Sticky Sweet Chili Chicken
Sticky Sweet Chili Chicken is the ultimate combination of crispy, golden-fried chicken bites coated in a glossy, flavorful chili sauce that’s sweet, tangy, and just the right amount of spicy. This dish is perfect for weeknight dinners, game-day snacks, or as a party appetizer. The crisp batter gives way to tender, juicy chicken, while the homemade sticky sauce elevates the dish to restaurant-quality deliciousness.
With simple pantry ingredients and a few fresh aromatics, you can whip up this crowd-pleasing dish in under an hour. Finished with a sprinkle of sesame seeds and fresh cilantro or green onions, it’s both visually appealing and irresistibly tasty.
Prep Time: 20 minutes
Cook Time: 20–25 minutes
Total Time: 45 minutes
Servings: 4
Ingredients
Chicken and Marinade/Batter
1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon paprika
½ teaspoon garlic powder
½ teaspoon onion powder
Frying Batter:
1 egg white (or whole egg)
¼ cup all-purpose flour
2 tablespoons cornstarch (cornflour)
½ teaspoon baking powder
3–4 tablespoons ice-cold water
Oil for deep-frying
Sticky Sweet Chili Sauce
½ cup Thai sweet chili sauce
1 tablespoon low-sodium soy sauce
1–2 tablespoons honey or brown sugar
1 tablespoon rice vinegar (or white wine vinegar/lime juice)
1 teaspoon minced garlic
½ teaspoon grated or powdered ginger
1 tablespoon butter or vegetable oil
Optional: ¼ teaspoon red pepper flakes or 1 teaspoon gochujang for heat
Garnish
1 teaspoon sesame seeds
2 tablespoons chopped cilantro or green onions
Instructions
Season chicken: In a bowl, combine chicken pieces with salt, pepper, paprika, garlic powder, and onion powder. Toss to coat evenly.
Prepare batter: In a separate bowl, whisk egg white with ice-cold water. Gradually add flour, cornstarch, and baking powder to form a smooth, slightly thick batter.
Heat oil: In a deep skillet or wok, heat oil over medium-high heat until it reaches 350°F (175°C).
Coat and fry chicken: Dip each chicken piece in the batter, allowing excess to drip off. Fry in batches until golden brown and cooked through, about 4–5 minutes per batch. Drain on paper towels.
Prepare sauce base: In a medium pan, heat butter or oil over medium heat. Add minced garlic and ginger; sauté until fragrant, about 30 seconds.
Add liquids: Stir in sweet chili sauce, soy sauce, honey/brown sugar, and vinegar. Bring to a gentle simmer.
Add spice (optional): Stir in red pepper flakes or gochujang for additional heat. Simmer 2–3 minutes until slightly thickened.
Coat chicken: Add fried chicken to the sauce, tossing gently until all pieces are evenly coated in the sticky sauce.
Garnish: Sprinkle with sesame seeds and chopped cilantro or green onions.
Serve: Transfer to a platter and serve immediately with steamed rice or noodles.
Tips
Keep water ice-cold in batter for extra crispiness.
Don’t overcrowd the pan when frying; cook in batches for even cooking.
Pat chicken dry before seasoning for better batter adhesion.
Use a thermometer to maintain consistent oil temperature.
Simmer sauce gently to avoid burning sugar.
Toss chicken in sauce off-heat for maximum coating without softening the crispiness.
Use fresh garlic and ginger for aromatic punch.
Adjust sweetness by tasting sauce before coating chicken.
Optional chili addition allows you to control spice level.
Serve immediately to enjoy crispy texture; leftovers can be reheated in the oven.
Variations
Spicy Thai version: Add more gochujang or Sriracha for extra heat.
Honey Garlic Chicken: Replace sweet chili sauce with a honey garlic sauce.
Sesame Chicken: Add toasted sesame seeds in the sauce as it simmers.
Crispy Chicken Wings: Use wings instead of bite-sized pieces.
Orange Chili Chicken: Add orange zest and juice to the sauce for a citrus twist.
Coconut Chili Chicken: Mix coconut milk into the sauce for creaminess.
Cashew Chicken: Add roasted cashews with sauce before serving.
Gluten-Free: Use cornstarch and rice flour in batter instead of wheat flour.
Air Fryer Option: Coat chicken in batter and air fry at 375°F for 12–15 minutes.
Vegetarian Version: Use tofu or cauliflower florets instead of chicken.
Q&A
Can I use chicken breast or thighs?
Yes, both work; thighs are juicier, breast is leaner.
Do I need to use egg white only?
Whole egg works too; egg white gives slightly lighter, crispier batter.
Can I make the sauce ahead?
Yes, store in airtight container up to 3 days; reheat gently.
Can I bake instead of fry?
Yes, brush battered chicken with oil and bake at 400°F for 20–25 minutes.
How spicy is this dish?
Mild by default; adjust with red pepper flakes or gochujang.
Can I freeze leftovers?
Yes, but reheat in oven to restore crispiness; sauce may thin slightly.
What can I serve with it?
Steamed rice, noodles, or stir-fried vegetables.
Can I make it gluten-free?
Use rice flour or cornstarch for batter.
How do I prevent sauce from being too runny?
Simmer until slightly thickened before tossing chicken.
Can I double the recipe?
Yes, increase sauce ingredients proportionally and fry in batches.
Nutrition
(Approximate per serving)
Calories: 400–450
Protein: 30g
Carbohydrates: 30g
Fat: 18–22g
Sugar: 12–15g
Sodium: 650–750mg
(Nutrition varies depending on amount of oil absorbed during frying and sweetener choice.)
Conclusion
Sticky Sweet Chili Chicken is a perfect balance of crunch, sweetness, tang, and spice. Crispy chicken bites coated in a glossy, flavorful sauce make it irresistible for both weeknight dinners and party platters. Garnished with sesame seeds and fresh herbs, this dish not only tastes incredible but looks impressive on any table.
Whether you stick to the classic sweet chili sauce or add variations like gochujang, orange zest, or coconut milk, this recipe is versatile, easy to make, and guaranteed to satisfy any craving for sticky, saucy, crispy chicken goodness.