Let’s talk Chili Chicken—the kind that’s crispy, saucy, sweet, spicy, and so good you’ll be licking your plate. This dish is inspired by Indo-Chinese takeout, but made easy for home and tailored for families and kids (yes, we’ll show you how to dial down the heat!).
Whether you’re making it for a cozy dinner, a fun weekend meal, or even sneaking in some veggies, this chili chicken is always a winner. And the best part? It’s pan-fried, not deep-fried, and the sauce is made from simple pantry staples.
What You’ll Need
For the Chicken:
- 1 ½ lbs boneless chicken thighs or breasts, cut into bite-sized pieces
- 2 tablespoons cornstarch
- 2 tablespoons all-purpose flour
- 1 egg
- ½ teaspoon garlic powder
- ½ teaspoon salt
- Oil for pan-frying
For the Sauce:
- 2 tablespoons oil
- 1 tablespoon fresh garlic, minced
- 1 tablespoon ginger, minced
- 1 small onion, sliced
- 1 small bell pepper, chopped
- 2–3 green onions, chopped
- 2 tablespoons soy sauce
- 2 tablespoons ketchup
- 1 tablespoon sweet chili sauce
- 1 tablespoon vinegar (white or rice vinegar)
- 1–2 teaspoons sriracha or hot sauce (adjust to taste)
- 1 teaspoon sugar
- 2 tablespoons water
Pro Tips for Perfect Chili Chicken
🔥 Mild Version for Kids? Skip the sriracha and add more ketchup or sweet chili sauce.
🥢 Use Chicken Thighs – They stay juicier than breast meat and soak up the sauce better.
🥄 Don’t Skip Cornstarch – It’s what makes the chicken crispy and helps the sauce cling!
🥬 Add Veggies – Sneak in broccoli, snap peas, or zucchini to make it a full meal.
🍚 Serve with Rice or Noodles – This sauce loves a cozy carb to soak into.
Tools You’ll Need
- Large skillet or wok
- Mixing bowls
- Tongs or spatula
- Measuring spoons
- Knife and cutting board
Substitutions & Variations
🐔 Veggie Version – Use tofu or cauliflower instead of chicken
🌾 Gluten-Free? Use rice flour and tamari instead of flour and soy sauce
🥦 Add Veggies – Toss in steamed broccoli, snow peas, or mushrooms
🍯 No Sweet Chili Sauce? Mix 1 tbsp honey + 1 tsp hot sauce instead
Make-Ahead Tips
- Chop everything ahead and refrigerate in containers
- Mix the sauce ahead in a jar and store for up to 3 days
- You can even marinate the chicken in the flour/egg mix for a few hours before frying
How to Make Chili Chicken
Step 1: Coat and Fry the Chicken
- In a bowl, mix chicken with cornstarch, flour, egg, garlic powder, and salt until coated.
- Heat 2–3 tablespoons oil in a skillet. Fry the chicken in batches until golden and crispy. Set aside.
Step 2: Sauté the Aromatics
- In the same skillet, add 2 tablespoons oil. Sauté garlic and ginger until fragrant.
- Add onion, bell pepper, and green onions. Cook until just softened.
Step 3: Make the Sauce
- Stir in soy sauce, ketchup, sweet chili sauce, vinegar, sriracha, sugar, and water. Bring to a simmer and cook for 2–3 minutes.
Step 4: Combine and Toss
- Add crispy chicken back to the pan. Toss until fully coated in the sauce.
- Cook for 2–3 more minutes so the chicken absorbs all that goodness.
Step 5: Garnish and Serve
- Garnish with extra green onions and sesame seeds if desired. Serve hot!
Leftovers & Storage
- Fridge: Store in an airtight container for up to 4 days
- Reheat: Warm in a skillet or microwave—add a splash of water to loosen the sauce
- Freezer: Freeze in portions for up to 1 month (though chicken will lose crispiness)
Final Thoughts
This Chili Chicken is saucy, flavorful, and just the right amount of spicy-sweet. It’s one of those dishes that feels restaurant-level but is totally doable in your own kitchen—and your family will ask for it again and again.
💬 I’d love to hear how it turns out! Did you keep it mild for the kiddos or turn up the heat? Drop a comment with your tweaks or questions. Let’s get cooking! 🌶️🍗🍽️
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