Sweet Chili Chicken is a flavor-packed dish featuring bite-sized pieces of seasoned chicken nestled in a sweet, spicy, and tangy sauce. Perfect on its own as an appetizer or served over rice or noodles for a complete meal, this dish brings the best of sweet and heat together in every bite. Pair it with a side of vegetables for a well-rounded dinner. The sauce is even more irresistible when made with homemade Sweet Chili Sauce!
Ingredients & Substitutions
Chicken:
Chicken breasts work best, but thighs are a great option (adjust cooking time accordingly). You can also use shrimp or firm white fish like cod for a seafood twist.
Cornstarch:
Coating the chicken in cornstarch before pan-frying gives it a light, crispy exterior while keeping the inside juicy.
Sauce:
The sweet chili sauce forms the base of this dish, balancing sweetness with a subtle kick. Soy sauce adds a savory depth, sriracha brings heat, garlic and ginger add aromatic warmth, and honey smooths everything out.
Garnish:
Optional, but green onions and sesame seeds add flavor, texture, and visual appeal.
Is Sweet Chili Chicken Spicy?
The heat is mild and can easily be adjusted. Skip the sriracha for a gentler spice, or control the kick by choosing a milder Thai sweet chili sauce. Making the sauce homemade gives you full control over the spice level.
Make Ahead & Storage
Make Ahead:
The sauce can be prepared in advance and stored in the refrigerator for a few days—allowing the flavors to deepen.
Storage:
Store leftovers in an airtight container in the fridge for up to 3–4 days. Reheat gently on the stovetop or microwave before serving.
Ingredients
Chicken:
- 2 boneless, skinless chicken breasts (about 1 lb)
- ¼ cup (32 g) cornstarch
- ½ tsp paprika
- ½ tsp kosher salt
- ¼ tsp black pepper
- 3 tbsp canola oil, for frying
Sauce:
- ¼ cup (68 g) Thai sweet chili sauce
- 2 tbsp soy sauce
- 2 tsp sriracha sauce
- 1 tsp garlic, minced
- ½ tsp ground ginger
- 1 tbsp honey
To Serve & Garnish:
- 2 cups cooked white rice
- Green onions, chopped
- Sesame seeds
Instructions
For the Chicken:
- Pat chicken dry and cut into ½-inch cubes.
- In a large bowl, combine cornstarch, paprika, salt, and pepper. Toss chicken to coat evenly.
- Heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook 5–7 minutes, turning occasionally, until golden brown and cooked through (165°F internal temperature). Remove chicken and set aside, tented to keep warm.
For the Sauce:
- In the same skillet, add Thai sweet chili sauce, soy sauce, sriracha, garlic, ginger, and honey. Cook until heated through.
- Return chicken to the skillet and toss to coat in the sauce.
To Serve:
Serve over cooked white rice and garnish with green onions and sesame seeds.
Air Fryer Option
- Preheat air fryer to 400°F.
- Coat chicken in cornstarch, paprika, salt, and pepper.
- Place chicken in the air fryer basket and cook 10 minutes, flipping halfway, until cooked through (165°F internal temperature).
Notes
- Homemade Sweet Chili Sauce makes the dish even more flavorful.
- Adjust spice levels by reducing or omitting sriracha.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Calories: 463