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–+ servings
image of fresh chicken breast thai sweet chili sauce garlic ginger soy sauce vegetable oil cornstarch salt black pepper honey rice vinegar sesame oil green onions sesame seeds red pepper flakes bell peppers onion carrots arranged on white marble kitchen counter with healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight
C. Motter Cindy

Sweet Chili Chicken Recipe

A quick and easy weeknight dinner featuring crispy chicken coated in a sticky, sweet, and slightly spicy Thai chili sauce. Ready in under 30 minutes, this flavorful dish is perfect for busy families and pairs beautifully with rice or noodles.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Thai
Calories: 520
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crispy Chicken
  • 1.5 lbs boneless skinless chicken breast or thighs cut into 1-inch pieces
  • 1/4 cup cornstarch
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp vegetable oil for frying
For the Sweet Chili Sauce
  • 1 cup Thai sweet chili sauce preferably Mae Ploy brand
  • 2 tbsp soy sauce use Tamari for gluten-free
  • 1 tbsp fresh ginger minced
  • 3 cloves garlic minced
  • 1 tbsp rice vinegar
  • 1 tbsp honey or brown sugar optional, for extra sweetness
  • 1/4 tsp red pepper flakes optional, for heat
  • 1 tsp sesame oil
For Serving and Garnish
  • 4 cups cooked jasmine rice or cauliflower rice
  • 2 stalks green onions thinly sliced
  • 1 tsp sesame seeds

Equipment

  • Large Skillet or Wok
  • - Mixing bowls
  • Measuring spoons and cups
  • tongs
  • paper towels.

Method
 

Prepare the Chicken
  1. Heat the vegetable oil in a large skillet or wok over medium-high heat. When shimmering, add the chicken in a single layer (work in batches if needed). Cook 3-4 minutes per side until golden brown and cooked through. Transfer to a paper towel-lined plate.
Make the Sauce
  1. Return the crispy chicken to the skillet. Toss to coat in the sauce until heated through. Remove from heat and stir in sesame oil. Serve immediately over rice, garnished with green onions and sesame seeds.

Nutrition

Calories: 520kcalCarbohydrates: 62gProtein: 38gFat: 12g

Notes

For extra crispiness, let the cornstarch-coated chicken rest on a wire rack for 10-15 minutes before frying. This recipe is easily adaptable - use chicken thighs for richer flavor, or add vegetables like bell peppers and broccoli for a complete meal. Leftovers can be stored in an airtight container in the refrigerator for 3-4 days and reheated on the stovetop to maintain texture.
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