Description

This Quick & Easy Sweet Chili Chicken recipe features tender chicken thigh pieces perfectly coated in cornstarch and fried until crispy, then tossed in a vibrant homemade sweet chili sauce blended with sriracha, honey, vinegar, lime juice, and zest. Ready in just 30 minutes, this flavorful dish is garnished with fresh green onions and makes a perfect weeknight dinner with a balance of sweet, spicy, and tangy flavors.

Ingredients

Chicken

1 lb skinless boneless chicken thighs (or chicken breast)
1/3 cup cornstarch (or potato starch, add more if needed)
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1/3 cup vegetable oil (or any neutral oil)

Sauce

1/2 cup sweet chili sauce
1 tablespoon sriracha (optional)
1 tablespoon honey (plain kind)
1 tablespoon rice vinegar (or apple cider vinegar / white vinegar)
1 teaspoon lime juice (or lemon juice, freshly squeezed)
1/2 teaspoon lime zest (or lemon zest, freshly grated)

Garnish

1 green onion (finely chopped, optional)

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Instructions

Prepare the sauce: In a small bowl, combine the sweet chili sauce, sriracha, honey, rice vinegar, lime juice, and lime zest. Stir well until fully mixed and set aside.
Dice the chicken: Cut each chicken thigh into 1.5-inch pieces and place them in a large mixing bowl, ensuring even sizes for consistent cooking.
Season and coat the chicken: Sprinkle salt, garlic powder, and black pepper over the chicken pieces. Add the cornstarch and toss thoroughly to coat all pieces evenly without any bare spots. Add more cornstarch if necessary for a crispy coating.
Fry the chicken: Heat the vegetable oil in a large heavy-bottomed pan or wok over medium heat. Fry the chicken pieces in small batches to avoid overcrowding, turning halfway through. Cook for about 6-7 minutes total until the chicken is golden brown and crispy.
Drain excess oil: Remove the fried chicken from the pan and place on a wire rack or paper towel-lined plate to drain any excess oil, keeping the chicken crispy.
Toss with sauce and garnish: Transfer the chicken to a large bowl, pour the prepared sauce over the top, and gently toss to coat each piece evenly. Garnish with finely chopped green onions, if using, and serve immediately.

Notes

To make this dish air fryer-friendly, preheat your air fryer to 400°F (200°C). Toss the coated chicken pieces with a light spray of oil and air fry in a single layer for 10-12 minutes, flipping halfway through, until crispy and cooked through.
You can substitute chicken breast for thighs, but thighs retain juiciness better during frying.
Adjust the spiciness by varying the amount of sriracha or omitting it altogether for a milder sauce.
If a thicker sauce is preferred, simmer the combined sauce ingredients briefly in a saucepan before tossing with chicken.
Serve with steamed rice or a fresh salad for a complete meal.