Why You’ll Love Crispy Sweet Chilli Chicken Stir Fry Recipe

The contrast of crispy chicken and sticky glaze gives a great texture balance.
It brings bold sweet‑chilli flavour without being overly complicated.
You can customise it with veggies or serve with rice or noodles, making it versatile.
It hits a satisfying savoury‑sweet spot, making it both comforting and a little indulgent.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Chicken breast or thigh, bite‑sized pieces
Egg (for coating)
Cornflour (or cornstarch) for crisping the chicken
Sweet chilli sauce
Soy sauce (or tamari)
Rice wine vinegar (or plain white vinegar / lime juice)
Garlic, minced
Ginger, minced
Oil for frying (or drizzle if air‑frying)
Spring onion (scallion) sliced, for garnish
Sesame seeds, for garnish
(Optional) Vegetables such as sugar‑snap peas, broccoli, bell pepper
(Optional) Cooked rice or noodles, to serve

Directions

Prepare the chicken: toss the bite‑sized chicken pieces in egg and then coat evenly with cornflour (plus any seasoning you like such as paprika, garlic powder, salt & pepper).
Heat the oil in a large pan or wok over medium‑high heat. Fry the coated chicken pieces until golden brown and cooked through; remove and drain briefly.
In the same pan (remove excess oil if you like and wipe clean), add the minced garlic and ginger and sauté for a minute until fragrant.
Pour in the sweet chilli sauce, soy sauce and vinegar (or lime juice). Stir and bring to a gentle bubble, let it thicken slightly.
Return the crispy chicken to the pan and toss in the sauce so every piece gets coated. If you have vegetables, you can either cook them in step 2 or sauté them briefly before adding the sauce and chicken.
Once everything is hot and well combined, turn off the heat. Garnish with sliced spring onion and sesame seeds. Serve immediately with steamed rice or noodles.

Servings and timing

Serves: 4 people (approximate)
Prep time: ~ 10 minutes
Cook time: ~ 15‑20 minutes
Total time: ~ 25‑30 minutes

Variations

To lighten it up: use an air‑fryer or oven bake the coated chicken rather than deep frying.
Add extra vegetables for more colour and nutrition: bell peppers, broccoli florets, snow peas.
Spice it up: add chilli flakes or fresh chopped chilli in the sauce.
Gluten‑free option: use gluten‑free soy sauce/tamari and check your sweet chilli sauce is gluten‑free.
Swap protein: you could use prawns or tofu instead of chicken if you prefer.

Storage/Reheating

Store: Place leftovers in an airtight container and refrigerate for up to 2–3 days.
Reheat: Gently reheat in a pan over medium heat (to help crisp up the coating again) or in the microwave until piping hot throughout. Note: the coating may soften after storing.
Freezing: If you want, you can freeze the cooked chicken (without rice) for up to 1 month. Defrost overnight in the fridge and reheat as above.

FAQs

1. Can I use chicken thighs instead of breast?

Yes — chicken thighs work well because they stay juicy. Just adjust the cooking time if pieces are larger.

2. How do I make the chicken extra crispy?

Ensure you coat the chicken evenly in cornflour (or a mixture of cornflour + a little plain flour). Fry at a moderately high temperature so the coating sets quickly and becomes crisp.

3. Can I avoid frying and still get good results?

Yes — you can bake or air‑fry the coated chicken. You won’t get exactly the same crispiness as deep‑frying but it will still be tasty.

4. What kind of sweet chilli sauce should I use?

Use a good‑quality bottled sweet chilli sauce, or make your own by mixing chilli flakes, garlic, vinegar, sugar/honey and tomato paste if you like.

5. Is this dish very spicy?

Not necessarily — sweet chilli sauce tends to be more sweet than hot. If you prefer heat, add fresh chillies or chilli flakes.

6. Can I prepare parts ahead of time?

Yes — you can cut the chicken and coat it ahead of time, and mix the sauce ahead. But for best texture, cook right before serving.

7. What’s a good side dish for it?

Steamed jasmine rice, basmati rice, brown rice, or noodles work well. Also steamed greens like bok choy, broccoli or green beans.

8. How do I make the sauce thicker?

Let the sauce bubble gently until it thickens slightly before adding the chicken. You can also add a small slurry of cornflour + water to help thicken.

9. Can I use cauliflower rice to reduce carbs?

Absolutely — cauliflower rice works well as a lower‑carb alternative and still pairs nicely with the flavours.

10. Will the coating stay crispy after storing?

It will soften somewhat once refrigerated and reheated. To restore some crispness, reheat in a pan rather than microwave, and avoid adding too much extra sauce.

Conclusion

This crispy sweet chilli chicken stir‑fry hits the mark for flavour, texture and ease. Whether you’re cooking for a weeknight dinner or aiming for a slightly elevated “fakeaway” experience at home, it delivers. With crisp chicken, sticky sauce, and plenty of room for variations, this dish is sure to become a go‑to. Enjoy creating and sharing this meal!