Easy Thai Sweet Chili Chicken
Get ready to savor the deliciousness of Thai Sweet Chili Chicken. This recipe delivers a perfect combination of sweet and savory flavors, creating a delightful dish that's easy to make and impossible to resist. If you're in the mood for a quick and tasty meal, you're in the right place! Let's get cooking.
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Ingredients
- 1 lb boneless skinless chicken breasts or thighs , cut into bite-sized chunks, about 1 inch to 1¼inches.
- 1 tablespoon peanut oil
- ¼ teaspoon kosher salt
For the Coating:
- 1 egg , beaten
- ½ cup cornstarch
For the Sauce:
- ½ cup homemade Thai sweet chili sauce or store-bought
- 1 tablespoon Shaoxing wine or dry sherry
- 1 tablespoon mushroom-flavored dark soy sauce , dark soy sauce, or low sodium soy sauce
- ½ cup warm water combined with ½ teaspoon knorr granulated chicken flavor bouillon
To Cook:
- ¼ cup peanut oil or any neutral oil , as needed
- 1- inch ginger , minced
- 3 garlic , minced
- 3 green onions , chopped ( white part and green part separated)
- 3 dried red chili
- lime wedges to serve with , Optional
Instructions
- In a medium bowl, combine the chicken pieces, peanut oil, garlic powder, cayenne pepper, and salt. Mix well and let marinate for 10 to 15 minutes.
- In a small bowl, combine all the sauce ingredients. Add the beaten egg into the bowl with the chicken. Stir to mix well. In a large ziplock bag, add cornstarch. Add the chicken pieces into the bag, seal, and shake until fully coated.
- Heat oil in a large nonstick skillet over medium-high heat until hot. Add chicken and cook without touching until golden brown, about for 2 to 3 minutes. Flip to brown the other side, about 2 to 3 minutes. Transfer chicken to a big plate and remove the pan from the stove. Wipe the skillet with a paper towel, leaving about 1 tablespoon of oil in the skillet. Add the dried chili, ginger, garlic, and the white part of the green onion. Stir fry a few seconds to release the aroma.
- Add the chicken back into the pan and stir the sauce again to thoroughly dissolve the cornstarch and pour in the sauce along with the green part of the green onion. Cook, stirring until thickens, about 1 minute. Transfer the Thai Sweet Chili Chicken to a plate and serve hot over white rice with lime wedges, if desired. Enjoy!
Notes
How to Store & Re-Heat
Make-Ahead
Store any leftover Thai Sweet Chili Chicken in an airtight container in the refrigerator for 3-4 days. To reheat, use an oven for best results, preheating to 350°F and warming for 10-15 minutes. The microwave is faster, but it may affect the crispy texture. Microwave for 1-2 minutes, flipping halfway. Enjoy your reheated meal!
You can make the Thai Sweet Chili Chicken ahead by preparing the marinated chicken and the sauce separately. Keep them in the fridge until you're ready to cook. When it's time to eat, coat the chicken, fry it, and stir in the sauce for a fresh, hot meal in no time.
How to Freeze
To freeze Thai Sweet Chili Chicken, cool it to room temperature after frying, then freeze in a single layer on a baking sheet. Once frozen, transfer to an airtight container or freezer bag, separating layers with parchment paper. Label and store for up to 2-3 months. Reheat in the oven or microwave when ready to serve.
Nutrition Facts
Easy Thai Sweet Chili Chicken
Amount per Serving
Calories
175
% Daily Value*
Fat
8
g
12
%
Saturated Fat
2
g
13
%
Trans Fat
0.01
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
4
g
Cholesterol
45
mg
15
%
Sodium
305
mg
13
%
Potassium
197
mg
6
%
Carbohydrates
13
g
4
%
Fiber
0.3
g
1
%
Sugar
6
g
7
%
Protein
11
g
22
%
Vitamin A
82
IU
2
%
Vitamin C
2
mg
2
%
Calcium
10
mg
1
%
Iron
0.4
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
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