Sweet & Spicy Thai Chili Chicken Recipe
There are some weeknight dinners that just hit the spot every single time, and this Sweet & Spicy Thai Chili Chicken is firmly at the top of my list. Forget reaching for the takeaway menu; this dish delivers all the vibrant, exciting flavours of your favourite Asian restaurant, but it comes together in your own kitchen in about 30 minutes. The magic lies in the sauce – a glossy, sticky concoction that perfectly clings to every piece of tender, crispy-coated chicken. It’s a beautiful balance of fiery heat, mellow sweetness, and a sharp, zesty tang that makes your taste buds sing.
I stumbled upon this combination by accident one evening, trying to use up a bottle of sweet chili sauce and a lonely lime in the fridge, and it’s been a hit ever since. The aroma that fills the house as the sauce simmers is absolutely intoxicating. It’s the kind of dish that works beautifully for a quick family meal but is also special enough to serve when you have friends over. We’re not just cooking chicken here; we’re creating a memorable meal that feels both comforting and a little bit adventurous.
This Sweet & Spicy Thai Chili Chicken recipe is designed for anyone who loves bold flavours without a lot of fuss. The chicken is coated in a light cornflour batter that fries up to a delightful crispness, providing the perfect texture to contrast with that luscious sauce. It’s an engaging cooking process that yields spectacular results every time.
Recipe Overview
This recipe guides you through creating succulent pieces of chicken with a light, crispy coating, all tossed in a vibrant, sticky Thai-inspired sauce. The flavour profile is a delightful tug-of-war between the gentle heat of sweet chili, a kick from sriracha, the sweetness of honey, and the zesty brightness of fresh lime. I’ve tested this sauce countless times, and I find that adding a tiny splash of fish sauce at the end really deepens the savoury notes without being overpowering.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Servings: 4 people
- Difficulty: Easy
Why You’ll Love This Sweet & Spicy Thai Chili Chicken Recipe
- Genuine Flavour: The sauce isn’t just sweet; it’s complex. You get a gentle warmth from the ginger and garlic, a savoury depth from the soy sauce, and a fiery kick from the chili that is beautifully tempered by the honey and lime. Every bite is a journey.
- Ready in Under 30 Minutes: This is a fantastic recipe for those busy weeknights when you want something satisfying without spending hours in the kitchen. The entire process is straightforward and efficient.
- Flexible Recipe: This sauce is incredibly versatile. It works wonderfully with prawns, firm tofu, or even pork fillet strips. You can also toss in some stir-fried vegetables like bell peppers or mangetout in the final step to make it a one-pan meal.
- Great for a ‘Fakeaway’ Night: Ideal when you’re craving a takeaway but want something a bit fresher and healthier. It always gets compliments and makes a Friday night feel a bit more special.
- Family Tested: I make this at least once a week – it’s become a family favourite. Even my partner, who can be wary of spice, absolutely loves the balanced heat in this dish.
Ingredients You’ll Need
For this recipe, the quality of your sweet chili sauce makes a real difference. I prefer using a brand like Blue Dragon as it has a great consistency and a nice balance of sweet and spicy. The rest of the ingredients are pantry staples in my kitchen.
- For the Chicken:
- 600g skinless, boneless chicken breasts, cut into 2-3cm chunks
- 60g cornflour
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 large egg, lightly beaten
- 2 tbsp vegetable or rapeseed oil, for frying
- For the Sweet & Spicy Sauce:
- 120ml sweet chili sauce
- 2 tbsp honey or maple syrup
- 2 tbsp light soy sauce
- 1 tbsp rice vinegar
- 1-2 tsp sriracha (or to taste)
- Juice of 1 large lime
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tsp sesame oil
- For Garnish (Optional):
- 1 spring onion, finely sliced
- 1 tbsp toasted sesame seeds
- Fresh coriander leaves
- A few slices of red chili
Sophia’s Tip: Don’t skip the fresh ginger and garlic! While you can use powdered versions in a pinch, the fresh aromatics provide a vibrant, pungent base that is absolutely essential for the depth of flavour in the sauce.
How to Make Sweet & Spicy Thai Chili Chicken
The process is broken down into three simple stages: preparing the chicken, making the glorious sauce, and bringing it all together. It moves quickly, so I recommend having all your ingredients prepped and ready to go before you start cooking.
- Prepare the Chicken Coating: In a medium bowl, combine the cornflour, salt, and black pepper. In a separate, shallow bowl, lightly beat the egg. Pat your chicken chunks dry with a paper towel – this is a key step for getting a crispy coating.
- Coat the Chicken: Dip each piece of chicken first into the beaten egg, letting any excess drip off, and then dredge it thoroughly in the cornflour mixture. Shake off any excess flour and set the coated pieces on a plate. What works best for me is letting them sit for 5 minutes; this helps the coating stick beautifully during frying.
- Cook the Chicken: Heat the vegetable oil in a large frying pan or skillet over a medium-high heat. Once the oil is shimmering, carefully add the chicken pieces in a single layer. Be sure not to overcrowd the pan; cook in two batches if needed. Fry for 3-4 minutes on each side, until golden brown and cooked through. Remove the chicken from the pan and set aside on a plate lined with paper towels.
- Mix the Sauce: While the chicken is cooking, you can whisk together the sauce ingredients. In a small bowl, combine the sweet chili sauce, honey, soy sauce, rice vinegar, sriracha, lime juice, minced garlic, grated ginger, and sesame oil. Mix until everything is well combined.
- Simmer the Sauce: Reduce the heat under the frying pan to medium-low. If there’s a lot of oil left, carefully pour most of it out, leaving about a teaspoon. Pour the prepared sauce into the pan. Let it bubble gently for 1-2 minutes, stirring constantly, until it starts to thicken slightly. The sugars in the honey and chili sauce will caramelise, creating a wonderfully sticky glaze.
- Combine and Serve: Return the cooked chicken to the pan with the sauce. Gently toss everything together for about a minute, ensuring every piece of chicken is generously coated in the glossy sauce. The sauce will continue to thicken as it coats the chicken.
- Garnish and Enjoy: Transfer the sweet and spicy chicken to a serving dish. Garnish with sliced spring onions, toasted sesame seeds, fresh coriander, and a few slices of red chili for an extra pop of colour and flavour. Serve immediately with your favourite sides.
Tips From My Kitchen
- Temperature Control: Keep your frying pan on a steady medium-high heat when cooking the chicken. If the heat is too low, the coating will absorb oil and become soggy. If it’s too high, the cornflour will burn before the chicken is fully cooked inside. A consistent temperature is key to that perfect golden crust.
- The Secret Step: I learned that the crispiness of the chicken is dramatically improved by not stirring it too much initially. When you first place the coated chicken in the hot oil, let it sit undisturbed for a good 2-3 minutes to develop a solid crust. This technique, related to the Maillard reaction, creates that irresistible texture.
- Make-Ahead: The sauce is a brilliant component to make in advance. You can mix all the sauce ingredients and store them in an airtight jar in the fridge for up to 3 days. This turns the recipe into an even speedier meal when you’re ready to cook.
- Storage: Leftovers are fantastic! Store any remaining Thai chili chicken in an airtight container in the refrigerator for up to 3 days. The coating will soften upon reheating, but the flavour is still magnificent. I find it reheats best in a pan over a medium heat.
Equipment You’ll Need
- Large non-stick frying pan or skillet
- Sharp knife and cutting board
- Two medium mixing bowls
- Whisk
- Tongs or a spatula
Common Mistakes to Avoid
- Overcrowding the pan: Tipping all the chicken into the pan at once is a common error. This lowers the temperature of the oil, causing the chicken to steam rather than fry. The result is a pale, soft coating instead of a crispy, golden one. Always cook in batches if your pan isn’t large enough to hold the chicken in a single layer with space around each piece.
- Adding the Sauce Too Early: Don’t add the sauce to the pan until it’s ready. If you leave it to simmer for too long on its own, the sugars can burn, resulting in a bitter taste. It only needs 1-2 minutes to heat through and thicken before you add the chicken back in.
- Skipping the Garnish: The garnishes aren’t just for looks. The fresh, sharp bite of spring onion and the fragrance of coriander provide a fresh contrast that cuts through the richness of the sticky sauce, elevating the entire dish.
What to Serve With Sweet & Spicy Thai Chili Chicken
This dish is a star, but the right supporting cast makes the meal complete. I love serving this Thai chili chicken with simple sides that complement its bold flavours without competing.
- Steamed Jasmine Rice: This is a non-negotiable for me. The fluffy, fragrant grains are perfect for soaking up every last bit of that incredible sauce.
- Steamed Greens: A side of tenderstem broccoli, pak choi, or even green beans, steamed or lightly stir-fried with a touch of garlic, adds a fresh, clean element and a lovely bit of crunch.
- A Crisp Drink: A cold, crisp lager like a Singha or Chang beer cuts through the sweetness and spice beautifully. For a non-alcoholic option, a fiery ginger beer with a squeeze of fresh lime is an excellent match.
Frequently Asked Questions
Sweet & Spicy Thai Chili Chicken Recipe
Ingredients
Method
- Prepare the Chicken Coating: In a medium bowl, combine the cornflour, salt, and black pepper. In a separate, shallow bowl, lightly beat the egg. Pat your chicken chunks dry with a paper towel – this is a key step for getting a crispy coating.
- Coat the Chicken: Dip each piece of chicken first into the beaten egg, letting any excess drip off, and then dredge it thoroughly in the cornflour mixture. Shake off any excess flour and set the coated pieces on a plate. What works best for me is letting them sit for 5 minutes; this helps the coating stick beautifully during frying.
- Cook the Chicken: Heat the vegetable oil in a large frying pan or skillet over a medium-high heat. Once the oil is shimmering, carefully add the chicken pieces in a single layer. Be sure not to overcrowd the pan; cook in two batches if needed. Fry for 3-4 minutes on each side, until golden brown and cooked through. Remove the chicken from the pan and set aside on a plate lined with paper towels.
- Mix the Sauce: While the chicken is cooking, you can whisk together the sauce ingredients. In a small bowl, combine the sweet chili sauce, honey, soy sauce, rice vinegar, sriracha, lime juice, minced garlic, grated ginger, and sesame oil. Mix until everything is well combined.
- Simmer the Sauce: Reduce the heat under the frying pan to medium-low. If there's a lot of oil left, carefully pour most of it out, leaving about a teaspoon. Pour the prepared sauce into the pan. Let it bubble gently for 1-2 minutes, stirring constantly, until it starts to thicken slightly. The sugars in the honey and chili sauce will caramelise, creating a wonderfully sticky glaze.
- Combine and Serve: Return the cooked chicken to the pan with the sauce. Gently toss everything together for about a minute, ensuring every piece of chicken is generously coated in the glossy sauce. The sauce will continue to thicken as it coats the chicken.
- Garnish and Enjoy: Transfer the sweet and spicy chicken to a serving dish. Garnish with sliced spring onions, toasted sesame seeds, fresh coriander, and a few slices of red chili for an extra pop of colour and flavour. Serve immediately with your favourite sides.
Notes
I really hope you give this Sweet & Spicy Thai Chili Chicken recipe a go. It’s one of those dishes that brings so much joy and flavour to the dinner table with minimal effort. It proves that a memorable Asian dinner doesn’t have to come from a takeaway box. If you do try it, please let me know how it turned out in the comments below – I love hearing from you! Happy cooking!
– Sophia Martinez
