Sweet and Spicy Thai Chicken (Print View)

Tender glazed chicken in a sweet, spicy Thai sauce with lime, garlic, and ginger. Ready in 35 minutes.

# 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 lime juice (about 1 lime)
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 (optional)

# 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 Tips:

01 -
  • The sauce hits every note at once sweet, tangy, and just enough heat to make you reach for your water glass
  • It comes together in 35 minutes but tastes like something you would order from your favorite Thai spot
  • The glaze clings to every piece of chicken, meaning maximum flavor in every single bite
02 -
  • Fish sauce smells intense in the bottle but melts into the sauce, adding depth without any fishy taste
  • The sauce will continue to thicken as it stands off the heat, so pull it a minute earlier than you think
  • Cornstarch needs heat to activate, so do not skip searing the chicken before adding it back to the sauce
03 -
  • Room temperature chicken sears more evenly than cold from the fridge, giving you better color and texture
  • Let the sauce reduce until it leaves a clear path when you drag a spoon through it, that is when it will cling properly

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