Name: Sweet Chilli Chicken Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 400 grams Chicken breast, boneless; ¼ tsp White pepper; 1 tbsp Soy sauce; 150 grams Cornstarch; 1 Egg; Oil for frying; Spring onions for garnish; 2 cloves Garlic; 1 tsp Dried chilli flakes (optional); 1 tbsp Cooking oil; 6 tbsp Sweet Chilli sauce; 2 tbsp Soy sauce; 1 tbsp Sugar; ½ tsp Cornstarch mixed with 3 tbsp water to make slurry

Get ready to fall head over heels for Sweet Chilli Chicken – a dish that brings together crispy fried chicken and a glossy, sweet-spicy sauce, guaranteed to make every bite absolutely irresistible. This recipe is the perfect balance of sticky, crunchy, and savory, making it a true crowd-pleaser whether you’re looking to impress at dinner or craving a restaurant-worthy meal at home. If you’re new to homemade fried chicken or just obsessed with sweet chilli sauce (join the club!), you’re about to discover why this Sweet Chilli Chicken is a must-make dish for your weekly rotation.

Sweet Chilli Chicken Recipe - Recipe Image

Ingredients You’ll Need

The magic of Sweet Chilli Chicken starts with a handful of humble ingredients that pack a serious flavor punch. Each element plays a key role: whether it’s ensuring every bite is juicy and tender, providing that unforgettable crispy coating, or building up layers in the sweet-spicy sauce. Grab these basics, and get excited for something truly special!

Chicken breast (400 grams): Boneless, cut into cubes for quick, even cooking and an ultra-juicy center.
White pepper (¼ tsp): Lends a subtle warmth and depth to the chicken marinade.
Soy sauce (1 tbsp, plus 2 tbsp for sauce): Adds a rich, savory umami that ties everything together.
Cornstarch (150 grams, plus ½ tsp for slurry): The secret to super-crispy coating and a silky, thick sauce.
Egg (1): Helps the cornstarch adhere, giving you that deeply satisfying crust.
Oil for frying: Use a neutral oil so the chicken flavor shines.
Spring onions: For fresh, vibrant garnish and a mild, peppery crunch.
Garlic (2 cloves): Infuses the sauce with irresistible aroma and flavor.
Dried chilli flakes (1 tsp, optional): Dial up the heat to your liking for extra kick.
Cooking oil (1 tbsp): Just enough to sauté the aromatics for the Sweet Chilli Chicken sauce.
Sweet chilli sauce (6 tbsp): The star ingredient, offering that signature combo of sweet and heat.
Sugar (1 tbsp): Brown or white sugar gives a glossy finish and balances out the spice.
Cornstarch slurry (½ tsp cornstarch + 3 tbsp water): Ensures the sauce hugs every tender morsel.

How to Make Sweet Chilli Chicken

Step 1: Marinate and Coat the Chicken

Start by dicing the boneless chicken breast into uniform cubes, which ensures even cooking and makes every bite the perfect little crunch. Toss the chicken with soy sauce and white pepper for a savory base, then crack in one egg and mix it all up. The egg helps hold the cornstarch to the chicken, setting you up for maximum crispiness later. Finally, dredge each piece in cornstarch—don’t skimp here—making sure every inch is dusted for that signature crunchy crust.

Step 2: Fry to Crispy Perfection

Get your frying oil heating to a steady 350°F (180°C), and don’t rush! Carefully add the chicken in small batches; overcrowding drops the oil temp and makes for soggy chicken. Fry each piece for just 1–2 minutes—this is the secret to a juicy interior without overcooking. Let the chicken rest for a few minutes then fry again to lock in a golden crust that stays crisp when sauced. Once done, let those beautiful bites drain on a rack, resisting the urge to sneak a piece (or two).

Step 3: Make the Irresistible Sweet Chilli Sauce

In a large wok or frying pan, add a splash of oil and gently fry the garlic until fragrant—just seconds, so keep a close eye! Add dried chilli flakes if you love a little extra heat. Lower the heat and stir in the sweet chilli sauce, sugar, soy sauce, and your cornstarch slurry. Whisk the mixture until it thickens into a glossy, sticky glaze. This, friends, is the step that transforms simple fried chicken into Sweet Chilli Chicken brilliance.

Step 4: Toss the Chicken in Sauce

Once the sauce is ready, tip all your crispy chicken pieces into the wok. Gently toss or stir until each chunk is lavishly coated in that glossy, sweet-heat sauce. The cornstarch on the chicken helps the sauce cling without turning soggy. Finish by scattering plenty of fresh spring onions over the top for a burst of color and a subtle crunch.

How to Serve Sweet Chilli Chicken

Garnishes

A final sprinkle of chopped spring onions gives every plate of Sweet Chilli Chicken restaurant-level flair and a hit of fresh flavor. For even more color, scatter toasted sesame seeds or thinly sliced red chili for a show-stopping presentation.

Side Dishes

Pair your Sweet Chilli Chicken with fluffy steamed jasmine rice—perfect for soaking up all that irresistible sauce—or go for stir-fried noodles, crisp Asian slaw, or sautéed greens. The simple sides let the bold flavors of the chicken really shine.

Creative Ways to Present

Serve your Sweet Chilli Chicken as individual skewers for a playful appetizer, wrap it in crisp lettuce cups for a fresh bite, or pile it high onto a sharing platter for family-style fun. It’s also a tasty filling for bao buns or tossed into a vibrant salad!

Make Ahead and Storage

Storing Leftovers

Store any leftover Sweet Chilli Chicken in an airtight container in the fridge for up to 3 days. The coating will soften but the bold flavors deepen, making tomorrow’s lunch just as addictive as dinner.

Freezing

For longer storage, freeze the cooled chicken and sauce in separate containers for up to 2 months. For best texture, freeze the chicken pieces on a baking sheet before transferring to a bag, and thaw in the fridge before reheating.

Reheating

To bring back the magic, reheat the chicken either in a 350°F (180°C) oven for 10 minutes or use an air fryer for an extra-crispy finish. Warm the sauce separately and toss together right before serving to preserve that saucy crunch.

FAQs

Can I use chicken thighs instead of breast?

Absolutely! Chicken thighs are wonderfully juicy and flavorful, making them a delicious swap in Sweet Chilli Chicken. Just be sure to trim excess fat and cut them into even-sized pieces for perfect cooking.

Can I make Sweet Chilli Chicken less spicy?

Of course! Simply skip the chilli flakes and choose a milder sweet chilli sauce. Taste as you go and add extra sugar if you want a sweeter, kid-friendly version.

What oil is best for frying?

Choose a neutral-flavored oil with a high smoke point, like canola, sunflower, or vegetable oil. These let the spices and sauce shine without overwhelming the chicken.

Can I air-fry the chicken instead of deep frying?

Yes! Preheat your air-fryer to 400°F (200°C), arrange the coated chicken pieces in a single layer, and cook for 10–15 minutes until crispy. You’ll get great crunch with much less oil.

Can Sweet Chilli Chicken be made gluten-free?

Definitely! Swap out regular soy sauce for tamari or gluten-free soy sauce, and double-check your sweet chilli sauce label to ensure it’s gluten free. The cornstarch coating is already a safe bet.

Final Thoughts

Sweet Chilli Chicken has that rare magic of being both comforting and exciting, with flavors that light up the table at every meal. If you’re craving something a little special but easy enough for any night of the week, give this recipe a try—your friends and family will be talking about it long after the plates are clean!

Sweet Chilli Chicken Recipe