Chili Chicke

Sweet Chili Chicken

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Craving something sweet, spicy, and utterly satisfying? This chicken chili dish delivers exactly that. Sweet Chili Chicken is a quick, Asian-inspired recipe that combines crispy chicken bites tossed in a sticky, flavorful chili sauce. Whether you’re making dinner for the family or spicing up your weekly meal prep, this dish is guaranteed to impress. Best of all, it’s ready in under 30 minutes and made with simple pantry ingredients.

Perfect over rice or noodles, this homemade chicken chili recipe is bold, balanced, and beats takeout any day.

Table of Contents

Why You’ll Love This Recipe

  • 🍗 Crispy and saucy – The ultimate texture combo.
  • 🌶️ Bold flavor – Sweet, spicy, garlicky, and addictive.
  • 🕒 Quick dinner – Ready in just 25–30 minutes.
  • 🍽 Versatile – Serve with rice, noodles, or lettuce wraps.
  • 🥡 Better than takeout – Fresher ingredients, less sugar, no MSG.

Ingredients

For the Chicken:

  • 1 lb boneless skinless chicken thighs (or breasts), cut into bite-sized pieces
  • 2 tablespoons cornstarch
  • 2 tablespoons all-purpose flour
  • 1 egg
  • Salt & pepper to taste
  • ¼ cup neutral oil (vegetable, avocado, or canola) for pan-frying

For the Sweet Chili Sauce:

  • ½ cup sweet chili sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey or maple syrup
  • 2 garlic cloves, minced
  • 1 teaspoon grated fresh ginger (optional)
  • 1 teaspoon cornstarch mixed with 1 tablespoon water (for thickening)

Optional Garnishes:

  • Sesame seeds
  • Chopped green onions
  • Red chili flakes (for extra heat)

Instructions

  1. Prepare the Chicken Coating
    In a mixing bowl, whisk together egg, a pinch of salt, and pepper. In another bowl, combine flour and cornstarch.
  2. Coat the Chicken
    Dip chicken pieces in the egg, then dredge in the flour-cornstarch mix. Make sure each piece is well coated.
  3. Pan-Fry the Chicken
    Heat oil in a large skillet over medium-high heat. Add coated chicken in a single layer (in batches if needed). Cook for 3–4 minutes per side until golden brown and cooked through. Remove and drain on paper towels.
  4. Make the Sweet Chili Sauce
    In a small saucepan, combine sweet chili sauce, soy sauce, vinegar, honey, garlic, and ginger. Bring to a simmer over medium heat.
  5. Thicken the Sauce
    Stir in the cornstarch slurry. Cook for 1–2 minutes until the sauce thickens slightly.
  6. Toss the Chicken
    Add the crispy chicken to the sauce and stir to coat evenly.
  7. Serve
    Plate over steamed rice, noodles, or in lettuce cups. Garnish with sesame seeds and green onions if desired.

Recipe Details

Chili Chicke this recipe
  • Prep Time: 10 minutes
  • Cook Time: 15–20 minutes
  • Total Time: 25–30 minutes
  • Servings: 4

Nutrition Facts (Per Serving – Approx.)

  • Calories: 410
  • Protein: 27g
  • Fat: 16g
  • Carbohydrates: 38g
  • Sugar: 17g
  • Sodium: 680mg

Note: Values may vary depending on exact brands and portion size.

Tips & Variations

  • Swap the protein: Use tofu, shrimp, or tempeh for a vegetarian/vegan version.
  • Air Fry It: Cook coated chicken in the air fryer at 400°F for 12–14 minutes, flipping halfway.
  • Gluten-Free Option: Use gluten-free soy sauce and a 1:1 GF flour.
  • Double the Sauce: Like things extra saucy? Double the sauce ingredients and serve over rice.
Chili Chicke

Sweet Chili Chicken Recipe

This chicken chili recipe features crispy golden chicken coated in a sweet and spicy Asian-style chili sauce. Quick, easy, and perfect for weeknights.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes
Servings: 3
Course: dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • **For the Chicken:**
  • – 1 lb chicken thighs or breasts cut into pieces
  • – 2 tbsp cornstarch
  • – 2 tbsp all-purpose flour
  • – 1 egg
  • – Salt & pepper
  • – ¼ cup neutral oil for frying
  • **For the Sauce:**
  • – ½ cup sweet chili sauce
  • – 2 tbsp soy sauce
  • – 1 tbsp rice vinegar
  • – 1 tbsp honey or maple syrup
  • – 2 garlic cloves minced
  • – 1 tsp grated ginger optional
  • – 1 tsp cornstarch + 1 tbsp water
  • **Optional Garnish:**
  • – Sesame seeds
  • – Green onions
  • – Red pepper flakes

Equipment

  • Mixing bowls
  • – Skillet or wok
  • Saucepan
  • Tongs or spatula
  • – Paper towels

Method
 

  1. Whisk egg with salt and pepper. Combine flour and cornstarch in a separate bowl.
  2. Dip chicken in egg, then dredge in flour mix.
  3. Fry chicken in hot oil until golden and cooked through. Drain on paper towels.
  4. In a saucepan, combine sauce ingredients. Simmer and add cornstarch slurry.
  5. Toss cooked chicken in sauce to coat.
  6. Serve over rice or noodles. Garnish as desired.

Notes

– Can be baked or air-fried as a lighter option.
– Store leftovers up to 3 days in the fridge.
– Sauce thickens as it cools—reheat gently before serving.

FAQs

Can I make this chicken chili ahead of time?
Yes! Store cooked chicken and sauce separately. Reheat and toss together before serving for the crispiest texture.

What’s the best sweet chili sauce to use?
Look for Thai-style sweet chili sauce. Mae Ploy is a popular brand, or use homemade for full control.

Can I bake the chicken instead of frying?
Yes. Bake coated chicken pieces at 425°F for 20–25 minutes, flipping once.

How do I store leftovers?
Keep in an airtight container in the fridge for up to 3 days. Reheat in a skillet for best texture.

Conclusion

This chicken chili recipe is your new favorite weeknight dinner. Crispy chicken, sticky-sweet sauce, and a little heat make it irresistible. Whether served over fluffy rice or tucked into lettuce wraps, it’s sure to become a regular on your menu. Easy to prep, quick to cook, and always a crowd-pleaser!

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