Sweet Chili Chicken

Craving a serious crunch for dinner tonight? This easy sweet chili chicken recipe takes just 30 minutes from start to finish. Every piece of hot fried chicken comes out coated in a sweet, tangy, sticky glaze with a kick!

I love sweet chili sauce and crispy chicken, so creating this recipe was an easy choice. This was adapted from my Firecracker Shrimp, using that same sauce base. I have tested countless shallow-fried chicken recipes for the blog, so I used my tried-and-true method of coating the chicken in cornstarch and shallow frying it. This gives you a serious crunch without dealing with a messy wet batter.

Ingredients & Substitutes

Exact ingredient measurements are listed in the recipe card at the bottom of this page.

• Skinless Boneless Chicken Thighs: This tender protein choice stays juicy during fast pan-frying. Sub: Skinless chicken breasts cooked to 160°F, then allow carryover cooking to bring them to 165°F.
• Cornstarch: Coats the meat to create a crispy exterior shell. Sub: potato starch.
• Neutral Cooking Oil: This high-smoke-point fat fries the chicken without smoking or altering the flavor. Use canola oil, vegetable oil, or sunflower oil. Avoid olive oil.
• Salt: Enhances the natural flavors of the chicken.
• Garlic Powder: Adds a savory depth to the dry coating. I prefer McCormick brand. Do not substitute with minced garlic or it'll burn in the hot oil.
• Black Pepper: Adds a subtle, sharp warmth to the chicken seasoning.
• Green Onions: This fresh herb adds color and a mild bite as a final garnish.

Sauce

• Sweet Chili Sauce: This thick, mild glaze forms the sweet base of the sauce. I prefer Mae Ploy. Sub: a three-to-one mix of honey and hot sauce.
• Sriracha Sauce: A vibrant paste adds a sharp, garlicky heat to balance the sweetness. I prefer Huy Fong.
• Honey: This smooth liquid sweetener thickens the glaze and helps it cling to the crust. Sub: maple syrup.
• Rice Vinegar: Adds a tanginess to cut through the heavy sweetness of the syrup base. I prefer Marukan. Sub: apple cider vinegar.
• Fresh Lime Juice: This bright citrus juice thins the sauce and provides a sharp, fresh pop of acidity.
• Freshly Grated Lime Zest: These grated bits add concentrated citrus oils directly into the glaze.

Note: Asian ingredients are typically available at most Asian grocery stores, or you can check online retailers such as Amazon.

Instructions

Below are step-by-step instructions on how to make sweet chili chicken:

1. Whisk the glaze: In a small bowl, combine the sweet chili sauce, sriracha, honey, rice vinegar, lime juice, and lime zest. Whisk the mixture until the honey completely dissolves, then set the bowl aside.

2. Prep the chicken: Dice each chicken thigh into uniform 1.5-inch pieces. Transfer the chicken pieces into a large mixing bowl.

3. Season and coat: Season the chicken pieces with salt, garlic powder, and black pepper. Add the cornstarch to the bowl and toss until every piece is evenly coated without any bald spots, adding a little extra starch if needed.

4. Fry in small batches: Heat vegetable oil in a large pan over medium heat until it is shimmering. Fry the chicken in small batches for about 6 to 7 minutes total, flipping the pieces halfway through, until golden and crispy.

5. Drain the excess oil: Remove the fried chicken from the pan and transfer the pieces directly to a wire rack.

6. Toss in glaze: Transfer the crispy chicken to a clean large mixing bowl. Pour the prepared sweet chili sauce over the top, gently toss to coat every piece, and garnish with chopped green onions before serving.