This sweet chilli chicken recipe is ideal for busy weeknights when you want takeaway flavours at home. Tender, juicy pieces of chicken are lightly coated, pan-fried until golden, then simmered in a sticky, sweet-and-savory chilli sauce. It’s quick to prepare and disappears fast at the dinner table.
Sweet chilli sauce has always been one of my favourites — I used to add it to almost everything. This recipe grew from that nostalgic love of sweet chilli and borrows the simple, reliable method used in my reader-favourite honey soy chicken. The result is tender, flavourful chicken with the bright, sticky sauce you’d expect from a takeaway, but lighter and easier to make at home.
The chicken is coated with cornflour and seasonings, dipped in egg, and pan-fried until crisp and golden — no deep frying required. Once the pieces are browned, they’re returned to the pan with a quick sauce made from sweet chilli sauce, soy, vinegar, honey, sesame oil and garlic. Simmer until the sauce thickens and clings to the chicken, then serve over rice with sesame seeds and sliced spring onions or chives.
This dish is wonderfully simple, tastes like takeaway, and reheats well, making it great for leftovers or meal prep.
Key Ingredients
This recipe uses pantry-friendly ingredients you likely already have or can add to your weekly shop.
All quantities are listed in the recipe card below.
- Chicken thigh – Boneless, skinless thigh is preferred for juiciness and flavour. You can use breast if needed, but it’s less tender.
- Spices – Smoked paprika and garlic powder add depth; both are pantry essentials.
- Cornflour (cornstarch) – Creates a light, crisp coating on the chicken.
- Eggs – Help the coating adhere and give a takeaway-style finish without a heavy batter.
- Sweet chilli sauce – The star ingredient. Supermarket or Thai sweet chilli sauce both work well.
- Soy sauce – Balances the sweetness with savory saltiness.
- Rice wine vinegar – Cuts the sweetness to keep the sauce balanced.
- Honey – Adds extra sweetness and shine to the sauce.
- Sesame oil – Optional, but a small amount adds aromatic depth.
- Garlic – Minced garlic brightens the sauce; use more if you like a stronger garlic punch.
Step-By-Step Instructions
You only need one pan for this recipe, which keeps cleanup quick.
Step 1: In a small bowl combine the sweet chilli sauce, soy sauce, rice wine vinegar, honey, sesame oil and minced garlic. Set aside.
Step 2: Place the chopped chicken in a large zip-lock bag or bowl. Add smoked paprika, garlic powder, salt, pepper and cornflour. Seal and shake or toss until evenly coated.
Step 3: Heat 1 tablespoon oil in a large frying pan over medium-high heat. Whisk the eggs in a shallow bowl. Working in batches to avoid overcrowding, dip each coated piece of chicken into the egg, let excess drip off, then add to the hot pan.
Cook 2–3 minutes per side until golden and crispy. It’s fine if the chicken isn’t fully cooked through at this point. Transfer to a plate and repeat with remaining chicken, adding more oil if needed.
Step 4: When all pieces are golden, wipe excess oil and any burnt bits from the pan with a paper towel. Return all the chicken to the pan and pour in the prepared sauce. Reduce heat to medium-low.
Step 5: Stir to coat the chicken, then simmer for about 10 minutes until the sauce becomes thick and sticky and the chicken is cooked through.
Tip: Use a meat thermometer — chicken is done when the internal temperature reaches 75°C / 165°F in the thickest piece.
Step 6: Serve over cooked rice and finish with sesame seeds and sliced spring onions or chives.
Storage and Reheating
This recipe is best fresh, but leftovers are still very good, making it suitable for meal prep or next-day lunches.
To store: cool the chicken, then transfer to an airtight container and refrigerate for up to 3 days. You can freeze cooked chicken for up to 2 months.
To reheat: microwave for 2–3 minutes, stirring halfway through, until hot and steaming. Alternatively, reheat gently in a pan over low heat to restore crispness.
Recipe FAQs
Steamed jasmine or white rice pairs perfectly. For vegetables, try simple stir-fried greens like bok choy or steamed broccolini. Quick pickled cucumber also makes a refreshing side.
Yes. Breast works if you prefer it, but watch cooking time closely to avoid drying out the meat.
This version leans toward sweet with mild heat. Increase the spice by adding sriracha, chilli flakes, or fresh chilli to the sauce if you like it hotter.
If you try this recipe, please leave a comment and a rating below. I’d love to see your photos if you share them on Instagram and tag @eightforestlane.
Recipe Card
Sweet Chilli Chicken
Equipment
- large frying pan
Ingredients
For the chicken:
- 600 grams chicken thigh, cut into 1.5-inch pieces
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ¼ cup cornflour/cornstarch
- 2 eggs
- 1 tablespoon peanut or canola oil, for cooking
For the sweet chilli sauce:
- ½ cup sweet chilli sauce
- 3 tablespoons soy sauce
- 2 tablespoons rice wine vinegar
- 1 tablespoon honey
- 1 teaspoon sesame oil (optional)
- 2 cloves garlic, minced
To serve:
- Cooked rice
- Sesame seeds
- Sliced spring onions or chives
Instructions
- In a small bowl, mix the sweet chilli sauce, soy sauce, rice wine vinegar, honey, sesame oil and minced garlic. Set aside.
- Place the chopped chicken in a zip-lock bag or bowl. Add smoked paprika, garlic powder, salt, pepper and cornflour. Toss to coat evenly.
- Heat 1 tablespoon oil in a large frying pan over medium-high heat.
- Whisk the eggs in a shallow bowl. Working in batches, dip each piece of chicken into the egg, let excess drip off, and add to the hot pan.
- Cook 2–3 minutes per side until golden and crispy. Transfer to a plate and repeat with remaining chicken.
- Wipe excess oil from the pan, return all chicken to the pan and pour in the prepared sauce. Reduce heat to medium-low.
- Stir to coat, then simmer about 10 minutes until the sauce is thick, sticky and the chicken is cooked through.
- Serve over rice and top with sesame seeds and sliced spring onions or chives.
Notes
Storage: Cool, then refrigerate in an airtight container for up to 3 days or freeze up to 2 months.
Reheat: Microwave 2–3 minutes, stirring halfway, or reheat gently in a pan.
Gluten free option: Use gluten-free soy sauce and verify your sweet chilli sauce is gluten free.
Nutrition
Carbs: 30 g |
Protein: 29 g
Nutritional information is a guide only and may vary based on ingredients used.