There’s nothing quite like Crispy Sweet Chilli Chicken — golden, crunchy pieces coated in a glossy, sticky sauce that’s both sweet and spicy. This homemade sweet chilli chicken takes less than 20 minutes from start to finish, making it a lifesaver on busy weeknights. Each bite bursts with tender chicken wrapped in a perfectly crisp coating that rivals your favorite takeaway, yet feels lighter and fresher. Serve it over warm rice or noodles for a quick chicken dinner everyone will crave again and again.
Table of Contents
Why You’ll Love This Recipe
You’ll fall for this easy crispy sweet chilli chicken because it’s all about balance — crisp outside, tender inside, and covered in a flavorful glaze. With only a handful of pantry staples, it’s ready in under 20 minutes. You can fry or air fry it, depending on what’s easiest. This better-than-takeout chicken recipe keeps dinner simple yet so satisfying. Each bite gives you that restaurant-style crunch with homemade freshness. Plus, it’s perfect for both weeknights and quick entertaining.
Ingredients You’ll Need For Crispy Sweet Chilli Chicken
This Crispy Sweet Chilli Chicken keeps things simple with everyday ingredients that deliver big flavor.
Chicken & Coating Ingredients: 600 g boneless chicken breast or thigh, 1 tsp sweet paprika, 1 tsp garlic powder, ½ tsp sea salt flakes, ½ tsp black pepper, 1 egg, ½ cup (60 g) cornflour, oil for frying.
Sauce Ingredients: 1 tsp minced garlic, 1 tsp minced ginger, ½ cup sweet chilli sauce, ¼ cup tamari or soy sauce, ¼ cup vinegar or lime juice.
To Serve and Garnish: Steamed rice, sliced spring onion, 1 tsp sesame seeds.
You can swap tamari for soy sauce or use lime juice instead of vinegar. Chicken thighs add more juiciness, while breasts keep it lighter. Everything is quick, affordable, and pantry-friendly.
How to Make Crispy Sweet Chilli Chicken
Prepare the Chicken
- Combine chicken, paprika, garlic powder, salt, pepper, egg, and cornflour in a bowl.
- Stir until the mixture forms a sticky coating on every piece. This helps the crust stay crisp and flavorful.
Mix the Sauce
- In a small bowl, whisk together sweet chilli sauce, tamari, vinegar, garlic, and ginger.
- Set aside for later; it will thicken beautifully once heated.
Fry the Chicken
- Heat oil in a deep frying pan over medium-high heat.
- Add chicken pieces and cook for 5–6 minutes, turning halfway, until golden and crispy.
- Remove and drain on paper towels. Use vegetable or canola oil for the best crispness.
Make the Sauce & Combine
- Drain the oil and wipe the pan clean. Pour in the sauce mixture.
- Cook for 2–3 minutes over medium-low heat until it starts bubbling and thickens slightly.
- Add chicken back to the pan and stir until each piece is coated in glossy, sticky sauce.
Serve and Garnish
- Serve hot over steamed rice.
- Sprinkle with spring onions and sesame seeds.
- Add 1–2 tablespoons of hot water to the pan if you want more sauce for drizzling.
Air Fryer Method
For air fryer sweet chilli chicken, coat the chicken with egg and spices first. Then dip each piece in cornflour, making sure it’s evenly coated. Arrange the chicken in a single layer inside your air fryer basket. Spray generously with oil and cook at 200°C (400°F) for 6–8 minutes, turning halfway through. Meanwhile, prepare the sauce on the stove as usual. Once the chicken is cooked, toss it in the warm sauce for a crisp yet saucy finish. This method makes perfectly crispy chicken in air fryer style without deep frying.
Serving Suggestions
Wondering what to serve with sweet chilli chicken? Pair it with fluffy steamed jasmine rice or noodles for a comforting bowl. For a low-carb twist, try cauliflower rice. Add color and crunch with sides like Asian greens, broccolini, sugar snap peas, or green beans. The combination of crisp chicken, glossy sauce, and fresh vegetables makes a balanced meal that looks beautiful on the table and tastes even better.
Expert Tips for Perfect Crispiness
For ultra-crispy results, use cornflour instead of plain flour. Keep your oil hot, but not smoking. If you crowd the pan, the chicken will steam instead of crisping, so cook in batches. Toss chicken in sauce only when you’re ready to serve — this keeps the coating crunchy. After frying, rest pieces briefly on paper towels to soak excess oil. Olive oil works in a pinch, but vegetable or canola oil gives a lighter crust. Keep in mind, storing leftovers softens the coating slightly but doesn’t affect the amazing flavor.
Storage, Leftovers & Make-Ahead
Make Ahead
Cut and season your chicken ahead of time, then store it in an airtight container in the fridge for up to 24 hours. This step saves time for quick weeknight dinners.
Leftovers
For storing sweet chilli chicken leftovers, refrigerate them for up to 3 days in a covered container. Reheat in a hot pan or air fryer to revive the crispiness. The coating softens slightly, but the sweet and spicy glaze stays delicious. This dish makes great next-day rice bowls or wraps for lunch.
Other Recipes You May Enjoy
- Spinach and Cranberry Stuffed Chicken for a Festive Twist
- Creamy Chicken and Rice Casserole Comfort Food
- Air Fryer Chicken Wings with Irresistible Crispiness
- Southern Fried Chicken with a Golden Crunch
- Creamy White Chicken Enchiladas for a Family Dinner
- Lemon Garlic Chicken Thighs with Bold Flavor
Conclusion
Try this Crispy Sweet Chilli Chicken tonight and see why it’s better than takeout. It’s quick, full of flavor, and incredibly easy to make. You’ll love how each piece stays crisp yet tender under that sweet-spicy glaze. Bookmark this recipe or share it with friends who love quick weeknight meals. For more ideas and inspiration, visit my Pinterest page.
Crispy Sweet Chilli Chicken
Equipment
- Mixing bowls For coating and mixing the sauce
- Deep frying pan or wok For frying the chicken and finishing the sauce
- Tongs or slotted spoon To handle fried chicken pieces
- Paper towels For draining excess oil
Ingredients
- 600 g boneless, skinless chicken breast or 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
- ½ cup (60 g) cornflour (cornstarch)
- oil for frying (vegetable, canola, or olive oil)
- 1 tsp freshly minced garlic
- 1 tsp freshly minced ginger
- ½ cup (125 ml) sweet chilli sauce
- ¼ cup (60 ml) tamari or soy sauce
- ¼ cup (60 ml) rice wine vinegar, apple cider vinegar, or lime juice
- steamed rice, for serving
- 1 spring onion, finely sliced, for garnish
- 1 tsp sesame seeds, for garnish
Instructions
- In a large bowl, combine chicken, paprika, garlic powder, salt, pepper, egg, and cornflour. Mix until each piece is evenly coated in a thick paste.
- In another bowl, whisk together sweet chilli sauce, tamari, vinegar, minced garlic, and ginger. Set aside.
- Heat oil in a deep frying pan over medium-high heat. Fry chicken pieces for 5–6 minutes, turning once, until golden and crisp. Remove and drain on paper towels.
- Drain the oil and wipe the pan clean. Pour the prepared sauce into the pan and heat for 2–3 minutes until it bubbles and thickens. Add fried chicken and stir until coated.
- Serve immediately over steamed rice. Sprinkle with sliced spring onions and sesame seeds. Add a little boiling water to the pan for extra sauce if desired.
