If you are craving a dish that combines crispy, tender chicken with a luscious, sticky glaze, this Sweet Chili Chicken Recipe is the answer you’ve been waiting for. It’s a spectacular balance of texture and flavor, where each bite offers a crispy crunch followed by the bright, sweet heat of the chili sauce. Perfect for weeknight dinners or impressing guests, this dish tastes even better than takeout and will quickly become a favorite in your recipe rotation.
Ingredients You’ll Need
Gathering simple, everyday ingredients is key to this recipe’s magic. Each item plays a vital role, ensuring your Sweet Chili Chicken Recipe has the perfect combination of crunch, moisture, and flavor vibrancy.
- Boneless skinless chicken breasts (1 1/2 pounds): Tender chicken cut into bite-sized pieces is the base of this dish, providing juicy meat that crisps to perfection.
- Eggs (2, lightly beaten): They help the coating stick while adding a subtle richness to the chicken.
- Salt and pepper (to taste): Simple seasoning that enhances every flavor layer.
- All-purpose flour (1/2 cup): Provides structure to the crispy coating, creating that satisfying crunch.
- Cornstarch (1/2 cup): Keeps the coating light and extra crispy, balancing the flour perfectly.
- Oil for frying: Use a neutral oil to get that golden, crunchy exterior on your chicken pieces.
- Sweet chili sauce (3/4 cup): The star ingredient that drenches the chicken in sticky, sweet heat—don’t skimp on this!
- Sliced green onions (1/3 cup): Adds a fresh, mild onion flavor and a pop of color, making the dish look as good as it tastes.
How to Make Sweet Chili Chicken Recipe
Step 1: Prepare the Chicken
Begin by cutting your boneless skinless chicken breasts into 1-inch pieces. This size ensures even cooking and perfect bite-sized morsels. Season the lightly beaten eggs with salt and pepper to bring out the natural flavors before dipping the chicken pieces. This simple seasoning step is a quiet but valuable flavor booster.
Step 2: Create the Coating
Mix the all-purpose flour and cornstarch together in a shallow bowl or plate. This combination is essential because the flour provides structure, and the cornstarch adds an incredible lightness that keeps the coating crisp after frying. Each chicken piece will be dipped into the egg mixture, then thoroughly coated in this flour-cornstarch blend, setting the stage for that perfect crunch.
Step 3: Fry the Chicken
Heat about 3 inches of oil in a deep pot to 350 degrees Fahrenheit. Using a thermometer here is a game changer to maintain the right frying temperature. Fry the chicken pieces in batches of about 7 or 8 at a time to avoid overcrowding, which can lower the oil temperature and lead to soggy chicken. Fry for 5 minutes or until each piece turns a gorgeous golden brown, then place them on paper towels to drain excess oil.
Step 4: Toss in Sweet Chili Sauce
Once all the chicken pieces are fried and drained, toss them lovingly in the sweet chili sauce until each piece is coated in that shiny, flavorful glaze. This final step adds the signature sweet-spicy touch that defines this Sweet Chili Chicken Recipe.
How to Serve Sweet Chili Chicken Recipe
Garnishes
Sprinkle sliced green onions generously over the sauced chicken for a fresh, herbal note and a bit of crunch. The green onions not only enhance the dish visually with vibrant green color but also bring balance to the sweet heat with their mild, slightly sharp flavor.
Side Dishes
Serve your sweet chili chicken over a bed of steamed jasmine rice or fluffy white rice. The rice soaks up any excess sauce beautifully and rounds out the meal into a satisfying feast. For extra greens, add a side of sautéed bok choy or steamed broccoli to complement the sweet and crispy main dish.
Creative Ways to Present
For a festive twist, try serving the chicken in lettuce cups topped with chopped peanuts or sesame seeds. This adds texture and allows guests to customize each bite. Another idea is to pair the chicken with a crunchy Asian slaw for contrast or skewer the chicken pieces after tossing in sauce to create easy-to-eat appetizers.
Make Ahead and Storage
Storing Leftovers
Place any leftover Sweet Chili Chicken in an airtight container and refrigerate. It will stay fresh for up to three days. Keep in mind that the chicken’s coating will soften as it sits in the sauce, so it’s best enjoyed as fresh as possible.
Freezing
If you want to enjoy this dish later, freeze the cooked, fried chicken pieces separately without sauce. When ready to eat, thaw completely and reheat before tossing in fresh sweet chili sauce, maintaining the best texture and flavor.
Reheating
Reheat leftovers on the stovetop over low heat until warmed through. This gentle method helps retain some crispiness. Avoid microwaving as it tends to make the coating soggy, especially when reheated with the sauce.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs add extra juiciness and richness. Just cut them into similar size pieces to ensure they cook evenly and adjust frying time if needed.
Is there a way to make this recipe gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend and ensure your corn starch and sweet chili sauce are gluten-free. This adaptation still delivers great texture and flavor.
Can I bake the chicken instead of frying it?
You can bake the coated chicken pieces at 425 degrees Fahrenheit on a wire rack set over a baking sheet for about 20-25 minutes, flipping halfway. The texture won’t be as crispy as frying but still delicious and lighter.
How spicy is the Sweet Chili Chicken Recipe?
The level of heat depends on the sweet chili sauce you choose. Most store-bought sauces have a mild to medium heat, making this dish approachable for most palates, with a pleasant sweet finish.
What can I use if I don’t have sweet chili sauce?
A simple homemade mix of honey, chili flakes, garlic, and a splash of rice vinegar can work as a quick substitute. While it won’t be exactly the same, it captures the essential sweet and spicy qualities.
Final Thoughts
This Sweet Chili Chicken Recipe is a must-try for anyone who loves the delightful crunch paired with a sweet and spicy kick. It’s accessible, fun to make, and tastes incredible, bringing a little Asian-inspired magic into your kitchen. Give it a go—you may just find your new signature dish!
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Sweet Chili Chicken Recipe
- Total Time: 40 minutes
- Yield: 6 servings
Description
This Sweet Chili Chicken recipe features crispy battered chicken pieces cooked to golden perfection and tossed in a flavorful sweet chili sauce. Served over rice, it offers a delicious and easy-to-make Asian-inspired main dish that’s perfect for family meals or weeknight dinners, bringing a restaurant-quality taste right to your home.
Ingredients
Chicken and Battering
- 1 1/2 pounds boneless skinless chicken breasts, cut into 1 inch pieces
- 2 eggs, lightly beaten
- Salt and pepper, to taste
- 1/2 cup all purpose flour
- 1/2 cup cornstarch
- Oil, for frying (enough to fill 3 inches in a deep pot)
Sauce and Garnish
- 3/4 cup sweet chili sauce
- 1/3 cup sliced green onions
Instructions
- Prepare Egg Mixture: Place the eggs in a bowl and season with salt and pepper to taste. Whisk lightly until combined.
- Prepare Flour Mixture: In a shallow bowl or on a plate, mix together the all-purpose flour and cornstarch evenly.
- Heat Oil: In a deep pot, pour enough oil to reach a depth of 3 inches and heat it to 350 degrees Fahrenheit, using a thermometer to maintain consistent temperature.
- Batter the Chicken: Dip each piece of chicken first into the egg mixture, allowing excess to drip off, then roll it in the flour and cornstarch mixture until fully coated. Repeat for all chicken pieces.
- Fry the Chicken: Fry 7-8 pieces of chicken at a time in the hot oil for about 5 minutes or until golden brown and crispy. Remove and drain on paper towels. Repeat until all chicken is fried.
- Toss with Sauce and Serve: Place the fried chicken in a large bowl and toss with the sweet chili sauce until well coated. Sprinkle sliced green onions over the top and serve immediately, preferably over steamed rice.
Notes
- Serve this dish immediately for the crispiest texture, as the chicken coating will soften when it comes into contact with the sauce.
- Use a cooking thermometer to monitor oil temperature to ensure perfect frying at 350°F, preventing greasy or undercooked chicken.
- Leftovers can be stored in an airtight container for up to 3 days. Reheat on the stovetop over low heat until warmed through, though the chicken may lose some of its crispiness.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Frying
- Cuisine: Asian
