Sweet Chili Chicken

Sweet Chili Chicken

Crunchy, tasty chicken with a side of such a delicious sauce. So colorful, you eat with your eyes first!
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Main Course
Cuisine Chinese
Servings 8


  • 150 g yellow onion sliced
  • 1 kg chicken breast cut into chunks
  • 3 medium eggs beaten
  • 200 g flour
  • Salt & pepper
  • 2 tbsp paprika powder
  • 2 tbsp curry powder
  • 2 tbsp chicken seasoning
  • 1500 ml frying oil
  • 370 g bell peppers chopped
  • 190 g carrots grated
  • 125 ml water
  • 500 ml sweet chili sauce
  • 2 tbsp wok oil


  • Heat the frying oil in a saucepan.
  • In a bowl mix the flour, salt, pepper, paprika powder & curry.
  • Season the chicken breast chunks with the chicken seasoning. Coat them well with the seasoning.
  • In another bowl, season the beaten eggs with some salt & pepper.
  • Dip the chicken breasts in the egg mixture. Then coat them well in the flour mixture.
  • Fry in the frying oil for approximately 4 to 5 minutes.
  • When the chicken is done cooking put them on some kitchen paper.
  • Heat the wok oil in a frying pan.
  • Cook the onion with some salt & pepper for 4 minutes over high heat, stirring occasionally.
  • Add the bell peppers & carrots to the pan. Cook for 5 minutes over medium heat, stirring occasionally.
  • Add the water & sweet chili sauce to the pan. Bring to a boil. Cover the pan, lower the heat & let cook for 20 minutes.
  • When the sauce is ready, you can either mix the chicken with the sauce or serve the sauce on the side.
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