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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.

Crispy Sweet Chilli Chicken
The chicken is fried to golden perfection with the help of a little cornflour (cornstarch) to crisp it up, then stirred through a sweet and sticky sauce.

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.

For more crispy, flavour-packed dinners ready in no time, browse my 30+ Easy Dinner Ideas.

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.

If you enjoyed Crispy Sweet Chilli Chicken, I think you’ll love:

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Crispy Sweet Chilli Chicken

Crispy Sweet Chilli Chicken

Author: Nicole
4.7 from 40 votes
“I absolutely loooooved this recepie!!! Very easy and delicious!”
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This quick and easy Crispy Sweet Chilli Chicken recipe is the perfect weeknight dinner for when you are wanting to skip the takeaway and eat a comforting meal at home. 
Prep 10 minutes
Cook 10 minutes
Total 20 minutes
Servings: 4

Ingredients

CHICKEN
  • 600 g (1¼ lb) 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 freshly cracked black pepper
  • 1 egg
  • 60 g (½ cup) cornflour (cornstarch)
  • Oil, for frying (see note 1)
SWEET CHILLI SAUCE
  • 1 tsp freshly minced garlic
  • 1 tsp freshly minced ginger
  • 125 ml (½ cup) sweet chilli sauce
  • 60 ml (¼ cup) tamari or all-purpose soy sauce
  • 60 ml (¼ cup) rice wine vinegar, apple cider vinegar or lime juice, see note 2
TO SERVE
  • Steamed rice
  • 1 spring onion (scallion), finely sliced
  • 1 tsp sesame seeds

Instructions

  • Coat the chicken – 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.
  • Combine the sauce ingredients – To make the sauce, combine all the ingredients in a medium bowl. Set aside.
  • Brown the chicken – 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.
  • Cook the chicken in the sauce – 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 – 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.
Air fryer instructions: 
  • Coat the chicken – Coat the chicken in the egg, spices and seasoning as per the recipe – but don’t add the cornflour yet.
  • Once coated, dip each piece individually into the cornflour so it’s well covered. This step gives that signature crispy coating.
  • Cook the chicken – 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.
  • 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.
  • Make the sauce – Meanwhile, make the sauce on the stovetop as per the recipe, then toss the crispy chicken through the sauce to serve.

Nutrition information

Nutrition Facts
Crispy Sweet Chilli Chicken
Amount per Serving
Calories
393
% Daily Value*
Fat
 
14
g
22
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
5
g
Monounsaturated Fat
 
4
g
Cholesterol
 
183
mg
61
%
Sodium
 
1606
mg
70
%
Potassium
 
455
mg
13
%
Carbohydrates
 
33
g
11
%
Fiber
 
1
g
4
%
Sugar
 
17
g
19
%
Protein
 
33
g
66
%
Vitamin A
 
377
IU
8
%
Vitamin C
 
1
mg
1
%
Calcium
 
36
mg
4
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer re gluten-free and dairy-free recipes

Watch how to make it

Recipe 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 (¼ 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.
Note 2 – The amount of vinegar required will depend on the sweetness of the sweet chilli sauce you’re using – I use Trident Sweet Chilli. If in doubt, start with 2 tablespoons and add more to taste. Make sure the sauce is well reduced in step 5 – this will help cook out the acidity and increase the sweetness.

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.

Equipment

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Course dinner, entrée, Main Course
Cuisine Asian-inspired