Sweet and Spicy Thai Chicken (Printable)
Tender chicken pieces glazed in Thai-inspired sauce balancing sweetness, heat, and tang.
# What You'll Need:
→ Chicken
01 - 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
02 - 2 tbsp cornstarch
03 - 1/2 tsp salt
04 - 1/4 tsp black pepper
05 - 2 tbsp vegetable oil
→ Sauce
06 - 1/3 cup sweet chili sauce
07 - 2 tbsp soy sauce
08 - 2 tbsp fish sauce
09 - 2 tbsp honey
10 - 2 tbsp lime juice (about 1 lime)
11 - 2 cloves garlic, minced
12 - 1–2 tsp sriracha or Thai chili paste (adjust to heat preference)
13 - 1 tbsp fresh ginger, grated
→ Garnish
14 - 2 green onions, thinly sliced
15 - 1 tbsp sesame seeds
16 - 1/4 cup fresh cilantro, chopped
17 - Lime wedges (optional)
# How To Make It:
01 - In a medium bowl, toss chicken pieces with cornstarch, salt, and black pepper until evenly coated.
02 - Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken in a single layer and cook for 5–7 minutes, turning occasionally, until golden brown and cooked through. Remove chicken and set aside.
03 - In a small bowl, whisk together sweet chili sauce, soy sauce, fish sauce, honey, lime juice, garlic, sriracha, and ginger.
04 - Pour sauce into the skillet and bring to a simmer. Cook for 2–3 minutes, stirring, until slightly thickened.
05 - Return chicken to the skillet and toss to coat in the sauce. Cook for another 2–3 minutes until chicken is well-glazed and heated through.
06 - Remove from heat. Garnish with green onions, sesame seeds, cilantro, and serve with lime wedges if desired.
# Expert Suggestions:
01 -
- The sauce comes together in minutes but tastes like it simmered for hours
- Cornstarch coating creates restaurant-style texture without deep frying
- Easily adjustable heat level means everyone at the table gets what they want
02 -
- Dont overcrowd the pan when searing the chicken or it will steam instead of brown
- The sauce thickens quickly as it cools, so don't over-reduce it in the pan
- Fish sauce smells strong raw but mellows beautifully into the finished dish
03 -
- Pat the chicken completely dry before coating with cornstarch for better adhesion
- Let the pan get properly hot before adding the oil for the best sear
- Taste the sauce before adding it to the pan and adjust the heat level then