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A close-up shot of baked sweet chili chicken pieces on a serving plate, highlighting the crispy texture and glossy sauce.

Sweet Chili Chicken (Easy Baked Recipe!)

This easy baked Sweet Chili Chicken recipe delivers crispy, juicy chicken tossed in a sticky, tangy sauce. A perfect weeknight dinner that's healthier than takeout and ready in under an hour, guaranteed to be a new family favorite.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Asian
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 1.5 lbs boneless, skinless chicken breasts cut into 1-inch cubes
  • 1/2 cup cornstarch
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 2 tbsp avocado oil or other neutral oil
For the Sauce
  • 3/4 cup sweet chili sauce store-bought or homemade
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp rice vinegar
  • 2 cloves garlic minced
  • 1 tsp fresh ginger grated
  • 1 tsp sesame oil
For Garnish (Optional)
  • 1 tbsp sesame seeds
  • 2 tbsp green onions thinly sliced

Equipment

  • 1 Baking sheet
  • 2 Mixing Bowls
  • 1 Small saucepan

Instructions
 

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
  2. Pat the chicken cubes completely dry with paper towels. In a medium bowl, whisk together the cornstarch, salt, pepper, and garlic powder.
  3. Add the chicken to the cornstarch mixture and toss until every piece is fully coated.
  4. Arrange the coated chicken in a single layer on the prepared baking sheet, ensuring the pieces do not touch. Drizzle evenly with avocado oil.
  5. Bake for 20-25 minutes, flipping the chicken halfway through, until it is golden brown, crispy, and cooked through (internal temperature reaches 165°F or 74°C).
  6. While the chicken bakes, prepare the sauce. In a small saucepan, combine the sweet chili sauce, soy sauce, rice vinegar, minced garlic, grated ginger, and sesame oil. Bring to a simmer over medium heat and cook for 2-3 minutes until slightly thickened. Remove from heat.
  7. Once the chicken is cooked, transfer it to a large bowl. Pour the warm sauce over the top and toss gently to coat. Garnish with sesame seeds and sliced green onions, if desired, and serve immediately.

Notes

Pat Dry for Crispy Chicken: Don't skip drying the chicken! Removing excess moisture is essential for a crispy coating.
Don't Crowd the Pan: Give the chicken space on the baking sheet to ensure it bakes and crisps up rather than steams.
Serving: This chicken is best served immediately while hot and crispy.
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