Name: Sweet Chili Chicken Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Thai
Ingredients: 2 boneless skinless chicken breasts, about 1 pound; ¼ cup (32 g) cornstarch; ½ teaspoon paprika; ½ teaspoon kosher salt; ¼ teaspoon black pepper; ¼ cup (68 g) Thai sweet chili sauce; 2 tablespoons soy sauce; 2 teaspoons sriracha sauce; 1 teaspoon garlic, minced; ½ teaspoon ground ginger; 1 tablespoon honey; 3 tablespoons canola oil, for frying; 2 cups cooked white rice, for serving; Green onions, chopped, for garnish; Sesame seeds, for garnish

There’s something about the perfect balance of sweet and spicy that just hits the spot every time. This Sweet Chili Chicken Recipe is exactly that—a mouthwatering dish where tender chicken pieces get cozy in a sticky, flavorful sauce that’s both comforting and exciting. Trust me, once you make it, it’ll become one of those recipes you go back to again and again.

Golden-brown pieces of chicken are arranged closely on a round black pan, each piece shiny with a sticky orange glaze. The chicken looks tender with a smooth and slightly crispy texture, sprinkled with white sesame seeds and small bright green pieces of chopped scallions on top. Around the pan, scattered sesame seeds and green scallion slices add detail, and in the background, there is a small wooden bowl filled with fresh chopped green scallions. The pan and bowl sit on a dark wooden surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Sweet Chili Chicken Recipe
Top Tip
How to Serve Sweet Chili Chicken Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Sweet Chili Chicken Recipe

Why You'll Love This Recipe

This Sweet Chili Chicken Recipe is my go-to when I want something quick, flavorful, and utterly satisfying. It’s simple enough for busy weeknights but special enough that everyone ends up asking for seconds!

Perfect Flavor Harmony: The sauce mixes sweet chili, soy, and a hint of sriracha heat that creates a deliciously balanced taste.
Easy to Make: With just a handful of ingredients and quick cooking steps, it’s doable even if you’re pressed for time.
Juicy Chicken Every Time: The cornstarch coating locks in moisture so the chicken stays tender inside with a lovely crispy edge.
Family Friendly: You can easily adjust the spice level to suit everyone’s taste buds, from mild to fiery.

A close-up of many small, golden brown chicken pieces coated in a shiny, sticky orange sauce, spread evenly on a white plate with a black base. The chicken pieces are sprinkled with white sesame seeds and chopped green onions, adding touches of white and green on top. The chicken looks crispy with the sauce making it glisten. The plate sits on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient here plays a starring role. The chicken soaks up the sauce while staying tender thanks to the cornstarch coating, and the blend of sauces gives you that signature sweet, spicy, and savory flavor combo. Here’s a quick rundown of what makes these ingredients shine together:

Flat lay of two raw boneless skinless chicken breasts, a small white ceramic bowl of fine white cornstarch, a small white bowl with bright red paprika powder, a small white bowl of coarse kosher salt, a small white bowl of ground black pepper, a small white bowl filled with golden canola oil, a small white bowl of glossy bright red Thai sweet chili sauce, a small white bowl with dark brown soy sauce, a small white bowl of vivid red sriracha sauce, a small white bowl with minced fresh garlic, a small white bowl containing light brown ground ginger, a small white bowl of golden honey, a simple white ceramic bowl holding fluffy cooked white rice, a bunch of fresh green onions with green tops and white bulbs, a small white bowl of pale beige sesame seeds all arranged symmetrically, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Boneless skinless chicken breasts: The star protein — lean, quick-cooking, and easy to cut into bite-size pieces for even cooking.
Cornstarch: Creates a thin, crispy coating that seals in juices and helps the sauce stick.
Paprika: Adds subtle smoky warmth and a vibrant color to the chicken.
Kosher salt & black pepper: Basic seasoning that brings out the natural flavor of the chicken without overpowering.
Canola oil: Neutral-flavored oil with a high smoke point perfect for frying the chicken to golden perfection.
Thai sweet chili sauce: The heart of the sauce—sweet, tangy, and just the right kick of heat all in one.
Soy sauce: Adds savory depth and umami that balances the sweetness nicely.
Sriracha sauce: A touch of spicy heat that you can dial up or down depending on your mood.
Minced garlic: Fresh garlic gives the sauce a punch of aromatic flavor.
Ground ginger: Adds a mild warmth and subtle zing to the sauce.
Honey: Rounds out the sauce with natural sweetness and helps achieve that glossy, sticky finish.
Cooked white rice: The perfect base, soaking up all those incredible juices.
Green onions & sesame seeds: For a fresh, crunchy garnish that adds color and texture.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Sweet Chili Chicken Recipe is how easy it is to make your own. I often tweak the heat level or swap in different garnishes based on what I have on hand—feel free to do the same! It’s your dish as much as mine.

Variation: Sometimes I swap the chicken breasts for thighs for a richer, juicier bite—thighs hold up well and bring extra flavor.
Sauce swap: For a milder sauce, I cut back on sriracha or leave it out entirely; or for extra heat, I add a pinch of chili flakes.
Veggie boost: Adding chopped bell peppers or snap peas in the last minute of cooking is a fun way to sneak in some greens.
Gluten-free: Swap soy sauce for tamari and use cornstarch as usual for a safe, tasty alternative.

Step-by-Step: How I Make Sweet Chili Chicken Recipe

Step 1: Prep and Coat the Chicken

I start by cutting the chicken breasts into bite-sized pieces—think popcorn chicken size, perfect for plenty of crispy edges. Then, I toss the pieces in a mix of cornstarch, paprika, salt, and pepper until they’re evenly coated. This step is key to getting that perfect crispy texture once fried, so don’t skip the cornstarch coating!

Step 2: Fry the Chicken

Heat the canola oil in a large skillet over medium-high heat—when shimmering, add the chicken pieces in batches so they don’t crowd the pan. Fry them until golden brown and crispy, about 4-5 minutes, turning occasionally. You want them cooked through but still juicy inside, so keep an eye on thickness and adjust time if pieces are very small or large.

Step 3: Make the Sauce

While the chicken is frying, whisk together the Thai sweet chili sauce, soy sauce, sriracha, garlic, ground ginger, and honey in a bowl. This quick mix is where all the flavor magic happens!

Step 4: Combine and Glaze

Once all the chicken is fried and set aside, drain any excess oil from the pan, then pour the sauce in. Let it simmer for a minute until bubbly and thickened, then toss the chicken pieces back in to coat evenly. Stir gently but thoroughly so everything gets glossy and saucy.

Step 5: Serve It Up

Spoon the saucy chicken over bowls of warm, cooked white rice, then sprinkle with plenty of chopped green onions and toasted sesame seeds for that perfect finishing touch.

Top Tip

I’ve made this Sweet Chili Chicken Recipe dozens of times, and trust me, these little insights really helped me nail the perfect dish each time.

Don’t crowd your pan: Frying the chicken in small batches ensures each piece crisps up instead of steaming.
Pat chicken dry: Before coating with cornstarch, lightly pat chicken pieces dry with paper towels to help the coating stick better.
Adjust sauce thickness: If the sauce feels too runny after combining, simmer it a bit longer to thicken—it’ll cling better to your chicken.
Use fresh garlic: Minced fresh garlic adds a much brighter flavor than pre-minced jars; it'll make your sauce sing.

How to Serve Sweet Chili Chicken Recipe

Sweet Chili Chicken - Serving Suggestion

Garnishes

I keep it simple with chopped green onions and a generous sprinkle of toasted sesame seeds—they add just the right crunch and a pop of color. Sometimes, I add a few fresh cilantro leaves if I’m feeling fancy, which lifts the whole dish beautifully.

Side Dishes

This chicken shines alongside steamed jasmine rice or simple fried rice. For veggies, I love pairing it with sautéed bok choy or roasted snap peas for some bright, crisp bites that balance out the richness.

Creative Ways to Present

For a special dinner, I like to serve the chicken in small lettuce cups for a fun finger-food experience. Or drizzle a bit of extra sauce on a platter and top with crunchy roasted peanuts and thin carrot ribbons for a vibrant look that guests always compliment.

Make Ahead and Storage

Storing Leftovers

Leftover Sweet Chili Chicken stores really well in an airtight container in the fridge for up to 3 days. I always let it cool completely before refrigerating to keep the texture just right.

Freezing

I’ve frozen this dish a few times, though the chicken texture can soften a bit after thawing. If you plan to freeze it, store chicken and sauce separately from rice to keep everything fresher when reheated.

Reheating

I recommend reheating leftovers over medium heat in a skillet, stirring occasionally to warm through evenly and keep the sauce glossy. Microwaving works, but I find the skillet method preserves the best texture and flavor.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts for this Sweet Chili Chicken Recipe?

Absolutely! Chicken thighs add extra juiciness and flavor. Just make sure to cut them into similar-sized pieces for even cooking and adjust your frying time if needed.

How spicy is this Sweet Chili Chicken Recipe?

It has a nice balance of sweet and spicy thanks to the Thai sweet chili sauce and the sriracha. If you prefer less heat, just reduce or skip the sriracha. For more heat, add extra sriracha or some crushed red pepper flakes.

Can I make this recipe gluten-free?

Yes! Use tamari or a gluten-free soy sauce substitute along with regular cornstarch, which is naturally gluten-free, to make this dish safe for gluten-sensitive diets.

What’s the best way to reheat Sweet Chili Chicken leftovers?

The best way is reheating it in a skillet over medium heat to keep the chicken crispy and the sauce thick and glossy. Microwaving works but might soften the chicken texture slightly.

Final Thoughts

This Sweet Chili Chicken Recipe holds a special place in my kitchen because it’s so reliable—the flavors always come together like a warm hug on a plate. I love sharing it with friends and seeing the smiles that follow that first bite. I hope you give it a try and put your own spin on it, enjoying the process as much as the delicious result!