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Easy sweet chili chicken recipe featured image showcasing a delicious and simple chicken dish.
Lady Maria

Sweet Chili Chicken Perfection

Achieve restaurant-quality sweet chili chicken at home with this foolproof recipe. Boneless, skinless chicken thighs are coated in cornstarch for a crispy exterior and tossed in a flavorful sweet chili sauce made with soy sauce, rice vinegar, and honey for a sticky, delicious glaze.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Asian-inspired
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons vegetable oil
  • 1/2 cup sweet chili sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey
  • 1 teaspoon sesame oil
  • 1 clove garlic, minced
  • 1/2 teaspoon ginger, grated
  • Optional garnishes: sesame seeds
  • Optional garnishes: chopped green onions
  • Optional garnishes: red pepper flakes
  • Cooked rice or noodles, for serving

Equipment

  • Large non-stick skillet or wok
  • Mixing bowls
  • measuring cups and spoons
  • Cutting board
  • knife
  • spatula or tongs
  • grater
  • Garlic press (optional)

Method
 

  1. In a large bowl, toss the chicken pieces with cornstarch, salt, and pepper until evenly coated.
  2. Heat the vegetable oil in a large non-stick skillet or wok over medium-high heat.
  3. Add the chicken to the skillet in a single layer (work in batches if necessary to avoid overcrowding) and cook for 5-7 minutes, or until golden brown and cooked through. Ensure the internal temperature reaches 165°F (74°C).
  4. Remove the chicken from the skillet and set aside.
  5. In the same skillet, add the minced garlic and grated ginger. Sauté for about 30 seconds, or until fragrant, being careful not to burn them.
  6. Pour in the sweet chili sauce, soy sauce, rice vinegar, honey, and sesame oil. Stir to combine.
  7. Bring the sauce to a simmer and cook for 2-3 minutes, or until it thickens slightly.
  8. Add the cooked chicken back to the skillet and toss to coat evenly with the sauce.
  9. Continue to cook for another 1-2 minutes, allowing the sauce to cling to the chicken.
  10. Remove from heat and garnish with sesame seeds, chopped green onions, and red pepper flakes, if desired.
  11. Serve immediately over rice or noodles.

Notes

For best results, use a good quality sweet chili sauce. If you prefer a spicier dish, add a pinch of red pepper flakes to the sauce. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave. Adding a touch of water can prevent it from drying out when reheating.