Sweet and Spicy Thai Chicken (Print Version)

Tender chicken pieces glazed in a vibrant Thai sauce balancing sweet, heat, and tang. Perfect over steamed rice or noodles.

# What You Need:

→ Chicken

01 - 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
02 - 2 tablespoons cornstarch
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
05 - 2 tablespoons vegetable oil

→ Sauce

06 - 1/3 cup sweet chili sauce
07 - 2 tablespoons soy sauce
08 - 2 tablespoons fish sauce
09 - 2 tablespoons honey
10 - 2 tablespoons fresh lime juice
11 - 2 cloves garlic, minced
12 - 1-2 teaspoons sriracha or Thai chili paste
13 - 1 tablespoon fresh ginger, grated

→ Garnish

14 - 2 green onions, thinly sliced
15 - 1 tablespoon sesame seeds
16 - 1/4 cup fresh cilantro, chopped
17 - Lime wedges

# How-To Steps:

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 until combined.
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 Tips:

01 -
  • The sauce hits that perfect sweet-spicy-tangy trifecta that makes you want to lick the plate
  • It comes together in under 40 minutes but tastes like something from a restaurant
  • The glaze clings beautifully to the chicken so every bite is packed with flavor
02 -
  • Dont overcrowd the pan when searing chicken or it will steam instead of brown
  • The sauce thickens fast once it hits the hot pan, so have your chicken ready to toss back in
  • Fish sauce smells strong in the bottle but mellows beautifully into the dish
03 -
  • Pat the chicken completely dry before coating with cornstarch for better adhesion
  • Let the sauce cool for 30 seconds before tossing in chicken to prevent curdling

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