Sweet Chili Chicken - Tasteful Zone

There’s something incredibly satisfying about creating a dish that perfectly balances sweet and spicy flavors. For me, Sweet Chili Chicken is one of those recipes that never fails to impress. Whether I’m cooking for a weeknight dinner or entertaining friends, this dish always hits the spot. The crispy chicken coated in a glossy, tangy-sweet chili sauce is irresistible, and the best part? It’s surprisingly easy to make.

I love how versatile this recipe is. You can serve it as a main course with steamed rice or noodles, or even as an appetizer for a party. The combination of tender chicken and the vibrant sauce is a crowd-pleaser, and it’s a great way to introduce a bit of Asian-inspired flair to your cooking repertoire. Trust me, once you try this Sweet Chili Chicken, it’s going to become a regular in your meal rotation.

What You Need To Make This Recipe

Chicken breast or thighs: The star of the dish! I prefer using boneless, skinless chicken thighs because they stay juicy and tender, but chicken breast works just as well if you’re looking for a leaner option.

Cornstarch: This is the secret to getting that crispy coating on the chicken. It creates a light, crunchy texture that holds up beautifully when tossed in the sauce.

Garlic: Fresh garlic adds a punch of flavor to the sauce. It’s aromatic and slightly spicy, which complements the sweetness of the chili sauce perfectly.

Sweet chili sauce: The key ingredient that gives this dish its signature flavor. It’s a blend of sweetness, tanginess, and a hint of heat. You can find it in most grocery stores, or even make your own if you’re feeling adventurous.

Soy sauce: This adds depth and umami to the sauce. I recommend using low-sodium soy sauce to control the saltiness of the dish.

Rice vinegar: A touch of acidity balances the sweetness of the sauce. It’s subtle but essential for rounding out the flavors.

Honey: For a natural sweetness that enhances the chili sauce. It also helps create that glossy, sticky coating on the chicken.

Vegetable oil: Used for frying the chicken. A neutral oil with a high smoke point, like canola or sunflower oil, works best.

Green onions and sesame seeds (optional): These are for garnish, adding a fresh, colorful finish to the dish.

Ingredients List

1 lb (450g) boneless, skinless chicken thighs or breast, cut into bite-sized pieces
1/4 cup cornstarch
3 cloves garlic, minced
1/2 cup sweet chili sauce
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon honey
1/4 cup vegetable oil (for frying)
2 green onions, sliced (for garnish)
1 teaspoon sesame seeds (optional, for garnish)

How to Make Sweet Chili Chicken

Step 1: Coat the Chicken

Start by cutting the chicken into bite-sized pieces. Place the cornstarch in a bowl and toss the chicken pieces in it until they’re evenly coated. This step ensures the chicken will have a crispy exterior once cooked.

Step 2: Fry the Chicken

Heat the vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the chicken pieces in a single layer (you may need to do this in batches to avoid overcrowding). Fry for about 4-5 minutes on each side, or until golden brown and cooked through. Remove the chicken and set it aside on a paper towel-lined plate to drain excess oil.

Step 3: Prepare the Sauce

In the same skillet, reduce the heat to medium and add the minced garlic. Sauté for about 30 seconds until fragrant. Then, add the sweet chili sauce, soy sauce, rice vinegar, and honey. Stir well to combine and let the sauce simmer for 2-3 minutes until it thickens slightly.

Step 4: Toss the Chicken in the Sauce

Add the fried chicken back to the skillet and toss it in the sauce until each piece is evenly coated. Cook for another 1-2 minutes to let the flavors meld together.

Step 5: Garnish and Serve

Transfer the Sweet Chili Chicken to a serving plate. Garnish with sliced green onions and a sprinkle of sesame seeds for a pop of color and extra flavor. Serve immediately with steamed rice or your favorite side.

Tips for Making This Recipe

Double the sauce: If you love extra saucy dishes, consider doubling the sauce ingredients. It’s perfect for drizzling over rice or noodles.
Bake instead of fry: For a healthier version, you can bake the chicken at 400°F (200°C) for 20-25 minutes instead of frying.
Adjust the heat: If you prefer a spicier dish, add a pinch of red pepper flakes or a dash of sriracha to the sauce.
Use a non-stick skillet: This makes it easier to toss the chicken in the sauce without sticking.
Prep ahead: You can coat the chicken in cornstarch and store it in the fridge for up to 2 hours before cooking.

FAQs

Can I use chicken wings instead of thighs or breast?
Absolutely! Chicken wings work great for this recipe. Just adjust the cooking time to ensure they’re fully cooked and crispy.

Is there a substitute for sweet chili sauce?
If you can’t find sweet chili sauce, you can make a quick substitute by mixing honey, rice vinegar, and a pinch of red pepper flakes.

Can I make this recipe gluten-free?
Yes, simply use gluten-free soy sauce and ensure your sweet chili sauce is gluten-free.

How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet or microwave before serving.

Can I freeze this dish?
While you can freeze it, the texture of the chicken may change slightly. It’s best enjoyed fresh.

Enjoy making and savoring this Sweet Chili Chicken recipe—it’s a guaranteed winner!