Quick & Easy Sweet Chili Chicken Recipe
This Quick & Easy Sweet Chili Chicken recipe features crispy, golden-brown chicken pieces coated in a flavorful homemade sweet chili sauce. Ready in just 30 minutes, it's perfect for a speedy weeknight dinner or a satisfying snack, offering a delicious balance of sweet, tangy, and spicy flavors.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 3 servings
- Category: Main Dish
- Method: Frying
- Cuisine: Asian
Ingredients
Chicken and Coating
- 1 lb skinless boneless chicken thighs (or chicken breast)
- 1/3 cup cornstarch (or potato starch, add more if needed)
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/3 cup vegetable oil (or any neutral oil)
Sauce
- 1/2 cup sweet chili sauce
- 1 tablespoon sriracha (optional)
- 1 tablespoon honey (plain kind)
- 1 tablespoon rice vinegar (or apple cider vinegar / white vinegar)
- 1 teaspoon lime juice (or lemon juice, freshly squeezed)
- 1/2 teaspoon lime zest (or lemon zest, freshly grated)
Garnish
- 1 green onion (finely chopped, optional)
Instructions
- Prepare the sauce: In a small bowl, combine the sweet chili sauce, sriracha (if using), honey, rice vinegar, lime juice, and lime zest. Stir well and set aside to allow the flavors to meld.
- Cut the chicken: Dice each chicken thigh into approximately 1.5-inch pieces and place them in a large mixing bowl for seasoning.
- Season and coat the chicken: Sprinkle salt, garlic powder, and black pepper over the chicken pieces. Add the cornstarch and toss thoroughly to ensure each piece is evenly coated with no uncovered spots. Add more cornstarch if necessary for full coverage.
- Heat oil and fry chicken: Heat the vegetable oil in a large heavy-bottomed pan or wok over medium heat. Fry the coated chicken pieces in small batches, cooking until they are golden brown and crispy, about 6 to 7 minutes total per batch, turning halfway through for even browning.
- Drain excess oil: Remove the fried chicken from the pan and place on a wire rack or paper towels to drain any excess oil and keep the crust crisp.
- Toss chicken with sauce and garnish: Transfer the cooked chicken to a large bowl. Pour the prepared sauce over the chicken and gently toss to coat each piece well. Garnish with finely chopped green onions if desired. Serve immediately and enjoy!
Notes
- For an air fryer version, preheat the air fryer to 400°F (200°C). Place coated chicken pieces in a single layer in the basket and air fry for 12-15 minutes, shaking halfway through, until golden and cooked through.
- You can use chicken breast instead of thighs, but thighs tend to be juicier and more flavorful.
- Adjust the amount of sriracha based on your heat preference or omit it for a milder sauce.
- Adding lime zest enhances the brightness of the sauce, but lemon zest can be substituted.
- Make sure not to overcrowd the pan while frying to maintain crispiness.
