Sweet Chili Chicken Recipe

If you’re craving a dish that strikes the perfect balance between sweet, tangy, and a little spicy, this Sweet Chili Chicken Recipe is exactly what you need. I absolutely love how the chicken stays crispy on the outside, thanks to the special batter, while the sweet chili sauce gives it a flavorful punch that keeps you coming back for more. It’s one of those dishes that’s quick enough for a weeknight dinner but impressive enough to serve when friends come over.

When I first tried this recipe, I was surprised at how simple it is but how restaurant-quality it tastes. You’ll find that once you get the technique down, this recipe is incredibly forgiving and adaptable. I often make a double batch because my family goes crazy for it, and leftovers actually reheat really well without losing that golden crunch. If you’re looking for a sweet-savory meal that’s bursting with flavor yet easy to prepare, this Sweet Chili Chicken Recipe is going to become your new favorite.

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Ingredients You’ll Need

This Sweet Chili Chicken Recipe uses straightforward ingredients that complement each other perfectly. Fresh chicken and a crisp, airy batter are the stars, while the sweet chili sauce adds that iconic flavor punch. Bonus: Pretty much all these ingredients are easy to find in any grocery store.

• Chicken breast or thigh: I prefer skinless, boneless chicken thighs for juiciness, but breasts work well too.
• Oil for deep-frying: Use a neutral oil like canola or vegetable oil with a high smoke point.
• Cooking oil: Just a tablespoon to stir-fry the garlic and coat the chicken later.
• Garlic: Freshly minced for the best aroma and flavor.
• Thai sweet chili sauce: Store-bought works great and adds that signature sweet-spicy zing.
• Lime juice: Freshly squeezed for brightness and to balance the sweetness.
• Salt: Just a pinch to enhance all the flavors.
• White sesame seeds: For that nutty crunch and pretty garnish.
• Chopped cilantro leaves: Adds a fresh herbal touch that lifts the dish.
• Egg white: Important for creating the light, crispy batter.
• All-purpose flour: The base of the crispy coating.
• Cornstarch: Key for achieving that delightful crunch; don’t skip it.
• Baking powder: Helps the batter puff up and crisp in the hot oil.
• Ice-cold water: Keeps the batter light and crispy when frying.

Variations

I love tweaking this Sweet Chili Chicken Recipe depending on my mood or the occasion, and I encourage you to do the same. Whether you like it spicier or want to keep it mild, there’s room to play around without sacrificing that addictive flavor and satisfying crunch.

• Spicy Kick: I’ve added a sprinkle of red pepper flakes or a dash of Sriracha to the sweet chili sauce when I want it to pack a little more punch—it’s fantastic!
• Gluten-Free Option: Swapping the all-purpose flour for a gluten-free blend works well, just keep the cornstarch and baking powder for crispiness.
• Herb Variations: Instead of cilantro, sometimes I use fresh Thai basil or green onions for a different herbal note.
• Chicken Alternatives: You can use chicken tenders or even cut-up chicken wings if you’re up for it—adjust frying time accordingly.

How to Make Sweet Chili Chicken Recipe

Step 1: Whip Up the Crispy Batter and Coat the Chicken

Start by mixing the egg white, all-purpose flour, cornstarch, baking powder, ice-cold water, cooking oil, and a pinch of salt in a bowl until just combined. Don’t over-mix—the batter can be a bit lumpy, and that’s totally fine. Then, add your bite-sized chicken pieces into the batter and toss them until they’re nicely coated. I discovered that using ice-cold water here is a game changer; it helps keep the batter light and crispy after frying.

Step 2: Dive Into Deep Frying

Heat about two inches of oil in a deep wok or skillet until it reaches around 350°F (you can test by dropping a little batter—if it sizzles and rises right away, you’re good!). Carefully drop the battered chicken pieces in batches to avoid overcrowding and fry until they turn beautifully golden brown, usually about 4-5 minutes. I always drain the fried chicken on paper towels to soak up excess oil and keep that crispness intact. Trust me, watching that golden crust develop is one of the best parts!

Step 3: Stir-Fry Garlic with Sauce and Chicken

After frying, clean your wok or skillet and heat it over medium heat with a tablespoon of oil. Toss in the minced garlic and stir-fry just until it becomes fragrant—don’t let it burn! Then, add the fried chicken pieces back in along with the Thai sweet chili sauce, fresh lime juice, and a pinch of salt. Stir everything well so the sauce crisply coats each piece of chicken. This final step transforms the dish into the perfect sweet, tangy, and savory delight you’re aiming for.

Step 4: Garnish and Serve Immediately

Once coated, transfer the chicken to a serving plate and sprinkle over white sesame seeds and chopped cilantro leaves for that extra flavor and inviting aroma. I always serve it immediately because the chicken is best enjoyed fresh and crisp right out of the pan.

How to Serve Sweet Chili Chicken Recipe

Garnishes

I love to finish this dish with toasted white sesame seeds for a nutty crunch and fresh chopped cilantro leaves because they add a wonderful freshness that cuts through the richness. Sometimes I sprinkle on some finely sliced green onions for extra color and mild bite, too.

Side Dishes

This Sweet Chili Chicken pairs beautifully with simple steamed jasmine rice or fluffy coconut rice to soak up all that sticky sauce. For a lighter touch, I often serve it alongside a crisp cucumber salad or some quick stir-fried veggies like bok choy or snap peas.

Creative Ways to Present

For a fun party idea, I’ve served the chicken on skewers with the sauce drizzled over, making it easy for guests to grab and enjoy. Another time, I turned it into lettuce wraps, adding fresh herbs and shredded carrots for crunch—totally delicious and perfect for a casual gathering.

Make Ahead and Storage

Storing Leftovers

When I have leftovers, I let the chicken cool completely, then store it in an airtight container in the fridge for up to 2 days. To keep the coating crispy, I separate the chicken from the sauce and add the sauce back just before reheating.

Freezing

I’ve successfully frozen the fried chicken pieces (without sauce) in freezer bags for up to a month. When I’m ready to eat, I thaw them overnight in the fridge and reheat in a hot oven to revive the crunch before saucing.

Reheating

To reheat, I prefer using an oven or air fryer set to 350°F for about 5-7 minutes to maintain crispiness. If you don’t have those, a quick pan-fry in a non-stick skillet works too. Then, coat with fresh sweet chili sauce just before serving to keep the texture spot-on.

FAQs

Final Thoughts

This Sweet Chili Chicken Recipe holds a special place in my kitchen because it’s one of those dishes that’s both crowd-pleasing and really straightforward to nail. Once you get the crispy batter just right, the flavors of the sweet chili sauce and lime will make you want to keep making it again and again. I hope you give it a try and discover how easy it is to whip up your own flavorful, crispy chicken at home—it feels like a little celebration every time I serve it!

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