Sam There’s something about a sweet and spicy glaze that instantly transforms simple chicken into a showstopping meal. This sweet chili chicken recipe has become my go-to when I need something bold, flavorful, and easy enough to whip up on a weeknight. It’s that perfect balance of sticky, sweet heat and tender, juicy meat that keeps my family coming back for more.
What I love most is how versatile this dish is. Whether I’m baking it with a medley of roasted vegetables or stir-frying it for a quick rice bowl, it always delivers. The glaze caramelizes beautifully in the oven or pan, locking in flavor while giving the chicken a gorgeous, slightly crisp edge. I usually serve it with jasmine rice or cauliflower rice when I want to keep things light.
And let’s be honest—some nights I just want something quick that doesn’t taste like a shortcut. This recipe delivers on both flavor and ease. Even when I’ve had a long day and the fridge looks bare, I can count on my pantry staples and this recipe to come through. It feels like the kind of meal you’d order at a Thai bistro but takes less than 40 minutes in your own kitchen. The whole house smells amazing when it’s cooking, and the moment that sticky glaze hits the skillet, everyone wanders in asking what’s for dinner.
If you love bold-flavored dinners, you might also enjoy my Garlic Parmesan Chicken and Potatoes or Cheeseburger Pockets. You can also browse more ideas in our High-Protein Dinner collection.
Sweet Chili Chicken Recipe – Sticky, Savory, and Fast
Ingredients
- 1½ lbs boneless skinless chicken thighs cut into bite-sized pieces
- ½ cup cornstarch for coating
- 1 teaspoon salt
- 1 tablespoon neutral oil for frying (like canola or avocado oil)
- ½ cup sweet chili sauce
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon honey
- 2 garlic cloves minced
- 1 teaspoon rice vinegar
- ¼ teaspoon red pepper flakes optional, for extra heat
- 2 tablespoons chopped green onions for garnish
- 1 teaspoon sesame seeds for garnish
Instructions
- Step 1: Prep the MarinadeIn a small bowl, whisk together 1/2 cup sweet chili sauce, 1 tablespoon soy sauce, 2 cloves minced garlic, and 1 tablespoon lime juice.
- Step 2: Marinate the ChickenPlace chicken in a zip-top bag or bowl. Pour marinade over and let sit for at least 15 minutes (or up to 24 hours for more flavor).
- Step 3: Bake or Pan SearBake in a 400°F oven for 20–25 minutes or until internal temperature hits 165°F. Or sear in a hot pan with olive oil 6–8 minutes per side.
- Step 4: Glaze and GarnishBrush extra sweet chili sauce over cooked chicken and broil for 2 minutes for caramelization. Sprinkle with green onions and sesame seeds.
Notes
Secret Tips for Sweet Chili Chicken
- Double Dredge for Crispier Texture: For next-level crunch, dredge the chicken in cornstarch, let it sit for 10 minutes, then dredge again before frying. It creates a thicker, crispier coating that holds up beautifully under the sauce.
- Flash Chill for Juicier Chicken: After cooking the chicken, let it rest on a wire rack for 2–3 minutes before saucing. This lets the crust set and traps the juices inside the meat.
- Use Toasted Sesame Seeds: Toast the sesame seeds in a dry pan for 2 minutes before sprinkling. It adds a nutty depth that makes the flavor pop.
- Secret Ingredient Booster: Add a tiny splash of fish sauce or a few drops of toasted sesame oil to the sauce for an umami boost—just a ¼ teaspoon can transform the flavor without overpowering it.
- Keep the Sauce Separate for Meal Prep: If you’re making this ahead, store the crispy chicken and sauce separately. Combine them right before reheating to keep the texture from getting soggy.
- Add Fresh Citrus: A squeeze of lime or a touch of orange zest at the end lifts the flavor and adds brightness that balances the sweet and spicy notes.
- Level-Up Leftovers: Use any extras in a wrap, toss over salad greens, or stuff into lettuce cups for a fresh twist the next day.
Recipe Overview
- Difficulty Level: Easy
- Course: Dinner
- Cuisine: Asian-inspired
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
Nutritional Snapshot (Per Serving)
- Calories: ~320
- Protein: 34g
- Fat: 12g
- Carbohydrates: 18g
- Sugar: 11g
- Fiber: 1g
Budget Breakdown
- Chicken breasts or thighs: ~$5.50
- Sweet chili sauce: ~$2.00
- Soy sauce, garlic, lime: ~$1.00
- Green onions + garnish: ~$1.00 Total Cost: ~$9.50
Cost Per Serving: ~$2.38
Behind the Recipe
This recipe came to life during a meal prep rut. I wanted something that tasted exciting but didn’t require a long list of ingredients. One night, I tossed together a simple glaze using sweet chili sauce, garlic, and soy sauce—and what came out of the oven blew me away. Since then, it’s been a regular rotation meal.
I started experimenting with it as a base for rice bowls, noodle stir-fries, and lettuce wraps. Sometimes I’d swap in tofu or shrimp for variety, and the results were always amazing. Over time, I learned that this dish isn’t just a meal—it’s a method. It’s endlessly flexible and always delivers bold flavor with very little fuss.
Sometimes I use boneless thighs when I want extra tenderness, but chicken breast works just as beautifully. I’ve also used it as the protein in wraps, rice bowls, and even tacos. The best part? The sauce ingredients are pantry staples, and you can tweak the heat or sweetness to fit your mood.
This sweet chili chicken recipe is one of those gems that feels a little indulgent but is surprisingly light. It’s also fantastic for feeding guests who love bold, flavorful dishes but don’t want anything too heavy. Whether you’re meal prepping or just craving something punchy, this dish never disappoints.
Why This One Hits Home
- Big flavor with minimal effort
- Family-friendly with adjustable heat
- Freezer-friendly and meal prep approved
- Pairs perfectly with rice, noodles, or veggies
- Restaurant-style glaze you can make at home
Best Served When:
- You need a quick weeknight dinner
- Meal prepping for the week
- Feeding a crowd with bold flavor
- Craving something sweet and spicy without ordering takeout
Pantry Rundown (Ingredients & Notes)
- Ingredients
- 1½ lbs boneless skinless chicken thighs, cut into bite-sized pieces
- ½ cup cornstarch, for coating
- 1 teaspoon salt
- 1 tablespoon neutral oil, for frying (like canola or avocado oil)
- ½ cup sweet chili sauce
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon honey
- 2 garlic cloves, minced
- 1 teaspoon rice vinegar
- ¼ teaspoon red pepper flakes (optional, for extra heat)
- 2 tablespoons chopped green onions, for garnish
- 1 teaspoon sesame seeds, for garnish
Ingredient Highlights
- Chicken Thighs: More flavorful and tender than chicken breast, great for pan-searing.
- Cornstarch: Provides that lightly crisp exterior when fried.
- Sweet Chili Sauce: Sweet and tangy with a gentle kick of heat—perfect for glazing.
- Soy Sauce: Adds salt and umami depth.
- Honey: Balances the heat and adds a rich sticky gloss.
- Rice Vinegar: Adds brightness and keeps the sauce from being too heavy.
- Garlic & Red Pepper Flakes: Bring aromatic heat and flavor.
- Green Onions & Sesame Seeds: Add crunch and fresh finish.
How It’s Done
Step 1: Prep the Marinade
In a small bowl, whisk together 1/2 cup sweet chili sauce, 1 tablespoon soy sauce, 2 cloves minced garlic, and 1 tablespoon lime juice.
Step 2: Marinate the Chicken
Place chicken in a zip-top bag or bowl. Pour marinade over and let sit for at least 15 minutes (or up to 24 hours for more flavor).
Step 3: Bake or Pan Sear
Bake in a 400°F oven for 20–25 minutes or until internal temperature hits 165°F. Or sear in a hot pan with olive oil 6–8 minutes per side.
Step 4: Glaze and Garnish
Brush extra sweet chili sauce over cooked chicken and broil for 2 minutes for caramelization. Sprinkle with green onions and sesame seeds.
Sam’s Pro Tips
- Let the chicken rest 5 minutes before slicing to retain juices.
- Make extra glaze and reduce it over heat to use as a dipping sauce.
- Add red pepper flakes if you want more heat.
- For oven baking, line your pan with foil for easy cleanup.
- Great with jasmine rice, stir-fried veggies, or in lettuce wraps.
Make It Yours
- Vegetarian: Use tofu or cauliflower florets.
- Low-Carb: Pair with cauliflower rice or zoodles.
- Extra Spicy: Mix sriracha or chili paste into the glaze.
- Crispy: Coat chicken in cornstarch and pan-fry before glazing.
- Grilled: Perfect for summer BBQs—grill and glaze at the end.
Keep It Cozy (Storage & Leftovers)
- Fridge: Store in airtight container up to 4 days.
- Freezer: Freeze cooked chicken up to 2 months. Thaw before reheating.
- Reheat: Warm in oven or skillet. Avoid microwave to preserve texture.
- Make-Ahead Tip: Marinate chicken the night before for max flavor.
🍽️ Make It a Meal
Pair this dish with:
Tag-based suggestions:
Frequently Asked Questions
Sweet chili chicken is made of boneless chicken pieces glazed in a sauce of sweet chili, soy sauce, garlic, and lime—baked or pan-seared until sticky and golden.
Absolutely! Just make sure it’s balanced in flavor—not too sugary. Add fresh garlic and lime to punch it up.
Broccoli, bell peppers, snap peas, and carrots are all great additions. Roast them on the same sheet pan for convenience.
Yes! Once cooled, freeze in an airtight container for up to 2 months. Reheat in oven for best texture.
Add red pepper flakes, sriracha, or chili garlic sauce to the glaze to control heat levels.
It can be! Use skinless chicken breasts, low-sugar chili sauce, and pair with steamed veggies or brown rice. (Healthline’s guidance on lean proteins)
Yes! Air fry at 375°F for 15–18 minutes. Brush glaze on during the last few minutes to avoid burning.
Try jasmine rice, stir-fried noodles, or cauliflower rice. A cucumber salad also helps balance the sweet heat. (USDA vegetable guide)
Marinate at least 15 minutes, but for deeper flavor, go for 6–8 hours or overnight in the fridge.
Yes, the glaze works well on shrimp, tofu, or even roasted veggies.
Definitely. Sweet chili sauce stores well and can be portioned out for bowls, wraps, or salads throughout the week. Discover the health benefits of chili from WebMD.
Try lean ground turkey, shrimp, or tempeh as alternatives. They all pair wonderfully with the sticky, sweet-spicy glaze.
Final Thoughts
This sweet chili chicken recipe is exactly the kind of meal I turn to when I need something exciting but still manageable. It’s bold, quick, customizable, and never lets me down. With just a few pantry staples and a handful of fresh ingredients, you can bring restaurant-style flavor straight to your own kitchen.
There’s something satisfying about having a recipe that checks so many boxes—weeknight friendly, freezer approved, meal prep ready, and family loved. And when that sticky, garlicky, sweet heat hits the table? You’ll see eyes light up.
Whether you’re meal prepping, cooking for family, or hosting a casual dinner, this recipe checks every box. It’s one of those meals that feels special even when it’s super simple. And once you try it, I have a feeling it’ll earn a spot in your regular dinner rotation too.
Craving more recipes that keep dinner easy and delicious? Browse our Easy Dinner Ideas or check out One-Pan Dinner recipes for more flavorful wins.
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Sticky, sweet, and a little spicy—this quick-glazed chicken is the bold weeknight dinner your family will request on repeat!
