Sweet Chili Chicken – Sweet, Sticky, and Totally Addictive!

If you’re looking for a dish that hits all the flavor notes — sweet, tangy, savory, and just a little bit spicy — then you’re going to love this Sweet Chili Chicken. With crispy chicken bites coated in a glossy homemade sweet chili glaze, this dish is perfect for busy weeknights, party platters, or even meal prep.

Whether you’re serving it over rice, wrapping it in lettuce, or snacking straight from the pan, this recipe is the ultimate crowd-pleaser. And the best part? You can make it in under 30 minutes with pantry-friendly ingredients!

Why You’ll Love This Sweet Chili Chicken

Better than takeout – Bolder flavor, less sugar, and no preservatives
Crispy & saucy – Lightly fried chicken tossed in a sticky glaze
Easy to make – Simple prep, minimal steps
Customizable – Make it spicy, add veggies, or bake it for a lighter version

Ingredients You’ll Need

This recipe uses simple, easy-to-find ingredients:

For the Chicken:

1 lb boneless chicken breast or thighs, cut into bite-sized pieces
1 cup cornstarch (or use a 50/50 mix of flour and cornstarch)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup buttermilk (or milk + 1 tsp vinegar)
Oil for frying (vegetable or canola)

For the Sweet Chili Sauce:

1/3 cup Thai sweet chili sauce
2 tablespoons honey or brown sugar
1 tablespoon soy sauce
1 tablespoon rice vinegar or lemon juice
1 teaspoon sriracha (optional, for extra heat)
2 cloves garlic, minced
1 teaspoon grated ginger (optional but adds depth)
1 teaspoon cornstarch + 1 tbsp water (optional, for thickening)

How to Make Sweet Chili Chicken

Step 1: Prep and Coat the Chicken

Cut chicken into bite-sized pieces. In a bowl, mix salt and pepper into cornstarch (or flour mix). Dip chicken into buttermilk, then dredge in the dry mixture until fully coated.

Pro Tip: Double coating gives extra crunch. Dip back into buttermilk and re-dredge if you want an ultra-crispy finish.

Step 2: Fry the Chicken

Heat oil in a skillet or deep pan over medium-high heat. Fry chicken in batches for 4–5 minutes, turning until golden brown and cooked through. Drain on a wire rack or paper towel.

Air Fryer Option: Spray coated chicken with oil and air fry at 375°F (190°C) for 12–15 minutes, flipping halfway.

Step 3: Make the Sweet Chili Sauce

In a small saucepan, combine sweet chili sauce, honey, soy sauce, vinegar, garlic, ginger, and sriracha (if using). Simmer over low heat for 2–3 minutes. For a thicker glaze, stir in a cornstarch slurry and simmer another minute.

Step 4: Toss Chicken in Sauce

Add crispy chicken to a large bowl, pour over the hot sauce, and toss until well coated and glossy.

Step 5: Garnish and Serve

Serve immediately, garnished with chopped green onions and sesame seeds if desired. Enjoy over steamed rice, noodles, or in lettuce wraps.

Tips for the Best Sweet Chili Chicken

Use chicken thighs for juicier bites, but breasts work just as well
Cornstarch makes it crispier than flour
Fry in batches to avoid overcrowding and soggy chicken
Add sriracha or red pepper flakes for more heat
Let the chicken rest 1 minute before saucing to preserve some crispness

Recipe Variations

Baked Sweet Chili Chicken – Bake coated chicken at 400°F (200°C) for 25–30 mins, flipping halfway
Spicy Version – Add more sriracha, chili flakes, or a diced Thai chili to the sauce
Sweet Chili Chicken Tacos – Serve in warm tortillas with cabbage slaw and creamy dressing
Add Veggies – Stir-fry with bell peppers, onions, or snap peas for a one-pan meal
Gluten-Free Version – Use gluten-free cornstarch and tamari or coconut aminos instead of soy sauce

What to Serve with Sweet Chili Chicken

Steamed jasmine or basmati rice
Fried rice or garlic noodles
Lettuce wraps or taco shells
Roasted broccoli or snap peas
Pickled veggies or cucumber salad for contrast

Storage & Reheating

Fridge – Store in an airtight container for up to 4 days
Freezer – Freeze fried, unsauced chicken for up to 2 months
Reheat – Use oven or air fryer to re-crisp chicken, then toss in fresh sauce

Frequently Asked Questions

Can I make it ahead of time?

Yes! Fry the chicken and refrigerate it (unsauced). When ready to eat, reheat and toss with freshly made sauce.

Can I use frozen chicken?

Definitely — just fully thaw and pat dry before coating and frying.

Is sweet chili sauce spicy?

It’s mildly spicy, sweet, and tangy — very family-friendly. For more heat, add sriracha or red pepper flakes.

Can I use store-bought sauce?

Absolutely. Bottled Thai sweet chili sauce works great as a base, but making your own version with honey, garlic, and vinegar enhances the flavor.

Final Thoughts

This Sweet Chili Chicken is a flavor-packed favorite that’s easy enough for weeknights but impressive enough for guests. It hits that perfect balance of crispy and saucy, sweet and spicy — and once you try it, you’ll want to make it again and again.

Skip the takeout — you’ve got everything you need at home for a dish that’s faster, fresher, and way more delicious!