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Better Than Takeout: Crispy Sweet Chilli Chicken
There’s nothing like the irresistible combination of crispy chicken coated in sticky, sweet chili sauce. Crispy Sweet Chilli Chicken is a homemade favorite that rivals your favorite takeout, delivering crunch, sweetness, and spice in every bite.
This recipe uses tender chicken breast pieces coated in a light, crisp batter and then tossed in a flavorful sweet chili sauce with garlic and ginger. Perfect for weeknight dinners, meal prep, or a fun weekend treat, this dish is quick, easy, and crowd-pleasing.
Whether served over fluffy rice, with noodles, or as finger food for parties, Crispy Sweet Chilli Chicken is guaranteed to impress.
Ingredients
Chicken & Coating
- 1 lb chicken breast, cut into bite-sized pieces
- ½ cup all-purpose flour
- ½ cup cornstarch
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 eggs, beaten
- Vegetable oil, for frying
Sauce
- ½ cup sweet chili sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
Garnish
- Sliced green onions
- Sesame seeds
Instructions
- Prepare chicken coating: In a medium bowl, mix flour, cornstarch, salt, and pepper. Dip chicken pieces in beaten eggs, then coat in the flour mixture.
- Heat oil: Pour vegetable oil into a large skillet or wok, about ½ inch deep. Heat over medium-high heat until hot but not smoking.
- Fry chicken: Fry chicken in batches, 3–4 minutes per side, until golden brown and cooked through. Drain on paper towels.
- Make sauce: In a small saucepan, combine sweet chili sauce, soy sauce, rice vinegar, garlic, ginger, and sesame oil. Heat over medium heat for 2–3 minutes. For a thicker sauce, add the cornstarch slurry and stir until sauce thickens.
- Toss chicken: Add fried chicken to the saucepan and toss until fully coated in the sauce.
- Serve: Plate chicken with jasmine rice or noodles. Garnish with sliced green onions and sesame seeds. Serve immediately.
Tips for Perfect Crispy Sweet Chilli Chicken
- Even coating: Pat chicken dry before dipping in egg for a crispier finish.
- Batch frying: Fry chicken in batches to maintain oil temperature and ensure crispiness.
- Sauce thickness: Adjust cornstarch slurry to your desired sauce consistency.
- Serving suggestions: Pair with steamed broccoli or snap peas for added texture and color.
Fun Variations
- Spicy Kick: Add ½ teaspoon crushed red pepper or chili flakes to the sauce.
- Honey Garlic Twist: Replace sweet chili sauce with a honey garlic sauce for a sweeter version.
- Gluten-Free: Substitute cornstarch for all-purpose flour in the coating and use gluten-free soy sauce.
Nutritional Benefits
While indulgent, this dish provides:
- Protein: From chicken breast
- Vitamins and minerals: Garlic and ginger add antioxidants and anti-inflammatory properties
- Customizable calories: By controlling frying oil and sauce amount
Serving Suggestions
- Serve with steamed jasmine rice or fried rice.
- Add stir-fried vegetables for a complete meal.
- Great as finger food or appetizer at gatherings.
Crispy Sweet Chilli Chicken
Tender chicken pieces coated in a crispy batter and tossed in sweet chili sauce for a homemade takeout favorite.
Ingredients
Equipment
Method
- Mix flour, cornstarch, salt, and pepper. Dip chicken in beaten eggs, then coat in flour mixture.
- Heat vegetable oil in skillet or wok over medium-high heat. Fry chicken 3–4 minutes per side until golden and cooked. Drain on paper towels.
- Combine sweet chili sauce, soy sauce, rice vinegar, garlic, ginger, and sesame oil in a small saucepan. Heat 2–3 minutes. Add cornstarch slurry if thicker sauce desired.
- Toss fried chicken in sauce until fully coated.
- Serve immediately over rice or noodles. Garnish with green onions and sesame seeds.
Notes
For extra crispiness, fry chicken in small batches to maintain oil temperature.
