Introduction
The sound of crispy chicken sizzling in a skillet is music to my ears—and when you pair that golden crunch with sticky rice and a glossy sweet chili glaze, you’ve got a dinner that’s downright irresistible. Honestly, I probably make these Crispy Sweet Chili Chicken Bowls with Sticky Rice more than any other “special” weeknight meal. I still remember the first time I tossed homemade crispy chicken bites in a sticky, sweet, and tangy chili sauce—my family’s jaws dropped, and there wasn’t a grain of rice left in anyone’s bowl. This dish is like takeout, but better (and you control exactly what goes in).
Whether you’re feeding a picky kid, a hungry teen, or just want a little comfort after a long day, these sweet chili chicken bowls check every box: satisfying crunch, a sticky rice base, and a sauce that clings to every bite. Plus, there’s no need for a deep fryer or complicated ingredients. As someone who’s tested dozens of crispy chicken recipes (seriously, my kitchen has seen enough cornstarch clouds to last a lifetime), this is my go-to method for easy, consistent results. If you’re new to making Asian-inspired dinners at home or want to upgrade your usual chicken and rice routine, you’re in for a treat.
Trust me—after just one bite, you’ll get why these bowls are on repeat in my house. The sweet chili chicken is sticky, spicy, and so crunchy it actually crackles when you dig in. I even love sneaking a few bites of the sauced chicken straight from the pan (chef’s privilege, right?). If you’ve ever stared at a takeout menu wishing for something fresher, tastier, and a little lighter, this recipe is for you. Let’s get cooking and bring a little homemade magic to your weeknight!
Why You’ll Love This Crispy Sweet Chili Chicken Bowls Recipe
After years of hunting for the perfect crispy chicken bowl, I landed on this version, and let’s just say—it’s never failed me. I’ve used it for family dinners, meal prep, and even dinner parties with friends who swear by takeout. Here’s why this recipe will become a favorite in your kitchen too:
- Quick & Easy: Ready in about 40 minutes, these bowls are perfect for hectic weeknights or when you want something craveable without the wait.
- Simple Ingredients: Everything on the list is available at most grocery stores—no specialty runs required. I’ll bet you already have most of these in your pantry.
- Perfect for Any Occasion: Whether it’s a cozy family dinner, meal prepping for the week, or impressing guests, these bowls always deliver big flavor with minimal fuss.
- Crowd-Pleaser: This is the kind of meal that gets everyone to the table—kids, adults, even the pickiest eaters. The sweet chili sauce is the ultimate unifier!
- Unbelievably Delicious: The balance of crispy chicken, sticky rice, and that glossy, tangy-sweet sauce? It’s next-level comfort.
What really sets these crispy sweet chili chicken bowls apart is the way the chicken is double-coated for maximum crunch, then tossed in a homemade sweet chili sauce that packs flavor without being too spicy. I’ve tried a lot of methods—air fryer, oven, stovetop—and this pan-fried version wins every time for texture and taste. The sticky rice soaks up all those saucy drips, so every forkful is just… wow.
This isn’t just another chicken and rice recipe. It’s my go-to for when I want to make dinner feel special, without spending hours in the kitchen. It’s also super versatile—swap proteins, add veggies, go mild or spicy. The best part? It makes leftovers that taste just as good the next day. This is the kind of meal that makes you wish for seconds (and maybe thirds). If you love comfort food with a little kick, you’re going to be obsessed with this recipe.
What Ingredients You Will Need
This crispy sweet chili chicken bowl recipe is all about simple, wholesome ingredients that pack a punch. You probably have most of these on hand already—and if you don’t, there are easy swaps!
- For the Crispy Chicken:
- 1 ½ lbs (680g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- ½ cup (65g) all-purpose flour (swap with rice flour for a gluten-free option)
- ½ cup (60g) cornstarch (for ultra-crispy texture—don’t skip this one!)
- 2 large eggs, beaten
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 tsp garlic powder (adds a little extra flavor pop)
- Vegetable oil, for pan-frying (I usually use about ½ cup, but you can use less if you prefer to shallow-fry)
- For the Sweet Chili Sauce:
- ½ cup (120ml) sweet chili sauce (Mae Ploy is my go-to, but any brand works!)
- 2 tbsp soy sauce (low-sodium is fine)
- 1 tbsp honey (for extra stickiness and sweetness)
- 2 tsp rice vinegar (adds tangy balance)
- 1 tsp sesame oil (optional, but gives a nice depth)
- ½ tsp crushed red pepper flakes (optional, for a little kick)
- For the Sticky Rice:
- 2 cups (400g) short-grain white rice (sushi rice or Calrose is best for that classic sticky texture)
- 2 ½ cups (600ml) water
- Pinch of salt
- Toppings & Garnishes (optional but so good):
- Sliced green onions
- Toasted sesame seeds
- Thinly sliced cucumber or shredded carrots (for crunch and color)
- Chopped cilantro
- Lime wedges
Ingredient Tips: If you need to make this gluten-free, swap the soy sauce for tamari and use rice flour instead of all-purpose. No sweet chili sauce? You can make a quick version with a little sriracha, honey, and a splash of vinegar. Want more veggies? Toss some steamed broccoli or sautéed bell peppers into your bowls. You can even use jasmine rice or brown rice if that’s what you have. This recipe is all about flexibility—don’t be afraid to make it your own!
Equipment Needed
This recipe doesn’t require a fancy gadget collection—just a few kitchen basics. Here’s what you’ll need (plus my thoughts from a lot of trial and error):
- Large nonstick or stainless-steel skillet: For frying the chicken. If you don’t have a big one, work in batches so the chicken gets crispy, not soggy.
- Mixing bowls: At least two—one for dredging the chicken, one for the eggs.
- Medium saucepan or rice cooker: For cooking the sticky rice. If you haven’t tried a rice cooker, it’s a game-changer (no more burnt rice bottoms!).
- Tongs or slotted spoon: For flipping and removing the chicken pieces while frying.
- Paper towels: For draining excess oil from fried chicken.
- Whisk: For blending the sauce ingredients together smoothly.
- Measuring cups and spoons: To keep everything precise—especially for the sauce.
If you don’t have a rice cooker, a basic saucepan with a tight-fitting lid does the trick. For the frying, I’ve used everything from a cast iron pan (holds heat well) to a cheap nonstick skillet from the discount aisle—both work, just keep an eye on the heat. I like to line a plate with paper towels before I start frying so I’m not scrambling at the last second. And quick tip: splatter guards are your friend if you’re frying on the stovetop—less cleanup!
Preparation Method
-
Make the Sticky Rice (Start First!):
Rinse 2 cups (400g) of short-grain white rice under cold water until the water runs mostly clear. This helps the rice get that classic sticky (not mushy) texture. Add rinsed rice, 2 ½ cups (600ml) water, and a pinch of salt to a saucepan or rice cooker. Bring to a boil, reduce heat to low, cover, and cook for 18-20 minutes (or follow your rice cooker’s instructions). Let it sit, covered, for an extra 5 minutes once finished—don’t peek! The steam finishes the job. -
Prep the Chicken Coating:
In one bowl, whisk together ½ cup (65g) flour, ½ cup (60g) cornstarch, 1 tsp salt, ½ tsp black pepper, and 1 tsp garlic powder. In a second bowl, beat 2 large eggs. -
Coat the Chicken:
Pat the chicken pieces dry (this helps the coating stick). Dip each piece first into the egg, then into the flour-cornstarch mix, pressing gently so the coating sticks well. Shake off any extra flour. -
Fry the Chicken:
Heat about ½ cup vegetable oil in your skillet over medium-high heat. To test if it’s ready, drop in a pinch of flour—it should sizzle right away. Working in batches, add the coated chicken pieces, being careful not to crowd the pan. Fry for 3-5 minutes per side, until golden and crispy. The chicken should be cooked through (internal temp 165°F/74°C). Remove to a plate lined with paper towels. If the oil gets too dark, pour it out, wipe the pan, and use fresh oil for the next batch. -
Make the Sweet Chili Sauce:
In a small bowl, whisk together ½ cup (120ml) sweet chili sauce, 2 tbsp soy sauce, 1 tbsp honey, 2 tsp rice vinegar, 1 tsp sesame oil, and ½ tsp red pepper flakes (if using). Taste and adjust for more heat or sweetness as you like. -
Toss Chicken in Sauce:
Once all the chicken is fried, drain any excess oil from the skillet (wipe it out with a paper towel if needed). Return the chicken to the pan over low heat and pour the sauce over the top. Stir gently to coat every piece—this only takes 1-2 minutes. The sauce should bubble and thicken a bit, clinging to the chicken. Don’t leave it on too long or the coating can soften. -
Assemble the Bowls:
Fluff the sticky rice with a fork and divide between serving bowls. Top with a generous scoop of crispy sweet chili chicken. Add your favorite toppings—green onions, sesame seeds, cucumber, carrots, cilantro, and a squeeze of lime. Serve immediately for max crunch!
Prep Note: If your chicken starts to lose its crisp before saucing, pop it in a 350°F (175°C) oven for 5 minutes. The coating will perk right up! And don’t rush the frying—if the oil isn’t hot enough, the chicken will get soggy, not crispy.
Cooking Tips & Techniques
I’ve made crispy sweet chili chicken bowls more times than I can count (I’ve even burned a few pieces in my time—oops!). Here are the tips that make ALL the difference:
- Keep Oil Temperature Steady: Medium-high is usually perfect. If the oil is too cool, chicken gets greasy. Too hot, and the coating burns before the inside cooks. A kitchen thermometer is super helpful—aim for 350°F (175°C).
- Don’t Crowd the Pan: Overcrowding drops the oil temp and gives you soggy chicken. Fry in batches—it’s worth the extra few minutes.
- Double Dredging = Extra Crunch: If you want ultra-crispy bites, dip the chicken in flour, then egg, then flour again. This is my secret for extra crunch when I really want to impress.
- Resting on a Wire Rack: If you’re doing a big batch, rest the fried chicken on a wire rack set over a baking sheet instead of paper towels. This keeps the bottom from steaming and getting soggy.
- Make-Ahead Sauce: The sweet chili sauce can be made a day in advance and kept in the fridge. It thickens slightly and the flavors deepen—just reheat gently before tossing with the chicken.
- Rice Consistency: If your rice is too sticky, rinse it more before cooking. Too dry? Add a tablespoon of water and steam it for a couple extra minutes.
- Personal Fail Moment: Once, I forgot to pat my chicken pieces dry before coating—huge mistake! The crust slid right off. Trust me, that one extra step is worth it.
These little tweaks are honestly what take your sweet chili chicken bowls from “good” to “restaurant-level.” Don’t be afraid to tweak the sauce for your favorite balance of sweet, spicy, and tangy—making it your own is half the fun. And if you mess up a batch? Been there! Just call it “rustic” and serve with extra sauce.
Variations & Adaptations
One of the best things about this recipe is how easy it is to switch up. Here are a few of my favorite variations:
- Gluten-Free: Swap all-purpose flour for rice flour and use gluten-free soy sauce or tamari. The chicken stays just as crispy—promise!
- Baked or Air-Fried Chicken: For a lighter version, arrange coated chicken on a baking rack over a sheet tray, spray with oil, and bake at 425°F (220°C) for 20-25 minutes, turning halfway. Or pop them in an air fryer at 400°F (200°C) for 12-15 minutes (shake halfway through).
- Spicy Peanut Option: Add a tablespoon of creamy peanut butter to the sweet chili sauce for a Thai-inspired twist. It’s extra rich and goes great with cucumber and carrots on top.
- Vegetarian Version: Use crispy tofu cubes instead of chicken (press the tofu first so it gets nice and chewy). The sauce works just as well!
- Seasonal Veggies: Mix in steamed broccoli, snap peas, or sautéed bell peppers—whatever’s in season or in your fridge.
- Personal Favorite: I sometimes swap sticky rice for coconut rice (just cook the rice in half coconut milk and half water). The creamy, fragrant base is amazing with the sweet chili chicken.
Don’t be shy about experimenting! This recipe is perfect for cleaning out the fridge or customizing to your taste. Allergic to sesame? Just skip the oil and seeds. Want it mild? Ditch the red pepper flakes. You get the idea—make it work for you!
Serving & Storage Suggestions
These crispy sweet chili chicken bowls are best served hot and fresh, piled high over sticky rice, with all your favorite toppings. I love adding a big handful of sliced green onions, a sprinkle of sesame seeds, and a squeeze of lime for brightness. For a pretty presentation (and Pinterest-worthy bowls!), arrange everything in neat piles—rice, chicken, veggies, then garnish on top.
If you want a full meal, serve with a simple cucumber salad, steamed edamame, or a quick miso soup. Iced green tea or a sparkling lime soda pairs perfectly on the side.
Storage: Leftovers keep well! Store chicken and rice separately in airtight containers in the fridge for up to 3 days. To reheat, pop the chicken in a 350°F (175°C) oven for 10 minutes or until hot and crispy again. Microwave works in a pinch, but the coating won’t be as crisp. The rice reheats best with a splash of water, covered, in the microwave. If you freeze the chicken, the coating softens, but it’s still tasty—just thaw and crisp up in the oven.
Flavor Note: The sauce actually soaks in and gets even better the next day—so don’t hesitate to make extra for lunch!
Nutritional Information & Benefits
Each serving of these crispy sweet chili chicken bowls (about 1/4 of the recipe) contains approximately:
- Calories: 600
- Protein: 32g
- Carbohydrates: 75g
- Fat: 18g
- Fiber: 2g
- Sugar: 15g
Health Highlights: You get a solid boost of lean protein from the chicken, plus energy-sustaining carbs from the rice. Sweet chili sauce gives you a little vitamin C from chili peppers. If you add veggies, you’re upping the fiber and vitamins, too. This meal can be made gluten-free or dairy-free with simple swaps, making it friendly for a range of diets. Allergens to watch for: wheat (flour), soy (in sauce), and sesame (if using oil/seeds).
For my own wellness, I love that this recipe balances comfort food cravings with fresh, real ingredients—and it’s easy to tailor the portion size and toppings for any goal. As with any fried food, moderation is key, but homemade always feels better than takeout!
Conclusion
There’s just something so satisfying about digging into a bowl of crispy sweet chili chicken with sticky rice—every bite is crunchy, saucy, and packed with flavor. If you’re looking for a way to shake up your dinner routine, this recipe is a lifesaver. It’s easy, totally customizable, and honestly? Way better than most takeout. I love that with just a few pantry staples, you can make a meal that feels special without a ton of effort.
Don’t be afraid to switch up the protein, add your favorite veggies, or tweak the sauce to suit your taste. That’s half the fun! This is a recipe I come back to again and again, whether it’s for a cozy night in or sharing with friends.
If you try these crispy sweet chili chicken bowls, let me know how you like them! Leave a comment, share your own twists, or tag me if you post your bowl on Pinterest or Instagram. I hope you love this recipe as much as my family does—happy cooking!
FAQs About Crispy Sweet Chili Chicken Bowls
Can I use chicken thighs instead of chicken breast?
Absolutely! Chicken thighs stay super juicy and work great in this recipe. Just trim off excess fat before cutting into pieces.
What’s the best way to make the chicken extra crispy?
Pat the chicken dry before coating, use both flour and cornstarch, and don’t overcrowd the pan when frying. A quick double-dredge (egg, flour, egg, flour) makes it even crispier!
Can I make this recipe ahead of time?
You can prep the chicken and sauce ahead, but fry and sauce the chicken just before serving for best crunch. Leftovers are tasty, but not quite as crispy as fresh.
Is there a way to make this recipe less spicy?
Yes! Use a mild sweet chili sauce and skip the red pepper flakes in the sauce. You can also add a little extra honey to mellow out any heat.
What if I don’t have sticky rice?
Jasmine rice, basmati, or even brown rice all work. The texture will be a bit different, but the flavors are still amazing!
Print
Crispy Sweet Chili Chicken Bowls with Sticky Rice
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
Crispy Sweet Chili Chicken Bowls feature golden, pan-fried chicken bites tossed in a sticky, tangy-sweet chili sauce and served over classic sticky rice. This easy, crowd-pleasing dinner is perfect for weeknights and tastes even better than takeout.
Ingredients
- 1 1/2 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1/2 cup all-purpose flour (or rice flour for gluten-free)
- 1/2 cup cornstarch
- 2 large eggs, beaten
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- Vegetable oil, for pan-frying (about 1/2 cup)
- 1/2 cup sweet chili sauce
- 2 tbsp soy sauce (low-sodium is fine)
- 1 tbsp honey
- 2 tsp rice vinegar
- 1 tsp sesame oil (optional)
- 1/2 tsp crushed red pepper flakes (optional)
- 2 cups short-grain white rice (sushi rice or Calrose)
- 2 1/2 cups water
- Pinch of salt
- Sliced green onions (optional, for garnish)
- Toasted sesame seeds (optional, for garnish)
- Thinly sliced cucumber or shredded carrots (optional, for garnish)
- Chopped cilantro (optional, for garnish)
- Lime wedges (optional, for garnish)
Instructions
- Rinse the rice under cold water until the water runs mostly clear. Add rinsed rice, water, and a pinch of salt to a saucepan or rice cooker. Bring to a boil, reduce heat to low, cover, and cook for 18-20 minutes (or follow rice cooker instructions). Let sit, covered, for 5 minutes after cooking.
- In a bowl, whisk together flour, cornstarch, salt, black pepper, and garlic powder. In a second bowl, beat the eggs.
- Pat chicken pieces dry. Dip each piece into the egg, then into the flour-cornstarch mixture, pressing gently to adhere. Shake off excess flour.
- Heat about 1/2 cup vegetable oil in a large skillet over medium-high heat. When hot, add coated chicken pieces in batches, without crowding. Fry 3-5 minutes per side until golden and crispy and cooked through (internal temp 165°F). Remove to a plate lined with paper towels.
- In a small bowl, whisk together sweet chili sauce, soy sauce, honey, rice vinegar, sesame oil, and red pepper flakes (if using). Taste and adjust as desired.
- Drain excess oil from skillet. Return chicken to pan over low heat and pour sauce over. Stir gently to coat all pieces. Cook 1-2 minutes until sauce thickens and clings to chicken.
- Fluff sticky rice with a fork and divide among serving bowls. Top with crispy sweet chili chicken and desired garnishes: green onions, sesame seeds, cucumber, carrots, cilantro, and lime wedges. Serve immediately.
Notes
For extra crispy chicken, double-dredge by dipping in flour, then egg, then flour again. Rest fried chicken on a wire rack to keep it crisp. Make the sauce ahead for deeper flavor. Swap in tofu for a vegetarian version or use rice flour and tamari for gluten-free. Leftovers reheat best in the oven. Add steamed veggies for extra nutrition.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1/4 of recipe (about 1 bowl)
- Calories: 600
- Sugar: 15
- Sodium: 900
- Fat: 18
- Saturated Fat: 3
- Carbohydrates: 75
- Fiber: 2
- Protein: 32
Keywords: crispy chicken, sweet chili, sticky rice, chicken bowls, Asian dinner, easy weeknight meal, homemade takeout, pan-fried chicken, family dinner, meal prep
