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Easy Sticky Sweet Chili Chicken

Close-up of crispy chicken pieces coated in a glossy, dark red sauce, garnished with sliced green onions, part of the Sticky Sweet Chili Chicken Easy Recipe.

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Follow these simple steps to make tender chicken coated in a thick, sweet, and slightly spicy chili glaze. This recipe is fast and great for weeknight dinners.

Ingredients

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  • 1.5 lb boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
  • 1 tablespoon vegetable oil
  • 1/2 cup sweet chili sauce
  • 1/4 cup honey or brown sugar
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1 tablespoon soy sauce
  • 1 teaspoon cornstarch mixed with 1 tablespoon cold water (slurry)
  • 1 green onion, sliced, for garnish

Instructions

  1. Pat the chicken pieces dry with paper towels. Season lightly with salt and pepper.
  2. Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken and cook until browned on all sides and cooked through, about 6 to 8 minutes. Remove the chicken from the skillet and set aside.
  3. Reduce the heat to medium. Add the minced garlic and grated ginger to the same skillet. Cook for 30 seconds until fragrant.
  4. Pour in the sweet chili sauce, honey (or brown sugar), and soy sauce. Stir to combine. Bring the mixture to a gentle simmer.
  5. Whisk the cornstarch slurry one more time and pour it slowly into the simmering sauce while stirring constantly. Cook for 1 minute until the sauce thickens noticeably.
  6. Return the cooked chicken to the skillet. Toss the chicken pieces until they are fully coated in the sticky glaze.
  7. Remove from heat. Serve immediately, garnished with sliced green onion.

Notes

  • For extra stickiness, let the glazed chicken sit in the warm sauce for 2 minutes before serving.
  • You can bake this recipe: toss the chicken with the sauce ingredients (excluding the cornstarch slurry) and bake at 400°F (200°C) for 15 minutes, then brush with the thickened sauce mixture before serving.
  • Use chicken thighs for juicier results.

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