Asian Sweet Chili Chicken Recipe

Asian Sweet Chili Chicken is so crispy, sticky, sweet, slightly spicy and completely addicting you won’t even miss your favorite Asian takeout.

Yield: 4 Servings


Tempura Battered Chicken:
2 egg whites
1 cup all-purpose flour sifted
1/2 cup cornstarch
1 teaspoon baking powder
1 cup water ice cold
2 tablespoons canola oil
1 pound chicken thighs boneless-skinless and cut into 1 inch pieces

canola oil for frying
1 tablespoon oil
3 cloves garlic minced
3 green onions sliced thinly, tip to tail not including the root
1/2 cup Thai sweet chili sauce
1/2 teaspoon crushed red pepper

Optional Garnishes:
white sesame seeds
minced green onions


  1. Mix together the batter ingredients in a large bowl.
  2. Heat a frying pan up with oil deep enough to fry your chicken pieces without them touching the bottom of the pan, a couple inches should be enough space.
  3. Using a slotted spoon drain the batter as much as possible and slide the chicken into the pan.
  4. Break apart the chicken after the crust starts to form and cook until the chicken is golden brown (4-5 minutes)
  5. Work in batches to prevent the oil from dropping too far in temperature.
  6. Remove the last batch of chicken from the pan and discard almost all the oil, leaving just a couple of tablespoons in the pan.
  7. Add the garlic and green onions to the pan and cook it on medium heat for 20-30 seconds.
  8. Add the chicken back in along with the sweet chili sauce and crushed red pepper.
  9. Toss to combine and serve immediately.
  10. Garnish with sesame seeds or green onions if desired.


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