I can never resist crispy chicken coated in sticky Thai sweet chili sauce, especially when it turns out this glossy and crave-worthy. This is the kind of plate that disappears fast.

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I’m obsessed with Sweet Chili Chicken because it hits every craving at once: crispy edges, juicy bites, sticky sauce, and that sweet heat that keeps dragging me back for “just one more.” I love using chicken thighs because they stay tender, even under all that glossy Thai sweet chili sauce. And honestly?

The plate-licking part is not a joke. This is the kind of chicken I sneak from the pan before it even makes it to dinner.

But once it’s on the table, I’m all in. Crunchy, saucy, spicy-sweet, ridiculously addictive.

No polite bites. Just forks flying and no leftovers.

Ingredients

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Chicken is the main bite, juicy, filling, and way better than takeout.
Salt, pepper, and garlic powder keep every piece from tasting flat.
Cornstarch makes that light, crispy coating you’ll want to snack on.
Flour adds a little sturdiness, so the crust doesn’t disappear.
Eggs and milk help everything stick like a proper crispy jacket.
Oil brings the crunch, so yeah, this is comfort food.
Thai sweet chili sauce is sticky, sweet, tangy, and a little spicy.
Homemade sauce lets you control the heat and skip the mystery bottle.
Fish sauce sounds bold, but it adds salty depth.
Trust it.
Garlic and chili bring the kick that keeps this from being boring.
Green onions add freshness, color, and that little restaurant-style finish.
Sesame seeds give a nutty crunch, but you can skip them.
Plus, lime wedges cut the sweetness and make each bite brighter.
Basically, it’s crispy chicken with a sticky sauce that hits hard.

Ingredient Quantities

1 1/2 pounds boneless skinless chicken thighs or breasts, cut into bite sized pieces

1 teaspoon kosher salt

1/2 teaspoon black pepper

1 teaspoon garlic powder

1/2 cup cornstarch

1/4 cup all purpose flour

2 large eggs

1/4 cup milk

1 to 2 cups vegetable oil or peanut oil for frying

1 cup store bought Thai sweet chili sauce OR ingredients for homemade sauce

For homemade sauce: 1/2 cup granulated sugar

For homemade sauce: 1/4 cup rice vinegar

For homemade sauce: 1/4 cup water

For homemade sauce: 2 tablespoons fish sauce

For homemade sauce: 2 cloves garlic, minced

For homemade sauce: 1 to 2 teaspoons crushed red pepper flakes or 1 small red chili minced

For homemade sauce: 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

2 green onions, thinly sliced, for garnish

1 tablespoon toasted sesame seeds, for garnish (optional)

Wedges of lime, for serving (optional)

How to Make this

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1. Pat chicken pieces dry and season with kosher salt, black pepper, and garlic powder.

2. In a shallow bowl combine cornstarch and all purpose flour. In another bowl whisk eggs with milk to make an egg wash.

3. Dredge each chicken piece first in the flour mixture, shaking off excess, then dip into the egg wash, and return to the flour mixture for a second light coating.

4. Heat 1 to 2 cups vegetable or peanut oil in a deep skillet or heavy pot over medium high heat until it reaches about 350°F or a piece of bread browns in 60 seconds.

5. Fry chicken in batches, do not overcrowd, until golden brown and cooked through about 3 to 5 minutes per batch depending on size; transfer to a paper towel lined plate to drain.

6. If using homemade sauce: combine granulated sugar, rice vinegar, water, fish sauce, minced garlic, and crushed red pepper flakes or minced red chili in a small saucepan. Bring to a simmer, then stir in the cornstarch slurry and cook until thickened, about 1 minute. If using store bought sauce skip this step.

7. Reduce heat to low, add the fried chicken to the pan with the Thai sweet chili sauce or pour the sauce over the chicken in a large bowl, and toss gently to coat evenly.

8. Transfer to a serving platter and garnish with thinly sliced green onions and toasted sesame seeds if using.

9. Serve immediately with lime wedges for squeezing over the chicken.

Equipment Needed

1. Cutting board and chef’s knife
2. Shallow bowls or pie dishes for flour and egg wash
3. Whisk and measuring cups/spoons
4. Deep heavy skillet or Dutch oven for frying
5. Instant-read thermometer or candy thermometer
6. Long tongs and a slotted spoon or spider strainer
7. Small saucepan for homemade sauce
8. Paper towels and a plate or wire rack for draining
9. Serving platter and small bowl for lime wedges

FAQ

Can I use chicken breasts instead of thighs?

Yes. Breasts work fine but can dry out faster. Cut into uniform bite sized pieces and monitor cooking time to avoid overcooking.

Do I have to deep fry the chicken?

No. Shallow frying in 1 to 2 cups oil yields a crisp exterior. For a lighter option, bake at 425 F on a greased rack until crisp, about 20 to 25 minutes, flipping once.

Can I use store bought sweet chili sauce instead of making it?

Absolutely. Store bought Thai sweet chili sauce saves time and is delicious. Use homemade if you want to control heat, salt, and sweetness.

How do I keep the chicken crispy after saucing?

Toss the fried chicken briefly in warm sauce just before serving so the coating stays crisp. Alternatively serve sauce on the side for dipping.

How should I store and reheat leftovers?

Refrigerate in an airtight container for up to 3 days. Reheat in a 375 F oven or an air fryer for best crispiness, 5 to 8 minutes, until heated through.

What internal temperature should the chicken reach?

Cook until the thickest pieces reach 165 F measured with an instant read thermometer to ensure safety.

Sweet Chili Chicken Recipe Substitutions and Variations

Chicken (boneless thighs or breasts): swap for firm tofu (press well) or bite sized cauliflower florets for a vegetarian version; adjust frying time as needed.
Cornstarch (for coating and slurry): substitute arrowroot powder or potato starch in a 1:1 ratio; for the slurry use same proportions.
Fish sauce (in homemade sauce): replace with soy sauce or tamari 1:1 for a vegetarian friendly option; for more umami, stir in 1/2 teaspoon miso dissolved in a little water.
Eggs and milk (breading wash): use buttermilk for richer flavor and tenderizing, or aquafaba (chickpea brine) whisked with a splash of plant milk for an egg free binder.

Pro Tips

1. Heat and test the oil properly before frying. Aim for around 350°F or use the bread test you have in the recipe. If the oil is too cool the coating will soak up oil and get greasy, too hot and the outside will burn before the center cooks. Adjust the burner as needed between batches.

2. Keep the chicken pieces dry and work quickly when breading. Moisture is the enemy of crispness, so pat pieces very dry and flour them lightly before the egg wash. Lightly shaking off excess between steps prevents a heavy, gummy crust.

3. Fry in small batches and let the oil come back up to temperature between batches. Overcrowding drops the temperature and creates soggy chicken. Use a wire rack over a sheet pan rather than paper towels to drain so steam escapes and the crust stays crisp.

4. Finish the sauce off the heat and toss gently. If using homemade sauce, taste and adjust for the sweet, salty, and acidic balance before coating. Tossing the chicken briefly keeps the crust intact while ensuring every piece is evenly glazed.

Sweet Chili Chicken Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

I can never resist crispy chicken coated in sticky Thai sweet chili sauce, especially when it turns out this glossy and crave-worthy. This is the kind of plate that disappears fast.

Servings

servings

Calories

454

kcal

Equipment: 1. Cutting board and chef’s knife
2. Shallow bowls or pie dishes for flour and egg wash
3. Whisk and measuring cups/spoons
4. Deep heavy skillet or Dutch oven for frying
5. Instant-read thermometer or candy thermometer
6. Long tongs and a slotted spoon or spider strainer
7. Small saucepan for homemade sauce
8. Paper towels and a plate or wire rack for draining
9. Serving platter and small bowl for lime wedges

Ingredients

1 1/2 pounds boneless skinless chicken thighs or breasts, cut into bite sized pieces
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1/2 cup cornstarch
1/4 cup all purpose flour
2 large eggs
1/4 cup milk
1 to 2 cups vegetable oil or peanut oil for frying
1 cup store bought Thai sweet chili sauce OR ingredients for homemade sauce
For homemade sauce: 1/2 cup granulated sugar
For homemade sauce: 1/4 cup rice vinegar
For homemade sauce: 1/4 cup water
For homemade sauce: 2 tablespoons fish sauce
For homemade sauce: 2 cloves garlic, minced
For homemade sauce: 1 to 2 teaspoons crushed red pepper flakes or 1 small red chili minced
For homemade sauce: 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
2 green onions, thinly sliced, for garnish
1 tablespoon toasted sesame seeds, for garnish (optional)
Wedges of lime, for serving (optional)

Directions

Pat chicken pieces dry and season with kosher salt, black pepper, and garlic powder.
In a shallow bowl combine cornstarch and all purpose flour. In another bowl whisk eggs with milk to make an egg wash.
Dredge each chicken piece first in the flour mixture, shaking off excess, then dip into the egg wash, and return to the flour mixture for a second light coating.
Heat 1 to 2 cups vegetable or peanut oil in a deep skillet or heavy pot over medium high heat until it reaches about 350°F or a piece of bread browns in 60 seconds.
Fry chicken in batches, do not overcrowd, until golden brown and cooked through about 3 to 5 minutes per batch depending on size; transfer to a paper towel lined plate to drain.
If using homemade sauce: combine granulated sugar, rice vinegar, water, fish sauce, minced garlic, and crushed red pepper flakes or minced red chili in a small saucepan. Bring to a simmer, then stir in the cornstarch slurry and cook until thickened, about 1 minute. If using store bought sauce skip this step.
Reduce heat to low, add the fried chicken to the pan with the Thai sweet chili sauce or pour the sauce over the chicken in a large bowl, and toss gently to coat evenly.
Transfer to a serving platter and garnish with thinly sliced green onions and toasted sesame seeds if using.
Serve immediately with lime wedges for squeezing over the chicken.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.