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–+ servings
Benjamin

Better-Than-Takeout Sweet Chili Chicken Recipe

This Crispy Chili Garlic Chicken is the perfect balance of sweet, spicy, and savory with an irresistible crunch. Coated in cornstarch for crispiness, then tossed in a flavor-packed sauce made with sweet chili, soy sauce, garlic, and ginger, this dish is a must-try for busy weeknights or a special dinner. Serve it over steamed rice or noodles for a comforting meal that’s ready in under 30 minutes!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1.5 to 2 pounds boneless skinless chicken breasts, cut into bite-sized pieces
  • 1 cup sweet chili sauce store-bought or homemade
  • 2 tablespoons soy sauce
  • 4 cloves garlic minced
  • 1 tablespoon ginger minced
  • 2 tablespoons vegetable oil
  • 1/4 cup cornstarch
  • Salt and pepper to taste
  • 2 green onions sliced (for garnish)
  • 1 tablespoon sesame seeds for garnish
  • Cooked jasmine rice basmati rice, or noodles (for serving)

Method
 

Prepare the Chicken:
  1. Cut the chicken into bite-sized pieces and season with salt and pepper.
  2. Coat evenly with cornstarch, shaking off any excess.
Cook the Chicken:
  1. Heat the vegetable oil in a large skillet over medium-high heat.
  2. Add the coated chicken pieces and cook for 4-5 minutes per side until golden brown and crispy.
  3. Transfer the cooked chicken to a plate and set aside.
Make the Sauce:
  1. In the same pan, reduce the heat to medium and add minced garlic and ginger.
  2. Sauté for 30 seconds until fragrant.
  3. Pour in the sweet chili sauce and soy sauce, stirring until well combined.
Combine Everything:
  1. Return the crispy chicken to the pan and toss until fully coated in the sauce.
Serve & Enjoy:
  1. Garnish with sliced green onions and sesame seeds.
  2. Serve hot over rice or noodles.

Notes

  • For extra crispiness, double-fry the chicken by letting it rest for a few minutes before giving it a second quick fry.
  • Adjust the spice level by adding a pinch of red pepper flakes or sriracha to the sauce.
  • This recipe works well with chicken thighs if you prefer juicier meat.
  • Store leftovers in an airtight container for up to 3 days. Reheat in a skillet for the best texture.

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