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High-angle view of bite-sized chicken pieces coated in a thick, translucent amber sweet chili glaze. (Sweet Chili Chicken)

Sweet Chili Chicken: The Ultimate Crispy Baked Takeout-Style Recipe

Crispy baked chicken bites tossed in a thick, glossy, deep amber sweet chili glaze. Topped with white sesame seeds and fresh scallions for a perfect restaurant-quality dinner that's better than takeout.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American, Asian-inspired
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs Chicken Breast cut into 1-inch cubes (680g)
  • 1/2 cup Cornstarch 64g
  • 2 large Eggs beaten
  • 2 tsp Garlic Powder 10g
  • 1 cup Sweet Chili Sauce 240ml
  • 2 tbsp Soy Sauce 30ml, low sodium
  • 1 tbsp Rice Vinegar 15ml
  • 1 tbsp Fresh Ginger 15g, grated
  • 1 tbsp White Sesame Seeds 9g
  • 1/4 cup Green Onions 25g, finely chopped

Equipment

  • 1 Baking sheet Large, rimmed
  • 1 Wire cooling rack Fits inside the baking sheet
  • 1 Small saucepan For reducing the sauce

Instructions
 

Preparation
  1. Preheat oven to 400°F (200°C). Set a wire rack inside a large baking sheet and spray with non-stick spray.
  2. Dip chicken pieces into beaten egg, then toss in a mixture of cornstarch, garlic powder, salt, and pepper until fully coated.
Cooking
  1. Arrange chicken on the rack and bake for 15-20 minutes until the edges are golden and the texture is slightly crisp.
  2. While chicken bakes, combine sweet chili sauce, soy sauce, rice vinegar, and ginger in a saucepan. Simmer for 5 minutes until thick and glossy.
Assembly
  1. Toss hot chicken with the warm sauce. Garnish with sesame seeds and green onions before serving.

Notes

Ensure the chicken is patted dry before coating for the best crunch.
Use a wire rack to prevent the chicken from becoming soggy on the bottom.
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