This sweet chili chicken is battered chicken pieces that are cooked to crispy brown perfection, then tossed in sweet chili sauce. Serve over rice for a complete meal that’s even better than take out !

I love to make my take out favorites at home, like cream cheese wontons , egg rolls , lemon chicken and Mongolian beef . This sweet chili chicken is a remake of a dish I get at my local Thai restaurant and let me tell you, it’s a good one.

Sweet chili chicken in a skillet, topped with sliced green onions. - 1

I always have a bottle of sweet chili sauce in my fridge. It goes well with so many different foods, but I have to say, this sweet chili chicken is one of my favorite ways to use chili sauce. This is an easy and flavorful dish that takes like it came from your local Thai restaurant. Looking for more Thai food favorites? Don’t miss my chicken pad thai , shrimp curry and Thai basil chicken !

  • Sweet Chili Chicken Ingredients
  • How Do You Make Sweet Chili Chicken?
  • Tips For The Perfect Dish
  • Quick Tip
  • Recipe FAQs
  • Sweet Chili Chicken Flavor Variations
  • More Asian Food Favorites
  • Love This Recipe?
  • Sweet Chili Chicken Recipe

Sweet Chili Chicken Ingredients

To make this recipe, you will need chicken breast, eggs, salt, black pepper, flour, cornstarch, oil for frying, Thai sweet chili sauce and green onions.

How Do You Make Sweet Chili Chicken?

Place eggs, salt and pepper in a bowl and whisk everything together. Next, mix the flour and cornstarch and place the mixture on a plate or in a shallow bowl. Dip each piece of chicken breast into the egg, then coat it with the flour mixture. Heat oil in a large pot until it reaches 350 degrees F. Fry the chicken in small batches until it is golden brown. After all the chicken is cooked, toss it with the sweet chili sauce. Garnish with green onions, then serve and enjoy.

Chicken pieces coated in egg and flour. - 2

Tips For The Perfect Dish

  • This dish is best served immediately , as the coating on the chicken will start to soften when it hits the sauce.
  • The secret to easy frying is to use a thermometer to monitor the temperature of your oil. You want your oil to be right around 350 degrees F. If the oil is too hot, the outside of the chicken will burn while the inside is still raw. If the oil is too cold, the coating will absorb a lot more oil and you’ll end up with a heavier dish.
  • Leftovers will stay fresh in an airtight container for up to 3 days . Reheat the chicken on the stove top over low heat until warmed through. The chicken will not be as crispy when reheated if it’s stored with the sauce.
  • Serve your chicken over rice or noodles, with a vegetable on the side such as vegetable stir fry .

Quick Tip

This recipe calls for boneless skinless chicken breasts , but boneless skinless chicken thighs will also work well.

Fried chicken breast pieces on a sheet pan. - 3

Sweet chili sauce is a prepared Thai sauce that comes in glass bottles. It can be found in most grocery stores in the ethnic foods aisle. If your local grocery store doesn’t carry it, try an Asian supermarket. Despite its name, chili sauce is not overly spicy. I think of it as a Thai version of sweet and sour sauce. Sweet chili sauce pairs particularly well with chicken and shrimp.

Sriracha is hotter than sweet chili sauce. If you’re looking for a sweet and savory flavor with just a hint of spice, try the sweet chili sauce. For a hot and spicy dish, choose sriracha.

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Crispy chicken breast pieces with sweet chili sauce in a pan. - 4

Sweet Chili Chicken Flavor Variations

While this dish is fabulous as-is, you can easily customize the flavors to suit your tastes.

  • Protein: Instead of chicken breasts, try chicken thighs, cubes of pork tenderloin or even shrimp! Shrimp will cook a lot faster than chicken or pork, so plan accordingly.
  • Flavorings: Add some extra flavor to the sauce with sautéed garlic or ginger, a splash of rice vinegar, lime juice, soy sauce or honey.
  • Vegetables: Feel free to add some cooked veggies to the dish such as broccoli, green beans, red onions, carrots, mushrooms, zucchini, snap peas or bell peppers.
  • Toppings: Finish the dish with fresh cilantro, red pepper flakes or sesame seeds.
Sweet chili chicken served over steamed rice. - 5

Sweet chili chicken is a unique and delicious dinner offering that’s sure to become part of your regular meal rotation. No need to call for take out when you can make it at home!

More Asian Food Favorites

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Ingredients1x2x3x

  • ▢ 1 1/2 pounds boneless skinless chicken breasts cut into 1 inch pieces
  • ▢ 2 eggs lightly beaten
  • ▢ salt and pepper to taste
  • ▢ 1/2 cup all purpose flour
  • ▢ 1/2 cup cornstarch
  • ▢ oil for frying
  • ▢ 3/4 cup sweet chili sauce
  • ▢ 1/3 cup sliced green onions

Instructions

  • Place the eggs in a bowl, add salt and pepper to taste
  • Mix the flour and cornstarch together and place in a shallow bowl or on a plate
  • Heat 3 inches of oil in a deep pot to 350 degrees F
  • Dip each piece of chicken into the egg, then roll into the flour mixture. Repeat with all of the chicken.
  • Fry 7-8 pieces of chicken at a time for 5 minutes or until golden brown. Drain on paper towels. Repeat the process with all of the chicken.
  • Toss the chicken with the chili sauce. Sprinkle with green onions and serve.

Notes

  1. This dish is best served immediately, as the coating on the chicken will start to soften when it hits the sauce.
  2. The secret to easy frying is to use a thermometer to monitor the temperature of your oil. You want your oil to be right around 350 degrees F.
  3. Leftovers will stay fresh in an airtight container for up to 3 days. Reheat the chicken on the stove top over low heat until warmed through. The chicken will not be as crispy when reheated if it’s stored with the sauce.

Nutrition

This sweet chili chicken is battered chicken pieces that are cooked to crispy brown perfection, then tossed in sweet chili sauce. - 11 Sweet chili chicken in a skillet, topped with sliced green onions. - 12

Sweet Chili Chicken

Ingredients

  • 1 1/2 pounds boneless skinless chicken breasts cut into 1 inch pieces
  • 2 eggs lightly beaten
  • salt and pepper to taste
  • 1/2 cup all purpose flour
  • 1/2 cup cornstarch
  • oil for frying
  • 3/4 cup sweet chili sauce
  • 1/3 cup sliced green onions

Instructions

  • Place the eggs in a bowl, add salt and pepper to taste
  • Mix the flour and cornstarch together and place in a shallow bowl or on a plate
  • Heat 3 inches of oil in a deep pot to 350 degrees F
  • Dip each piece of chicken into the egg, then roll into the flour mixture. Repeat with all of the chicken.
  • Fry 7-8 pieces of chicken at a time for 5 minutes or until golden brown. Drain on paper towels. Repeat the process with all of the chicken.
  • Toss the chicken with the chili sauce. Sprinkle with green onions and serve.

Notes

  1. This dish is best served immediately, as the coating on the chicken will start to soften when it hits the sauce.
  2. The secret to easy frying is to use a thermometer to monitor the temperature of your oil. You want your oil to be right around 350 degrees F.
  3. Leftovers will stay fresh in an airtight container for up to 3 days. Reheat the chicken on the stove top over low heat until warmed through. The chicken will not be as crispy when reheated if it’s stored with the sauce.

Nutrition