Sweet Chili Chicken Recipe

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Our Favourite Sweet Chili Chicken Recipe: Sticky, Spicy & Simple!

We know the challenge of finding a weeknight dinner that is not only quick and easy but also brimming with flavour and certain to please everyone at the table. What if we told you there’s a meal that rivals your go-to takeaway, yet is wonderfully straightforward to prepare at home? You’ve come to the right place. We’re delighted to share our tried-and-tested Sweet Chili Chicken Recipe, a dish that strikes the perfect harmony between sweet, savoury, and spicy in one magnificently sticky glaze.

This isn’t just another recipe; it’s the answer to that daily “what’s for dinner?” puzzle. It elevates humble chicken breast into a vibrant, tempting main course that pairs perfectly with fluffy rice, simple noodles, or a crisp salad. Let’s get cooking a meal that will have the whole family coming back for more!

Why We Think You’ll Adore This Recipe

Ready in a Flash: The entire meal comes together in less than 30 minutes from start to finish. It is the ultimate solution for those busy evenings when you crave a delicious dinner without the lengthy preparation.
A Symphony of Flavours: The sauce is undoubtedly the hero here. It’s a spectacular mix of sweet, tangy, and gentle spicy notes that beautifully coats each piece of chicken, delivering an irresistible flavour experience.
Made with Pantry Staples: There’s no need to search for speciality ingredients. This recipe relies on common cupboard essentials like sweet chili sauce, soy sauce, and garlic, making it wonderfully accessible for every cook.
Easily Adaptable to Your Taste: You have complete control over the final flavour profile. Feel free to adjust the heat, toss in your favourite vegetables, or even use a different protein. We’ll give you some tips on how to make it uniquely yours.
A Healthier, Homemade Takeaway: While we enjoy a good takeaway, preparing this dish at home is not only more economical but also much healthier. You can manage the levels of sugar, salt, and oil to create a wholesome meal you can truly feel good about serving.

Ingredients for Our Sweet Chili Chicken

Before we get started, let’s gather all the necessary components. We’ve split the list into two parts for clarity: the chicken itself, and the all-important sticky sauce. This recipe is designed to serve four people, but you can effortlessly adjust the quantities as needed.

For the Chicken:

600g boneless, skinless chicken breasts (around 3 medium breasts), cut into 1-inch cubes
1 tablespoon cornflour
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons vegetable or coconut oil

For the Sweet Chili Sauce:

120ml sweet chili sauce (we suggest using a high-quality Thai brand for the best flavour)
60ml reduced-sodium soy sauce (or tamari to make it gluten-free)
1 tablespoon rice vinegar
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
1 teaspoon sesame oil
Optional: 1/2 teaspoon red pepper flakes for an extra kick

Step-by-Step Guide to Making the Perfect Sweet Chili Chicken

Now, let’s move on to the enjoyable part! We will walk you through every step to guarantee your chicken turns out tender, succulent, and perfectly coated in that luscious glaze. Just follow our lead, and you’ll have a fantastic meal on the table in no time at all.

Prepare the Chicken: Place your cubed chicken in a medium-sized bowl. Add the cornflour, salt, and pepper, and toss well until every piece of chicken has a light, even coating. This coating is our little trick for achieving a slightly crispy finish that helps the sauce cling perfectly.
Mix the Sauce: In a separate, smaller bowl, simply whisk together all of the ingredients for the sauce: the sweet chili sauce, soy sauce, rice vinegar, minced garlic, grated ginger, and sesame oil. If you’re hoping for a more spicy sweet chicken, this is the moment to stir in the red pepper flakes. Set this bowl aside for now.
Cook the Chicken: Warm the vegetable oil in a large wok or frying pan over a medium-high heat. When the oil begins to shimmer, carefully arrange the coated chicken cubes in a single layer. Try not to overcrowd the pan; it’s better to cook in two batches if needed. Fry the chicken for 5–7 minutes, turning the pieces occasionally, until they are golden-brown and cooked all the way through. For extra guidance on getting your chicken just right, our post on a Juicy Chicken Recipe has some fantastic tips.
Bring It All Together: Turn the heat down to medium-low. Pour your pre-mixed sweet chili sauce directly over the cooked chicken in the pan. Stir everything together continuously to ensure each piece is generously coated.
Thicken and Serve: Allow the sauce to simmer gently for 2–3 minutes. You’ll notice it starts to bubble and thicken into a rich, sticky glaze that hugs the chicken. As soon as the sauce reaches your desired consistency, take the pan off the heat. Garnish with a sprinkle of sesame seeds and some finely chopped spring onions, and serve straight away.

Mastering the Sticky Sweet Chili Sauce

The true essence of this Thai sweet chili chicken is, without a doubt, the sauce. While our recipe provides a wonderfully balanced flavour, understanding each element means you can adjust it perfectly to suit your own preferences.

Store-Bought vs. Homemade Sweet Chili Sauce

For sheer convenience and reliable results, we use a quality store-bought sweet chili sauce as our base. It’s a brilliant time-saver. However, if you’re feeling a bit more adventurous, making your own is a great option! A simple homemade version involves simmering water, sugar, vinegar, garlic, and chilli flakes until it reduces and thickens, giving you ultimate control over the sweetness and spice.

Balancing Sweet, Savoury, and Tangy

The magic of this sauce is all in the balance. The soy sauce adds a deep, savoury umami note, while the rice vinegar introduces a bright tang that beautifully cuts through the sweetness. Meanwhile, the garlic and ginger provide an aromatic warmth. We always encourage you to taste as you go! If you’d like it a bit sweeter, a teaspoon of honey will do the trick. For a sharper tang, a squeeze of fresh lime juice works wonders.

Cooking Methods: Pan-Fried vs. Baked

Although we adore the quick, crispy results from pan-frying, this recipe also works exceptionally well in the oven. Here is how you can adapt it.

For the Ultimate Sticky Sweet Chili Chicken (Pan-Fried)

Pan-frying is the quickest route and yields the best sticky texture. The secret is to get a lovely sear on the chicken *before* you introduce the sauce. Using a high heat and ensuring the pan isn’t too crowded are crucial steps. This method allows the sugars in the sauce to caramelise rapidly, which creates that signature glaze we all adore.

How to Make Baked Sweet Chili Chicken

Baking offers a fantastic, hands-off alternative that requires less oil. It’s an ideal method for meal prepping or for when you’re juggling other tasks in the kitchen.

Preheat your oven to 200°C (180°C Fan/Gas Mark 6).
Prepare both the chicken and the sauce exactly as described earlier.
Instead of pan-frying, spread the coated chicken cubes onto a baking tray lined with baking parchment.
Bake for 10 minutes. Take the tray out of the oven, pour over half of the sauce, and toss to ensure the chicken is coated.
Place it back in the oven for another 10–12 minutes, or until the chicken is fully cooked and the sauce is bubbling and caramelised. You can drizzle the remaining sauce over the chicken just before serving.

Serving Your Delicious Creation

This sweet chili chicken is remarkably versatile. We particularly enjoy serving it on a bed of fluffy jasmine rice, which is perfect for soaking up any extra sauce. To create a well-rounded meal, you might consider these pairings:

With Rice and Veg: Accompany the chicken with steamed broccoli, green beans, or pak choi for a wholesome and balanced dinner. This approach is ideal for creating satisfying dishes, similar to these Sticky Chicken Rice Bowls.
With Noodles: Toss the saucy chicken with cooked egg or rice noodles to create a delectable stir-fry.
In Lettuce Cups: For a lighter, low-carb alternative, spoon the chicken mixture into crisp iceberg or little gem lettuce leaves.
As a Salad Topper: Allow the chicken to cool slightly, then add it to a fresh salad of mixed leaves, cucumber, and peppers for a lunch packed with flavour.

FAQ

Q: Can I make this sweet chili chicken recipe gluten-free?

A: Of course! The key ingredient to swap is the soy sauce. Simply use tamari or a soy sauce that is certified gluten-free. It’s also wise to check the label on your sweet chili sauce, as some brands may use wheat-based thickening agents.

Q: How spicy is this recipe? Can I make it milder or spicier?

A: Our recipe has a mild-to-medium heat level that most families will enjoy. To make it milder, just select a less spicy brand of sweet chili sauce. To increase the heat, add more red pepper flakes, a little sriracha, or some finely chopped fresh red chilli to the sauce.

Q: Can I use chicken thighs instead of breasts?

A: Yes, chicken thighs are an excellent substitute! They contain more fat, which means they are more forgiving and often stay juicier. Just cut them into bite-sized pieces and cook them for a couple of minutes longer to ensure they’re cooked through before you add the sauce.

Q: Can I use frozen chicken?

A: You can, but it is vital that you thaw it completely and safely before you start cooking. The safest method is to let it defrost in the fridge overnight. For this type of pan-fried recipe, you should never cook chicken directly from frozen as it won’t cook evenly. For more in-depth food safety guidance, the NHS offers fantastic advice on storing and preparing food.

Your New Go-To Weeknight Winner

And there we have it—a simple, delicious, and deeply satisfying Sweet Chili Chicken Recipe that we’re confident will become a firm favourite in your meal rotation. It perfectly captures the spirit of quick, flavourful, and easy cooking, demonstrating that you don’t need to spend hours in the kitchen to produce a truly spectacular meal.

We hope you’ll feel inspired to get creative, fine-tune the flavours to your own taste, and really make this dish your own. Whether you opt for the pan-fried sticky version or the tender baked alternative, it’s a recipe that’s guaranteed to win everyone over.

Fancy giving it a try? Pin this recipe for safekeeping, and please do leave a comment below to let us know how you got on. We always love to hear about your successes in the kitchen!