This Crispy Sweet Chilli Chicken is a great, simple dinner option that you can get on the table quickly the next time you are craving takeaway. This is good. SERIOUSLY good. It’s easy, filling, low-cost and absolutely delicious.

Crispy Sweet Chilli Chicken

The chicken is cooked to perfection (corn flour is used to keep it tender and juicy) before being coated in a sticky, sweet chilli glaze. It is on the table in less than 20 minutes with minimal effort and fuss. I serve it with steamed rice and although you could plate it up with any vegetables you like, I love the crisp freshness (and speed!) of sliced cucumbers as an accompaniment.

Crispy Sweet Chilli Chicken

Can I air-fry Crispy Sweet Chilli Chicken?

Yes, this Crispy Sweet Chilli Chicken recipe can be cooked in the air-fryer, but you will need to modify the recipe slightly. Coat the chicken as per the recipe, excluding the corn flour. Once the chicken is coated in the egg and spice mixture, dip each piece of chicken one by one into the corn flour so that it is evenly coated. Place in a single layer in the air-fryer and spray generously with oil so that the entire piece of chicken is moistened. Air-fry at 200°C/400°F for 6-8 minutes or until the chicken is cooked through. Cook the sauce as per the recipe and coat the chicken to serve.  

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Crispy Sweet Chilli Chicken

Crispy Sweet Chilli Chicken

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5 from 8 reviews

This quick and easy Crispy Sweet Chilli Chicken is the perfect weeknight dinner for when you are wanting to skip the takeaway and eat a comforting meal at home. 

  • Total Time: 20 mins
  • Yield: 4 1x

Ingredients

Scale

Chicken 

  • 600 g (1.32 lb) chicken breast or chicken thigh, cut into bite-sized pieces
  • 1 tsp sweet paprika
  • 1 tsp garlic powder
  • ½ tsp salt 
  • ½ tsp pepper
  • 1 egg 
  • ½ cup (60 g) corn flour/cornstarch
  • Oil for frying, see note 1 

Sweet Chilli Sauce

  • 1 tsp garlic, freshly minced
  • 1 tsp ginger, freshly minced 
  • ½ cup (120 ml) sweet chilli sauce
  • ¼ cup (60 ml) tamari or regular soy sauce
  • ¼ cup (60 ml) rice wine vinegar, plain white vinegar, apple cider vinegar or lime juice

To serve

  • Steamed rice
  • 1 spring onion/scallion, finely sliced
  • 1 tsp sesame seeds

Instructions

  1. Place the chicken in a large bowl with the sweet paprika, garlic powder, salt, pepper, egg and corn flour. Mix the chicken well until a paste forms around it. Set aside.
  2. To make the sauce, combine all the ingredients in a medium-sized bowl. Set aside.
  3. Heat the oil (see note 1 for options) on medium-high heat in a large, deep frying pan. Cook the chicken for 5-6 minutes or until it is cooked through and golden all over, turning once halfway through. Set aside on a paper towel to drain excess oil.
  4. Drain the oil from the frying pan and wipe the pan clean.
  5. Heat the pan over medium-low heat and add the sauce. Stir for 2-3 minutes until the sauce begins to bubble gently and thicken. Turn the heat off and stir through the chicken so that it is evenly coated in the sauce.
  6. Serve the chicken immediately, heaped on steamed rice. Top with finely sliced spring onion and a sprinkle of sesame seeds.
  7. Optional: Add 1-2 tablespoons of boiling water (from the kettle) to the base of the pan (once the chicken has been removed). Use your spoon to stir the water into the remaining sauce and use this extra sauce to pour over the completed dish.

Notes

Note 1 – The recipe is based on using a high smoke point oil such as vegetable oil or canola oil which produces a light, crispy coating. You will need enough oil so that the base of the pan is covered and is at least 0.5 cm or 1/4″ deep. For regular weeknight cooking, I make this recipe using olive oil. It produces a denser coating that isn’t as even in colour, but is equally delicious! Use 4 tablespoons of olive oil (or olive oil spray to spray the base of the pan and the chicken once it is in the pan) and cook the chicken on medium-high heat for 6-8 minutes, or until it is cooked through, turning once halfway. Check out the FAQs below for air-frying instructions.

MAKE AHEAD

Crispy Sweet Chilli Chicken is best made and eaten immediately, but cutting the chicken and storing it refrigerated in an airtight container is a great way to speed up the dinner process!

LEFTOVERS

Crispy Sweet Chilli Chicken leftovers can be refrigerated for up to 3 days. The coating softens during the reheating process, but the chicken stays perfectly tender and juicy.

  • Author: Nicole
  • Prep Time: 10 mins
  • Cook Time: 10 mins