Sweet and Spicy Thai Chicken (Printable Version)

Tender chicken pieces coated in a tangy Thai-inspired sweet and spicy glaze, ready in 35 minutes.

# 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
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)

# Directions:

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 Advice:

01 -
  • The sauce hits that perfect sweet spot where heat meets honey in the most gorgeous way possible
  • It comes together in under 40 minutes but tastes like something from your favorite Thai spot
  • The cornstarch coating creates this restaurant-quality glaze that actually sticks to the chicken
02 -
  • Overcrowding the pan will steam the chicken instead of searing it, work in batches if needed
  • The sauce continues to thicken as it cools, so remove from heat while it still looks slightly loose
  • Double-check your sweet chili sauce brand, some are much sweeter than others and may need less honey
03 -
  • Room temperature chicken cooks more evenly, take it out of the fridge 20 minutes before starting
  • Grate your ginger from frozen, it is much easier and you get those beautiful fine shreds
  • Use a microplane on your garlic too, it practically melts into the sauce instead of leaving chunks

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