Why You’ll Love This Recipe

I absolutely love this Sweet Chili Chicken recipe because it brings together the perfect balance of sweet, savory, and spicy flavors. The crispy chicken pieces are coated in a luscious sweet chili sauce that caramelizes beautifully, creating a delightful contrast in textures. It’s a dish that’s both comforting and exciting, making it perfect for a weeknight dinner or a special occasion. Plus, it’s incredibly versatile—I can serve it over steamed rice, toss it with noodles, or enjoy it on its own as a flavorful appetizer. Sweet Chili Chicken Recipe

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1.5 to 2 pounds boneless, skinless chicken breasts
1 cup sweet chili sauce
2 tablespoons soy sauce
4 cloves garlic, minced
1 tablespoon ginger, minced
2 tablespoons vegetable oil
1/4 cup cornstarch
Salt and pepper to taste
2 green onions, sliced (for garnish)
1 tablespoon sesame seeds (for garnish)
Rice or noodles, for serving

Directions

Marinate the Chicken: I start by cutting the chicken breasts into bite-sized pieces. In a mixing bowl, I combine the sweet chili sauce, soy sauce, minced garlic, and minced ginger. I add the chicken pieces to the marinade, ensuring they are well coated. I cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 30 minutes, or up to 2 hours for maximum flavor.
Coat the Chicken: After marinating, I remove the chicken from the marinade, allowing any excess sauce to drip off. In a separate bowl, I place the cornstarch and season it lightly with salt and pepper. I dredge each piece of chicken in the cornstarch, ensuring it’s evenly coated.
Cook the Chicken: In a large skillet or wok, I heat the vegetable oil over medium-high heat. Once the oil is hot, I add the coated chicken pieces in a single layer. I cook the chicken for about 4-5 minutes on each side, or until they are golden brown and cooked through. I avoid overcrowding the pan, cooking the chicken in batches if necessary.
Combine with Sauce: Once the chicken is cooked, I remove it from the skillet and set it aside. In the same skillet, I pour in the remaining marinade and bring it to a simmer. I let it cook for a few minutes until it thickens slightly. Then, I return the chicken to the skillet, tossing it to coat evenly with the sauce.
Serve: I serve the sweet chili chicken over steamed rice or noodles. I garnish it with sliced green onions and a sprinkle of sesame seeds for added flavor and presentation.

Servings and Timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Variations

Vegetarian Version: I can substitute the chicken with tofu or tempeh for a plant-based alternative. I press the tofu to remove excess moisture and cut it into cubes before marinating and cooking as directed.
Spicy Kick: If I enjoy extra heat, I can add sliced fresh chilies or a dash of sriracha sauce to the marinade.
Baked Option: For a lighter version, I can bake the coated chicken pieces at 400°F (200°C) for 20-25 minutes, flipping halfway through, until golden and crispy.

Storage/Reheating

I store any leftover sweet chili chicken in an airtight container in the refrigerator for up to 3 days. To reheat, I can warm it in a skillet over medium heat until heated through, adding a splash of water or broth to loosen the sauce if needed. For the best texture, I recommend reheating in a skillet rather than the microwave to maintain the crispiness of the chicken.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! I can use boneless, skinless chicken thighs for a juicier and more flavorful dish. I just need to adjust the cooking time slightly, as thighs may take a bit longer to cook through.

Is sweet chili sauce very spicy?

Sweet chili sauce has a mild heat level, balanced with sweetness and tanginess. If I prefer a spicier dish, I can add a bit of sriracha or fresh chopped chilies to the marinade.

Can I make the sauce ahead of time?

Yes, I can prepare the sauce in advance and store it in the refrigerator for up to a week. This can save time on busy days.

What can I serve with sweet chili chicken?

I love serving this dish with steamed jasmine rice, stir-fried vegetables, or a simple cucumber salad to balance the flavors.

Can I freeze sweet chili chicken?

While I can freeze the cooked chicken, the texture may change upon reheating. I recommend freezing the chicken and sauce separately for better results.

Conclusion

This Sweet Chili Chicken recipe has become one of my favorites because of its delightful combination of flavors and textures. The crispy chicken coated in a sweet and spicy sauce is simply irresistible. Whether I’m preparing a quick weeknight dinner or hosting a gathering, this dish is always a hit. I hope you enjoy making and savoring this recipe as much as I do!