Sweet Chili Chicken

Name: Sweet Chili Chicken
Prep time: 30 minutes
Cook time: 20 minutes
Total time: 50 minutes
Yield: 4
Ingredients: 1.5–2 lb boneless and skinless chicken breasts; 1 cup sweet chili sauce; 2 tablespoons soy sauce; 4 cloves garlic, minced; 1 tablespoon ginger, minced; 2 tablespoons vegetable oil; 1/4 cup cornstarch; Salt and pepper to taste; 2 green onions, sliced; 1 tablespoon sesame seeds; Rice or noodles for serving

By: CALVIN ROURKE

Published: September 12, 2025

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Why Make This Recipe

Sweet Chili Chicken is a fantastic dish that is both sweet and savory. It’s perfect for busy weeknights or special occasions. The sauce is easy to make and gives the chicken a delicious, sticky glaze. Plus, it pairs well with rice or noodles, making it a complete meal full of flavor!

How to Make Sweet Chili Chicken

Ingredients:

Chicken breasts (1.5–2 lb), boneless and skinless
Sweet chili sauce (1 cup)
Soy sauce (2 tablespoons)
Garlic (4 cloves, minced)
Ginger (1 tablespoon, minced)
Vegetable oil (2 tablespoons)
Cornstarch (1/4 cup)
Salt and pepper to taste
Green onions (2, sliced)
Sesame seeds (1 tablespoon)
Rice or noodles for serving

Directions:

Cut the chicken into bite-sized pieces. In a bowl, whisk together sweet chili sauce, soy sauce, minced garlic, and minced ginger to create a marinade. Add the chicken pieces and coat them evenly. Cover and marinate in the refrigerator for 30 minutes to 2 hours.
Place the cornstarch in a shallow dish and season lightly with salt and pepper. Remove the chicken from the marinade (reserve the marinade). Dredge each piece in the cornstarch until evenly coated.
Heat the vegetable oil in a large skillet or wok over medium-high heat. Fry the coated chicken in a single layer, in batches if needed, for about 4–5 minutes per side or until golden brown and cooked through. Drain on paper towels.
In the same skillet, pour in the remaining marinade and simmer over medium heat until it thickens into a glaze. Return the fried chicken to the pan and toss to coat with the glaze for 2–3 minutes.
Serve over rice or noodles. Garnish with sliced green onions and sesame seeds.

How to Serve Sweet Chili Chicken

Serve Sweet Chili Chicken hot over a bed of rice or noodles. You can sprinkle some sliced green onions and sesame seeds on top for a nice presentation. This dish is great for lunch or dinner and will surely impress your family and friends.

How to Store Sweet Chili Chicken

If you have leftovers, store Sweet Chili Chicken in an airtight container in the refrigerator. It will stay good for about 3 to 4 days. You can reheat it in the microwave or on the stovetop when you’re ready to enjoy it again.

Tips to Make Sweet Chili Chicken

Make sure to marinate the chicken for at least 30 minutes to allow the flavors to soak in, but for best results, aim for 2 hours.
Don’t skip the cornstarch coating; it gives the chicken a nice crunch.
Adjust the sweetness of the sauce by using more or less sweet chili sauce according to your preference.

Variation

You can add vegetables such as bell peppers or broccoli for a more colorful and nutritious dish. Just sauté them with the chicken or add them to the glaze!

FAQs

Can I use chicken thighs instead of chicken breasts?
Yes, chicken thighs work well in this recipe too! They will be juicier and add more flavor.

Is Sweet Chili Chicken spicy?
No, it is not very spicy. It is sweet with a hint of heat, making it enjoyable for most people.

Can I make this recipe ahead of time?
Yes, you can prepare the chicken and marinade in advance. Just store them separately until you are ready to cook.

Sweet Chili Chicken

A delicious sweet and savory dish perfect for busy weeknights or special occasions.

Prep Time 30 minutes

Cook Time 20 minutes

Total Time 50 minutes

By: Calvin Rourke
Category: DINNER
Difficulty: Not specified
Cuisine: Not specified
Yield: 4 Servings
Dietary: None

Ingredients

01 1.5–2 lb boneless and skinless chicken breasts
02 1 cup sweet chili sauce
03 2 tablespoons soy sauce
04 4 cloves garlic, minced
05 1 tablespoon ginger, minced
06 2 tablespoons vegetable oil
07 1/4 cup cornstarch
08 Salt and pepper to taste
09 2 green onions, sliced
10 1 tablespoon sesame seeds
11 Rice or noodles for serving

Instructions

Step 01

1. Cut the chicken into bite-sized pieces. Whisk together the sweet chili sauce, soy sauce, minced garlic, and minced ginger in a bowl to create a marinade. Add the chicken pieces, coating them evenly. Cover and marinate in the refrigerator for 30 minutes to 2 hours.

Step 02

2. Place the cornstarch in a shallow dish and season lightly with salt and pepper. Remove the chicken from the marinade (reserve the marinade) and dredge each piece in the cornstarch until evenly coated.

Step 03

3. Heat the vegetable oil in a large skillet or wok over medium-high heat. Fry the coated chicken in a single layer, in batches if needed, for about 4–5 minutes per side or until golden brown and cooked through. Drain on paper towels.

Step 04

4. In the same skillet, pour in the remaining marinade and simmer over medium heat until it thickens into a glaze. Return the fried chicken to the pan and toss to coat with the glaze for 2–3 minutes.

Step 05

5. Serve over rice or noodles and garnish with sliced green onions and sesame seeds.

Calvin Rourke

My name is Calvin Rourke, and if you ask me when I first fell in love with cooking, I’ll tell you it was the summer I turned nine—right there in my grandmother’s warm Georgia kitchen, with the scent of peaches and butter hanging heavy in the air. She had a way of turning the simplest ingredients into something magical. That summer, she let me help her make peach cobbler from scratch. I remember standing on an old wooden stool, my small hands clumsily rolling dough while she hummed a tune from the radio. The crust was uneven, the filling spilled over the edge, but when we pulled it out of the oven, she looked at me and said, “Well now, that’s a masterpiece.” That’s when I knew—I wanted to cook for the rest of my life. More details about ? see About me page .

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