Sweet and Spicy Thai Chicken

The first time I made this dish, my kitchen filled with this incredible aroma of garlic and ginger hitting hot oil, and I knew immediately this was going to be a weeknight rotation recipe. My roommate poked her head in and asked what smelled so amazing, which is basically the highest compliment you can get in our apartment.

Last month I made this for my sister who claims she hates spicy food, and she went back for thirds. The balance of honey and lime really tames the heat while keeping things interesting. Now she texts me every Tuesday asking if Im making the orange chicken again.

Ingredients

• 1.5 lbs boneless skinless chicken thighs: Thighs stay juicier than breast meat and handle high heat better without drying out
• 2 tbsp cornstarch: This creates the lightest coating that helps the sauce cling to every piece
• 1/2 tsp salt and 1/4 tsp black pepper: Simple seasoning that layers with the bold sauce flavors
• 2 tbsp vegetable oil: A neutral oil lets the Thai flavors shine without competing
• 1/3 cup sweet chili sauce: The backbone of that glossy restaurant style glaze
• 2 tbsp soy sauce: Adds deep umami notes and richness
• 2 tbsp fish sauce: Dont skip this, it brings that authentic Thai savory depth
• 2 tbsp honey: Natural sweetness that balances the heat perfectly
• 2 tbsp lime juice: Bright acid cuts through the richness and wakes everything up
• 2 cloves garlic minced: Fresh garlic makes such a difference here
• 1 to 2 tsp sriracha: Start with 1 tsp and taste, you can always add more heat
• 1 tbsp fresh ginger grated: Use fresh not dried, it brings a warm zing
• 2 green onions thinly sliced: Adds fresh crunch and color
• 1 tbsp sesame seeds: Toast them for 30 seconds in a dry pan for extra nutty flavor
• 1/4 cup fresh cilantro chopped: Finish with this for bright herbal notes

Instructions

Coat the chicken:

Toss chicken pieces with cornstarch, salt and pepper until everything is evenly dusted. The coating should look light and snowy, not heavy or pasty.

Sear until golden:

Heat oil in a large skillet or wok over medium-high heat. Add chicken in a single layer, letting it cook undisturbed for 2-3 minutes before flipping to get that gorgeous brown crust on both sides, about 5-7 minutes total.

Mix the glaze:

Whisk together sweet chili sauce, soy sauce, fish sauce, honey, lime juice, garlic, sriracha and ginger until the honey dissolves completely.

Simmer the sauce:

Pour sauce into the same skillet and bring to a gentle bubble. Cook for 2-3 minutes, stirring constantly as it thickens into something glossy and spoonable.

Glaze everything:

Return chicken to the skillet and toss to coat each piece. Let it cook together for 2-3 more minutes until the sauce clings to the chicken and everything looks lacquered and beautiful.

Finish and serve:

Remove from heat immediately. Scatter with green onions, sesame seeds and cilantro, then serve with lime wedges for squeezing over the top.

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This recipe became my go-to for potlucks after I brought it to a summer barbecue and the host asked for the recipe before the party even ended. Something about that sweet heat combo makes people gravitate toward it.

Making It Your Own

I love throwing in diced bell peppers or snap peas right after I sear the chicken. They add crunch and color, and the sauce coats them just as beautifully as it does the meat.

Rice Matters

Jasmine rice is my absolute favorite here, its floral notes pair perfectly with the Thai flavors. Make sure to fluff your rice with a fork before serving so it absorbs all that sauce instead of getting mushy.

Meal Prep Magic

This actually reheats beautifully for lunch the next day. The flavors deepen overnight, and a quick 30-second zap in the microwave brings it back to life.

• Cut your chicken into uniform pieces so they cook at the same rate
• Double the sauce if you like extra drizzled over your rice
• Keep a paper towel handy while cooking, this sauce sputters

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Theres something deeply satisfying about a weeknight dinner that feels this special without requiring hours of work. Enjoy every bite.

Recipe FAQs

→ How spicy is this dish?

The heat level is adjustable with sriracha or Thai chili paste. Start with 1 teaspoon for mild warmth, or increase to 2 teaspoons for medium heat that still allows the sweet and tangy flavors to shine through.

→ Can I use chicken breast instead of thighs?

Yes, chicken breast works well though it may be slightly less tender. Cut into similar bite-sized pieces and reduce cooking time by 1-2 minutes to prevent drying out.

→ What can I substitute for fish sauce?

Soy sauce or tamari makes a decent substitute, though it will slightly alter the authentic Thai flavor profile. Add a pinch of salt to maintain the savory balance.

→ How do I store leftovers?

Store cooled chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat, adding a splash of water if the sauce has thickened too much.

→ Can I make this gluten-free?

Absolutely. Use tamari instead of soy sauce and verify that your sweet chili sauce is certified gluten-free. The cornstarch coating is naturally gluten-free.

→ What vegetables can I add?

Diced bell peppers, snap peas, carrots, or broccoli work wonderfully. Add them when cooking the chicken so they tenderize alongside the meat in the flavorful sauce.