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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What is Thai Sweet Chili Chicken?
Thai Sweet Chili Chicken is a popular Thai dish with crispy fried chicken coated in a sweet and spicy sauce made with Thai sweet chili sauce, Shaoxing wine or dry sherry, dark soy sauce, chicken bouillon, and warm water. The dish is usually served over white rice and garnished with lime wedges and green onions. It's a delicious combination of flavors and textures, with the crispy chicken contrasting with the sweet and slightly spicy sauce. It's a favorite dish for many people who enjoy Thai cuisine.
Ingredients
Note: The full ingredients list is provided in the recipe card below.
For the Chicken:
- Boneless chicken breasts or thighs: Provide the main protein source for the dish.
- Peanut oil: Adds flavor and helps marinate the chicken.
- Kosher salt: Enhances the overall taste of the chicken.
For the Coating:
- Egg: Binds the coating ingredients to the chicken and creates a crispy texture.
- Cornstarch: Forms a crispy and crunchy outer layer for the chicken.
For the Sauce:
- Thai sweet chili sauce: Delivers this dish's sweet and spicy flavor.
- Shaoxing wine or dry sherry: Adds depth and complexity to the sauce.
- Mushroom-flavored dark soy sauce: Offers a rich, umami taste to the sauce.
- Warm water with chicken flavor bouillon: Provides a balanced and savory broth-like base for the sauce.
To Cook:
- Peanut oil or neutral oil: Used for frying the coated chicken.
- Ginger: Infuses a subtle, aromatic heat to the dish.
- Garlic: Adds a robust and savory flavor.
- Green onions (white part and green part): Offer both a fresh, mild onion flavor and visual appeal.
- Dried red chilies: Bring spiciness and a smoky undertone to the sauce.
- Lime wedges (Optional): Serve as a refreshing garnish and balance the sauce's sweetness with citrusy notes.
Tools you'll need
How to Make Sweet Chili Chicken
Note: The full instructions are provided in the recipe card below.
Combine the chicken pieces, peanut oil, garlic powder, cayenne pepper, and salt in a medium bowl. 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 the chicken to a big plate and remove the pan from the stove.
Wipe the skillet with a paper towel, leaving about one tablespoon of oil in the skillet. Add the dried chili, ginger, garlic, and the white part of the green onion. Stir fry for a few seconds to release the aroma. Add the chicken back into the pan and stir the sauce again to thoroughly dissolve the cornstarch. Pour in the sauce along with the green part of the green onion. Cook, stirring until thickens, about 1 minute. Transfer the sweet Thai chili Chicken to a plate and serve hot over white rice with lime wedges, if desired. Enjoy!
Substitutions
- Chicken: You can use boneless skinless chicken thighs or other cuts of chicken, such as chicken tenders or wings, instead of chicken breasts.
- Peanut oil: Any neutral oil with a high smoke point, such as canola or vegetable oil, can be used instead of peanut oil.
- Cornstarch: Potato starch, rice flour, or all-purpose flour can be used instead of cornstarch to coat the chicken.
- Homemade Thai sweet chili sauce: You can use store-bought sweet chili sauce or make a homemade version by mixing chili garlic sauce, honey, rice vinegar, and soy sauce.
- Shaoxing wine or dry sherry: You can use Chinese rice vinegar or apple cider vinegar instead of Shaoxing wine or dry sherry.
- Mushroom-flavored dark soy sauce: You can use regular dark soy sauce or regular soy sauce instead of mushroom-flavored dark soy sauce.
- Knorr granulated chicken flavor bouillon: You can use chicken stock or broth instead of chicken bouillon for the sauce.
- Ginger: You can use ground ginger or ginger paste instead of fresh ginger.
- Garlic: You can use garlic powder instead of fresh garlic.
- Green onions: You can use regular onions or shallots if you don't have green onions.
- Dried red chili: You can use chili flakes or hot sauce instead of dried red chili.
- Lime wedges: If you don't have lime wedges, use lemon wedges or omit the citrus garnish altogether.
Variations
- Vegetarian or Vegan: You can make this dish vegetarian or vegan by using tofu instead of chicken and vegetable broth instead of chicken broth. You can also use a vegan egg substitute and skip the egg wash step.
- Grilled: You can grill the chicken instead of frying it for a smoky and charred flavor. Coat the chicken in cornstarch and grill it on a preheated grill over medium-high heat for 5-7 minutes per side or until cooked.
- Extra Spicy: If you like extra spicy food, add more dried red chili or chili flakes. You can also use a spicier chili sauce or add some hot sauce.
- Cashews: You can add roasted cashews to the dish for a crunchy and nutty flavor. Stir in roasted cashews and green onions at the end of the cooking process.
- Pineapple: You can add some pineapple chunks to the dish for a sweet and tangy flavor. Stir in some canned or fresh pineapple chunks along with the green onions at the end of the cooking process.
- Broccoli: You can add some broccoli florets to the dish for a healthy and colorful addition. Blanch some broccoli and stir them in with the chicken and sauce at the end of the cooking process.
How to Serve
- Over Steamed Rice: Serve the Thai Sweet Chili Chicken over a bed of steamed jasmine rice. The rice will absorb the sweet and spicy sauce flavors, creating a perfect balance with the crispy chicken. Garnish with lime wedges and chopped green onions for added freshness.
- With Stir-Fried Vegetables: Pair the Thai Sweet Chili Chicken with stir-fried vegetables such as bell peppers, broccoli, carrots, and snap peas. The vegetables' vibrant colors and crunchy texture complement the chicken and add a nutritious element to the meal.
- As a Salad: Transform the Thai Sweet Chili Chicken into a refreshing salad by tossing it with fresh greens, such as lettuce, baby spinach, or mixed salad greens. Drizzle extra Thai sweet chili sauce or a light dressing over the salad for additional flavor.
- Wrap in Lettuce Cups: Create a fun and interactive meal by serving Thai Sweet Chili Chicken in lettuce cups. Provide a platter of large lettuce leaves, such as iceberg or butter lettuce, and allow everyone to assemble their wraps by adding a spoonful of chicken and garnishes. It makes for a light and satisfying option.
- Party Appetizer: Serve Thai Sweet Chili Chicken as a bite-sized appetizer for parties or gatherings. Skewer the chicken pieces with toothpicks or serve them in small bowls with toothpicks for easy handling. They will be a crowd-pleasing finger food option.
- Customize the Spice Level: Thai Sweet Chili Chicken can be adjusted to suit individual spice preferences. If you prefer a milder flavor, reduce the dried red chili or omit it altogether. For those who enjoy extra heat, increase the chili or add some chili flakes or sriracha sauce.
How to Store & Re-Heat
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. Microwave is faster, but it may affect the crispy texture. Microwave for 1-2 minutes, flipping halfway. Enjoy your reheated meal!
Make-Ahead
You can prepare the Thai Sweet Chili Chicken 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.
Tips for Making The Best Thai Sweet Chili Chicken
- Marinate the chicken: To ensure flavorful and tender, marinate the Sweet Chili Chicken for at least 10-15 minutes before cooking. This allows the chicken to absorb the marinade flavors and become more tender.
- Cornstarch for coating: Cornstarch helps create a crispy and crunchy coating on the Sweet Chili Chicken. Before cooking, shake off any excess cornstarch to prevent clumping and uneven cooking.
- Don't overcrowd the pan: When frying Sweet Chili Chicken, be sure not to. This can cause the chicken to steam instead of fry, resulting in a soggy coating.
- Use a non-stick pan: A non-stick pan is recommended for stir-frying the chicken as it prevents the chicken from sticking to the pan and makes it easier to stir-fry.
- Stir-fry the aromatics: Stir-fry the aromatics (ginger, garlic, white part of green onion, and dried red chili) until fragrant before adding the chicken to the pan. This will infuse the dish with its flavors and add depth.
- Thicken the sauce: To thicken it, stir it well before adding it to the pan. Once added, stir the sauce continuously until it thickens and coats the chicken.
- Garnish with green onion and lime wedges: Adding green onion and lime wedges adds freshness and brightness to the dish. Don't skip this step!
FAQ
Can I use chicken thighs instead of chicken breasts?
You can use boneless skinless chicken thighs instead of chicken breasts. Just cut them into bite-sized pieces and follow the Sweet Chili Chicken recipe instructions as directed.
Can I make this dish vegetarian or vegan?
You can substitute the chicken with tofu or seitan to make it vegetarian or vegan. Be sure to use a vegetable-based bouillon or broth instead of a chicken bouillon.
Why is my chicken not crispy?
Ensure your oil is hot enough before frying the chicken. If it's not crispy, the oil may not have reached the right temperature.
Why is my sauce too thick?
The sauce can become too thick if it's overcooked. To prevent this, stir constantly and remove from heat once it reaches the desired consistency.
How can I make the Sweet Chili Chicken spicier?
Adjust the spice level by adding more dried red chilies or using spicier chili sauce to suit your taste.
Can I use a different protein?
For a vegetarian version, you can substitute chicken with other proteins like shrimp, tofu, or even vegetables.
What can I use instead of Shaoxing wine or dry sherry?
You can substitute with rice wine vinegar or chicken broth for a similar depth of flavor.
Is it possible to make Sweet Chili Chicken gluten-free?
You can make it gluten-free by using gluten-free soy sauce or tamari and ensuring your other gluten-free ingredients.
Can I use store-bought sweet chili sauce?
You can use store-bought sweet chili sauce if you're short on time. It's a convenient alternative to homemade sauce.
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- Hot Chili Oil
- Salt and Pepper Shrimp
- Spicy Honey Chicken “No Deep Frying Required”
- Chinese Cucumber Salad
Recipe
Thai Sweet Chili Chicken
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
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.