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Sweet Chili Chicken Recipe
I developed this Thai sweet chili sauce chicken because I love crispy chicken with sticky sweet sauce.
My recipe is so easy, delicious and picky eater friendly.
I assure you that everyone will love this dish!
Sweet Chili Sauce
I love Thai recipes and I am addicted to Thai sweet chili sauce.
This sweet, sticky, slightly spicy, orange-color sauce goes well with just about anything:
You can also use it as a dipping sauce for appetizers, for examples: chicken wontons, chicken lettuce wraps, shrimp cake and salmon patties.
There are endless ways to use the sauce in a variety of Asian recipes.
How to Make Sweet Chili Chicken?
This recipe calls for a few simple steps. First, cut the chicken into pieces.
Next, prepare the batter and coat the chicken pieces with the batter.
Finally, deep fry the crispy chicken and stir fry in the wok or skillet with some minced garlic, sweet chili sauce and lime juice.
To serve, garnish and top the chicken with sesame seeds, chopped cilantro and you have a winner chicken dinner!
How Many Calories per Serving?
This recipe is only 282 calories per serving.
What Dishes to Serve with This Recipe?
This meal is best served with steamed rice. For a wholesome Thai meal and easy weeknight dinner, I recommend the following recipes.
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Sweet Chili Chicken
Ingredients
- 12 oz. skinless boneless chicken breast/thigh, cut into small pieces
- oil (for deep-frying)
- 1 tablespoon oil
- 2 cloves garlic (minced)
- 4 tablespoons bottled Thai sweet chili sauce
- 1 teaspoon lime juice
- 1 pinch salt
- 1/2 teaspoon white sesame
- 1/2 tablespoon chopped cilantro leaves
Frying Batter:
- 1 egg white
- 1/2 cup all-purpose flour
- 1/4 cup corn starch
- 1/2 teaspoon baking powder
- 1/2 cup water (ice cold)
- 1 tablespoon cooking oil
- 1 pinch salt
Instructions
- Mix all the ingredients for the Batter until well combine. Add the chicken into the batter.
- Heat up a wok/skillet with about two inches of oil. As soon as the oil is fully heated, deep-fry the chicken until golden brown. Transfer the chicken out to a dish lined with paper towels to sock up the excess oil.
- Clean the wok/skillet and heat it up on medium heat. Add the oil and stir-fry the garlic until aromatic. Transfer the fried chicken into the wok, follow by the sweet chili sauce, lime juice and salt. Stir to coat the chicken well with the sweet chili sauce.
- Dish out, garnish with the white sesame and cilantro leave. Serve immediately.
Video
Notes
Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
wow! great recipe. one of my favorites Going to give this a go. Thanks for sharing this.
Simon
Do you think this recipe would work using gluten-free flour to batter the chicken? It looks amazing, but unfortunately gluten isn’t an option.
You can try I am not familiar with GF flour.
i never review- but must admit- I do read many. this recipe was SO ridiculous. I doubled the recipe for my family of 5. I also added double the lime to the pre-made bottle sauce I had- other than that- I followed the recipe. My husband asked me if I’d gotten takeout from P.F. Chang’s ( ;) ). The batter is what it is all about- (I fried it off in my mini deep fryer then tossed in sauce) so crispy! the batter I’ll use forever- THANK YOU!
Hi Amanda, so glad that you love the recipe. Yes this batter recipe is the best. If you like this recipe, do check out my ebook “Easy Asian Takeout” and your husband would think that you got takeout food for him every day!!! https://rasamalaysia.com/easy-asian-takeout/
Definitely recommend this book! Have love this book and many recipes on Bee’s blog
My 7 year old daughter and I made this tonight! OMG…..so delicious! Will definitely make this often. Thanks for the great recipe!
Hi Cindy, amazing. I know it’s so delicious right? My son ate so much and didn’t realize there were chilies. :)
Thank for the easy, healthy recipe. I am going to try it now.
This Thai Chili chicken looks so good. We’re trying to eat healthier these days, eat more chicken less red meat but it gets tough when you get into a rut. This looks (and I mean this as the best compliment I can pay) like a dish I’d order at the Mall food court and be a happy man. Yum and more yum.
Thanks Tom, yes, this Thai sweet chili chicken is awesome!
Quick question for you. I’ve never had this issue before but when I use this batter recipe, the oil spatters in huge drops out of the pan. Thankfully I had a lid or i would’ve had a fire on my hands. Am I doing something wrong?? Thanks!
I am not sure what happened I never have that problem. Your oil probably has water in it.
Your oil is way too hot.
Who needs to go out for dinner when they can make this at home? These look flavorful and delicious. I can’t wait to try this in my own kitchen.
Erin, yes, and it’s so much better than restaurant’s. :)
wow good cooked chicken.
I want to try this so badly, but I can’t eat anything that is not organic! ( Doctor’s Order’s! I’m trying to beat a 17 year illness!) Do you have a recipe for the sweet chili sauce? I can usually find organic ingredients or substitutes for almost any recipe, or at least I’ve been lucky so far! This sounds so wonderful! I can imagine it with shrimp also! Thank you for the recipe, I’ll figure something out one way or another!
Yes you can make sweet chili sauce from scratch. Maybe I will share the recipe one of these days!
Easy Thai Sweet Chili Sauce Recipe DELICIOUS
Prep Time: 2 minutes Cook Time: 15 minutes Total Time: 17 minutes
Yield: Makes 1/2 Cup of Sauce
Ingredients:
1/2 cup rice vinegar
1/2 cup + 2 Tbsp. white sugar
1/4 cup water
3 Tbsp. fish sauce
2 Tbsp. sherry (or cooking sherry)
3 cloves garlic, minced
1/2 to 1 Tbsp. dried crushed chili (1 Tbsp. makes spicy-hot sauce) or (we used chili pepper flakes)
1+1/2 Tbsp. cornstarch dissolved in 3-4 Tbsp. cool water
Preparation:
Place all ingredients – except the cornstarch-water mixture – in a sauce pan or pot.
Bring to a rolling boil.
Reduce heat to medium and let boil for 10 minutes, or until reduced by half.
Reduce heat to low and add the cornstarch-water mixture.
Stir to incorporate and continue stirring occasionally until the sauce thickens (about 2 minutes).
Remove from heat and taste-test.
You should taste “sweet” first, followed by sour, then spicy and salty notes.
If the sauce isn’t sweet enough, add a little more sugar.
If not spicy enough, add more chili.
Pour sauce into a small bowl or jar and serve as a condiment with chicken, fish, and seafood, or as a dip with finger foods such as chicken wings, shrimp, or spring rolls.
Also makes an excellent marinade for grilled chicken, fish, or seafood.
Thank you! My grocery store doesn’t carry it!
http://ifoodreal.com/clean-eating-thai-sweet-chili-sauce/
A number of online sources will ship, and Amazon has it
Have you tried this recipe?
U have to make sure the oil is hot don’t crowd your pan
Ohhh like you I also love Thai Chilli sauce.. I had it a lot of shrimp dishes – my favourite is sautéing shrimp than adding corn and sliced onions and sometimes a can of mushrooms drained and than adding the thai chilli sauce and heavy cream and dill, ground pepper and a couple tbsp. of butter – mmmm its delicious- now I will have to try out your chicken dish – yummmy
I mean I add it to a shrimp dish I make – lol should have been more clearly there
Shrimp is a great option, I will have to make it soon!!
Thank you Bee for the nice recipe.
Ive made this recipe today and it’s off the charts! So good. I used more of the chili sauce than the recipe called for. It was still delicious without extra sweet chili sauce. I put it over “success” white rice. Perfect together.
Hi Marlene, thanks for trying my Thai sweet chili chicken recipe. Please try out more of my recipes!!