The first time I made this dish, it was a weeknight and I was craving something fast, crispy, and a little fiery. The fridge had chicken, the pantry had sweet chilli sauce, and I just went for it. Ten minutes later, my kitchen smelled like my favorite takeout spot only better. That crunchy, saucy magic? Totally doable at home.
Table of Contents
Why You’ll Love This Crispy Sweet Chilli Chicken
This dish checks every box.
It’s quick ready in under 20 minutes.
It uses just one pan, so cleanup is easy.
The flavor? A balance of sweet, tangy, and salty with a gentle heat that keeps you coming back.
And if you’re avoiding oil? The air fryer method works like a charm too.
Ingredients You’ll Need
For the Chicken
- Chicken (600g/1 lb 5 oz): Use thigh or breast, cut into bite-sized pieces for quick, even cooking.
- Sweet paprika + garlic powder: Add warmth and depth.
- Sea salt flakes + cracked black pepper: For that perfect savory balance.
- Egg: Helps bind the coating.
- Cornflour: Creates that signature crispy crust.
- Oil for frying: Use just enough to cover the pan — around 5mm is ideal.
For the Sweet Chilli Sauce
- Minced garlic and ginger: Fresh, punchy aromatics.
- Sweet chilli sauce (½ cup): The star of the show.
- Tamari or soy sauce (¼ cup): Adds that savory backbone.
- Vinegar or lime juice (¼ cup): Brightens and balances the sweetness.
To Serve
- Steamed rice: Fluffy, neutral, perfect for soaking up sauce.
- Spring onion + sesame seeds: Add crunch and color.
- Optional sides: Sliced cucumber, Asian greens, or even noodles.
How to Make Crispy Sweet Chilli Chicken
Step-by-Step Instructions
- In a large bowl, combine chicken, spices, egg, and cornflour. Stir until the chicken is well coated and the mixture forms a thick paste.
- In a separate bowl, stir together all sauce ingredients and set aside.
- Heat a deep frying pan over medium–high. Add enough oil to cover the base. Fry chicken pieces for 5–6 minutes, turning once, until golden and cooked through. Drain on paper towel.
- Pour out the oil, wipe the pan clean, and return to medium–low heat. Add the sauce and stir for 2–3 minutes until bubbling and slightly thickened.
- Add the chicken back in. Toss to coat completely.
- Serve hot over rice, topped with spring onions and sesame seeds. Optional: stir in 1–2 tablespoons of boiling water to loosen the sauce if needed.
One-Pan Cooking Tips
Make sure your oil is hot before adding chicken this helps the crust crisp up fast.
Turn pieces once only. Crowding the pan? Do it in batches.
Don’t skip draining and wiping the pan before the sauce it prevents greasy results.
Air Fryer Method
Air fryer fans, here’s your path to crispy without deep frying:
- Skip mixing the cornflour into the marinade. Instead, coat each piece of spiced, eggy chicken in cornflour individually.
- Spray your air fryer basket with oil. Arrange chicken in a single layer. Spray again.
- Cook at 200°C (400°F) for 6–8 minutes, turning or shaking halfway.
- Make the sauce separately on the stovetop, then toss the air-fried chicken through it.
What to Serve With It
You can’t go wrong with a bowl of fluffy jasmine rice.
Also great?
- Steamed Asian greens like bok choy or gai lan
- Sliced cucumber for cool contrast
- Noodles or even cauliflower rice for a lower-carb option
- Green beans or broccolini if you want more crunch
For more saucy chicken ideas, try this sweet and spicy Korean fried chicken twist, or my quick and easy Bang Bang Chicken Bowls.
Storage and Make-Ahead Tips
Making Ahead
You can prep the chicken early by cutting it into pieces and storing in the fridge for up to a day.
Wait to coat and cook until just before serving that’s how you keep it crispy.
Leftovers
Store any leftovers in an airtight container in the fridge for up to 3 days.
The coating will soften when reheated, but the chicken stays tender and tasty.
Microwave gently or reheat in a skillet to refresh it a bit.
Crispy Sweet Chilli Chicken Recipe Card
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Crispy Sweet Chilli Chicken | Quick, Better Than Takeout
- Total Time: 20 minutes
- Yield: 4 servings
Description
Crispy Sweet Chilli Chicken made in under 20 minutes! Juicy, crunchy, sweet, and tangy — better than takeout and so easy to make.
Ingredients
600g boneless, skinless chicken (thigh or breast), cut into bite-sized pieces
1 tsp sweet paprika
1 tsp garlic powder
½ tsp sea salt flakes
½ tsp cracked black pepper
1 egg
½ cup (60g) cornflour
Oil for frying (or 4 tbsp olive oil)
1 tsp freshly minced garlic
1 tsp freshly minced ginger
½ cup (125ml) sweet chilli sauce
¼ cup (60ml) tamari or soy sauce
¼ cup (60ml) rice wine vinegar or lime juice
To serve:
Steamed rice
1 sliced spring onion
1 tsp sesame seeds
Instructions
1. In a bowl, combine chicken, paprika, garlic powder, salt, pepper, egg, and cornflour. Mix into a paste that coats the chicken well.
2. In a separate bowl, mix together all sauce ingredients.
3. Heat oil in a deep frying pan over medium–high. Cook chicken for 5–6 minutes until golden and cooked through, turning once. Drain on paper towel.
4. Drain and wipe the pan. Add sauce and simmer over medium–low heat for 2–3 minutes until bubbling and slightly thickened.
5. Return chicken to the pan and toss to coat in the sauce.
6. Serve over steamed rice. Garnish with sliced spring onion and sesame seeds. Optional: add a splash of boiling water to the sauce to drizzle over rice.
Notes
For air fryer: Coat chicken in egg and spices, then dredge individually in cornflour. Spray well with oil and cook at 200°C (400°F) for 6–8 minutes, turning halfway.
Best eaten fresh, but leftovers keep for 3 days in the fridge.
The coating softens upon reheating but still tastes great.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Chicken Recipes
- Method: Pan-fried
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 plate
- Calories: 420
- Sugar: 14g
- Sodium: 780mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 85mg
More Such Recipes
If you love this, don’t miss my classic black pepper chicken stir-fry recipe.
Or for a veggie-loaded takeout fix, check out my better-than-takeout Chinese beef and broccoli.
Frequently Asked Questions
How to make sweet chilli chicken crispy?
Make sure your chicken is well coated in cornflour and fry it in hot oil. For air fryer, coat each piece individually and spray with oil generously.
What is the secret to crispy chicken?
The key is dry, bite-sized pieces, cornflour coating, and hot oil. Don’t overcrowd the pan, and always drain on paper towel.
What is in sweet chilli chicken?
It’s a combination of seasoned crispy chicken and a sauce made with garlic, ginger, sweet chilli sauce, soy or tamari, and vinegar or lime juice.
How to make Chinese crispy chicken?
Use cornflour for coating, fry until golden, and toss in a sticky sauce. It’s all about balance — heat, sweet, salt, and crunch
Final Thoughts
This crispy sweet chilli chicken is proof you don’t need takeout to enjoy something crunchy, sticky, and packed with flavor.
It’s fast, simple, and works for weeknights or weekend cravings.
If you try it, I’d love to hear how it went leave a comment or tag me on Pinterest or Facebook. Your kitchen, your rules but this one’s a keeper.