Meat Smoke Fire

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Sweet Chilli Chicken

Sweet Chilli Chicken

If I was working late in London, my treat on the way home was always a stop at Wasabi for their sweet chilli chicken. It was the perfect pick-me-up after a long day – tender pieces of chicken coated in a glossy, sticky sauce that balanced fruity sweetness with just the right kick of chilli heat. I loved the way the sweet pineapple notes mellowed the spice, creating a flavour that was both comforting and energising.

This homemade version brings that memory to life in my own kitchen. I’ve stayed true to the sweet-and-spicy profile I loved, but I’ve added my own twist by stirring colourful peppers and onions into the sauce for extra crunch, freshness, and a pop of colour. It’s the ideal “fakeaway” – quick enough for a weeknight, but every bit as satisfying as the original.

Cooking surfaces

Big Green Egg Wok

BBQ Temperature

200°C

Ingredients

    Sauce:

    • 2 tbsp sesame oil

    • 2 tbsp rice wine vinegar

    • 4 tbsp ketchup

    • 4 tbsp sweet chilli sauce

    • 3 tbsp brown sugar

    • 2 tbsp Sriracha

    • 3 slices tinned pineapple, chopped into chunks

    • 4 tbsp pineapple juice (from the tin)

    • 1 tbsp grated ginger

    • 2 cloves garlic, grated

    • 1/2 onion, cut into chunks

    • 1/2 red pepper, cut into chunks
    • 1/2 green pepper, cut into chunks

    Fried Chicken:

    • 2 chicken breasts, diced (alternatively, turkey breast works too)

    • 2 tbsp cornflour

    • 1 egg (beaten)

    • 1 tsp paprika

    • ½ tsp garlic powder

    • ½ tsp salt

    • ½ tsp pepper

    • 2 tbsp plain flour

    • Sunflower oil for deep frying

    To Serve:

    • Sesame seeds

    • 1 chilli, sliced

    • Spring onions (finely sliced)

     

    Equipment

     

      Method

      1. Make the sauce:
        • In a bowl or pan, whisk together sesame oil, rice wine vinegar, ketchup, honey, brown sugar, chilli sauce, pineapple juice, and pepper water.
        • If you have a blender: blend the grated garlic, ginger, and optional chillis with a spoonful of the sauce to form a paste. Otherwise, mince finely.
        • Add the paste back into the pan with the rest of the liquid. Simmer over medium heat until slightly thickened.
        • Stir in the roasted peppers and pineapple chunks, then set aside.
      2. Fry the chicken:
        • Set up three bowls: one with beaten egg, one with cornflour, and one with plain flour mixed with paprika, garlic powder, salt, and pepper.
        • Heat sunflower oil in your wok (enough to be about an inch deep).
        • Coat each chicken piece first in cornflour, then dip into the egg, and finally dredge in seasoned flour—shake off any excess.
        • Fry in batches for 3–4 minutes, turning halfway, until golden and cooked through. Drain on kitchen paper.
      3. Combine & serve:
        • Return the prepared sauce to heat, add the fried chicken pieces, and toss gently to coat evenly.
        • Serve immediately with rice (white or jasmine), garnished with sesame seeds and spring onions.
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