve hot over a bed of cooked rice for a complete meal.

Servings and Timing

This recipe makes 4 servings. The preparation time is about 10 minutes, and cooking takes around 15-20 minutes. So, you can have this delicious dish ready in under 30 minutes!

Variations

Spicy Sweet Chili Chicken: If you like more heat, increase the amount of red pepper flakes or add some sliced fresh chilies to the sauce.
Add Veggies: You can add vegetables like bell peppers, onions, or broccoli to make it a more complete meal. Just stir-fry them with the chicken before adding the sauce.
Chicken Wings: For a fun twist, you can use chicken wings instead of chicken breast or thighs. Just bake or fry the wings first, then toss them in the sauce.
Grilled Sweet Chili Chicken: For a smoky flavor, you can grill the chicken instead of pan-frying it. Simply coat the chicken with the sauce after grilling.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the chicken in a skillet over medium heat, adding a splash of water or broth to help loosen the sauce if needed. You can also reheat it in the microwave, but the sauce may thicken slightly.

FAQs

Can I use chicken thighs instead of chicken breast?

Yes, chicken thighs work perfectly in this recipe. They’re juicier and have a richer flavor than chicken breasts, making the dish even more delicious.

Can I make the sauce ahead of time?

Yes, you can prepare the sauce in advance and store it in the refrigerator for up to a week. Just heat it up when you’re ready to cook the chicken.

Can I use store-bought sweet chili sauce?

Absolutely! Store-bought sweet chili sauce works great and will save you time. Just make sure to choose a good-quality sauce for the best flavor.

How do I make the sauce spicier?

If you like it hotter, you can increase the amount of red pepper flakes, or add a splash of sriracha or chili paste to the sauce. Adjust it to your spice tolerance.

Can I freeze the leftovers?

Yes, you can freeze the Sweet Chili Chicken for up to 3 months. Just be sure to store it in a freezer-safe container. Thaw it in the fridge overnight, and reheat it on the stove.

Conclusion

Sweet Chili Chicken is the ultimate balance of sweet, spicy, and savory flavors, making it the perfect dish for any occasion. It’s quick to make, delicious, and incredibly versatile. Whether you’re serving it over rice, tossing it with noodles, or enjoying it on its own, this dish is sure to become a favorite in your kitchen. Try it out, and I’m sure it will be one of your go-to recipes for a flavorful, satisfying meal!

Sweet Chili Chicken Recipe

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This sweet and spicy chicken is coated in a sticky chili glaze, delivering bold flavor with every bite—perfect for dinner or meal prep.

Author: Sarah
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 servings
Category: Main Course
Method: Frying
Cuisine: Asian-American
Diet: Gluten Free

Instructions

Prepare the Chicken:
In a medium bowl, mix the flour, cornstarch, garlic powder, onion powder, salt, and pepper. Dredge the chicken pieces in the flour mixture, then dip them into the beaten eggs, and coat them again in the flour mixture to create a crispy coating.

Fry the Chicken:
Heat vegetable oil in a large skillet over medium-high heat. Once hot, add the coated chicken pieces in batches, ensuring they are not overcrowded. Fry for 4-5 minutes per side, or until golden brown and crispy. Remove the chicken from the skillet and set aside on a paper towel-lined plate.

Make the Sweet Chili Sauce:
In a small saucepan, combine the sweet chili sauce, soy sauce, rice vinegar, honey (if using), garlic, ginger (optional), sesame oil, and red pepper flakes (optional). Stir the ingredients together and bring to a simmer over medium heat. Let it cook for 3-5 minutes until the sauce thickens slightly.

Toss the Chicken in the Sauce:
Once the sauce is ready, add the crispy chicken pieces back into the skillet. Pour the sweet chili sauce over the chicken and toss to coat evenly. Let it cook for an additional 2-3 minutes, allowing the sauce to caramelize slightly on the chicken.

Serve:
Serve the Sweet Chili Chicken over steamed rice or as an appetizer. Garnish with chopped green onions and sesame seeds if desired.

Notes

Make It Spicier: If you like more heat, increase the red pepper flakes or add some sriracha to the sauce.

Gluten-Free Option: Use gluten-free flour and tamari to make this recipe gluten-free.

Air-Frying Option: For a healthier alternative, air-fry the chicken at 375°F (190°C) for 10-12 minutes, flipping halfway through.