Amazing Crispy Sweet Chili Chicken in 35 Mins

Oh, weeknights! You know how it is, right? Between juggling work, life, and everything in between, sometimes the last thing you want is a complicated dinner. But that doesn’t mean you have to settle for boring or takeout! My absolute favorite way to shake things up is with a batch of Crispy Sweet Chili Chicken. Trust me, this isn’t just any chicken dish; it’s that sticky, savory, perfectly crunchy goodness you dream about, but made right in your own kitchen. It reminds me so much of why I started Carla’s Cooking – bringing those comforting, craveable flavors home, even when time is tight. This recipe is all about getting that amazing restaurant-quality crispy coating without all the fuss. You’re going to love how quickly this comes together! You can read more about my kitchen journey over on my About page!

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Why You’ll Love This Crispy Sweet Chili Chicken

It’s unbelievably CRISPY! Forget soggy bottoms – we’ve got that perfect crunch thanks to a smart cornstarch coating.

Dinner on the table in a flash! Seriously, this is a weeknight warrior, ready in about 35 minutes flat.

That sticky sweet-chili glaze is *everything*. It’s the perfect balance of sweet, savory, and just a little tangy.

Way better than takeout! You get that amazing flavor and texture you crave, made with simple ingredients you probably already have.

Crispy Sweet Chili Chicken Ingredients You’ll Need

Okay, let’s talk about what you’ll need to make this magic happen! It’s honestly a pretty straightforward list, which is exactly what we want for a weeknight win. I always try to use chicken thighs because they just stay so wonderfully juicy and tender, but chicken breasts work too if that’s what you have on hand. That coating is key, so make sure you’ve got your cornstarch ready to go. The sauce ingredients are simple, mostly pantry staples! I usually grab my sweet chili sauce from the Asian aisle at the grocery store, but honestly, any brand does the trick.

Here’s the rundown:

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/4 cup cornstarch
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons vegetable oil (or any neutral oil for frying)
• 1/2 cup sweet chili sauce
• 1 tablespoon soy sauce
• 1 teaspoon rice vinegar
• 1 teaspoon sesame oil
• 1 clove garlic, minced
• 1/2 teaspoon grated fresh ginger
• 1 tablespoon cornstarch mixed with 2 tablespoons water (this is our magic thickening slurry!)
• Sesame seeds, for garnish (optional, but pretty!)
• Chopped green onions, for garnish (adds a nice fresh bite!)

See? Nothing too wild! It’s amazing what you can whip up with these simple items. I love having chicken thighs on hand because they’re so forgiving, unlike chicken breasts which can dry out super fast if you’re not careful.

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Mastering the Cornstarch Coating for Extra Crispy Chicken

Okay, can we talk about the secret weapon here? It’s cornstarch! Seriously, this stuff is pure magic for getting that shatteringly crisp coating we all crave. I remember one time ages ago, I was trying to make some crispy chicken bites for a party, and they just came out… sad. Kinda soggy, definitely not what I was going for. Then I remembered my grandma always used cornstarch for thickening sauces, and I thought, “What if it works for coating?” Game changer! It’s a trick I use for all sorts of things, like my crispy roasted chickpeas!

Using cornstarch basically creates this beautiful, delicate crust that gets impossibly crispy when it hits the hot oil. It’s so much lighter and crunchier than just using flour alone. The trick is to make sure you coat every single piece really well. You want that all-over crispiness, you know? For this recipe, I just toss the chicken right in the cornstarch mixture with salt and pepper before it hits the pan. No fancy velveting method needed here, just a good, even coating. Make sure your chicken pieces aren’t clumped together when you coat them, or you’ll get pockets of un-coated chicken. It’s all about getting that perfect cornstarch coating for extra crispy chicken bites every single time!

How to Make Crispy Sweet Chili Chicken: Step-by-Step

Alright, let’s get cooking! This is where the magic really happens. Making this Crispy Sweet Chili Chicken is honestly pretty simple once you break it down. We’re going to coat our chicken, get it nice and crispy, whip up a super easy sauce, and then bring it all together. It’ll taste like you spent hours, but I promise it’s quick! Think of it like making my teriyaki chicken stir-fry or my sheet pan chicken – all about getting great flavor without a ton of fuss.

Preparing the Chicken Coating

This first step is crucial for our crispy coating! Grab your chicken pieces and toss them right into a bowl with the cornstarch, salt, and pepper. Give them a good mix, making sure every little piece is coated. I like to use my hands for this, it’s easier to feel if everything’s covered evenly. You don’t want any bare spots! Just a nice, light dusting all over. It might seem like a lot of cornstarch, but trust the process – this is what gives us that amazing crispiness we’re going for.

Achieving the Perfect Crispy Chicken Bites

Now for the frying! Get a large skillet, or even a wok if you have one, and pour in about 2 tablespoons of vegetable oil or another neutral oil. We want to get this oil nice and hot over medium-high heat. It’s important the oil is hot *before* the chicken goes in – that’s key to getting that perfect crisp and avoiding soggy chicken. A good temperature to aim for is around 350°F (175°C) – that’s usually the sweet spot for getting crispy chicken bites. Don’t overcrowd the pan! Cook the chicken in a single layer, and if you have to, do it in batches. Overcrowding lowers the oil temperature and can make your chicken steam instead of fry, which is a recipe for sogginess. Flip the pieces about halfway through, and cook them for about 5 to 7 minutes total, until they’re golden brown and cooked through. Once they’re done, scoop them out and set them aside.

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Crafting the Homemade Sweet Chili Sauce with Cornstarch Slurry

While the chicken is resting, we’ll make our super simple, delicious sauce. In the same skillet you used for the chicken (no need to wash it, that’s extra flavor!), toss in the sweet chili sauce, soy sauce, rice vinegar, sesame oil, minced garlic, and grated ginger. Give it a quick stir and let it come up to a simmer. Now, for that lovely thick, sticky texture, we’ll add our cornstarch slurry – that’s just 1 tablespoon of cornstarch whisked together with 2 tablespoons of water. Pour that in while you stir constantly. It’ll thicken up super fast, usually in just a minute or two. You want it to be syrupy and glossy, perfect for coating everything. This homemade sweet chili sauce with cornstarch slurry is so much better than that watery stuff!

Combining Chicken and Sauce for the Final Dish

Okay, the moment of truth! Return those perfectly crispy chicken bites back into the skillet with the thickened sweet chili sauce. Give everything a good toss to make sure every single piece of chicken is coated in that glorious, sticky glaze. Do this right at the end, just before serving, so the chicken stays as crispy as possible. If it sits in the sauce too long, it’ll start to lose its crunch. You want that contrast between the crispy chicken and the luscious sauce!

Tips for Success: Better Than Takeout Sweet Chili Chicken

Want to ensure your Crispy Sweet Chili Chicken is seriously the best? It’s all about a few little tricks! First off, that oil temperature is super important. Make sure it’s hot enough – around 350°F (175°C) – before you add the chicken. This gives you that gorgeous golden-brown crisp and stops it from getting greasy. Also, never, ever overcrowd the pan! Seriously, give those chicken pieces some space to get crispy. Doing it in batches is way better than a big, steamy mess. These little things really make this dish *better than takeout* sweet chili chicken, trust me! You can get more of my tips on making dishes better than takeout over on my Pad Thai recipe!

Serving Suggestions for Your Crispy Sweet Chili Chicken

Alright, now that you’ve got this incredible Crispy Sweet Chili Chicken, what do you serve it with? My absolute favorite way to enjoy it is in a big bowl over some fluffy steamed jasmine rice. The rice just soaks up all that extra sticky sauce, which is just heavenly! It’s such a satisfying meal. You could also toss it with some noodles, maybe lo mein or even just spaghetti if that’s what you have. For something lighter, a simple side salad or some stir-fried veggies would be perfect too. You can find all sorts of great ideas on my side dishes and salads and soups pages!

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Storage and Reheating Instructions for Crispy Sweet Chili Chicken

Leftovers are great, but we all know that reheated crispy chicken can sometimes be a little… sad. So, to store your delicious Crispy Sweet Chili Chicken, let it cool completely, then pop it into an airtight container in the fridge. It’s best eaten within 2-3 days. The biggest pitfall when reheating is making sure you don’t steam it soggy! So, I recommend skipping the microwave if you can. A quick crisp-up in a medium-heat skillet or even an air fryer works best to bring back some of that crunchy magic. It’s just one more reason this dish is perfect for those busy weeknight dinners!

Frequently Asked Questions about Crispy Sweet Chili Chicken

I get so many questions about this Crispy Sweet Chili Chicken, and I love it! It’s one of those dishes that just sparks curiosity. Here are a few things folks often ask:

Can I use chicken breast instead of thighs?

Absolutely! You can definitely use chicken breasts. They work just fine, but I tend to prefer thighs because they stay incredibly moist and tender, even if you overcook them *just* a tiny bit. If you do use breasts, just keep a close eye on them while they’re frying so they don’t dry out. The texture will be a little less dense, but still delicious!

How can I make the sauce spicier?

Oh, if you like it with a kick, it’s super easy to spice up this sauce! My go-to is to add a pinch of red pepper flakes along with the other sauce ingredients. You could also add a swirl of Sriracha or another chili garlic sauce when you’re simmering everything. Some folks even like to add a tiny bit of cayenne pepper. Just start with a little and add more until it’s perfect for you!

Can I air fry this recipe?

Yes, you totally can! Air frying is a great way to get a similar crispiness with less oil. You’ll want to preheat your air fryer to around 380°F (190°C). Make sure your chicken pieces are well-coated in the cornstarch mixture. Air fry them for about 10-12 minutes, tossing them halfway through, until they’re golden and crispy. Then, you can toss them with the sauce right after they come out – just like we do in the skillet!

What kind of sweet chili sauce is best?

That’s a great question! Honestly, any good quality sweet chili sauce from the grocery store will work beautifully. Some brands are a little sweeter, some are a bit spicier, so it’s kind of a personal preference. If you want a really thick, sticky sweet chili chicken glaze, using one that’s already a bit thicker can help even before we add our cornstarch slurry. Don’t be afraid to try a couple of different brands to find your favorite!

Estimated Nutritional Information

Just a quick heads-up, like with any home cooking, these numbers are approximate! They can totally change depending on the exact brands you use, how much oil you end up using, and even the size of your chicken pieces. But, to give you a good idea for a 4-serving portion, you’re looking at around:

Calories: 450 kcal, Fat: 20g, Protein: 30g, Carbohydrates: 35g, Sugar: 25g, Sodium: 800mg. It’s pretty impressive how much flavor you get for these numbers, especially for a weeknight meal!

Crispy Sweet Chili Chicken

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Enjoy this crispy chicken coated in a sticky sweet chili glaze, perfect for a weeknight meal. This recipe uses cornstarch for maximum crispiness and a simple sauce that clings to the chicken.

• Author: Carla Davis
• Prep Time: 15 min
• Cook Time: 20 min
• Total Time: 35 min
• Yield: 4 servings 1x
• Category: Dinner
• Method: Pan-Frying
• Cuisine: Asian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/4 cup cornstarch
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons vegetable oil
• 1/2 cup sweet chili sauce
• 1 tablespoon soy sauce
• 1 teaspoon rice vinegar
• 1 teaspoon sesame oil
• 1 clove garlic, minced
• 1/2 teaspoon grated fresh ginger
• 1 tablespoon cornstarch mixed with 2 tablespoons water (cornstarch slurry)
• Sesame seeds, for garnish
• Chopped green onions, for garnish

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Instructions

1. In a medium bowl, toss the chicken pieces with 1/4 cup cornstarch, salt, and pepper until evenly coated.
2. Heat vegetable oil in a large skillet or wok over medium-high heat.
3. Add the coated chicken to the hot skillet in a single layer. Cook for 5-7 minutes, flipping halfway through, until golden brown and cooked through. Remove chicken from skillet and set aside.
4. In the same skillet, combine sweet chili sauce, soy sauce, rice vinegar, sesame oil, minced garlic, and grated ginger. Bring to a simmer.
5. Stir in the cornstarch slurry and cook, stirring constantly, until the sauce thickens, about 1-2 minutes.
6. Return the cooked chicken to the skillet and toss to coat evenly with the thickened sauce.
7. Serve immediately, garnished with sesame seeds and chopped green onions.

Notes

• For extra crispy chicken, ensure your oil is hot enough before adding the chicken. A temperature of 350°F (175°C) is ideal for shallow frying.
• You can substitute chicken breasts for thighs, but thighs tend to stay more moist.
• Adjust the sweetness and spice of the sauce by using different brands of sweet chili sauce or adding a pinch of red pepper flakes.
• This dish is great served over rice or noodles for a complete meal.

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 25g
• Sodium: 800mg
• Fat: 20g
• Saturated Fat: 4g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 2g
• Protein: 30g
• Cholesterol: 120mg