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top down shot of sweet and spicy asian chicken

Sweet and Spicy Asian Chicken

5 from 2 votes
Created by Mariam E.
This Sweet and Spicy Asian Chicken recipe is absolutely perfect! They’re sticky, sweet, and spicy! These battered chicken pieces are deep-fried to perfection then coated in the best sweet chili sauce, making these a family favorite.
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Main Course
Cuisine Asian
Servings 2 Large servings
Large servings


For the Tempura Batter:

  • 1 cup all purpose flour
  • ½ cup cornstarch
  • 2 tsp baking powder
  • ½ tsp salt
  • 1 cup water chilled
  • 2 whole egg whites
  • 2 tbsp oil canola
  • 1 lb. chicken tenderloins cubed
  • canola oil to deep fry

For the Sweet Chili Chicken

  • 1 tbsp oil sesame or vegetable
  • 1 tsp garlic minced
  • ¾ cup sweet chili sauce any brand
  • ½ tsp crushed red pepper more or less
  • 1 tbsp sesame seeds toasted
  • 2 tbsp green onion chopped


  • In a medium bowl mix the ingredients to create tempura batter; flour, cornstarch, baking powder, salt, water, egg whites and oil until smooth.
  • Add the chicken cubes and coat them well in the batter.
  • Deep fry the chicken cubes until crisp and golden for 4-5 minutes.
  • Heat a medium pan, add oil and garlic. Saute for 2 minutes.
  • Add the chicken back to the pan, add sweet chili sauce, red pepper and toss the chicken until coated.
  • Finally sprinkle some sesame seeds and green onions, toss and serve while it is still warm.



  • Want to make this healthier for your family? Serve the fried chicken up with some broccoli, green beans, or a green salad to add some extra healthy goodness to your dinner.
  • This dish is best eaten immediately as the chicken does lose its crispiness over time due to the sauce. Leftovers are still just as delicious, just not as crispy!
  • Be sure to use a heavy-bottomed pot to deep fry in as the temperature of the oil does get high. 
  • Be sure the temperature of the oil reaches at least 350F. If the chicken is added to the oil too early on, the chicken will be greasy as it absorbs a lot more oil.
  • Add more or less red chili peppers to adjust the spice levels of the fried chicken.
  • I like using canola oil or vegetable oil to fry the chicken in. Both have high-smoking points so they’re perfect for frying.


Calories: 781kcal | Carbohydrates: 73g | Protein: 53g | Fat: 30g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 1925mg | Potassium: 927mg | Fiber: 2g | Sugar: 31g | Vitamin A: 277IU | Vitamin C: 4mg | Calcium: 303mg | Iron: 4mg
Tried this recipe?Rate the recipe below and mention @cookinwithmima and tag #cookinwithmima so I can see your recreations.