Crispy Sweet Chilli Chicken

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

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4.8 from 21 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

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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

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Instructions

1. 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.
2. To make the sauce, combine all the ingredients in a medium bowl. Set aside.
3. 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.
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 return the chicken to the pan, stirring so that it is evenly coated in the sauce.
6. Serve the chicken immediately, heaped on top of 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 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.

Air fryer instructions: 

1. Coat the chicken in the egg, spices and seasoning as per the recipe – but don’t add the cornflour yet.
2. Once coated, dip each piece individually into the cornflour so it’s well covered. This step gives that signature crispy coating.
3. Spray the base of your air fryer basket with oil. Place the chicken in a single layer in the basket and spray generously with oil so the surface is completely covered.
4. Air fry at 200°C (400°F) for 6–8 minutes, shaking the basket or turning the pieces halfway through cooking time, until golden and cooked through.
5. Meanwhile, make the sauce on the stovetop as per the recipe, then toss the crispy chicken through the sauce to serve.

Equipment

Large Wooden Spoon

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Staub Chistera

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Tongs

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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.

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