Sweet Chilli Chicken: Easy, Zesty & Flavorful Dinner Recipe

Sweet Chilli Chicken. There’s something undeniably captivating about a dish that perfectly marries contrasting flavors, creating a culinary experience that is both exciting and deeply satisfying. I’ve always believed that the best meals are those that offer a harmonious balance, and this particular recipe stands as a testament to that philosophy, delivering a symphony of sweet, spicy, and savory notes that dance on your palate.

This beloved dish, with its roots firmly planted in the vibrant traditions of East Asian stir-fry cuisine, has transcended cultural boundaries to become a global favorite. Its universal appeal lies in its incredible versatility and the sheer deliciousness of succulent pieces of chicken, often lightly crisped, enveloped in a glossy, aromatic sauce. People adore Sweet Chilli Chicken not just for its exquisite taste and tender texture, but also for its remarkable convenience as a quick, satisfying meal that can be easily customized to suit any spice preference. It’s a dish that offers comfort without sacrificing an ounce of flavor, making it a perfect choice for both bustling weeknights and leisurely weekend gatherings.

Join me as we delve into crafting this irresistible classic, promising a delightful journey for your taste buds.

Ingredients:

• For the Sweet Chilli Chicken:

• Chicken: 1.5 lbs (approximately 700g) boneless, skinless chicken thighs, cut into 1-inch pieces. I prefer thighs for their juiciness and ability to handle high-heat cooking without drying out, but breast meat can also be used.
• Neutral Oil: 3-4 tablespoons high smoke point oil like canola, vegetable, or grapeseed oil, divided for cooking.

• For the Chicken Marinade:

• Soy Sauce: 2 tablespoons (I use low-sodium, but regular works too).
• Cornstarch: 1 tablespoon. This is my secret weapon for velveting the chicken, ensuring it stays incredibly tender.
• Sesame Oil: 1 teaspoon. Adds a lovely aromatic depth.
• White Pepper: ¼ teaspoon. A classic addition to many Asian marinades.

• For the Homemade Sweet Chilli Sauce:

• Garlic: 4-5 large cloves, minced very finely. Garlic is the backbone of so many delicious sauces, and here it really shines.
• Fresh Ginger: 1 ½ tablespoons, grated or finely minced. Its pungent freshness balances the sweetness beautifully.
• Red Chillies: 2-4 fresh red chillies (like Thai bird’s eye or serrano), finely minced. Adjust to your preferred spice level. For a milder sauce, deseed them; for more heat, leave the seeds in. I love a good kick!
• Rice Vinegar: ½ cup. Essential for that characteristic tangy brightness.
• Granulated Sugar: ½ cup (or a little more/less to taste, depending on your sweet preference). This forms the “sweet” part of our sweet chilli.
• Water: ½ cup.
• Soy Sauce: 2 tablespoons.
• Fish Sauce: 1 tablespoon. Don’t skip this! It adds a crucial umami depth that truly elevates the sauce without making it taste “fishy.”
• Cornstarch Slurry: 1 ½ tablespoons cornstarch mixed with 3 tablespoons cold water. This is what will thicken our sauce to that perfect glossy consistency.

• For the Stir-fry Vegetables:

• Bell Peppers: 1 large red bell pepper and 1 large yellow bell pepper, deseeded and cut into 1-inch pieces. They add color, sweetness, and a lovely crunch.
• Yellow Onion: ½ medium onion, cut into ½-inch wedges.
• Broccoli Florets: 1 ½ cups, small florets. Blanching briefly beforehand can ensure they are perfectly tender-crisp.
• Carrots: 1 large carrot, peeled and thinly sliced or julienned.
• Snow Peas: 1 cup, trimmed. Their vibrant green and crisp texture are wonderful.
• Baby Corn: 1 can (15 oz), drained and halved lengthwise (optional, but I love them!).

• For Garnish and Serving:

• Green Onions (Scallions): 2-3 stalks, thinly sliced on the bias.
• Toasted Sesame Seeds: 1 tablespoon.
• Cooked Rice: Steamed jasmine rice or brown rice, for serving. No sweet chilli chicken is complete without a fluffy bed of rice!

Preparing the Chicken

1. Prepping the Chicken Pieces:

   The first step to a truly exceptional Sweet Chilli Chicken is preparing our star ingredient – the chicken! I like to use boneless, skinless chicken thighs because they are incredibly forgiving and stay juicy even when cooked at high heat. Start by patting your chicken thighs very dry with paper towels. This is a critical step because excess moisture can lead to steaming instead of searing, preventing that beautiful golden-brown crust we’re looking for. Once dry, cut the chicken into uniform 1-inch pieces. Aim for consistency in size so that every piece cooks evenly.

2. Marinating for Tenderness:

   Now, it’s time to infuse our chicken with flavor and ensure ultimate tenderness. In a medium bowl, combine the cut chicken pieces with the marinade ingredients: 2 tablespoons of soy sauce, 1 tablespoon of cornstarch, 1 teaspoon of sesame oil, and ¼ teaspoon of white pepper. Use your hands to thoroughly mix everything together, making sure each piece of chicken is well coated. The cornstarch here is particularly important; it works wonders to “velvet” the chicken, creating a protective barrier that locks in moisture and results in an unbelievably tender texture.

3. Resting for Flavor:

   Once coated, cover the bowl and let the chicken marinate at room temperature for at least 15-20 minutes. If you have more time, you can marinate it in the refrigerator for up to 30 minutes, or even a couple of hours for deeper flavor, but 20 minutes is usually sufficient to get the tenderizing benefits. Do not marinate for too long if using breast meat, as the cornstarch can start to break down and affect the texture. While the chicken is marinating, this is the perfect time to move on to crafting our irresistible sweet chilli sauce and prepping all our vegetables!

Crafting the Homemade Sweet Chilli Sauce

This homemade sauce is truly what makes this “Sweet Chilli Chicken” dish sing. Forget store-bought; making your own allows you to control the freshness, heat, and balance of flavors!

4. Aromatic Foundation:

   In a small saucepan or a deep skillet, heat 1 tablespoon of neutral oil over medium heat. Once shimmering, add the finely minced garlic, grated fresh ginger, and minced red chillies. Sauté these aromatics for 1-2 minutes, stirring constantly, until they become incredibly fragrant. Be careful not to burn the garlic, as this can make the sauce bitter. We want them just softened and releasing all their glorious aromas. The kitchen will already smell amazing!

5. Building the Flavor Base:

   Next, pour in the ½ cup of rice vinegar, ½ cup of granulated sugar, ½ cup of water, 2 tablespoons of soy sauce, and 1 tablespoon of fish sauce. Stir well to combine all the ingredients. Bring the mixture to a gentle simmer, stirring occasionally, until the sugar is completely dissolved. This usually takes about 2-3 minutes. Taste the sauce at this stage – it should be sweet, tangy, and a little spicy. This is your chance to adjust. If you prefer it sweeter, add a touch more sugar. If you want more tang, a splash more vinegar. For extra heat, finely chop another chilli and add it now, letting it simmer with the sauce.

6. Thickening to Perfection:

   Once the sugar has dissolved and the sauce has come to a gentle simmer, give your cornstarch slurry (1 ½ tablespoons cornstarch mixed with 3 tablespoons cold water) a quick stir to ensure the cornstarch hasn’t settled at the bottom. While whisking constantly, slowly pour the slurry into the simmering sauce. Continue to whisk for 1-2 minutes as the sauce visibly thickens and becomes glossy. The key is to pour slowly while whisking to prevent lumps. The sauce should be thick enough to coat the back of a spoon, but still pourable. Remove the sauce from the heat and set it aside. It will continue to thicken slightly as it cools. This beautiful, vibrant sauce is now ready to coat our chicken and vegetables!

Preparing the Vegetables

A good stir-fry relies on well-prepped vegetables that are cut uniformly and ready to go into the wok at the right time. This phase is all about “mise en place” – everything in its place!

7. Washing and Cutting:

   Thoroughly wash all your vegetables. For the bell peppers, deseed them and cut them into 1-inch pieces, similar in size to your chicken. Slice your ½ yellow onion into ½-inch wedges. If you’re using a large carrot, peel it and either thinly slice it into rounds or julienne it into matchsticks for quicker cooking and a different texture. Trim the ends of your snow peas. If using broccoli, break it down into small, bite-sized florets.

8. Blanching Broccoli (Optional but Recommended):

   For perfectly tender-crisp broccoli that maintains its vibrant green color, I recommend a quick blanch. Bring a small pot of water to a boil, add the broccoli florets, and cook for just 1-2 minutes until they are bright green and slightly tender. Immediately drain them and plunge them into an ice bath (a bowl of ice water) to stop the cooking process. Drain again thoroughly and set aside. This ensures your broccoli is cooked through without overcooking the other vegetables.

9. Organizing for Stir-frying:

   Arrange all your prepped vegetables on a large platter or in separate bowls. Group them by their cooking time – harder vegetables like carrots and onions might go in first, followed by bell peppers and then snow peas. Having everything prepped and within arm’s reach is crucial for stir-frying success, as the cooking process itself is very fast.

Cooking the Sweet Chilli Chicken Stir-fry

Now for the exciting part – bringing everything together in a symphony of sizzle and flavor!

10. Cooking the Chicken:

    Heat 2 tablespoons of neutral oil in a large wok or a very large skillet over high heat until it’s shimmering and almost smoking. This high heat is essential for a proper stir-fry. Add half of your marinated chicken pieces to the hot wok in a single layer. Do not overcrowd the pan! Overcrowding will lower the temperature and cause the chicken to steam instead of sear, preventing that lovely browning. Let the chicken cook undisturbed for 2-3 minutes until a golden-brown crust forms on one side, then stir and cook for another 2-3 minutes until cooked through and nicely browned on all sides. Remove the cooked chicken from the wok and set it aside on a plate. Repeat this process with the remaining chicken, adding another tablespoon of oil if needed.

11. Stir-frying the Harder Vegetables:

    Once all the chicken is cooked and set aside, add another tablespoon of oil to the same hot wok if necessary. Add the carrots and onion wedges. Stir-fry for 2-3 minutes until they start to soften slightly but still have a good crunch.

12. Adding the Remaining Vegetables:

    Next, add the bell pepper pieces, blanched broccoli (if you blanched it), and baby corn (if using). Stir-fry for another 2-3 minutes. We want these vegetables to be tender-crisp, not mushy, so keep the heat high and keep them moving in the wok.

13. Final Vegetable Touch:

    Finally, toss in the snow peas. Stir-fry for just 1 minute. They cook very quickly and we want them to retain their bright green color and crisp texture. The aroma filling your kitchen right now will be incredible!

14. Combining and Coating:

    Return all the cooked chicken pieces to the wok with the stir-fried vegetables. Give the homemade sweet chilli sauce a quick stir, then pour it evenly over the chicken and vegetables. Toss everything together vigorously for 1-2 minutes, making sure every piece of chicken and every vegetable is beautifully coated in that glossy, vibrant sauce. The heat from the wok will further warm the sauce and ensure it adheres perfectly.

    A Moment of Delicious Transformation:

    As the sauce coats everything, you’ll notice how it clings, its vibrant color bringing life to the dish. The steam rising carries the intoxicating scent of garlic, ginger, and sweet-spicy chilies. This is where all your hard work comes together, creating a truly irresistible dish that is bursting with flavor and texture. Don’t overcook once the sauce is added; we just want to heat it through and ensure everything is evenly coated.

Assembling and Serving

The final touches make all the difference, presenting your masterpiece in the most appealing way.

15. Plating Your Masterpiece:

    Remove the Sweet Chilli Chicken Stir-fry from the heat immediately. Serve generous portions over freshly steamed jasmine rice or your favorite noodles. I love how the rice soaks up that extra delicious sauce.

16. Garnishing for Perfection:

    To finish, sprinkle generously with the thinly sliced green onions and a good amount of toasted sesame seeds. The green onions add a fresh, pungent bite and a splash of color, while the sesame seeds contribute a delicate nutty flavor and textural contrast.

    Enjoy Your Creation:

    Step back for a moment and admire your handiwork. You’ve just created an incredibly flavorful, restaurant-quality Sweet Chilli Chicken from scratch! This dish is best enjoyed immediately while everything is hot and the vegetables are still perfectly crisp-tender. Gather your loved ones and prepare for a chorus of compliments. This homemade Sweet Chilli Chicken is not just a meal; it’s an experience, a delightful journey for your taste buds, hitting all the right notes of sweet, spicy, tangy, and savory.

Conclusion:

And there you have it, my friends! We’ve reached the delicious culmination of our culinary journey together. I truly believe that this recipe isn’t just another meal; it’s an experience waiting to happen in your kitchen. Why is it a must-try, you ask? Well, for starters, it strikes that perfect, elusive balance between sweet, spicy, and savory that few dishes manage to achieve with such effortless grace. The tender chicken, coated in that vibrant, glossy sauce, offers a burst of flavour with every single bite. It’s comforting, yet exciting, familiar yet refreshingly new. It’s the kind of dish that disappears quickly from the dinner table, leaving behind satisfied smiles and an eagerness for the next time. I’ve found that even the most discerning eaters in my own household give it a resounding two thumbs up, and I’m confident it will earn the same high praise in yours. This isn’t just about feeding your family; it’s about creating a moment, a memory, around a truly exceptional plate of food. Trust me when I say, once you taste the homemade magic of this dish, you’ll understand exactly why it deserves a permanent spot in your weekly rotation.

Elevate Your Plate: Serving Suggestions & Creative Variations

Now that you’ve mastered the art of creating this incredible dish, let’s talk about how you can best enjoy it and even put your own creative spin on things. For a classic, comforting meal, I absolutely love serving this Sweet Chilli Chicken over a bed of fluffy, steamed Jasmine rice. The rice acts as the perfect canvas, soaking up every last drop of that magnificent sauce. Alongside, a simple side of stir-fried green beans, blanched broccoli, or even some crisp asparagus spears adds a wonderful textural contrast and a pop of vibrant colour to your plate. If you’re looking for a healthier alternative, consider brown rice, quinoa, or even cauliflower rice – they all work beautifully.

But don’t stop there! The versatility of this recipe is truly one of its greatest strengths. Imagine wrapping spoonfuls of the chicken and sauce in fresh lettuce cups for a light, refreshing appetizer or a summer lunch. Add some shredded carrots, cucumber, and a sprinkle of chopped peanuts for an extra layer of crunch and flavour. Alternatively, transform it into an amazing noodle dish by tossing the cooked chicken and sauce with some freshly boiled egg noodles or even rice vermicelli. Garnish with plenty of fresh cilantro and spring onions, and you have a complete meal that’s bursting with Asian-inspired goodness. For those who love a bit more heat, feel free to amp up the red pepper flakes or add a dash of your favorite hot sauce into the chilli mixture. On the flip side, if you prefer a milder flavour, simply reduce the amount of chilli or use a milder sweet chilli sauce. Don’t be afraid to experiment with adding extra vegetables directly into the stir-fry as well – think thinly sliced bell peppers, snow peas, mushrooms, or even some bok choy during the last few minutes of cooking. You can also experiment with different proteins; shrimp or firm tofu would make excellent substitutes for chicken, offering a delightful twist while still benefiting from the incredible sauce.

Your Culinary Adventure Awaits!

So, what are you waiting for? I wholeheartedly encourage you to roll up your sleeves, gather your ingredients, and give this fantastic recipe a try. I promise you, the reward of that first glorious bite will be well worth the effort. Cooking should be an adventure, a joyous exploration of flavours and textures, and this dish truly embodies that spirit. There’s a unique satisfaction that comes from creating something so delicious from scratch, something that brings smiles to the faces around your table. Once you’ve whipped up your own batch, I would be absolutely thrilled to hear all about your experience! Did you stick to the original recipe, or did you make some exciting adjustments? What did you serve it with? Please, don’t hesitate to share your thoughts, your successes, and even your culinary experiments in the comments below or tag me on social media. I love seeing your creations and hearing how my recipes brighten up your mealtimes. Your feedback and shared experiences inspire me and others to keep exploring the wonderful world of home cooking. Happy cooking, everyone – I can’t wait to hear from you!

Sweet Chilli Chicken

An easy, zesty, and flavorful Sweet Chilli Chicken recipe featuring succulent chicken pieces coated in a glossy, sweet, spicy, and savory sauce. This dish offers comfort and deliciousness in a quick and satisfying meal.

Prep Time
20 Minutes

Cook Time
15 Minutes

Total Time
35 Minutes

Servings
2 servings

Ingredients

• 400 grams boneless chicken breast or thigh, cut into 1-inch pieces
• ¼ teaspoon white pepper
• 1 tablespoon soy sauce (for chicken marinade)
• 150 grams cornstarch (about 1 cup, for coating)
• 1 egg, beaten
• Oil for frying
• 2 cloves garlic, minced
• 1 teaspoon dried chili flakes (optional)
• 1 tablespoon cooking oil (for sauce aromatics)
• 6 tablespoons sweet chilli sauce (Thai or Chinese)
• 2 tablespoons soy sauce (for sauce)
• 1 tablespoon sugar (brown or white)
• ½ teaspoon cornstarch, mixed with 3 tablespoons cold water (for slurry)
• Spring onions, thinly sliced (for garnish)

Instructions

1. Step 1
   Pat chicken pieces dry. In a bowl, combine chicken with ¼ tsp white pepper and 1 tbsp soy sauce. In a separate shallow dish, place the 150g cornstarch. Dip each chicken piece first into the beaten egg, then dredge thoroughly in cornstarch, ensuring an even coating. Set aside.
2. Step 2
   Heat enough oil for frying in a large wok or skillet over medium-high heat. Fry chicken pieces in batches until golden brown and cooked through (about 3-4 minutes per side). Remove cooked chicken to a wire rack to drain excess oil. Carefully drain and discard the frying oil, reserving the wok.
3. Step 3
   In the same wok, heat 1 tbsp cooking oil over medium heat. Add minced garlic and optional chili flakes; sauté for 30 seconds until fragrant. Stir in 6 tbsp sweet chilli sauce, 2 tbsp soy sauce, and 1 tbsp sugar. Bring the mixture to a gentle simmer, stirring until the sugar dissolves.
4. Step 4
   Stir the cornstarch slurry (½ tsp cornstarch mixed with 3 tbsp cold water). While whisking constantly, slowly pour the slurry into the simmering sauce. Continue whisking for 1-2 minutes until the sauce visibly thickens and becomes glossy. Return the fried chicken to the wok and toss to coat evenly with the sauce.
5. Step 5
   Remove from heat immediately. Serve hot over steamed rice or noodles, garnished generously with thinly sliced spring onions.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.