It was one of those rainy afternoons when the sound of droplets tapping against the kitchen window seemed to invite me to cook something warm and bright. I had a basket of fresh green onions and a bottle of Thai sweet chili sauce sitting in the pantry, both begging to be used.
The memory of a family trip to Bangkok years ago came flooding back—street vendors flipping golden bites of crispy chicken coated in glossy, spicy-sweet sauce. That scent lingered in the air like magic. So, I decided to bring a touch of that same joy home.
My husband wandered in, following the aroma, asking, “What’s cooking, sweetheart?” When I told him, his eyes lit up like a kid waiting for a treat. I could almost hear my grandkids’ laughter echoing in the kitchen, imagining how much they’d love these golden, sticky pieces.
This dish, I realized, isn’t just food, it’s comfort on a plate. A simple pan of tempura-style chicken tossed in a sweet, garlicky glaze that bridges nostalgia and flavor in the most beautiful way.
Short Description
Crispy, tender chicken bites coated in a sticky-sweet Thai chili glaze—this Asian Sweet Chili Chicken is the perfect mix of crunchy texture and tangy, spicy flavor. Ideal for family dinners, casual get-togethers, or when you crave a quick, flavorful meal that feels like takeout but tastes even better.
Key Ingredients
For the Tempura Battered Chicken:
- 2 egg whites
- 1 cup all-purpose flour, sifted
- ½ cup cornstarch
- 1 teaspoon baking powder
- 1 cup ice-cold water
- 2 tablespoons canola oil
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
For the Sauce:
- Canola oil for frying
- 1 tablespoon oil
- 3 cloves garlic, minced
- 3 green onions, thinly sliced (white and green parts)
- ½ cup Thai sweet chili sauce
- ½ teaspoon crushed red pepper
Optional Garnishes:
- White sesame seeds
- Minced green onions
Tools Needed
- Large mixing bowl
- Deep frying pan or wok
- Slotted spoon
- Whisk
- Tongs
- Paper towels for draining
Cooking Instructions
Step 1: Prepare the Batter
In a large bowl, whisk egg whites until frothy. Add flour, cornstarch, baking powder, water, and canola oil. Stir just until combined. The batter should be slightly lumpy but smooth enough to coat the chicken evenly.
Step 2: Coat the Chicken
Add the chicken pieces to the batter and toss to coat thoroughly. Make sure each piece is well covered for a crisp finish.
Step 3: Fry the Chicken
Pour enough oil into a deep pan to submerge the chicken pieces (about 2 inches). Heat the oil over medium-high heat until it reaches around 350°F. Using a slotted spoon, lift the chicken pieces one by one, allowing excess batter to drip off, and gently slide them into the oil. Fry in batches to prevent overcrowding. Cook for 4–5 minutes or until golden brown and crispy. Transfer to a paper towel-lined plate to drain.
Step 4: Make the Sauce
Pour off most of the frying oil, leaving about 2 tablespoons in the pan. Add minced garlic and sliced green onions. Sauté over medium heat for 20–30 seconds until fragrant. Stir in Thai sweet chili sauce and crushed red pepper.
Step 5: Toss Everything Together
Add the fried chicken to the sauce and toss gently to coat every piece. The glaze should cling beautifully to the crisp surface.
Step 6: Serve and Garnish
Transfer to a serving plate and sprinkle with sesame seeds and minced green onions. Serve hot and enjoy that irresistible balance of sweet, spicy, and crispy in every bite.
Why You’ll Love This Recipe
Crispy Perfection: The tempura-style batter creates a light, airy crunch that stays crisp even after saucing.
Sweet & Spicy Harmony: The Thai chili glaze strikes the ideal balance of sweetness and heat.
Quick to Make: Ready in under 30 minutes, it’s a weeknight hero.
Family Approved: Both kids and adults love its restaurant-quality flavor.
Versatile: Pairs beautifully with rice, noodles, or fresh salads.
Mistakes to Avoid & Solutions
Overcrowding the Pan: This lowers the oil temperature, making the chicken soggy. Fry in small batches to maintain the crisp texture.
Batter Too Thick or Thin: If it’s too thick, add a splash of cold water. Too runny? Add a bit more flour.
Oil Temperature Too Low: Cold oil absorbs into the batter, leaving greasy chicken. Keep the temperature steady at 350°F.
Skipping the Drain: Always rest fried pieces on paper towels to remove excess oil before saucing.
Overcooking the Garlic: Garlic burns quickly; sauté it for less than 30 seconds for the best flavor.
Serving and Pairing Suggestions
Serve over jasmine or coconut rice for a comforting meal.
Pair with stir-fried vegetables, steamed broccoli, or a crisp Asian slaw.
For a fun twist, serve them as sliders with lettuce and a drizzle of extra sauce.
Enjoy with iced green tea or sparkling lime soda for a refreshing drink.
Storage and Reheating Tips
Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
Reheating: Warm in a 375°F oven for 8–10 minutes to restore crispiness. Avoid microwaving, as it softens the coating.
Freezing: Freeze cooled chicken pieces (without sauce) for up to 2 months. Reheat in the oven and toss with sauce before serving.
FAQs
1. Can I use chicken breast instead of thighs?
Yes, but thighs stay juicier after frying. If using breasts, don’t overcook them.
2. What’s the best oil for frying?
Canola or vegetable oil works best—they have a high smoke point and neutral flavor.
3. Can I bake instead of fry?
Yes. Bake coated chicken at 425°F for 20–25 minutes, flipping halfway through, then toss in sauce.
4. How spicy is this dish?
It’s mildly spicy. For more heat, double the crushed red pepper or add sriracha.
5. Can I make the sauce ahead?
Absolutely! Store it in a jar in the fridge for up to 5 days. Reheat gently before tossing with chicken.
Tips & Tricks
Keep the batter ice cold for maximum crispiness.
Use a wire rack instead of paper towels if you’re making multiple batches—this keeps the bottom crisp.
Add a squeeze of lime over the finished dish for a bright pop of flavor.
Double the sauce if you love extra glaze for drizzling on rice.
Recipe Variations
Honey Garlic Version: Swap the chili sauce for ½ cup honey and 2 tablespoons soy sauce. Simmer with garlic for a sticky, sweet finish.
Spicy Mango Twist: Add ¼ cup mango puree to the sauce for a tropical kick.
Vegetarian Option: Substitute tofu cubes for chicken. Pat them dry before coating in batter.
Crispy Shrimp Swap: Replace chicken with raw shrimp—cook just 2–3 minutes per side.
Air Fryer Version: Air fry battered chicken at 400°F for 12–14 minutes, flipping halfway, then toss in sauce.
Final Thoughts
As the rain slowed to a drizzle, the kitchen smelled like something straight out of a cozy street stall in Thailand—sweet, spicy, and a little smoky. My husband couldn’t resist sneaking a piece before dinner, and his grin said it all.
Cooking this dish reminded me how joy often hides in simple acts: the rhythm of whisking, the sizzle of oil, the first bite that makes everyone go quiet for a second. This Asian Sweet Chili Chicken isn’t fancy or complicated, it’s a small celebration of warmth, flavor, and togetherness. The kind of meal that turns any gray day into something golden.
Asian Sweet Chili Chicken
Ingredients
For the Tempura Battered Chicken:
- 2 egg whites
- 1 cup all-purpose flour sifted
- ½ cup cornstarch
- 1 teaspoon baking powder
- 1 cup ice-cold water
- 2 tablespoons canola oil
- 1 pound boneless skinless chicken thighs, cut into 1-inch pieces
For the Sauce:
- Canola oil for frying
- 1 tablespoon oil
- 3 cloves garlic minced
- 3 green onions thinly sliced (white and green parts)
- ½ cup Thai sweet chili sauce
- ½ teaspoon crushed red pepper
Optional Garnishes:
- White sesame seeds
- Minced green onions
Instructions
- Whisk egg whites until frothy, then add flour, cornstarch, baking powder, ice-cold water, and canola oil.
- Stir until just combined—the batter should be slightly lumpy but smooth enough to coat.
- Toss chicken pieces in the batter until fully covered. Heat about 2 inches of oil in a deep pan to 350°F.
- Fry the chicken in small batches for 4–5 minutes, until golden and crispy. Drain on paper towels.
- Discard most of the oil, leaving 2 tablespoons in the pan.
- Sauté minced garlic and sliced green onions for 20–30 seconds, then stir in Thai sweet chili sauce and crushed red pepper.
- Add the fried chicken and toss to coat in the glaze. Sprinkle with sesame seeds and green onions before serving hot.
