Crispy Sweet Chili Chicken Recipe Easy Sticky Glaze for Perfect Dinner
A quick and easy crispy chicken thigh recipe with a sticky, sweet, and slightly spicy chili glaze that is perfect for weeknight dinners or casual gatherings.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Asian
Ingredients
Scale
- 1.5 pounds boneless, skinless chicken thighs
- ½ cup all-purpose flour (can substitute cornstarch for extra crunch or gluten-free flour for gluten-free version)
- 2 large eggs, beaten
- Salt and pepper, to taste
- About 1 cup vegetable oil (peanut or canola oil works well) for frying
- ½ cup sweet chili sauce (Mae Ploy brand recommended)
- 2 tablespoons honey
- 1 tablespoon soy sauce (use tamari for gluten-free)
- 1 tablespoon rice vinegar
- 2 cloves fresh garlic, minced
- ¼ teaspoon red chili flakes (optional)
- 2 green onions, sliced (for garnish)
- 1 tablespoon sesame seeds (optional, for garnish)
Instructions
- Pat the chicken thighs dry with paper towels and cut into 1.5-inch bite-sized pieces. Season lightly with salt and pepper.
- Set up dredging stations: beat eggs in one bowl; mix flour with a pinch of salt and pepper in another.
- Dip each chicken piece into the beaten eggs, letting excess drip off, then dredge thoroughly in the flour mixture. Press flour onto chicken for even coating. Set aside.
- Pour vegetable oil into a skillet about ½ inch deep and heat over medium-high until oil reaches 350°F (175°C).
- Fry chicken in batches for 4-5 minutes per side until golden brown and cooked through (internal temp 165°F/74°C). Avoid overcrowding the pan.
- Drain fried chicken on paper towel-lined plate.
- In a small saucepan over medium heat, combine sweet chili sauce, honey, soy sauce, rice vinegar, minced garlic, and red chili flakes if using. Stir and simmer for 3-4 minutes until slightly thickened.
- Place fried chicken in a large bowl and toss with the warm glaze until evenly coated.
- Garnish with sliced green onions and sesame seeds. Serve immediately while hot and crispy.
Notes
For extra crispiness, double-fry the chicken: fry once until just cooked, rest for 5 minutes, then fry again for 1-2 minutes. Keep oil temperature around 350°F to avoid burning or sogginess. Let coated chicken rest 10 minutes before frying for better flour adhesion. Make glaze just before serving to keep chicken crispy. Reheat leftovers in oven at 350°F for 8-10 minutes to revive crispiness; avoid microwaving.
Nutrition
- Serving Size: 1 serving (about 4-5
- Calories: 350
- Fat: 18
- Carbohydrates: 22
- Protein: 22
Keywords: crispy chicken, sweet chili chicken, sticky glaze, easy dinner, weeknight recipe, chicken thighs, sweet and spicy chicken