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sweet chili chicken

Sticky Sweet Chili Chicken (Better Than Takeout!)

Sticky sweet chili chicken is the perfect balance of sweet, spicy, and savory flavors. This easy weeknight dinner recipe features tender chicken coated in a bold, flavorful sauce that’s better than takeout and ready in under 30 minutes!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dishes
Cuisine Asian
Servings 4
Calories 450 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken thighs cut into 1 inch chunks
  • ½ cup neutral cooking oil enough to cover the bottom of the skillet

Marinade

  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tbsp coconut aminos or soy sauce
  • ¼ cup egg whites whites of 2 eggs
  • 2 tbsp cornstarch

Sweet Chili Sauce

  • 1 tsp avocado oil or any neutral oil
  • 4 cloves garlic minced
  • 3 tbsp coconut aminos or soy sauce
  • 2 tbsp rice vinegar
  • ½ cup sweet chili sauce
  • 1-2 tbsp Sriracha
  • 1 tsp cornstarch
  • ¼ cup water

For Serving

  • cooked white rice

Instructions
 

  • Prepare your chicken by cutting the thighs into 1 inch chunks. In a large mixing bowl, combine the chicken pieces, salt, black pepper, garlic powder, coconut aminos, egg whites and cornstarch. Set aside and let the chicken marinate for 30 minutes.
  • While the chicken is marinating, prepare the sauce ingredients. In a mixing bowl, combine the coconut aminos, rice vinegar, sweet chili sauce and sriracha. In a separate bowl, prepare the cornstarch slurry by mixing the cornstarch with water. Mince the garlic.
  • Heat a generous layer of oil (about ½ cup) in a large skillet over medium-high heat, ensuring the bottom is fully coated.
  • Once the oil is hot, add the chicken pieces in a single layer and pan-fry for 4–5 minutes per side, until golden brown and cooked through. Avoid overcrowding the pan—work in batches if needed. Transfer the cooked chicken to a paper towel-lined plate or wire rack. Drain the excess oil from the skillet and wipe clean.
  • Heat the avocado oil in the skillet over medium-low heat and sauté the minced garlic for 1–2 minutes, until fragrant. Pour in the sweet chili sauce mixture and bring it to a gentle simmer. Stir in the cornstarch slurry, mixing continuously until the sauce thickens. Add the cooked chicken and toss until each piece is fully coated in the sticky, flavorful sauce.
  • Serve over white rice and your favorite stir-fry vegetables. Enjoy!

Notes

  • Storage Tips: Store any leftovers in an airtight container in the refrigerator for up to 3–4 days. To reheat, warm in a skillet over medium heat or in the microwave until heated through.
  • Adjusting Spice Level: You can easily customize the heat in this dish. Add more or less Sriracha depending on your preferred spice level.
  • Pan-Frying Tip: For crispy, golden chicken, make sure not to overcrowd the pan. Fry the chicken in a single layer and cook in batches if necessary. This ensures even browning and a crisp exterior.
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