Name: Sweet Chili Chicken Recipe in 30 Minutes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian
Ingredients: Chicken Breast: 1.5 to 2 pounds of boneless, skinless chicken breasts; 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

Jump to Recipe

Oh, Sweet Chili Chicken—where have you been all my life? This dish has become my go-to for those nights when I want something ridiculously flavorful but don’t feel like spending hours in the kitchen. The magic is in that perfect balance of sweet and spicy, with crispy chicken coated in a glossy, sticky sauce that’s just addictive. My kids beg for it, and honestly, I don’t blame them. It’s the kind of meal that makes you forget you’re eating something you whipped up in under 30 minutes.

I first stumbled upon this recipe during a chaotic weeknight when I needed something fast but didn’t want to sacrifice flavor. One bite, and I was hooked. Whether you serve it over rice, noodles, or even just by itself, Sweet Chili Chicken is endlessly versatile. And the best part? You can tweak the heat level to suit your mood—mild for the kids, extra spicy for those days when you need a little kick. Trust me, this one’s going straight into your regular rotation.

Why You’ll Love This Sweet Chili Chicken

This isn’t just another chicken recipe—it’s a game-changer for busy nights when you want maximum flavor with minimal effort. Here’s why it’s become my kitchen MVP:

Weeknight superhero: Ready in 30 minutes flat, from fridge to table
Flavor bomb: That perfect sweet-spicy tang you’ll crave
Kid-approved: My picky eaters devour it (secret parent win!)
Heat control: Dial the spice up or down with one simple adjustment
Leftover magic: Tastes even better the next day – if it lasts that long

Seriously, this dish checks all the boxes. It’s the kind of meal that makes you feel like a kitchen rockstar without any of the stress.

Sweet Chili Chicken Ingredients

Gather these simple ingredients—you probably have most in your pantry already! The key here is fresh garlic and ginger—trust me, it makes all the difference in that sauce.

Chicken: 1.5–2 lbs boneless, skinless chicken breasts (cut into 1-inch pieces—uniform size cooks evenly!)
Sweet chili sauce: 1 cup packed (my favorite brand is Mae Ploy, but use what you love)
Soy sauce: 2 tablespoons (regular or low-sodium both work)
Garlic: 4 cloves, minced (fresh is best—no jarred stuff!)
Ginger: 1 tablespoon minced (peel it with a spoon—game changer!)
Cornstarch: 1/4 cup (for that perfect crispy coating)
Vegetable oil: 2 tablespoons (high smoke point is key)
Garnishes: 2 sliced green onions + 1 tbsp sesame seeds (for that restaurant-worthy finish)

That’s it! Now let’s make some magic happen.

How to Make Sweet Chili Chicken

Okay, let’s get cooking! This comes together faster than you’d think—just follow these simple steps for crispy, saucy perfection:

Preparing the Chicken

First, pat those chicken pieces dry—this helps the cornstarch stick better. Toss them with salt, pepper, and cornstarch until evenly coated. The cornstarch is KEY—it creates that irresistible crispy texture when fried!

Cooking the Sauce

In your pan, sauté the garlic and ginger just until fragrant—about 30 seconds. Then pour in the sweet chili sauce and soy sauce, stirring as it bubbles into a glossy, thick coating. Oh, that smell? Heavenly.

Heat oil in a large pan over medium-high—it should shimmer but not smoke.
Cook chicken in batches (don’t crowd the pan!) for 5-6 minutes per side until golden and crispy.
Remove chicken and set aside—save those tasty browned bits in the pan!
Make the sauce right in that same pan—those browned bits add amazing flavor.
Toss crispy chicken back in, coating every piece in that sticky-sweet goodness.
Finish with green onions and sesame seeds—the pretty factor matters!

See? Easy peasy. The whole thing takes less time than ordering takeout!

Tips for the Best Sweet Chili Chicken

Want to take your Sweet Chili Chicken from good to “oh-my-gosh-I-need-this-every-day” amazing? Here are my hard-earned kitchen secrets:

Fresh is best: That jar of pre-minced garlic? Toss it. Fresh garlic and ginger make the sauce sing with flavor.
Crispy chicken hack: Let the coated chicken sit 5 minutes before frying—the cornstarch forms a better crust.
Sauce too thin? Mix 1 tsp cornstarch with 1 tbsp water, stir into bubbling sauce to thicken instantly.
Garnish like a pro: A sprinkle of sesame seeds and green onions makes it look straight from a restaurant.

These little touches make all the difference—your taste buds will thank you!

Sweet Chili Chicken Variations

This recipe is crazy flexible—make it your own with these easy twists! Swap chicken for shrimp (cook just 2-3 minutes per side) or toss in bell peppers and snap peas with the sauce. Love heat? Add sriracha or red pepper flakes. Vegetarian? Try crispy tofu instead. The possibilities are endless!

Serving Suggestions for Sweet Chili Chicken

Oh, the possibilities! My absolute favorite way to serve this is over steaming jasmine rice—it soaks up that glorious sauce like a dream. But don’t stop there! Try it with:

Lo mein or rice noodles for a fun twist
Stir-fried veggies (bok choy and mushrooms are killer)
Crunchy Asian slaw for texture contrast
Even wrapped in lettuce cups for a low-carb option

Honestly? It’s delicious straight from the pan too—no judgment here!

Storing and Reheating Sweet Chili Chicken

Leftovers? Lucky you! Store any extra Sweet Chili Chicken in an airtight container—it keeps beautifully in the fridge for up to 3 days. To reheat, I prefer a quick toss in the pan to bring back that crispiness, but the microwave works in a pinch (just stir every 30 seconds). Pro tip: The sauce thickens as it cools, so add a splash of water when reheating to bring it back to saucy perfection.

Sweet Chili Chicken Nutrition

Now, let’s talk numbers—because yes, this deliciousness comes with some actual nutrition! Based on my usual ingredients, each serving (about 1/4 of the recipe) clocks in around 350 calories with 25g protein. The exact carb count (about 30g per serving) depends on your sweet chili sauce brand. Remember, nutrition varies based on your specific ingredients and serving sizes—but hey, with flavors this good, who’s counting?

Sweet Chili Chicken FAQs

Got questions? I’ve got answers! Here are the most common things people ask me about this recipe:

Can I use chicken thighs instead of breasts?
Absolutely! Thighs stay juicier—just cook them 1-2 minutes longer per side since they’re thicker.

Is there a substitute for sweet chili sauce?
In a pinch, mix 3/4 cup honey with 1/4 cup sriracha—it won’t be identical but still delicious!

How spicy is this dish?
The sauce is mildly spicy—think “tickles your tongue” not “sets your mouth on fire.” Add red pepper flakes if you want more heat.

Can I make this gluten-free?
Yes! Just use tamari instead of soy sauce and check your sweet chili sauce label.

Why cornstarch instead of flour?
Cornstarch gives that ultra-crispy texture flour can’t match—plus it makes the sauce stick better!