Sweet and Spicy Thai Chicken (Printable)
Tender chicken pieces glazed in a vibrant Thai-inspired sauce that balances sweetness, heat, and tang
# What You 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 fresh lime juice
11 - 2 cloves garlic minced
12 - 1-2 tsp sriracha or Thai chili paste
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
# How To Make It:
01 - Toss chicken pieces with cornstarch, salt, and black pepper in a medium bowl 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 - Whisk together sweet chili sauce, soy sauce, fish sauce, honey, lime juice, garlic, sriracha, and ginger in a small bowl.
04 - Pour sauce into the skillet and bring to a simmer. Cook for 2-3 minutes, stirring constantly, 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 all day
- Perfect for weeknight dinners when you want something impressive without the fuss
- Easily adjustable heat level means everyone at the table is happy
02 -
- Crowding the pan will steam the chicken instead of searing it, so work in batches if necessary
- The sauce thickens quickly as it cools, so do not overreduce it in the pan or it will become too sticky once plated
- Fish sauce varies by brand, so start with less and taste your sauce before adding more
03 -
- Grate ginger against the grain to avoid tough fibers in your sauce
- Room temperature chicken cooks more evenly than cold straight from the fridge
- Leftovers actually taste better the next day as the flavors continue to meld