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Sticky Sweet Chili Chicken Recipe for Dinner

Sweet Chili Chicken Recipe

Crispy, golden chicken cubes tossed in a sweet, savory, and slightly spicy glaze. This quick and easy dish combines a sticky, glossy sauce with tender chicken, making it a perfect and flavorful main course for any weeknight.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian
Calories: 485
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 600 g skinless boneless chicken breasts, cut into 2-3 cm cubes
  • 4 tbsp cornflour
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp vegetable oil or other neutral oil
For the Sweet Chili Sauce
  • 120 ml sweet chili sauce
  • 60 ml low-sodium soy sauce
  • 2 tbsp honey
  • 1 tbsp rice vinegar
  • 3 cloves garlic finely minced
  • 1 tbsp fresh ginger grated
  • 1 tsp sesame oil
For Garnish (Optional)
  • 2 spring onions thinly sliced
  • 1 tbsp toasted sesame seeds
  • 1 red chili thinly sliced

Method
 

  1. Prepare the Chicken: In a medium mixing bowl, combine the cornflour, salt, and pepper. Add the cubed chicken and toss well until every piece is evenly coated. This light dusting is what will give the chicken a slightly crisp exterior and help thicken the sauce later.
  2. Mix the Sauce: In a separate small bowl or jug, whisk together all the sauce ingredients: sweet chili sauce, soy sauce, honey, rice vinegar, minced garlic, grated ginger, and sesame oil. Set it aside.
  3. Cook the Chicken: Heat the vegetable oil in a large frying pan or skillet over a medium-high heat. Once the oil is shimmering, carefully add half of the coated chicken to the pan in a single layer. Don't overcrowd it!
  4. Get it Golden: Fry the chicken for 3-4 minutes per side, until it's cooked through and beautifully golden brown. What works best for me is to let it cook undisturbed for the first few minutes to develop a good crust. Once cooked, remove the chicken from the pan with a slotted spoon and set it aside on a plate. Repeat with the remaining chicken.
  5. Create the Sauce Base: Reduce the heat to medium. There should be a little oil left in the pan along with some tasty browned bits from the chicken. If you added extra garlic and ginger to the sauce mix, this is where you could add them and sauté for 30 seconds until fragrant, but our sauce mix already has them included.
  6. Simmer and Thicken: Give the sauce mixture a final whisk and pour it into the hot pan. It will bubble up immediately. Bring it to a steady simmer, stirring occasionally with a wooden spoon, and let it cook for 2-3 minutes. You’ll see it start to thicken and become glossy as the honey caramelises and the cornflour from the chicken residue does its work.
  7. Combine and Coat: Return the cooked chicken to the pan with the thickened sauce. Gently toss everything together for about a minute until every piece of chicken is coated in the glorious, sticky glaze.
  8. Serve Immediately: Take the pan off the heat. Serve the Sweet Chili Chicken straight away, garnished with a scattering of sliced spring onions, toasted sesame seeds, and a few slices of fresh red chili if you like a little extra heat.

Notes

Best served immediately over a bed of steamed rice or with noodles. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.