Sweet Chili Chicken is a perfect mix of tender chicken coated in a sticky, sweet, and slightly spicy chili sauce that makes every bite a little celebration. The combination of honey or sugar with a touch of garlic and chili flakes gives the sauce a nice kick that balances sweetness and heat in a way that’s hard to resist.
When I make this recipe, I like to keep things simple by quickly pan-frying the chicken so it stays juicy and then tossing it in the sauce until it’s beautifully glazed. One tip I’ve learned is not to rush the sauce—letting it gently thicken makes all the difference in coating the chicken just right.
This dish is a total crowd-pleaser, great for busy weeknights or casual dinners with friends. I often serve it over steamed rice or with a side of crunchy veggies to add a fresh contrast. It’s one of those meals that feels special but doesn’t take a lot of effort, which is why I keep coming back to it again and again.
Key Ingredients & Substitutions
Chicken breasts: I like using boneless, skinless for quick cooking and tender results. You can also use thighs for juicier, more flavorful meat.
Sweet chili sauce: Store-bought works fine, but homemade lets you control sweetness and spice. For less sugar, try a lower-sugar chili sauce or mix in some fresh chili and honey.
Fresh ginger and garlic: These add a fresh, zesty flavor. If you don’t have fresh, use ground ginger and garlic powder but use less—start with half a teaspoon each.
Green chilies: These add heat and a fresh crunch. Use jalapeños or serranos. If you like mild, reduce the amount or remove seeds before slicing.
How Do You Make a Thick, Glossy Sweet Chili Sauce?
The sauce should cling to the chicken, not be runny. Here’s how to get it just right:
- Mix cornstarch with cold water to make a slurry—this avoids lumps.
- After adding the sauce and simmering, stir in the slurry slowly while cooking.
- Keep stirring until sauce thickens and turns shiny—about 2-3 minutes.
- If too thick, add a bit more water to loosen it up.
This step is key for that sticky, perfect coating on each piece of chicken that makes the dish so tasty.
Equipment You’ll Need
- Large skillet or wok – perfect for cooking chicken quickly and evenly while giving you space to toss in the sauce.
- Sharp knife – makes cutting the chicken and slicing chilies easier and safer.
- Cutting board – keep your prep organized and hygienic.
- Measuring spoons and cups – for getting the sauce ingredients just right every time.
- Mixing bowl – handy for stirring the cornstarch slurry and mixing the sauce.
- Stirring spoon or spatula – helps you move and toss the chicken without breaking it up.
Flavor Variations & Add-Ins
- Swap chicken for shrimp – cooks faster and adds a sweet seafood twist that pairs well with the chili sauce.
- Add diced bell peppers – they bring color and a subtle sweetness that balances the heat.
- Mix in chopped pineapple – for a burst of juicy sweetness that complements the chili flavors.
- Use crushed peanuts or cashews on top – adds crunch and a nutty contrast I love for texture.
Sweet Chili Chicken Recipe
Ingredients You’ll Need:
- 1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tbsp vegetable oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- ½ cup sweet chili sauce (store-bought or homemade)
- 2 tbsp soy sauce
- 1 tbsp rice vinegar or lime juice
- 1 tsp chili powder or cayenne pepper (optional, for extra heat)
- 1-2 fresh green chilies (such as jalapeño or serrano), thinly sliced
- ½ cup water or chicken broth
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry for thickening)
- Fresh cilantro leaves, chopped (for garnish)
- Cooked white rice, for serving
How Much Time Will You Need?
This dish takes about 25 minutes total — 10 minutes to prep the ingredients and about 15 minutes to cook the chicken and sauce. It’s quick enough for a weeknight dinner and gives you a tasty, satisfying meal fast!
Step-by-Step Instructions:
1. Cook the Aromatics and Chicken:
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chopped onion and sauté for 3-4 minutes until softened. Then add the minced garlic and ginger, cooking for about 1 minute until fragrant. Next, add the chicken pieces and cook, stirring occasionally, until they are browned and cooked through — about 6 to 8 minutes.
2. Make and Add the Sauce:
In a small bowl, mix together the sweet chili sauce, soy sauce, rice vinegar (or lime juice), and chili powder or cayenne if you like it spicy. Pour this sauce mixture into the skillet with the cooked chicken and stir well to coat everything evenly. Add the water or chicken broth, then bring the mixture to a gentle simmer.
3. Thicken the Sauce and Finish:
Stir the cornstarch and water slurry into the skillet. Keep stirring and cooking for 2-3 minutes until the sauce thickens and becomes glossy. Add the sliced green chilies and stir everything together. Reserve a few slices for garnish if you like.
4. Serve & Garnish:
Dish the sweet chili chicken over a bed of hot cooked white rice. Sprinkle chopped fresh cilantro and the reserved sliced chilies on top for freshness and a pop of green. Serve with steamed vegetables or a simple cucumber salad for a refreshing side.
Enjoy your sweet and spicy chicken — a delicious meal that’s quick, easy, and perfect any night of the week!
Can I Use Frozen Chicken for This Recipe?
Yes! Just be sure to thaw it completely before cooking. Thaw frozen chicken in the fridge overnight or place it in a sealed bag and submerge in cold water for faster thawing. Pat dry before cooking to prevent excess moisture.
Can I Make Sweet Chili Chicken Ahead of Time?
Absolutely! Prepare the chicken and sauce as directed, then cool and store in an airtight container in the fridge for up to 2 days. Reheat gently on the stove or microwave, stirring occasionally to keep it saucy and tender.
How Can I Adjust the Heat Level?
Reduce or omit the fresh green chilies and chili powder for milder flavor. For extra spice, add more chilies or a pinch of cayenne. Remember to taste as you go to find the perfect heat balance for your preference.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm over medium heat on the stove or microwave until piping hot, adding a splash of water or broth if the sauce has thickened too much.
