Sweet Chili Chicken Recipe

I just nailed a sweet chili chicken that’s sticky, spicy, and surprisingly quick, so if you’re into bold weeknight dinners you should keep scrolling.

I am obsessed with this sweet chili chicken because it hits that loud, sticky-sweet spot I keep chasing on weeknights. I love the way sweet chili sauce clings to every bite and makes the whole kitchen smell like something exciting is happening.

And the little pop of garlic keeps it from getting one-note. I adore food that feels indulgent but actually doesn’t demand my life, and this does that.

Juicy, saucy, messy, impossible not to spoon over rice. Sometimes I just eat it straight from the pan with zero shame.

Pure, delicious comfort without the fluff and worth every single bite.

Ingredients

• Chicken — the main protein, juicy bites you’ll love.
• Cornstarch — gives a light crisp coating, basically crunchy bits.
• Salt — pulls out flavor, it’s the basic backbone.
• Pepper — small kick, keeps things from tasting flat.
• Vegetable oil — for browning, it’s neutral and reliable.
• Garlic — savory punch, smells like home cooking.
• Ginger — bright, slightly spicy warmth under the sweetness.
• Soy sauce — salty umami, it’s what ties things together.
• Rice vinegar — adds tang, cuts through sweetness nicely.
• Honey — sticky sweet glaze, makes the sauce glossy.
• Brown sugar — deeper sweetness, a little caramel note.
• Sweet chili sauce — sweet with heat, gives the signature flavor.
• Ketchup — tangy tomato lift, rounds out the sauce.
• Chicken broth — thins sauce so it’s saucy not gloopy.
• Red pepper flakes — adjustable heat, use more if you like spice.
• Green onions — fresh crunch and color, adds a pop.
• Sesame seeds — toasty, tiny nutty finish, looks pretty too.
• Lime juice — optional brightness, it’s a zippy finish.

Ingredient Quantities

• 1 lb boneless skinless chicken thighs or breasts, cut into bite sized pieces
• 2 tbsp cornstarch
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp vegetable oil or other neutral oil
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 1/4 cup low sodium soy sauce
• 2 tbsp rice vinegar
• 1/4 cup honey
• 2 tbsp light brown sugar, packed
• 1/3 cup sweet chili sauce (store bought)
• 2 tbsp ketchup
• 1/4 cup chicken broth or water
• 1/4 tsp red pepper flakes or to taste
• 2 green onions, thinly sliced
• 1 tsp sesame seeds, toasted
• Juice of 1/2 lime (optional, but nice)

How to Make this

1. Pat the chicken pieces dry, toss them in a bowl with the cornstarch, salt and black pepper until every piece is lightly coated.

2. Heat the vegetable oil in a large skillet or wok over medium-high heat. When the oil is shimmering, add the chicken in a single layer (work in batches if needed) and cook until golden and cooked through, about 4 to 6 minutes per batch. Remove chicken to a plate.

3. Lower heat to medium, add a touch more oil if the pan is dry, then sauté the minced garlic and grated ginger for about 30 seconds to 1 minute until fragrant but not burned.

4. While garlic cooks, whisk together soy sauce, rice vinegar, honey, brown sugar, sweet chili sauce, ketchup, chicken broth or water, and red pepper flakes in a bowl until smooth. Taste and adjust sweetness or heat if needed.

5. Pour the sauce mixture into the pan with the garlic and ginger, bring to a simmer and let it reduce and thicken slightly, about 2 to 3 minutes. Stir so nothing sticks.

6. Return the cooked chicken to the pan, toss to coat thoroughly in the sauce, and simmer another 1 to 2 minutes so the sauce clings to the chicken and everything is hot.

7. Turn off the heat, squeeze in the juice of half a lime if using, and stir in most of the sliced green onions leaving a few for garnish.

8. Sprinkle the toasted sesame seeds over the top and give one last gentle toss. If the sauce is too thin, simmer briefly until it reaches your desired glaze consistency; if too thick, splash a little water or broth to loosen it.

9. Serve hot over rice or noodles, garnish with the remaining green onions and extra sesame seeds, and enjoy. Leftovers keep well in the fridge for 3 to 4 days.

Equipment Needed

1. Large skillet or wok
2. Mixing bowls (one for chicken, one for the sauce)
3. Measuring cups and spoons
4. Sharp knife and cutting board
5. Tongs or a slotted spatula
6. Whisk or fork for mixing the sauce
7. Microplane or grater for ginger and garlic (or a garlic press)
8. Wooden spoon or silicone spatula for stirring and tossing

FAQ

Sweet Chili Chicken Recipe Substitutions and Variations

• Chicken: swap with 1 lb firm tofu, pressed and cubed, or 1 lb shrimp (peeled, deveined). Tofu soaks up the sauce, shrimp cooks way faster so watch the time.
• Cornstarch: use arrowroot or all purpose flour (same amount). Flour gives a less glossy sauce, but it still thickens fine.
• Honey: replace with maple syrup, agave, or brown sugar (use 3 tbsp packed brown sugar if swapping). Maple or agave change the flavor a bit but keep the sweet balance.
• Sweet chili sauce: if you dont have it, mix 3 tbsp chili garlic sauce with 1 tbsp honey and 1 tsp rice vinegar, or use sriracha plus a touch of sugar to taste.

Pro Tips

1. Toss the chicken really well in the cornstarch, then let it sit for 5 minutes before you cook it. That little rest helps the coating stick and makes a crispier finish, but don’t overdo the starch or it’ll get gummy.

2. Cook in batches and keep the oil hot. Crowding the pan drops the temp and makes the chicken steam instead of brown, so you’ll lose that nice crust. If some pieces are browning too fast, lower the heat a bit; if nothing’s browning, turn it up.

3. Taste the sauce before you add the chicken back. The honey, brown sugar and sweet chili can make it cloying, or the soy can make it too salty, so adjust with a splash more vinegar, a squeeze of lime, or a pinch of salt. If it’s too thick, add small splashes of broth; too thin, simmer a minute to concentrate it.

4. Finish off with heat control and timing. Toss the chicken in the sauce just long enough for it to glaze, then pull off the heat before the sauce crystallizes. Let it rest a minute so juices redistribute, sprinkle the green onions and toasted sesame seeds last for the best texture.

Sweet Chili Chicken Recipe

Recipe by Noel Matthews

0.0 from 0 votes

I just nailed a sweet chili chicken that’s sticky, spicy, and surprisingly quick, so if you’re into bold weeknight dinners you should keep scrolling.

Pin

Servings

4

servings

Calories

389

kcal

Equipment: 1. Large skillet or wok
2. Mixing bowls (one for chicken, one for the sauce)
3. Measuring cups and spoons
4. Sharp knife and cutting board
5. Tongs or a slotted spatula
6. Whisk or fork for mixing the sauce
7. Microplane or grater for ginger and garlic (or a garlic press)
8. Wooden spoon or silicone spatula for stirring and tossing

Ingredients

• 1 lb boneless skinless chicken thighs or breasts, cut into bite sized pieces

• 2 tbsp cornstarch

• 1/2 tsp salt

• 1/4 tsp black pepper

• 2 tbsp vegetable oil or other neutral oil

• 2 cloves garlic, minced

• 1 tsp fresh ginger, grated

• 1/4 cup low sodium soy sauce

• 2 tbsp rice vinegar

• 1/4 cup honey

• 2 tbsp light brown sugar, packed

• 1/3 cup sweet chili sauce (store bought)

• 2 tbsp ketchup

• 1/4 cup chicken broth or water

• 1/4 tsp red pepper flakes or to taste

• 2 green onions, thinly sliced

• 1 tsp sesame seeds, toasted

• Juice of 1/2 lime (optional, but nice)

Directions

• Pat the chicken pieces dry, toss them in a bowl with the cornstarch, salt and black pepper until every piece is lightly coated.
• Heat the vegetable oil in a large skillet or wok over medium-high heat. When the oil is shimmering, add the chicken in a single layer (work in batches if needed) and cook until golden and cooked through, about 4 to 6 minutes per batch. Remove chicken to a plate.
• Lower heat to medium, add a touch more oil if the pan is dry, then sauté the minced garlic and grated ginger for about 30 seconds to 1 minute until fragrant but not burned.
• While garlic cooks, whisk together soy sauce, rice vinegar, honey, brown sugar, sweet chili sauce, ketchup, chicken broth or water, and red pepper flakes in a bowl until smooth. Taste and adjust sweetness or heat if needed.
• Pour the sauce mixture into the pan with the garlic and ginger, bring to a simmer and let it reduce and thicken slightly, about 2 to 3 minutes. Stir so nothing sticks.
• Return the cooked chicken to the pan, toss to coat thoroughly in the sauce, and simmer another 1 to 2 minutes so the sauce clings to the chicken and everything is hot.
• Turn off the heat, squeeze in the juice of half a lime if using, and stir in most of the sliced green onions leaving a few for garnish.
• Sprinkle the toasted sesame seeds over the top and give one last gentle toss. If the sauce is too thin, simmer briefly until it reaches your desired glaze consistency; if too thick, splash a little water or broth to loosen it.
• Serve hot over rice or noodles, garnish with the remaining green onions and extra sesame seeds, and enjoy. Leftovers keep well in the fridge for 3 to 4 days.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 210g
• Total number of serves: 4
• Calories: 389kcal
• Fat: 17.7g
• Saturated Fat: 4g
• Trans Fat: 0g
• Polyunsaturated: 3g
• Monounsaturated: 8.2g
• Cholesterol: 97mg
• Sodium: 745mg
• Potassium: 350mg
• Carbohydrates: 38.5g
• Fiber: 0.4g
• Sugar: 33g
• Protein: 35g
• Vitamin A: 150IU
• Vitamin C: 3mg
• Calcium: 15mg
• Iron: 1.5mg