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Sweet Chili Chicken is one of those recipes that delivers big flavor with minimal effort- it’s sweet, savory, mildly spicy, and irresistibly sticky. Chicken thighs cook in a skillet on the stove top until crispy, and then simmers in a Thai style sweet chili sauce. Serve over white rice for a delicious dinner any night of the week.
Sweet Chili Chicken (One Pan, Stove Top Dinner)
Sweet chili chicken is a delicious chicken dinner recipe that delivers bold flavors, with little prep work, and no complicated steps needed.
Chunks of chicken thighs cook in oil, in a skillet pan, until crispy and golden brown. Then the chicken simmers in an easy, semi-homemade sweet chili sauce that coats each piece of chicken.
Tender, juicy chicken thighs coated in a glossy sweet chili glaze that perfectly balances heat and sweetness. Every bite delivers sweet and mild heat, with a combination of garlic and ginger, and a caramelized sauce that clings to each piece of crispy pan fried chicken.
Whether you serve it over fluffy jasmine rice or basmati rice, toss it into lettuce wraps, or pair it with noodles or roasted stir-fry vegetables – this sweet chili chicken is versatile, family-friendly, and ready in just under 45 minutes.
Ingredients Needed
- Sweet Chili Sauce : This is a store-bought bottle of sauce that you will find near the soy sauce at the grocery store. It’s mildly spicy and sweet, and there are spicier versions available if wanted. Such as the Frank’s Red Hot & Tabasco brand is spicier, or more milder version like Panda Express Sweet Chili Sauce. Sometimes it’s also labeled as ‘Thai Sweet Chili Sauce’.
- Soy Sauce : Because there is no added salt I do recommend using regular, full salt soy sauce rather than low-sodium. Of course, if you need to restrict salt for personal or dietary reasons, then use lower-sodium soy sauce.
- Rice Wine Vinegar
- Garlic Cloves : Use fresh garlic cloves that have been minced or pressed, chopped garlic from a jar, or garlic paste.
- Ginger Paste
- Boneless, Skinless Chicken Thighs : Cut the thighs into small, bite-sized pieces, about 1-inch in size. Chicken thighs will offer the most flavor and juicy meat, but boneless skinless chicken breast can be used if preferred. I normally prefer cooking with chicken breasts, but in this recipe, I always use the chicken thighs because they just taste so much better.
- Cornstarch
- Garlic Powder, Onion Powder, Black Pepper, Paprika : The dried seasonings needed.
- Baking Soda : This acts as a tenderizer and improves crispiness of the chicken. It might seem like an ‘odd’ ingredient but trust me, it’s necessary!
- Vegetable Oil
How To Make Sweet Chili Chicken On The Stove (Printable Recipe Card)
In a medium mixing bowl, stir together the sweet chili sauce, soy sauce, rice wine vinegar, garlic, and ginger paste until combined. Set aside.
In a large mixing bowl, combine the chicken thigh chunks, cornstarch, garlic powder, onion powder, black pepper, paprika, and baking soda. Stir together until the chicken thigh pieces are well coated.
In a large skillet, over medium heat, heat the vegetable oil. Add the coated chicken pieces and stir occasionally to ensure even cooking, until golden brown, and the internal temperature reaches 165°F.
Once all the chicken is fully cooked and golden brown, add the sweet chili sauce (set aside from earlier), and let it cook for an additional 2-5 minutes or until it begins to thicken.
Serve immediately over cooked white rice, and garnish with sliced green onions and sesame seeds. Enjoy!
How To Reheat & Store Leftover Sweet Chili Chicken
Any leftovers should be stored in the refrigerator, in an airtight container, for up to 4 days. To reheat, microwave individual portions in 45-60 second intervals, stirring between each, until heated through.
To freeze, once completely cooled, place the sweet chili chicken inside a freezer-safe container or bag, and freeze for up to 3 months. If freezing this recipe, please note that once thawed and re-heated, the chicken will not have the same crispy texture as it does when it’s fresh. I don’t like freezing leftovers but you can if wanted.
Pro Tips From The Test Kitchen
- For a gluten-free option, use coconut aminos or gluten-free soy sauce instead.
- Canola oil and peanut oil are both high-heat alternatives that can be substituted for vegetable oil.
- Make sure to cut the chicken thighs into small, bite-sized pieces – about 1-inch in size- so they cook fairly quickly and evenly. If the pieces are larger, then you will have to cook the chicken for longer until it reaches the proper temperature.
- Don’t overcrowd the skillet pan when cooking the chicken. If the chicken is not getting crispy, it probably means there is too much in the pan, which means there is not enough room for the extra moisture to evaporate quickly (which is what gives crispy chicken). If needed, fry and cook the chicken in two batches. You may have to add more oil to the skillet for the second batch.
Sweet Chili Chicken Recipe FAQS
Is Sweet Chili Chicken Spicy?
Sweet chili chicken has a little bit of heat, but it’s not spicy. Lots of flavor. I would classify it as mild spice. If you’re worried about the spice level you could add some honey to the sweet chili sauce (start at 1 teaspoon and add more from there). If you want it spicier then try using the sweet chili sauce from the Franks Red Hot brand or the Tabasco brand – as those are spicier than regular sweet chili sauce. You could also add some sriracha and/or cayenne pepper.
Why Is My Chicken Soggy and Not Crispy?
There are a couple of reasons why your chicken is soggy and not getting crisp. One is that the pan is overcrowded, so there isn’t enough room for the extra moisture to evaporate quickly enough. If needed, fry/cook the chicken pieces in two batches, and add oil if needed for the second batch. It could also be that the oil is not hot enough before adding the chicken. It’s also best to not move or stir the chicken around too much – as that can prevent it from crisping up properly. You do need to stir it around so it cooks evenly, but you don’t want to constantly or over stir it.
What Are Some Serving Suggestions For Sweet Chili Chicken?
My family loves this served over cooked white rice or sticky rice, and then garnished with sliced green onions and sesame seeds. You could also serve it over brown rice if preferred, or even some noodles or lo mein noodles would be a great option as well. On the side you could serve some stir-fried vegetables (either fresh or frozen), pot stickers, dumplings, egg rolls, or crab ragoons.
More Skillet Stove Top Chicken Dinners
- Teriyaki Chicken Rice Bowls
- One Pan Chicken Teriyaki
- Apricot Chicken (Easy One Pan Recipe)
- Easy Chicken Curry (One Pan Recipe)
- Quick Easy One Pan Orange Chicken
Sweet Chili Chicken
Equipment
Ingredients
Sweet Chili Garlic Sauce
- 1/2 cup sweet chili sauce
- 1/4 cup soy sauce (I use full salt soy sauce)
- 1/4 cup rice wine vinegar
- 3 cloves garlic (minced or pressed, chopped, or paste)
- 1 teaspoon ginger paste
Chicken Thighs
- 2 pounds boneless, skinless chicken thighs (trimmed & cut into 1-inch pieces)
- 1/4 cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon black pepper
- ½ teaspoon baking soda
- 1/3 cup vegetable oil (more as needed for frying)
Instructions
- In a medium mixing bowl, stir together the sweet chili sauce, soy sauce, rice wine vinegar, garlic, and ginger paste until combined. Set aside.1/2 cup sweet chili sauce, 1/4 cup soy sauce, 1/4 cup rice wine vinegar, 3 cloves garlic, 1 teaspoon ginger paste
- In a large mixing bowl, combine the chicken thigh chunks, cornstarch, garlic powder, onion powder, black pepper, paprika, and baking soda. Stir together until the chicken thigh pieces are well coated.2 pounds boneless, skinless chicken thighs, 1/4 cup cornstarch, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon paprika, ½ teaspoon black pepper, ½ teaspoon baking soda
- In a large skillet, over medium heat, heat the vegetable oil. Add the coated chicken pieces and stir occasionally to ensure even cooking, until golden brown, and the internal temperature reaches 165°F.1/3 cup vegetable oil
- Once all the chicken is fully cooked and golden brown, add the sweet chili sauce (set aside from earlier), and let it cook for an additional 2-5 minutes or until it begins to thicken.
- Serve immediately over cooked white rice, and garnish with sliced green onions and sesame seeds. Enjoy!*Serve over jasmine rice, basmati rice, sticky rice, your favorite noodles, in lettuce cups, or alongside roasted or cooked stir-fry vegetables.
Notes
- For a gluten-free option, use coconut aminos or gluten-free soy sauce instead.
- Canola oil and peanut oil are both high-heat alternatives that can be substituted for vegetable oil.
- Make sure to cut the chicken thighs into small, bite-sized pieces – about 1-inch in size- so they cook fairly quickly and evenly. If the pieces are larger, then you will have to cook the chicken for longer until it reaches the proper temperature.
- Don’t overcrowd the skillet pan when cooking the chicken. If the chicken is not getting crispy, it probably means there is too much in the pan, which means there is not enough room for the extra moisture to evaporate quickly (which is what gives crispy chicken). If needed, fry and cook the chicken in two batches. You may have to add more oil to the skillet for the second batch.
- This recipe as is, is not spicy, and I would classify it as a sweet mild heat level. If you want it spicier, add sriracha and/or cayenne pepper. You can also use a spicier sweet chili sauce – such as the Tabasco or Franks Red Hot brand – as they are spicier than the other one. For a more mild/sweet heat, use a regular Thai style sweet chili sauce (like the Panda Express one or Asian brand one) and you could even add some honey into the sweet chili sauce if wanted.
Nutrition
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