Crispy Sweet Chilli Chicken Recipe

There’s something magical about that first bite of crispy sweet chilli chicken—the crunch giving way to juicy chicken, all coated in a sticky, sweet-spicy sauce that makes your taste buds dance. I first fell in love with this dish at a tiny street food stall in Bangkok, where the smell of sizzling chicken and chilli filled the air. I knew I had to recreate that perfect balance of textures and flavors at home.

After plenty of trial and error (and a few slightly burnt batches), I finally nailed my version of crispy sweet chilli chicken. It’s quick enough for a weeknight but fancy enough to impress guests—just like that unforgettable street food moment. Trust me, once you try this, it’ll become a regular in your dinner rotation!

Why You’ll Love This Crispy Sweet Chilli Chicken

This recipe hits all the right notes—it’s the kind of dish that makes everyone at the table go quiet because they’re too busy eating! Here’s why it’s become my go-to:

• Done in 30 minutes flat—faster than waiting for takeout, and honestly? Tastier too.
• The sweet-spicy balance is just right—not too sugary, not too fiery, with that addictive sticky glaze clinging to every crispy piece.
• Tastes like restaurant quality but costs a fraction of the price—your wallet will thank you.
• Perfect for any occasion—dress it up with fancy garnishes for guests or keep it simple for easy weeknight dinners.

Seriously, this dish checks all the boxes. You’ll see!

Ingredients for Crispy Sweet Chilli Chicken

Gathering the right ingredients is half the battle with this recipe—trust me, I've learned the hard way that shortcuts just don't cut it here! Everything comes together quickly, but each component plays a crucial role in creating that perfect crispy-sweet-spicy harmony we're after.

• For the Sauce:
  • 1 tablespoon sesame oil (the good stuff—it makes all the difference)
  • 2 tablespoons soy sauce (I use Kikkoman for that deep umami flavor)
  • 1 tablespoon apple cider vinegar (white wine vinegar works in a pinch)
  • 2 tablespoons Blue Dragon Original sweet chilli sauce (don't skip this brand—it's got just the right kick)
  • 1 tablespoon tomato puree (this adds body to the sauce)
  • 1 tablespoon runny honey, packed (measure it like brown sugar—none of this drizzling nonsense!)
  • 1 teaspoon dried chilli flakes (or more if you're feeling brave)
• For the Chicken:
  • 600g chicken breast, chopped into 1.5cm cubes (uniform pieces cook evenly)
  • 1 tablespoon soy sauce (for that quick marinade magic)
  • 1 large egg, beaten (room temperature binds the coating better)
  • 3 tablespoons cornflour (cornstarch for my US friends—this is the crispy secret weapon)
  • 250ml sunflower oil for frying (vegetable oil works too, but sunflower gives a cleaner taste)
• For Serving:
  • Jasmine rice (the fragrant base that soaks up all that glorious sauce)
  • 3 spring onions, finely sliced (optional but visually stunning)
  • Sesame seeds (because everything's better with a sprinkle)
  • Fresh red chillies, sliced (for those who like to live dangerously)

Quick note: If you're watching calories, you can absolutely air-fry the chicken instead—just spritz the coated pieces lightly with oil before cooking at 200°C for 12-15 minutes, shaking halfway. The sauce stays the same deliciousness either way!

Essential Equipment

Listen, I've made this crispy sweet chilli chicken with all sorts of kitchen setups—from fully stocked to "I just moved in and only have one pot." But trust me, having these few key tools makes all the difference between success and a saucy disaster.

• A deep frying pan or wok - This isn't just about tradition, folks. That extra depth keeps the hot oil from splattering everywhere when you add the chicken. My first attempt in a shallow pan? Let's just say my stovetop looked like a modern art piece.
• Mixing bowls (one medium, one small) - One for the egg wash, one for the cornflour. Keep them separate unless you enjoy wrestling with gloopy, clumpy coatings.
• Tongs or a slotted spoon - Essential for flipping those golden chicken pieces without losing precious crispy bits in the oil.

Oh, and pro tip? Keep a splatter screen handy if you've got one—that sweet chilli sauce gets enthusiastic when it hits the hot pan! A simple baking tray lined with paper towels nearby makes draining the fried chicken a breeze too.

How to Make Crispy Sweet Chilli Chicken

Alright, let's get cooking! This crispy sweet chilli chicken comes together fast once you've got everything prepped. The key is working in stages—first the sauce, then the chicken. I'll walk you through each step just like I do when teaching my little cousins (who now beg for this weekly).

Preparing the Sauce

Start with the sauce—it needs about 10 minutes to let those flavors really get to know each other. Here's my foolproof method:

1. Whisk the wet ingredients first - Grab that medium bowl and combine the sesame oil, soy sauce, and vinegar. This gives the oil a chance to emulsify properly.
2. Add the sweet elements - Stir in the sweet chilli sauce, tomato puree, and that packed tablespoon of honey. The honey's thickness helps the sauce cling to the chicken later.
3. Finish with heat - Sprinkle in the chilli flakes last so they distribute evenly without clumping. Give it a taste—want more kick? Add another pinch of flakes.

Set this aside while you work on the chicken. You'll notice the sauce thickens slightly as it sits—that's exactly what we want for maximum cling!

Cooking the Chicken

Now for the star of the show. Getting that perfect golden crispiness is easier than you think if you follow these steps:

1. Marinate quickly - Toss your cubed chicken with that tablespoon of soy sauce. Just 5 minutes is enough—any longer and the salt draws out too much moisture.
2. Coat like a pro - Dip each piece first in beaten egg (let excess drip off!), then dredge thoroughly in cornflour. I press gently to ensure full coverage—no naked spots allowed!
3. Heat the oil right - Pour sunflower oil into your deep pan until it's about 1.5cm deep. Medium-high heat for 2 minutes until a breadcrumb sizzles immediately when dropped in. No breadcrumb? The oil should shimmer but not smoke.
4. Fry in batches - Don't crowd the pan! Cook chicken for 3-4 minutes per side until deeply golden. Listen for that steady bubbling sound—it means the oil's hot enough to crisp without absorbing.
5. Drain then sauce - Transfer crispy chicken to paper towels for just 30 seconds (we want it hot when saucing), then toss gently in your prepared sweet chilli mixture until every piece glistens.

See those caramelized edges? That's the magic moment when crispy meets sticky perfection. Serve immediately before anyone starts sneaking pieces from the pan!

Expert Tips for Perfect Crispy Sweet Chilli Chicken

After making this dish more times than I can count (and learning from all my mistakes), here are my hard-won secrets for crispy sweet chilli chicken that'll have everyone asking for your recipe:

• Keep that crunch! The biggest rookie mistake? Saucing the chicken too early. Always let fried pieces drain on paper towels for just 30 seconds—long enough to remove excess oil but short enough that they're still piping hot when tossed in sauce. Cold chicken = soggy coating.
• Cornflour is your BFF - That light, crispy texture comes from using cornflour (not flour!) for dredging. For extra crunch, some folks do a double coat—egg, cornflour, egg again, cornflour again. I find one thorough coating does the trick if your oil's hot enough.
• Spice control - The beauty of this dish is you can tweak the heat. Add an extra teaspoon of chilli flakes to the sauce if you love fire, or leave them out entirely for kids. My trick? Garnish with fresh chillies so everyone can customize their plate.
• Oil temperature is everything - If the oil's not hot enough, your chicken will drink it like a sponge. Too hot, and the outside burns before the inside cooks. The breadcrumb test never fails me—steady sizzle means it's ready.
• Sauce separation solved - If your sauce looks thin after mixing, don't panic! Let it sit 5 minutes—the tomato puree and honey will work their thickening magic. Still too runny? A pinch of cornflour mixed with a teaspoon of cold water, then stirred in, will fix it right up.

Remember: even if your first batch isn't picture-perfect, it'll still taste amazing. My early attempts were more "rustic" than "restaurant-quality," but the flavors always won people over. Now go make some crispy magic!

Serving Suggestions

Now for the best part—loading up your plate! While this crispy sweet chilli chicken shines all on its own, a few simple pairings take it from great to "can I have seconds?" Here's how I love to serve it:

Start with a generous bed of steamed jasmine rice—the floral aroma and slightly sticky texture are perfect for soaking up every drop of that glossy sauce. My grandma taught me to rinse the rice until the water runs clear for that perfect separate-grains texture. For something lighter, cauliflower rice works surprisingly well too!

On the side, a quick cucumber salad balances the richness. Just slice cucumbers thin, toss with rice vinegar, a pinch of sugar, and sesame seeds. The cool crunch cuts through the spice beautifully. In summer, I'll add shredded carrots and radishes for extra color.

Now for the fun part—garnishes! My must-haves:

• Spring onions (scattered with abandon for that pop of green)
• Toasted sesame seeds (because everything's better with a nutty crunch)
• Fresh red chillies (for the heat-seekers at the table)
• Lime wedges (a quick squeeze brightens all the flavors)

For gatherings, I'll sometimes serve the chicken on a big platter with all the garnishes in little bowls—it lets everyone build their perfect bite. Leftovers? (As if!) They make killer lunchbox wraps with shredded lettuce and extra sauce drizzled over. Just maybe pack extra napkins...

Storing and Reheating

Okay, let's be real—leftovers rarely happen with this crispy sweet chilli chicken in my house. But on the off chance you've got some to save (maybe you doubled the batch—smart move!), here's how to keep that magic alive for round two.

Storage Savvy: The golden rule? Never store sauced chicken in the fridge—that crispy coating will turn soggy faster than you can say "disappointment." Instead:

• Keep fried chicken pieces in an airtight container (no sauce!) for up to 2 days
• Store leftover sauce separately in a jar—it'll keep beautifully for 4-5 days
• If you've already mixed everything, accept the texture change and enjoy within 24 hours

Reheating Right: The microwave is your crispy chicken's worst enemy—trust me, I've made that mistake so you don't have to. Here's how to bring back that crunch:

• Oven method: Spread chicken on a baking sheet at 180°C for 8-10 minutes until piping hot. Toss with reheated sauce right before serving
• Air fryer magic: 160°C for 4-5 minutes works wonders if you've got one
• Sauce revival: Warm gently in a pan with a splash of water if it's thickened too much

Pro tip: If you're meal prepping, fry the chicken as directed but wait to sauce it until you're ready to eat. That way, every bite stays as crispy as day one—just like my Bangkok street food inspiration intended!

Variations

One of my favorite things about this crispy sweet chilli chicken recipe is how easily it adapts to different tastes and diets. I've experimented with countless versions over the years—some intentional, some born from "oh no, I'm out of chicken!" moments. Here are my favorite twists that still deliver that signature crunchy-sweet-spicy magic:

Tofu Twist (For Vegetarian Friends)

When my vegetarian sister visits, I swap chicken for extra-firm tofu pressed and cubed just like the chicken. The key? Freeze the tofu first (yes, really!), then thaw and press—it creates the perfect meaty texture to hold that crispy coating. Same egg and cornflour steps, fry until golden, and toss in sauce. Even my meat-loving dad asks for seconds!

Tropical Sweetness With Pineapple

Remember that Bangkok street stall that inspired this recipe? Their secret was adding tiny pineapple chunks to the sauce. I tried it at home—game changer! Just ¼ cup crushed pineapple (fresh or canned) stirred into the sauce adds bright sweetness that balances the heat. Bonus: the natural enzymes help tenderize the chicken too.

Chilli Variations

Playing with different chilies lets you customize the heat level:

• Mild version: Swap chilli flakes for ½ teaspoon smoked paprika—all the depth without the burn
• Extra fire: Add 1 finely chopped bird's eye chilli to the sauce (wear gloves!)
• Fruity heat: Use gochujang instead of sweet chilli sauce for complex, fermented spice

The beauty of this dish? Once you've mastered the basic crispy-sauce technique, the variations are endless. Last week I used shrimp instead of chicken, and my neighbors are still talking about it. What will you try first?

Nutritional Information

Now, I'm no nutritionist, but after testing this crispy sweet chilli chicken more times than I can count (purely for research purposes, of course!), here's what you're getting in each satisfying serving. Keep in mind these numbers are estimates—your exact counts might vary depending on how much sauce you lick off the spoon!

• High-protein powerhouse: At 35g per serving, this dish will keep you full for hours. All that chicken does the heavy lifting!
• Smart carbs: 30g total carbohydrates (mostly from the cornflour coating and rice), with just 1g fiber—but pair with veggie sides to bump that up.
• Fats: 22g total (4g saturated) from the frying oil and sesame oil. Using an air fryer cuts this nearly in half!
• That sweet spot: 12g sugar comes mostly from the honey and sweet chilli sauce—way less than takeout versions!

Important note: These values assume you're using all the sauce and eating about 1 cup cooked rice per serving. If you're watching sodium, you can reduce the soy sauce by half—the flavor still shines through. And remember, nutritional info should never make you feel guilty about enjoying food that makes your taste buds happy!

Frequently Asked Questions

Over the years, I've gotten so many questions about this crispy sweet chilli chicken recipe—some from friends texting me mid-cooking panic! Here are the answers to the ones that pop up most often. Bookmark this page so you've got them handy when hunger (or curiosity) strikes.

Can I bake instead of fry?
Absolutely! While frying gives that ultimate crispiness, baking works surprisingly well. Arrange coated chicken pieces on a wire rack over a baking sheet (this prevents sogginess), lightly spray with oil, and bake at 200°C for 15-18 minutes until golden. Flip halfway through. They won't get quite as crunchy, but the flavor's still amazing!

How to make it gluten-free?
Easy peasy—just switch regular soy sauce for tamari or coconut aminos (my personal fave). Double-check that your sweet chilli sauce is GF too—many brands are naturally gluten-free but it's always worth scanning the label.

Best substitute for honey?
If you're out of honey, maple syrup works beautifully—it gives a similar sticky sweetness with a subtle caramel note. Agave nectar is my second choice, though it's slightly thinner so you might reduce by a teaspoon. Brown sugar mixed with a teaspoon of water can work in a pinch too!

Can I use chicken thighs instead?
You sure can—thighs stay juicier and have more flavor! Just trim excess fat and cut into slightly smaller pieces (about 1cm) since they take longer to cook through than breast meat. Fry for an extra minute per side.

Why did my sauce turn out watery?
Ah, been there! Usually means either the tomato puree wasn't concentrated enough or the honey measured light. Quick fix? Simmer the sauce for 2-3 minutes to reduce, or mix ½ teaspoon cornflour with 1 tablespoon cold water and stir it in until thickened.

Share Your Experience

I'd love to hear how your crispy sweet chilli chicken adventure turns out! Did you stick to the classic recipe or put your own spin on it? Maybe you discovered the perfect garnish combo or have a brilliant tip I haven't tried yet. Drop me a note in the comments—I read every single one (usually while nibbling leftovers).

This recipe has sparked so many fun kitchen stories over the years—from my cousin's hilarious first attempt (let's just say there was smoke) to my neighbor's genius addition of crushed peanuts. Your version might just inspire someone else's dinner tonight!

And if you snapped a photo of your golden, saucy masterpiece? Even better. There's nothing more satisfying than seeing those crispy edges glisten on your screen. Happy cooking, friends—can't wait to hear about your crispy creations!

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