Sweet Chili Chicken

Try this Sweet Chili Chicken recipe for an easy meal that tastes better than take-out! Chunks of tempura-battered chicken are seared to golden perfection, then tossed in an incredible homemade sweet-and-savory chili sauce. Red bell pepper and pineapple add to the dish, making it burst with flavor. Serve it over rice for a quick family-friendly meal.

When you’re craving a satisfying meal but are short on time, this Sweet Chili Chicken is what you want to make! Asian-inspired meals are always crowd-pleasers because they strike the perfect balance of sweet, savory, and sticky. Here, battered chicken pieces are skillet-fried for a crunchy texture. That texture helps the rich and flavorful glaze of the homemade chili sauce stick to the chicken. It delivers the ideal mix of sweetness, heat, and savory goodness. It’s a guaranteed crowd-pleaser!

The sauce is where this dish really shines. The base is made with store-bought sweet chili sauce, which brings a mild heat and sweetness. Ketchup adds a bit of tang and body. Soy sauce deepens the flavor with its savory umami, and brown sugar adds a warm, caramel-like note that helps the glaze thicken and shine. Scallions add a fresh, oniony burst that cuts through the richness. Red pepper provides just enough heat to keep the sweetness in check. Lastly, add a can of pineapple chunks, drained, for an extra touch of juicy sweetness. Together, these ingredients create a sticky, glossy glaze that perfectly coats the chicken without overpowering its flavor.

This Sweet Chili Chicken dish will quickly become a favorite in your dinner rotation. It’s incredibly versatile, so you can serve it with rice, noodles, or even alongside vegetables for a complete meal. Best of all, you can have it on the table in less than 30 minutes!

Ingredients

Chicken Tenderloins – cut into bite-sized pieces.
Cornstarch – to create the tempura batter. It helps achieve a crispy texture when the chicken is fried.
Eggs – to create the tempura batter. It helps the cornstarch adhere to the chicken, making it crispy when fried.
Vegetable Oil – for frying.
Sweet Chili Sauce – use your favorite brand. This is the base of the homemade sticky sauce.
Ketchup adds a little sweetness and texture to the sauce.
Soy Sauce – adds that signature umami flavor to the sauce.
Brown Sugar – adds sweetness, texture, and a caramel flavor to the sauce.
Scallions – chopped. To add onion flavor to the sauce and also as a garnish before serving.
Pineapple Chunks – drained. Adds sweetness and texture to the dish.

Directions

1. Cut chicken tenderloins into bite-sized pieces.
2. In a large bowl, combine the 3 eggs and cornstarch.
3. Add the chicken to the cornstarch mixture and stir to coat.
4. In a large skillet over medium-high heat, heat up about an inch of oil.
5. Once the oil is hot, add the chicken in a single layer.
6. Fry until brown on each side and cooked through.
7. Remove the chicken to a paper-towel-lined plate.
8. Repeat with the remaining chicken.
9. Discard the oil from the pan.
10. To the pan, add the chili sauce, ketchup, soy sauce, brown sugar, scallions, and red pepper.
11. Cook over medium-high heat until thick and glazy, about 5 minutes.
12. Add the chicken and pineapple chunks.
13. Toss to coat.
14. Garnish with scallions if preferred.
15. Serve over rice!

Do I Need To Dredge The Chicken?

Yes, because the chicken itself is key to the magic! Dredging bite-sized chunks of chicken in eggs and cornstarch creates a delicate tempura-like batter that fries up light and crispy rather than heavy or doughy. The egg helps the coating adhere and adds richness, while the cornstarch delivers that signature crisp, almost crackly texture that stays intact even after being tossed in sauce. The contrast between a crispy exterior and a juicy interior makes each bite so satisfying.

Variations

• Chicken: substitute boneless chicken breasts or thighs for the chicken tenderloins. You can also try shrimp or tofu chunks.
• Vegetables: try adding in some of the following for more texture, color, and taste – bell peppers, broccoli, snow peas, bok choy, water chestnuts, mushrooms, or baby corn.
• Depth of Flavor: Add minced garlic and fresh ginger to the sauce for extra depth.
• Spiciness: Add red pepper flakes or a drizzle of sriracha.

Serving Suggestions

Instead of rice as the base, try serving it over noodles like my Copycat P.F. Chang’s Garlic Noodles. You could also serve it over riced cauliflower, large baked potatoes, or in a lettuce wrap. Tasty side items to serve include steamed broccoli or my Best Broccoli Bacon Salad. My Creamy Coleslaw would also be wonderful. For dessert, keep it light, fresh, and cold with a slice of my Sour Cream Lemon Cheesecake or my Lemon Blueberry Cheesecake Parfait.

Storage

Store the leftovers in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended. To reheat: warm on medium-low in a skillet with a splash of water or microwave in 30-second increments.

More Easy Chicken Recipes

Slow Cooker Hawaiian BBQ Chicken
Slow Cooker Cajun Chicken And Sausage
Slow Cooker Firecracker Chicken Meatballs
No Peek Chicken And Rice Casserole
Instant Pot Chicken Stroganoff
Air Fryer Korean BBQ Chicken Wings