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A close-up shot of crispy chicken pieces being tossed in a pan with a glossy sweet chili sauce.

Sweet Chili Chicken (Better Than Takeout!)

This Sweet Chili Chicken is sticky, sweet, and savory with the perfect amount of heat. An easy, 25-minute recipe that tastes so much better than takeout and is perfect for a busy weeknight dinner!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Asian, Thai
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 1.5 lbs boneless, skinless chicken breasts cut into 1-inch pieces
  • 1/3 cup cornstarch
  • 2 tbsp avocado oil or other neutral oil
  • 1 tbsp sesame seeds for garnish
  • 2 green onions sliced, for garnish
For the Homemade Sauce
  • 1/2 cup water
  • 1/4 cup rice vinegar
  • 1/3 cup granulated sugar
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 2 tbsp soy sauce
  • 1-2 tsp Sambal Oelek or red pepper flakes adjust to taste
  • 1 tbsp cornstarch mixed with 2 tbsp cold water

Equipment

  • 1 Large Skillet or Wok
  • 2 Mixing Bowls

Method
 

  1. Pat the chicken pieces dry and season with salt and pepper. In a mixing bowl, toss the chicken with 1/3 cup of cornstarch until fully coated.
  2. Heat avocado oil in a large skillet over medium-high heat. Add the chicken in a single layer, working in batches if needed to avoid overcrowding. Cook for 3-4 minutes per side until golden brown and cooked through. Remove from skillet and set aside.
  3. Reduce heat to medium. Add the minced garlic and grated ginger to the skillet and cook for 30 seconds until fragrant.
  4. Add water, rice vinegar, sugar, soy sauce, and Sambal Oelek to the skillet. Bring to a simmer, stirring until the sugar dissolves.
  5. Whisk in the cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water). Continue to simmer for 1-2 minutes, stirring constantly, until the sauce thickens.
  6. Return the cooked chicken to the skillet. Toss to coat the chicken completely in the sticky sauce.
  7. Remove from heat. Garnish with sliced green onions and sesame seeds before serving.

Notes

For a faster version: Skip the homemade sauce ingredients and instead, combine 2/3 cup of store-bought Thai Sweet Chili sauce with 1 tbsp of soy sauce and 1 tsp of rice vinegar in step 4.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.