This Sweet Chili Chicken Recipe is a crispy, saucy, and flavorful dish that brings homemade takeout vibes to your dinner table—quick and satisfying!

Scale

600 g (1 lb 5 oz) boneless, skinless chicken breast or chicken thigh – cut into bite-sized pieces

1 tsp sweet paprika

1 tsp garlic powder

½ tsp sea salt flakes

½ tsp cracked black pepper

1 egg

½ cup (60 g) cornflour (cornstarch)

Oil, for frying

SAUCE:

1 tsp freshly minced garlic

1 tsp freshly minced ginger

½ cup (125 ml) sweet chili sauce

¼ cup (60 ml) tamari or all-purpose soy sauce

¼ cup (60 ml) rice wine vinegar or any mild vinegar (white, apple cider, or lime juice)

TO SERVE:

Steamed rice

1 spring onion (scallion), finely sliced

1 tsp sesame seeds

1. In a bowl, mix chicken, paprika, garlic powder, salt, pepper, egg, and cornflour until coated.

2. Mix all sauce ingredients in a bowl; set aside.

3. Heat oil in a frying pan over medium–high heat. Fry chicken for 5–6 minutes until golden and cooked through. Drain on paper towel.

4. Wipe pan, add sauce and stir over medium-low heat for 2–3 minutes until bubbling and thickened.

5. Return chicken to pan and toss until coated in sauce.

6. Serve hot over steamed rice with spring onion and sesame seeds.

8. Optional sauce boost: add 1–2 tablespoons boiling water to leftover sauce in the pan and pour over chicken.

10. AIR FRYER METHOD:

11. Coat chicken with seasonings and egg (skip cornflour).

12. Individually dip each piece in cornflour.

13. Spray air fryer basket with oil, arrange chicken in single layer, and spray chicken generously.

14. Air fry at 200°C (400°F) for 6–8 minutes, shaking or flipping halfway.

15. Make sauce on stovetop and toss crispy chicken in sauce before serving.

For extra crispiness, don’t overcrowd your pan or air fryer basket.

Reheats great in a skillet—perfect for lunch leftovers.

To keep things lighter, use chicken breast and air fry.

Keywords: Sweet Chili Chicken Recipe, Chicken dishes recipes, Healthy recipes, Chinese cooking recipes