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Sweet Chili Chicken is crispy fried chicken tossed in a sticky, sweet-and-savory chili glaze with juicy pineapple and crunchy bell pepper, better than takeout and on the table in 30 minutes. I make this on *busy weeknights* when the kids are begging for something saucy over rice, and the pan is always scraped clean. If you love our honey garlic chicken, this sweet chili version is your next dinner win.
This easy sweet chili chicken gets its irresistible crispy coating from a simple egg and cornstarch dredge before it soaks up that sticky sweet chili glaze.
Sweet Chili Chicken Quick Look
- 🕒 Prep Time: 10 minutes
- 🌡️ Cook Time: 20 minutes
- ⏳ Total Time: 30 minutes
- 🍽️ Serving: 6 servings
- ⚡ Calories: 369kcal
- 🌶️ Flavor Profile: Sweet, sticky, and savory with crispy chicken and pineapple
- ✋ Difficulty: Easy, a weeknight stir-fry like our honey garlic chicken
Quick Answer
To make sweet chili chicken, cut chicken into bite-sized pieces, coat in beaten egg and cornstarch, and fry in oil until golden and crispy. Drain the oil, then cook sweet chili sauce, ketchup, soy sauce, brown sugar, scallions, and bell pepper into a glaze. Add the fried chicken and pineapple back to the pan, toss to coat in the sticky sauce, and serve over rice. The whole dish comes together in about 30 minutes.
Jump to:
- Sweet Chili Chicken Quick Look
- Quick Answer
- Why This Recipe Works
- Why You’ll Love This Recipe
- Key Ingredients
- Variations and Substitutions
- How to Make Sweet Chili Chicken
- Recipe Tips & Tricks
- Serving Ideas and Suggestions
- Sweet Chili Chicken FAQs
- Other Recommended Chicken Recipes
- Easy Sweet Chili Chicken Recipe
Why This Recipe Works
Click to see the technique science
- Egg and cornstarch make it crispy. A simple egg and cornstarch coating fries into a light, crisp crust that soaks up the glaze without going soggy.
- Frying in batches keeps it golden. Cooking the chicken in a single layer, in batches, lets it crisp up instead of steaming in a crowded pan.
- Sweet chili sauce does the heavy lifting. Store-bought sweet chili sauce gives you that perfect sweet-spicy balance with almost no effort.
- Pineapple balances the savory. Juicy pineapple adds bright sweetness and acidity that plays off the soy sauce and chili.
- The glaze thickens fast. Simmering the sauce for a few minutes reduces it into a sticky glaze that clings to every piece.
- It is faster than takeout. Start to finish, this saucy chicken dinner is ready in about 30 minutes, beating any delivery.
Why You’ll Love This Recipe
- It is crispy, sticky, sweet, and savory all at once, tasting better than your favorite takeout.
- It comes together in just 30 minutes with simple ingredients, perfect for busy weeknights like our sesame chicken.
- It is endlessly customizable with extra veggies, more heat, or a different protein, and the whole family loves it over rice.
Key Ingredients
A handful of pantry and fridge staples turn into a takeout-style dinner. Here are the ones that matter most.
- Chicken tenderloins: Cut into bite-sized pieces, tenderloins stay juicy and cook quickly. Boneless thighs or breasts work too.
- Sweet chili sauce: The star of the dish, this sweet, mildly spicy sauce forms the base of the sticky glaze. Find it in the Asian aisle.
- Cornstarch and eggs: A simple egg and cornstarch coating fries up into a light, crispy crust that clings to the sauce.
- Pineapple: Sweet pineapple chunks add juicy bursts and balance the savory soy and chili flavors.
- Red bell pepper and scallions: They add color, crunch, and fresh flavor to round out the glaze.
See recipe card for exact quantities.
Variations and Substitutions
This sweet chili chicken is easy to customize:
- Bake or air fry it: For a lighter version, bake or air fry the coated chicken instead of pan frying, like our baked parmesan chicken tenders.
- Add heat: Stir in sriracha, red pepper flakes, or fresh chili for a spicier sweet chili chicken.
- Load up the veggies: Add broccoli, snap peas, carrots, or onion to make it a full stir-fry dinner.
- Switch the protein: Use shrimp, tofu, or cauliflower in place of the chicken for an easy swap.
How to Make Sweet Chili Chicken
- Cut the chicken into bite-sized pieces and toss in a mixture of beaten eggs and cornstarch until evenly coated.
- Fry the coated chicken in a single layer in about an inch of hot oil until golden and cooked to 165 degrees F, working in batches. Drain on paper towels.
- Discard the oil, then add the sweet chili sauce, ketchup, soy sauce, brown sugar, scallions, and red bell pepper to the pan and cook until thickened into a glaze.
- Add the fried chicken and pineapple chunks back to the pan with the glaze.
- Toss everything to coat in the sticky glaze, garnish with extra scallions, and serve hot over rice.
Recipe Tips & Tricks
- Fry in batches so the chicken crisps up golden instead of steaming in a crowded pan.
- Use a thermometer, cook the chicken to 165 degrees F to make sure it is done while staying juicy.
- Drain on paper towels after frying so the coating stays crisp before it hits the sauce.
- Reduce the sauce until sticky before adding the chicken back so it glazes instead of getting watery.
- Add the chicken at the end and toss quickly so it stays crispy and does not soak up too much sauce.
- Serve it right away over hot rice, the coating is at its crispiest fresh from the pan.
Serving Ideas and Suggestions
Sweet chili chicken is best served hot over a bed of steamed white or jasmine rice to soak up all that sticky glaze. Garnish with extra scallions and a sprinkle of sesame seeds. It is a takeout-style favorite alongside our sesame chicken.
For a bigger spread, serve it with fried rice, egg rolls, or a simple cucumber salad. Round out the meal with our dirty rice or steamed broccoli. It also makes a great meal-prep lunch packed over rice.
Store leftovers in an airtight container in the refrigerator for up to four days. Reheat gently in a skillet or microwave, adding a splash of water to loosen the glaze. The coating softens once stored, but the flavor stays just as delicious.
Sweet Chili Chicken FAQs
Sweet chili sauce is a thick, sticky condiment made from chili peppers, sugar, garlic, and vinegar, with a sweet flavor and mild heat. It is commonly found in the Asian or international aisle of most grocery stores, often labeled Thai sweet chili sauce. It forms the base of the glaze in this sweet chili chicken, so there is no need to make a sauce from scratch.
Yes, you can bake or air fry the coated chicken for a lighter sweet chili chicken. Bake the pieces on a parchment-lined sheet at 425 degrees F or air fry at 400 degrees F until golden and cooked through, then toss in the warm glaze. The texture will be slightly less crispy than pan-fried, but it is a great way to cut back on oil while keeping all the flavor.
Chicken tenderloins or boneless skinless chicken breasts cut into bite-sized pieces work great for sweet chili chicken because they cook quickly and stay tender. Boneless skinless thighs are another excellent option and tend to stay even juicier. Whichever you choose, cut the pieces a uniform size so they cook evenly and get that crispy coating all around.
To keep sweet chili chicken crispy, fry the coated pieces in batches so they brown rather than steam, and drain them on paper towels before saucing. Reduce the glaze until sticky, then add the chicken at the very end and toss just to coat. Serve right away, since the coating naturally softens the longer it sits in the sauce.
Sweet chili chicken is generally mild, since sweet chili sauce leans more sweet than hot. The flavor is sweet and savory with just a gentle warmth. If you like more heat, you can stir in sriracha, red pepper flakes, or fresh chopped chili to taste. For a kid-friendly version, the recipe as written is mild enough for most palates.
Sweet chili chicken is best enjoyed fresh, but you can prep ahead to save time. Cut the chicken and mix the sauce ingredients in advance, then fry and glaze just before serving for the crispiest result. Leftovers keep in the fridge for up to four days and reheat well in a skillet, though the coating will be softer than when freshly made.
Craving more easy chicken dinners? Try our honey garlic chicken and sesame chicken next.
Easy Sweet Chili Chicken Recipe
Ingredients
- 2 pounds chicken tenderloins
- 3 large eggs
- ⅓ cup cornstarch
- Vegetable oil for frying
- 1 cup sweet chili sauce
- 1 tablespoon ketchup
- 1 tablespoon soy sauce
- 2 tablespoons brown sugar
- 3 scallions chopped
- 1 small red bell pepper sliced
- 1 cup drained pineapple chunks
- Scallions for garnish
Instructions
- Cut your chicken tenderloins into bite-sized pieces.2 pounds chicken tenderloins
- In a large bowl, whisk together the 3 eggs and cornstarch.3 large eggs, ⅓ cup cornstarch
- Add the chicken to the cornstarch mixture and stir to coat.
- In a large skillet, over medium-high heat, up about one inch of oil.Vegetable oil for frying
- Once the oil is hot add the chicken in a single layer.
- Fry until brown on each side and cooked through to 165°F, you will need to cook in batches.
- Remove the chicken to a paper towel-lined plate.
- Repeat with the rest of the chicken.
- Discard the oil from the pan.
- Add the chili sauce, ketchup, soy sauce, brown sugar, scallions, and red pepper to the pan and stir to combine.1 cup sweet chili sauce, 1 tablespoon ketchup, 1 tablespoon soy sauce, 2 tablespoons brown sugar, 3 scallions chopped, 1 small red bell pepper
- Cook over medium heat, stirring occasionally, until thickened to a glaze, about 5 minutes.
- Add the chicken and pineapple chunks back to the pan and toss to coat.1 cup drained pineapple chunks
- Garnish with scallions if using and serve.Scallions for garnish
Notes
- Get It Crispy: Make sure the oil is hot enough for that perfect golden brown crispiness.
- Customize It: Feel free to add any of your favorite veggies to make it even more nutritious.
- Sauce It Up: Don’t be shy with the sweet chili sauce for that extra flavor punch.
- Keep It Fresh: Garnish with fresh scallions or cilantro right before serving for the best taste.
- Perfect Pairing: Serve over freshly cooked rice for a delicious and satisfying meal.
Nutrition
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