If you’re craving a restaurant-style meal that is crispy, saucy, creamy, and completely satisfying, this Crispy Sweet-Chili Chicken Platter is the recipe to make.
Crunchy golden chicken pieces are tossed in a glossy sweet-chili sauce, then served with crispy fries, juicy tomatoes, and a cool, creamy homemade slaw. Every bite brings together the perfect contrast of textures and flavors.
It’s an impressive dinner for family and friends, but the individual components are simple enough to prepare at home.
Ingredients
For the Crispy Chicken
- 1½ lb (700 g) boneless, skinless chicken breast or thighs
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- ½ teaspoon salt
- ½ teaspoon chili powder, optional
- 2 eggs
- ½ cup milk
- 1 teaspoon hot sauce, optional
- Vegetable oil, for frying
For the Sweet-Chili Sauce
- ½ cup sweet chili sauce
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 1 tablespoon ketchup
- 1 tablespoon rice vinegar or lemon juice
- 2 garlic cloves, finely minced
- ½ teaspoon grated fresh ginger
- ½ teaspoon red pepper flakes, optional
For the Crispy Fries
- 4 large potatoes
- 2 tablespoons olive oil
- 1 tablespoon cornstarch
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- Salt and black pepper, to taste
For the Creamy Slaw
- 3 cups finely shredded cabbage
- 1 small carrot, grated
- ¼ small red onion, thinly sliced
- ½ cup mayonnaise
- 2 tablespoons sour cream or plain Greek yogurt
- 1 tablespoon lemon juice
- 1 teaspoon apple cider vinegar
- 1 teaspoon honey
- ½ teaspoon Dijon mustard
- Salt and black pepper, to taste
For Serving
- 2–3 tomatoes, sliced or quartered
- Fresh parsley or cilantro
- Lemon wedges
- Extra sweet-chili sauce, optional
How to Make the Crispy Chicken
Step 1: Cut and Season the Chicken
Cut the chicken into bite-sized pieces or strips.
In a bowl, whisk together the eggs, milk, hot sauce, and a small pinch of salt.
In a separate bowl, combine the flour, cornstarch, paprika, garlic powder, onion powder, black pepper, salt, and chili powder.
Step 2: Coat the Chicken
Dip each piece of chicken into the egg mixture, allowing the excess to drip off.
Transfer it to the seasoned flour mixture and press the coating firmly onto the chicken.
For an extra-crispy crust, dip the coated chicken back into the egg mixture and then into the flour mixture a second time.
Place the coated pieces on a tray while the oil heats.
Step 3: Fry Until Golden
Heat about 1½–2 inches of vegetable oil in a deep skillet or saucepan to approximately 350°F (175°C).
Carefully add the chicken in batches. Don’t overcrowd the pan.
Fry for about 4–6 minutes, depending on the size of the pieces, turning occasionally until deeply golden and cooked through.
The chicken should reach an internal temperature of 165°F (74°C).
Transfer to a wire rack or paper-towel-lined plate.
Make the Sweet-Chili Sauce
Add the sweet chili sauce, honey, soy sauce, ketchup, rice vinegar, garlic, ginger, and red pepper flakes to a small saucepan.
Warm over medium-low heat for about 2–3 minutes, stirring frequently.
The sauce should become glossy and slightly thicker.
Don’t boil it aggressively, as the sugars can burn.
Coat the Chicken
Place the crispy chicken in a large bowl.
Pour the warm sweet-chili sauce over the chicken and toss gently until each piece is coated.
For maximum crunch, use just enough sauce to glaze the chicken rather than completely soaking it.
Make the Crispy Fries
Step 1: Prepare the Potatoes
Wash the potatoes and cut them into evenly sized fries.
Soak them in cold water for 20–30 minutes.
Drain and dry extremely well.
Step 2: Season
Toss the potatoes with olive oil, cornstarch, paprika, garlic powder, salt, and pepper.
Spread them in a single layer on a baking sheet.
Step 3: Bake
Bake at 425°F (220°C) for approximately 30–40 minutes, turning halfway through.
For extra crispness, finish under the broiler for 1–2 minutes while watching carefully.
Make the Creamy Slaw
Place the shredded cabbage, carrot, and red onion in a large bowl.
In a separate bowl, whisk together mayonnaise, sour cream or Greek yogurt, lemon juice, apple cider vinegar, honey, Dijon mustard, salt, and pepper.
Pour the dressing over the vegetables and toss until evenly coated.
Refrigerate for at least 15–20 minutes before serving.
Assemble the Platter
Now comes the best part.
Arrange a generous pile of crispy sweet-chili chicken in the center of a large serving platter.
Place the crispy fries alongside it.
Add the creamy slaw and fresh tomato wedges around the chicken.
Finish with chopped parsley or cilantro and a few lemon wedges.
Serve immediately while the chicken and fries are hot and crisp.
Tips for Extra-Crispy Chicken
Use cornstarch: Mixing cornstarch with flour creates a lighter, crunchier coating.
Don’t overcrowd the oil: Too many pieces at once can lower the oil temperature and make the chicken greasy.
Keep fried chicken on a rack: A wire rack allows excess oil to drain while keeping the underside crisp.
Sauce just before serving: Sweet chili sauce will gradually soften the crust, so coat the chicken shortly before eating.
Double coating: For an even thicker crunch, coat the chicken twice.
Air Fryer Option
You can also cook the coated chicken in an air fryer.
Lightly spray the chicken with cooking oil and arrange the pieces in a single layer.
Air fry at 400°F (200°C) for approximately 10–15 minutes, turning halfway through, until golden and the chicken reaches 165°F (74°C) internally.
Toss with the sweet-chili sauce immediately afterward.
Cooking times vary depending on the size of the chicken pieces and your air fryer.
Easy Variations
Spicy Sweet-Chili Chicken
Add extra red pepper flakes or a little sriracha to the sauce.
Honey Garlic Chicken
Increase the honey slightly and add another minced garlic clove for a sweeter garlic-forward glaze.
Sweet-Chili Shrimp Platter
Replace the chicken with peeled shrimp. Cook until opaque and cooked through, then toss with the same sauce.
Extra-Creamy Slaw
Use Greek yogurt and mayonnaise together for a creamy but slightly tangy dressing.
What to Serve With It
This platter is already a complete meal, but you can add:
- Garlic bread
- Corn on the cob
- Pickled onions
- Coleslaw
- Steamed vegetables
- Extra dipping sauce
- Lemon wedges
Storage
Store leftover chicken, fries, and slaw separately in airtight containers in the refrigerator.
For best quality, eat the cooked chicken within 3–4 days.
Reheat the chicken and fries in an oven or air fryer to help restore their crisp texture.
The slaw is best kept chilled and consumed within a few days.
Final Thoughts
This Crispy Sweet-Chili Chicken Platter has everything you want from a satisfying comfort-food dinner: crunchy golden chicken, a sticky sweet-and-spicy glaze, crispy fries, juicy tomatoes, and cool creamy slaw.
It’s colorful enough for a weekend feast, easy enough for a family dinner, and delicious enough that you may find yourself making it again and again.