Sweet Chili Chicken Delight

Why You’ll Love This Recipe

I adore how this dish delivers the sweet and spicy satisfaction of takeout in a healthier, homemade version. It comes together in just about 30 minutes and hits every flavor note—sweet, tangy, savory, and just enough heat to keep things exciting

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 lb boneless, skinless chicken (breast or thighs), cut into 1-inch pieces

• 2 Tbsp oil (vegetable, avocado, or sesame)

• 2 tsp cornstarch (for coating)

• Salt and pepper, to taste

Sweet Chili Sauce:

• ½ cup Thai sweet chili sauce

• 2 Tbsp soy sauce (or tamari/coconut aminos)

• 1 Tbsp rice vinegar (or apple cider vinegar)

• 1 Tbsp honey or maple syrup

• 1 tsp sriracha (optional, for extra heat)

• 2 cloves garlic, minced

• 1 tsp grated ginger (optional)

Garnishes (optional):

• Sliced green onions

• Sesame seeds

• Lime wedges

directions

1. Coat the chicken.
   I season the chicken with salt and pepper, toss it with cornstarch until lightly coated—this gives each bite a tender-crisp texture

2. Pan-fry or bake.
   I heat oil over medium-high heat and cook the chicken in batches until golden brown and cooked through (about 5–7 minutes per batch). If baking, I use 400 °F for 15–20 minutes, turning once

3. Make the sauce.
   I whisk together sweet chili sauce, soy sauce, vinegar, honey, sriracha, garlic, and ginger. I simmer it briefly until slightly thickened

4. Combine & coat.
   I toss the cooked chicken in the warm sauce until evenly glazed.

5. Serve & garnish.
   I plate it over rice, cauliflower rice, or noodles. Then I top it with sliced green onions, sesame seeds, and a squeeze of lime for brightness

Servings and timing

• Serves: 4

• Prep time: ~10 minutes

• Cook time: ~15–20 minutes

• Total time: ~25–30 minutes

Variations

• Sheet-pan version: I spread chicken and veggies on a baking sheet, pour sauce over them, and bake together—it’s easy and minimal cleanup

• Grilled twist: I marinate thighs in sauce and grill for smoky caramelized flavor

• Air-fryer crisp: I air-fry coated chicken at 400 °F for 10 minutes, then toss in sauce—crispy and fast

• Veggie boost: I add broccoli, bell peppers, or snap peas to bake or stir-fry with the chicken

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days . To reheat, I either warm gently in a skillet or microwave with a splash of water to refresh the sauce.

FAQs

Can I use chicken thighs instead of breast?

Yes—thighs stay moist and flavorful. Adjust cooking time slightly if bone-in .

Is sweet chili sauce spicy?

Not usually—its sweetness comes from red chili peppers and sugar. Sriracha adds heat only if you want it

Can I make the sauce ahead?

Absolutely—I store it in the fridge for several days and toss chicken in it when reheating .

Can I skip cornstarch coating?

Yes—the chicken won’t be crispy but will still taste delicious when coated in sauce.

What should I serve it with?

I love it over jasmine rice, cauliflower rice, or rice noodles. It also shines atop a green salad or in lettuce wraps.

Conclusion

I adore this Sweet Chili Chicken Delight because it’s fast, flavorful, and endlessly adaptable. It hits the perfect balance of sweet, spicy, and savory—whether baked, grilled, or stir-fried—and always warms both the kitchen and the heart.