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Sweet Chili Chicken – Crispy, Sticky, and Full of Flavor

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Crispy, pan-fried chicken pieces tossed in a sticky, tangy-sweet Thai sweet chili sauce with garlic, soy, and vinegar. Perfect for rice bowls or noodles.

Ingredients

Scale

  • 1.5 lbs boneless chicken thighs or breasts, cut into chunks

  • 1/2 cup cornstarch

  • Salt & pepper, to taste

  • 2 tbsp neutral oil (for frying)

  • 3 cloves garlic, minced

  • 1/2 cup Thai sweet chili sauce

  • 1 tbsp soy sauce

  • 1 tbsp rice vinegar

  • 1 tsp honey or brown sugar (optional)

  • 2 green onions, sliced (for garnish)

  • 1 tsp sesame seeds (for garnish)

Instructions

  • Toss chicken with salt, pepper, and cornstarch until well-coated.

  • Heat oil in a skillet over medium-high heat. Fry chicken until golden and crispy. Set aside.

  • In a clean pan, sauté garlic for 30 seconds. Add sweet chili sauce, soy sauce, rice vinegar, and honey. Simmer for 2–3 minutes.

  • Return chicken to the pan and coat in sauce. Cook 1–2 minutes until sticky.

  • Garnish with green onions and sesame seeds. Serve hot.

Notes

  • Use tamari for gluten-free.

  • Air-fry or bake for lighter version.

  • Add red pepper flakes for more heat.

Find it online: https://dishloomz.com/sweet-chili-chicken-crispy-sticky-and-full-of-flavor/