Name: Crispy Sweet Chilli Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 1/2 lb chicken breast (cut into 1-inch pieces); 3 tablespoons cornstarch; 1/2 teaspoon paprika; 1 teaspoon onion granules; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper; 2 tablespoons vegetable oil; 4 garlic cloves (minced); 1 tablespoon fresh ginger (grated); 1/3 cup sweet chilli sauce; 2 tablespoons light soy sauce; 1/2 cup low-sodium chicken stock; 1 tablespoon honey; 1 tablespoon cornstarch (mixed with 2 tablespoons water to form a slurry); 1 tablespoon rice vinegar

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This crispy sweet chilli chicken in a sticky, sweet-and-spicy sauce is on the table in 30 minutes and so much better than takeaway!

And if you love a good fakeaway, try my Sesame Ground Chicken Stir Fry, my Chicken Yaki Udon or these spicy peanut noodles next!

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I love a good bowl of sweet chicken chili over a pile of steaming rice, but the thing is most versions deep-fry the chicken or drown it in a thick glaze that tends to go too vinegary.

I wanted neither for this recipe, so I coated the chicken in nothing but cornstarch and a few seasonings, gave it a quick hot fry, then finished it in a sauce loosened with a splash of chicken stock.

The stock is actually the secret to turning the sauce from a heavy glaze into something glossy that wraps around each piece of crispy chicken. Plus, it softens it so you never get that sharp vinegar hit.

Why you'll love this sweet chilli chicken

It's better than takeaway and certainly faster than delivery. You only need one pan and 30 minutes from start to finish.
You get crispy chicken without deep-frying.
The sauce is sweet, tangy and just a bit spicy - your family might ask whether there's more left.

What you'll need

Chicken breast - I use chicken breast here, which I know goes against the "thigh only" crowd. But trust me, it remains juicy enough. Cut it into 1-inch pieces so they cook fast and crisp up all over. Thigh works too if you prefer it (see substitutions).
Cornstarch - This is the whole crispy coating so you don't need any egg. It fries into a light, crisp shell.
Neutral oil - Just a little for shallow frying. Use something with a high smoke point like vegetable, canola or sunflower oil.
Seasonings - I use a mix of paprika, onion granules, salt and black pepper to season the dredge so the coating has both flavor and crunch.
Garlic and fresh ginger - The aromatic base of the sauce. Fresh is really best here.
Sweet chilli sauce - Any supermarket bottle or Thai sweet chilli sauce works.
Light soy sauce - The salty counterweight to all that sweetness.
Low-sodium chicken stock - My secret for a glossy sauce that clings to every bit of chicken.
Honey - This rounds out the sweetness and helps the sauce turn sticky.
Rice vinegar - just a splash to cut the richness and keep things bright.

Pro tip

Taste the sauce before you add all the rice vinegar because sweet chilli brands vary a lot in sharpness and you don't want the sauce to turn out too acidic.

crispy sweet chilli chicken with spring onions

How to make sweet chilli chicken

This is a quick overview with step-by-step photos. The full recipe with detailed steps is in the recipe card at the end of this post.

Toss the chicken pieces with the cornstarch, paprika, onion granules, salt and pepper until every piece is evenly coated.

Heat a little oil in a large skillet over medium-high. Fry the chicken (in batches if needed) until golden and crisp all over.

crispy sweet chilli chicken cooking steps

crispy sweet chilli chicken making instructions

Lower the heat, add the garlic and ginger and cook for about 30 seconds until fragrant.

adding garlic to a crispy sweet chilli chicken

Pour in the sweet chilli sauce, soy sauce, chicken stock, honey, cornstarch slurry and rice vinegar.

Stir and simmer for 3 to 4 minutes, until the sauce thickens and every bit of chicken is well coated. Serve straight away over rice.

Substitutions and variations

Boneless, skinless thighs work beautifully instead of chicken breast and stay extra juicy. You will need to cook them a touch longer, though.
If you want a bit more heat, stir in a little sriracha or some red pepper flakes, or finely chop a fresh chilli into the sauce.
To make this sweet chilli chicken gluten-free, use a certified gluten-free sweet chilli sauce and swap the soy for tamari.

If sticky and savory sounds better than sweet and spicy tonight, my easy teriyaki chicken stir fry is the one to try next!

Recipe tips and notes

Coat the chicken in cornstarch and spices right before adding it to the pan. If the cornstarch sits on the chicken too long, it goes pasty.
It's super important not to crowd the pan! Work in batches for the crispiest results.
Taste the sauce before adding all the rice vinegar, as sweet chilli brands vary in sharpness.

What to serve with sweet chilli chicken

This is built for a bowl of fluffy white or jasmine rice, but if you want to make it a proper fakeaway spread, serve it next to my Chicken Shrimp Fried Rice.

For something fresh and cooling against the sticky sauce, a Creamy Cucumber Salad is perfect, and on the veg side I love these Garlic Parmesan Green Beans or some quickly steamed greens.

Leftovers and storage

Store any leftovers in an airtight container for up to 3 days.
Reheat in a skillet over medium heat, or in the air fryer at 350°F for a few minutes to bring back some crisp.
You can freeze this sweet chilli chicken for up to 2 months. Thaw overnight in the fridge before reheating.

More fakeaway recipes you'll love

If you've tried this crispy sweet chilli recipe, please rate it and leave a comment below! I'd love to hear how it turned out.

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