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 – especially that incredible crispy, crunchy chicken from your favourite Chinese restaurant.
This is good. SERIOUSLY good. It’s easy, filling, low-cost and absolutely delicious and, because you are making it yourself, you’ll know exactly what’s going into it! The chicken is cooked to crispy, golden perfection before being coated in a sticky, sweet chilli glaze.
This meal uses just one pan (hooray to no mountain of washing up!) and 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 – steamed Asian greens would be the ideal choice – I love the crisp freshness (and speed!) of sliced cucumbers as an accompaniment, as they are the perfect foil to the sticky-coated chicken. And the sprinkle of sesame seeds at the end is such a simple touch, but it seems to take the dish to a new level of elegance.
Can I air fry Crispy Sweet Chilli Chicken?
Yes, this 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 cornflour (cornstarch). Once the chicken is coated in the egg and spice mixture, dip each piece of chicken, one by one, into the cornflour 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.
What can I serve with Crispy Sweet Chilli Chicken?
Because the sauce is rich and sweet, I like to keep the sides simple. I have suggested serving the chicken with steamed rice, but you could serve noodles or even cauliflower rice. Steamed green vegetables are also ideal, especially Asian greens like bok choy, choy sum or Chinese broccoli (gai lan), or green beans, sugar snap peas, broccolini (tenderstem broccoli) or broccoli.
What are some other quick and tasty Asian-style chicken dishes?
If you enjoyed this Crispy Sweet Chilli Chicken, I think you’ll also love:
Crispy Honey Soy Chicken
Bang Bang Chicken
Cheat’s Chicken Laksa
Nasi Goreng (Indonesian Fried Rice)
Chicken Satay Skewers
Crispy Sweet Chilli Chicken
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
CHICKEN
- 600 g (1 lb 5 oz) boneless, skinless chicken breast or chicken thigh, cut into bite-sized pieces
- 1 tsp sweet paprika
- 1 tsp garlic powder
- ½ tsp sea salt flakes
- ½ tsp cracked black pepper
- 1 egg
- ½ cup (60 g) cornflour (cornstarch)
- Oil, for frying, see note 1
SWEET CHILLI SAUCE
- 1 tsp freshly minced garlic
- 1 tsp freshly minced ginger
- ½ cup (125 ml) sweet chilli sauce
- ¼ cup (60 ml) tamari or all-purpose 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
-
Place the chicken in a large bowl with the sweet paprika, garlic powder, salt, pepper, egg and cornflour. Mix the chicken well until the other ingredients form a paste around it. Set aside.
- To make the sauce, combine all the ingredients in a medium bowl. Set aside.
- Heat the oil over medium–high heat in a large, deep, heavy-based 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.
- Drain the oil from the frying pan and wipe the pan clean.
- 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 return the chicken to the pan, stirring so that it is evenly coated in the sauce.
- Serve the chicken immediately, heaped on top of steamed rice. Top with finely sliced spring onion and a sprinkle of sesame seeds.
- Optional: Add 1–2 tablespoons of boiling water (from the kettle) to the bottom of the pan once the chicken has been removed. Use a 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 (rapeseed) oil, which produces a light, crispy coating. You will need enough oil so the bottom of the pan is covered and the oil is at least 5 mm (1/4 inch) 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 bottom of the pan and the chicken once it is in the pan), then cook the chicken over medium–high heat for 6–8 minutes, or until it is cooked through, turning once halfway through. Check out the FAQs above 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.
- Prep Time: 10 mins
- Cook Time: 10 mins
Sue M. says:
Easy and delicious
Nicole says:
Thanks so much, Sue. I appreciate your rating the recipe. Nic x
Ciara says:
Could you please provide nutritional value? Protein, cals etc
Nicole says:
Hi Ciara, I will check the website and see if I can add the nutritional stats for you. Stay tuned. Nic x
Melissa says:
Delicious took about 25 minutes i doubled recipe feed 2 teenagers 2 adults no leftovers was a winner.
Nicole says:
Absolutely brilliant to hear, Melissa! Nic x
Aoife says:
So good! I used my air fryer and it turned out amazing
Nicole says:
Fantastic to hear, Aoife! Thanks for sharing. Nic x
“Andre“ says:
Made it to spec, using precut breast prices on special at the supermarket.
Used rice brain oil as this is price effective to seed oil, has a high smoke point and neutral flavour, is common in Asia and for now avoids the contemporary health tarnish of seed oil. Olive and avocado oils are not ideal for frying like this as the oils denature at a lower temperature.
Fried on an induction hob in wok.
The overall impression tastewise is this leans dominantly to vinegar, using Asian rice vinegar. It’s ok, but that note is too strong. I’d go 1/8 cup next time, not 1.4. I will ensure my pyrex cup measure is accurate too. I just went by the stencil on the side.
Next, salt flake conversion to ground rock salt online suggested 2:1,ie 1/4 tsp rock vis a vis 1/2 flakes. Too low. You can tell when you taste the freshly cooked battered chicken pieces, not salty enough. Flakes are not as easy to get where I am and more expensive, but maybe next time will use instead.
I used tamari and a Thai sweet chilli brand. Overall, pretty good. I don’t think you need to evenly coat the batter by dunking the chicken back in the sauce. I think drenching it on the serving plate or bowls would be better, as it allows some crunch here and there. (I did both).
Chicken is cooked when batter is golden. I did 2 batches within the 600g and think that approach is better than rigid timing, especially with breast, but worked fine in both cases, just better with a “golden” approach.
This is a 4 star recipe but deserves a 5 because I really like you for your inviting site and making recipes simple and easy to follow. That wins.
Nicole says:
Thanks for the feedback! Nic x
Sukhdeep says:
This is so good and so easy. I made it with chicken breast and it is delicious. Thank you for a quick meal idea that tastes like it took a long time to make 😋
Soshima says:
I started following your insta page this year, what can I say! My family and I are blown away how easy and delicious your recipes are, specs during school week going on we still would like to have some delicious and balance meal! Thank you for this recipe and many more to come! Made this dish today and my family and I loved this dish!
Aislinn says:
Such a good and quick meal. I served this with rice and steamed broccoli. Tasted so good.
Isabel Freeman says:
Chicken tasted amazing, very easy to make too. Sauce for me was a bit too chilli hot but partner loved it. So a little adjustment to cool it slightly next time. There will be lots of next times-it was so good. Served it with noodles.
Rebecca says:
So delicious! Made for a casual dinner when friends dropped in & everyone loved it.
Heather says:
Winner winner chicken dinner! This was a huge hit with my hubby and son. Super tasty and not too complicated to make. The leftovers went home with my son.
Maria says:
I made a double batch of chicken but only a single batch of sauce as we didn’t want too much of the sauce. Was a little time consuming preparing a double batch but it turned out amazing!! Chicken was tasty and soft. Whole family loved it. 😋
Ashley says:
Love when a meal is easy and delicious.. hard to find any recipe that the whole family loves.
Jessica says:
So good! My picky son had seconds!! 💛💛💛
Elissa says:
Delicious one of my favourite dishes so morerish and yummy !!!
Aya says:
Delicious! Thanks for the recipe. How long will the sauce/glaze on its own last in the fridge/freezer?
rebekahbiggs says:
This was delicious!! And easy to make. 🤤
tashcallewaert says:
My family devoured this! Thankyou for such a quick, easy & delicious meal!