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Ready in under 30 minutes, this sweet chili chicken is an easy and delicious meal for any day of the week. It's so simple yet so flavorful—crispy chicken coated in Thai sweet chili sauce served over steamed rice.
A little bit of heat is always welcome in my meals. And this sweet chili chicken recipe adds even more flavor with its sticky, sweet chili sauce. It has the perfect balance of sweet and spicy, so it’s something even the pickiest eaters can enjoy.
Looking for Chinese-style chicken recipes? Try Sweet and Sour Chicken or Honey Sesame Chicken for dinner next time.
Thai Sauce For Chicken
I love Thai recipes and I am addicted to Thai sweet chili sauce. This sweet, sticky, slightly spicy, orange sauce is perfect for crispy chicken pieces. But it goes well with just about anything, such as:
You can also use it as a dipping sauce for appetizers, like chicken wontons, chicken lettuce wraps, shrimp cake, and salmon patties.
You won’t regret buying a bottle of this Thai sauce, especially if you’re constantly making Asian recipes at home!
What Goes Into This Recipe
- Chicken – use skinless, boneless chicken thighs or breasts. I prefer using thighs because they are juicier and more flavorful, but breasts work just as well.
- Cornstarch – aside from flour, adding cornstarch to the batter gives the chicken a crispier coating.
- Baking powder – another secret ingredient that helps give the chicken a light and crispy texture.
- Thai sweet chili sauce – use a good bottled sweet chilli sauce. I like using the Mae Ploy brand. You can buy this in the Asian food aisle of regular supermarkets or in Asian grocery stores.
- Lime juice – adds a tangy, refreshing element to the sauce.
See the recipe card for full information on ingredients.
How To Make This Recipe
If there’s one thing I love about this sweet Thai chili chicken, it’s how amazing the flavors are for such a simple recipe. It’s sweet and slightly spicy with a hint of bright acidity from the lime juice.
And you don’t even need hours to prep this dish! The batter makes the chicken super crispy, and the sweet chili sauce is so delicious that you’ll want to lick your plate clean.
Here’s how to make this 30-minute sweet chili chicken at home:
Step 1. Mix all the ingredients for the batter until well combined. Add the chicken to the batter.
Step 2. Heat up a wok/skillet with about two inches of oil. As soon as the oil is fully heated, deep-fry the chicken until golden brown. Transfer the chicken out to a dish lined with paper towels to soak up the excess oil.
Step 3. Clean the wok/skillet and heat it up on medium heat. Add the oil and stir-fry the garlic until aromatic. Transfer the fried chicken to the wok, followed by the sweet chili sauce, lime juice, and salt. Stir well to coat the chicken with the sweet chili sauce.
Step 4. Dish out, and garnish with the white sesame and cilantro leaves. Serve immediately.
Cooking Tips
- Don’t skip the cornstarch and baking powder. These ingredients help achieve that crispy coating on the chicken.
- Use ice-cold water when mixing the batter to have the crispiest chicken possible. And it will stay crispy even after being coated with sauce!
- Don’t over-stir the batter. Mix it just until everything’s incorporated. It’s okay to have some lumps in the batter.
- Before deep-frying, make sure that the oil is hot enough to prevent the chicken from becoming greasy. It also helps ensure that the chicken pieces are fully cooked.
- For an extra sweet and spicy Thai chicken, you can add red pepper flakes or Sriracha sauce to the sweet chili sauce.
- Add a little bit of lime juice to the sauce for a nice, tangy flavor that will cut through the sweetness.
Frequently Asked Questions
Yes, this sweet chili chicken recipe does have a bit of heat to it. But it’s not overwhelmingly spicy like other Thai dishes. The sweetness of the sauce helps balance out the spiciness, making it a perfect blend for those who can’t handle too much heat.
No, sweet chili and sweet and sour are two different sauces. Sweet chili sauce, used in Thai dishes, has a thick consistency with a sweet and spicy flavor. On the other hand, sweet and sour sauce lacks that spicy kick and is more commonly used in Chinese cuisine.
No, you don’t have to deep fry the chicken, but I highly recommend it. You can pan-fry or bake it in the oven for a healthier option. However, deep-frying will give you that crispy texture that pairs perfectly with the sticky sweet chili sauce.
This recipe has only 282 calories per serving.
What To Serve With This Recipe
This sweet chili chicken stir fry is best served with steamed rice. For a quick and wholesome Thai weeknight dinner, I recommend the following recipes:
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Recipes You Might Like
Sweet Chili Chicken
Ingredients
- 12 oz. skinless boneless chicken breast, or thigh, cut into small pieces
- oil, for deep-frying
- 1 tablespoon oil
- 2 cloves garlic, minced
- 4 tablespoons Thai sweet chili sauce, bottled
- 1 teaspoon lime juice
- 1 pinch salt
- 1/2 teaspoon white sesame
- 1/2 tablespoon chopped cilantro leaves
Frying Batter:
- 1 egg white
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon baking powder
- 1/2 cup water, ice cold
- 1 tablespoon cooking oil
- 1 pinch salt
Instructions
- Mix all the ingredients for the batter until well combined, then add the chicken to the batter.
- Heat a wok or skillet with about two inches of oil. Once the oil is fully heated, deep-fry the chicken until golden brown. Transfer the chicken to a dish lined with paper towels to absorb the excess oil.
- Clean the wok or skillet and heat it over medium heat. Add the oil and stir-fry the garlic until aromatic. Then, add the fried chicken, followed by the sweet chili sauce, lime juice, and salt. Stir well to coat the chicken with the sauce.
- Dish out the chicken and garnish with white sesame seeds and cilantro leaves. Serve immediately.
Video
Notes
- Don’t skip the cornstarch and baking powder. These ingredients help achieve that crispy coating on the chicken.
- Use ice-cold water when mixing the batter to have the crispiest chicken possible. And it will stay crispy even after being coated with sauce!
- Don’t over-stir the batter. Mix it just until everything’s incorporated. It’s okay to have some lumps in the batter.
- Before deep-frying, make sure that the oil is hot enough to prevent the chicken from becoming greasy. It also helps ensure that the chicken pieces are fully cooked.
- For an extra sweet and spicy Thai chicken, you can add red pepper flakes or Sriracha sauce to the sweet chili sauce.
- Add a little bit of lime juice to the sauce for a nice, tangy flavor that will cut through the sweetness.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love it
Hi Izabela, thanks for trying my recipe and giving me 5 stars rating. Please try more recipes on my site!
I made this dish, but I added red bell pepper, onion, and celery. It was delicious!
Can I ask what does the ice cold water do for the batter? Thanks
Make it crispier.
Made this for the first time today. OMG! I didn’t have sesame because the store was out, and I had no cilantro. It was delicious the way it was. I think it’s because of the batter and crispiness of the chicken. I will definitely make this again. I can get a few meals out of one chicken breast.
Awesome!
I have made it a couple times now, and it is so good. I love your recipes for being full of delicious, restaurant-level flavor while also being really straightforward and not using 6 billion different ingredients — I think this recipe is a perfect example of that. I almost never fry food, but I still found this recipe easy to follow. I have celiac disease, so used gluten-free flour. It works like a charm! Like another commenter suggested, I added bell peppers when I added the garlic (and also upped the garlic level, just for personal preference). I really like that addition! I bet some stir-fried broccoli would also complement it, if you’re looking for more avenues to add veggies.
I’m not sure why, but when you’re frying up the chicken it feels like you have made an unbelievable quantity of chicken. I started with around 12oz and it truly felt like I had somehow fried a life-time supply of chicken. Do not be fooled by this chicken illusion! It really only made 4 meals worth. This is partly because we went back for seconds, but still. If you’re serving multiple people, I might recommend a double batch. Definitely give yourself some extra time though, since you can’t fry the chicken all at once unless you have an unbelievably large skillet.
It definitely takes longer to make when you’re a less experienced cook, but it’s a perfect dish for special occasions. Made this for Mother’s Day dinner last night alongside rice and your pickled cucumbers recipe. Plus a fruit salad for desert, the whole thing took about 2.5 hours to make. Very feasible for a Sunday night dinner. It was a very big hit, my Mom thoroughly enjoyed it (and of course, so did I)!
Nice!
Thank you for the recipe the best Sweet Chilli Chicken I ever made it was delicious…
Awesome thanks so much! :)
So excited! Making this for supper tonight!
This was amazing! I wish I could share this dish with someone. I used rice flour and added carrots and red bell pepper. In addition to the recipes garnishes, I added green scallions. The only down side was having to fry the chicken in batches. I’ll make it again to share when I host guests. Thank you!
Awesome!
You answered my question before I even had a chance to ask it. A friend of mine cannot have gluten and I told him I’d look into a substitute for the flour. I was telling him about making sesame chicken and he was licking his chops. This is just the alternative I need! Yay! And thanks!