Sweet Chili Chicken Recipe

I can’t wait to share my quick sweet chili chicken that naturally pairs sticky-sweet heat with a simple pantry sauce, leaving you curious how such bold flavor comes together so fast.

I never thought a quick weekday dinner could feel like a small adventure until I nailed my sweet chili chicken. It tastes bright and a little sticky, with hits of garlic and that Thai sweet chili sauce that makes you actually stop mid bite, it’s oddly addictive.

I bring it out when I want something bold but not fussy, the kind of dish that guests compliment even when you almost forgot what you were doing. There’s one tiny trick I won’t spoil here, it sounds strange but works (optional).

Try it once and you’ll be reaching for it again.

Ingredients

• Chicken — Rich in protein, keeps you full, versatile and absorbs flavors, slightly fatty if thighs used.
• Cornstarch — Light coating for crispiness, mostly carbs and starch, little nutrition but great texture.
• Garlic — Adds pungent sweet heat, small boost of antioxidants, low calories, classic flavor punch.
• Ginger — Warm spicy zing, aids digestion, anti inflammatory properties, brightens the whole sauce.
• Thai sweet chili sauce — Sweet and tangy, gives most of the sweetness, mostly sugar so use wisely.
• Soy sauce — Adds salty umami, lowers sweetness, watch sodium even with low sodium versions.
• Rice or noodles — Neutral base, adds carbs to fill you up, soaks up sauce and balances heat.

Ingredient Quantities

• 1 lb (450 g) boneless skinless chicken thighs or breasts, bite sized pieces
• 1/4 cup (30 g) cornstarch
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp vegetable oil (or canola)
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 4 green onions, sliced
• 3/4 cup (180 ml) Thai sweet chili sauce
• 2 tbsp low sodium soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey (optional)
• 1/4 cup (60 ml) water or low sodium chicken broth
• 1 tsp sesame oil
• 1 tsp extra cornstarch (for thickening)
• 1 tsp toasted sesame seeds (optional)
• 1 lime, wedges for serving (optional)
• 2 cups cooked rice or noodles, for serving

How to Make this

1. Pat 1 lb bite sized chicken dry, toss with 1/4 cup cornstarch, 1/2 tsp salt and 1/4 tsp black pepper until evenly coated; set aside for a minute so the coating sticks.

2. Heat 2 tbsp vegetable oil in a large skillet over medium high heat. When shimmering add the chicken in a single layer and cook without crowding, flipping once, until golden and cooked through (about 3 to 5 minutes per side depending on pieces). Work in batches if needed and transfer cooked chicken to a plate.

3. Reduce heat to medium, add a little more oil if the pan is dry then add 3 minced garlic cloves, 1 tbsp grated ginger and the white parts of 4 sliced green onions. Stir for 30 to 45 seconds until fragrant but not burned.

4. Pour in 3/4 cup Thai sweet chili sauce, 2 tbsp low sodium soy sauce, 1 tbsp rice vinegar, 1 tbsp honey if using, 1/4 cup water or low sodium chicken broth and 1 tsp sesame oil. Bring to a gentle simmer while scraping up any browned bits from the pan.

5. Make a slurry by whisking the 1 tsp extra cornstarch with a splash of the sauce or a little of the 1/4 cup water/broth, then stir that into the simmering sauce. Cook 1 to 2 minutes until the sauce is glossy and thick enough to coat the back of a spoon.

6. Return the chicken to the pan, toss to coat in the sauce and simmer another 1 to 2 minutes so everything heats through and the sauce clings to the chicken. Taste and adjust: add a squeeze of lime for brightness, more soy for salt, or a touch more honey if you want sweeter.

7. Stir in the green parts of the sliced green onions, sprinkle 1 tsp toasted sesame seeds if using and remove from heat.

8. Serve the sweet chili chicken over 2 cups cooked rice or noodles with lime wedges on the side for squeezing.

9. Quick tips: patting the chicken dry keeps the coating crisp, dont overcrowd the pan or the chicken will steam, thighs stay juicier than breasts, and low sodium soy sauce helps control the salt so you can tweak sweetness with honey or lime.

Equipment Needed

1. Large heavy skillet 10 to 12 inch, for frying the chicken and making the sauce
2. Tongs or a silicone spatula for flipping and tossing pieces
3. Medium mixing bowl for tossing the chicken with cornstarch
4. Small bowl plus a whisk or fork for the cornstarch slurry
5. Chef knife and cutting board for mincing garlic, grating ginger and slicing green onions
6. Measuring cups and spoons for the sauces, water and cornstarch amounts
7. Plate lined with paper towels for resting cooked chicken
8. Wooden spoon or heatproof silicone spoon for scraping browned bits and stirring

FAQ

Sweet Chili Chicken Recipe Substitutions and Variations

• Chicken: extra-firm tofu (press, cube and pan-fry till golden), shrimp (peeled, deveined, cook only 2-4 minutes), cauliflower florets (roast first so they hold up), tempeh (slice thin and pan-fry)
• Cornstarch: all-purpose flour (use about 2x the amount, less crisp), arrowroot powder (1:1 swap for a glossy sauce), potato starch (1:1, great for frying), rice flour (light, good for a crisp coating)
• Thai sweet chili sauce: hoisin plus a splash of chili garlic sauce, sriracha mixed with honey and a little rice vinegar, sweet and sour sauce, plum sauce (all will change sweetness/heat so taste and tweak)
• Low sodium soy sauce: regular soy sauce (use a touch less), tamari (gluten free), coconut aminos (less salty, slightly sweeter), liquid aminos (similar flavor, adjust salt)

Pro Tips

1. Patting and coating: get the chicken as dry as you can then toss with cornstarch and let it sit a minute so it actually sticks. If you want extra crunch try a light egg wash then cornstarch, but be careful not to overdo it or the crust gets gummy.

2. Heat and batches: use a roomy heavy skillet and make sure the oil is really hot and shimmering before the chicken goes in. Work in batches so pieces have space, and only flip when they release easily and look golden — if it’s sticking it needs more time.

3. Sauce timing and slurry: always make the sauce separate and let it simmer down a bit before adding the cornstarch slurry, add the slurry slowly while stirring so you dont get big globs. Remember a little cornstarch goes a long way, too much makes the sauce gluey.

4. Texture and finish: thighs keep juicier, breasts dry out faster so cut them a bit larger and don’t overcook. Toss the chicken into the sauce at the end just to coat and heat through, finish with a squeeze of lime and the green parts of the onions for brightness, and re-crisp leftovers in a hot pan or oven instead of microwaving.