Sweet, tangy, and sticky with plenty of crispy texture, this easy sweet chili chicken recipe comes together with simple ingredients. It takes just 30 minutes. Every piece is coated in a glossy chili glaze with a little kick.
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I love the bold flavors of sweet chili sauce and fried chicken, so this recipe was an easy one to develop! I adapted it from my Firecracker Shrimp, using the same simple sauce that doesn't require any heating.
After plenty of testing, I found that coating the chicken evenly in cornstarch and letting the first side cook untouched until deeply golden gives it a crisp crust without needing too much oil.
Why It Works
- Cornstarch crust: A thin, even coating gives the chicken a light, crisp exterior without using a wet batter.
- Steady oil heat: A heavy-bottomed pan and small batches help keep the oil between 325-350°F so the coating stays crisp instead of soggy.
- Sauce timing: Tossing the chicken in the glaze right before serving helps the crust stay crisp longer.
Ingredients & Substitutes
Exact ingredient measurements are listed in the recipe card at the bottom of this page.
- Skinless Boneless Chicken Thighs: Thighs stay juicy during high-heat frying. Skinless chicken breasts also work; cook them to 165°F.
- Cornstarch: Avoid tapioca or arrowroot starch because the chicken pieces can stick together. Potato starch works too.
- Vegetable Oil: Use a neutral oil suitable for high-heat frying. Canola or refined avocado oil also works.
- Salt & Black Pepper
- Garlic Powder: Don't use fresh minced garlic because it can burn in the hot oil.
- Green Onions
Sauce
- Sweet Chili Sauce: I prefer Mae Ploy for its balanced sweet, tangy, and mildly spicy flavor.
- Sriracha Sauce: I prefer Huy Fong sriracha for its classic garlicky, tangy heat. Adjust to taste depending on how spicy you want the sauce.
- Plain Liquid Honey: Helps the sauce cling to the crispy chicken.
- Rice Vinegar: Use this for a clean, mild tang. Apple cider vinegar also works for a slightly sharper flavor.
- Fresh Lime Juice
- Freshly Grated Lime Zest: Don't skip the zest; it gives the sauce a stronger fresh lime flavor.
Note: Asian ingredients are typically available at most Asian grocery stores, or you can check online retailers such as Amazon.
Expert Tips
- Press the coating onto chicken so it sticks and forms craggy edges that fry extra crisp.
- Shake off loose cornstarch well so excess starch doesn't burn in the oil.
- Fry coated chicken right away before the cornstarch absorbs moisture and turns soggy.
Instructions
Below are step-by-step instructions on how to make sweet chili chicken:
- Whisk the glaze: In a small bowl, combine all the listed sauce ingredients and whisk until smooth. Set aside.
- Prep the chicken: Cut each chicken thigh into even 1.5-inch pieces and transfer to a large mixing bowl. Don't pat the chicken dry; a little surface moisture helps the cornstarch stick.
- Season and coat: Season the chicken with salt, garlic powder, and black pepper. Add the cornstarch and toss until every piece is evenly coated. If wet spots remain, add 1-2 tablespoons more cornstarch as needed.
- Fry the chicken: Heat the oil in a large, heavy-bottomed pan over medium heat to 350°F. Fry the chicken in small batches for 6-7 minutes total, keeping the oil between 325-350°F. Leave the chicken undisturbed until the bottom is golden and the crust has set, then flip and fry until the other side is golden and the chicken reaches 165°F. Between batches, return the oil to 350°F and remove any browned bits.
- Drain the chicken: Transfer the fried chicken to a wire rack to keep the crust crisp.
- Toss in the glaze: Transfer the crispy chicken to a clean large mixing bowl. Right before serving, pour the prepared sauce over the chicken and gently toss until every piece is evenly coated. Garnish with chopped green onions and serve.
Variations
- Gluten-free: Use certified gluten-free sweet chili sauce and sriracha, checking the labels to be sure.
- Less spicy: Reduce or omit the sriracha for a milder glaze.
Storage & Reheating
- Refrigerator: Store the chicken and sauce separately in airtight containers for up to 4 days for crispier leftovers.
- Freezer: Let the chicken cool completely, then freeze the chicken and sauce separately in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator.
- Reheating: Reheat sauced chicken in a skillet over medium-low heat for about 5 minutes, or until heated through, adding a small splash of water if the sauce becomes too thick. If stored separately, air fry at 350°F for 5 minutes or bake at 400°F for 8 minutes, then toss with the warmed sauce.
Pairing Suggestions
Serve crispy sweet chili chicken with:
- Hot and sour soup: The tangy, peppery broth balances the sweet and sticky chicken.
- Egg fried rice: The savory rice pairs well with the extra sweet chili sauce.
- Chinese garlic choy sum: The garlicky greens balance the rich, crispy chicken.
FAQ
Why is my sweet chili chicken not crispy?
The oil may be too cool or the pan overcrowded. Keep the oil between 325°F and 350°F and fry in small batches so the chicken crisps instead of steaming.
How do I keep sweet chili chicken crispy?
Keep the fried chicken and glaze separate until you're ready to serve. Toss them together at the last minute so the coating stays crisp longer.
Can I air fry the chicken instead?
Yes. Lightly spray the basket and coated chicken with oil, then air fry in a single layer at 400°F for 10-14 minutes, flipping halfway. Cook in batches as needed until golden and crispy and the internal temperature reaches 165°F. Toss with the prepared sauce just before serving.
More Like This
Check out my other chicken recipes:
📖 Recipe
Easy 30-Minute Sweet Chili Chicken
Sweet, tangy, and sticky with plenty of crispy texture, this easy sweet chili chicken recipe comes together with simple ingredients. It takes just 30 minutes. Every piece is coated in a glossy chili glaze with a little kick.
Ingredients
- 1 lb skinless boneless chicken thighs
- â…“ cup cornstarch add more if needed
- â…“ cup vegetable oil or any neutral oil
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- 1 green onion finely chopped
Sauce:
- ½ cup sweet chili sauce
- 1 tablespoon sriracha
- 1 tablespoon honey liquid kind
- 1 tablespoon rice vinegar
- 1 teaspoon lime juice freshly squeezed
- ½ teaspoon lime zest freshly grated
Instructions
- In a small bowl, combine all the listed sauce ingredients and whisk until smooth. Set aside.
- Cut each chicken thigh into even 1.5-inch pieces and transfer to a large mixing bowl. Don't pat the chicken dry; a little surface moisture helps the cornstarch stick.
- Season the chicken with salt, garlic powder, and black pepper. Add the cornstarch and toss until every piece is evenly coated. If wet spots remain, add 1-2 tablespoons more cornstarch as needed.
- Heat the oil in a large, heavy-bottomed pan over medium heat to 350°F. Fry the chicken in small batches for 6-7 minutes total, keeping the oil between 325-350°F. Leave the chicken undisturbed until the bottom is golden and the crust has set, then flip and fry until the other side is golden and the chicken reaches 165°F. Between batches, return the oil to 350°F and remove any browned bits.
- Transfer the fried chicken to a wire rack to keep the crust crisp.
- Transfer the crispy chicken to a clean large mixing bowl. Right before serving, pour the prepared sauce over the chicken and gently toss until every piece is evenly coated. Garnish with chopped green onions and serve.
Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!
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Nutrition
Calories: 350kcal | Carbohydrates: 41g | Protein: 30g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 144mg | Sodium: 1071mg | Potassium: 402mg | Fiber: 1g | Sugar: 27g | Vitamin A: 85IU | Vitamin C: 5mg | Calcium: 20mg | Iron: 1mg
Maria
This was SOOOOO GOOD and not to mention, EASY and FAST! I couldn't believe how flavorful it was for such a simple recipe. Thank you!
Christie Lai
Thank you so much for the kind comment Maria! Glad you enjoyed it and found it quick and easy.
Claude
Excellent and easy recipe
Christie Lai
Thanks so much for making my recipe, Claude! I hope you consider giving it a 5-star review.