Description
This Thai sweet chili chicken recipe features crispy fried chicken thighs coated in a sticky, flavorful sauce that balances sweet, spicy, and tangy notes. Quick and easy to prepare, it’s perfect for weeknight dinners or entertaining guests.
Ingredients
- 1.5 pounds boneless, skinless chicken thighs
- 3/4 cup all-purpose flour
- 1/4 cup cornstarch (optional for extra crispiness)
- 2 large eggs
- 1 teaspoon garlic powder
- Salt and pepper to taste
- About 2 cups vegetable oil (canola or peanut oil recommended) for frying
- 1/2 cup sweet chili sauce
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 2 tablespoons honey
- 1 tablespoon fresh lime juice
- 1/2 teaspoon red pepper flakes (optional)
- 2 stalks green onions, sliced (for garnish)
- 1 tablespoon sesame seeds (optional, for garnish)
Instructions
- Trim excess fat from chicken thighs and pat dry. Cut into 1½-inch bite-sized pieces. Season lightly with salt and pepper.
- In a large bowl, combine flour, garlic powder, salt, and pepper. In another bowl, beat the eggs until smooth.
- Dip each chicken piece into the beaten eggs, letting excess drip off, then dredge in the flour mixture, pressing lightly to coat. Place coated pieces on a plate.
- Heat about 1½ inches of oil in a large skillet over medium heat (around 350°F). Fry chicken in batches without overcrowding, cooking 3-4 minutes per side until golden and cooked through. Drain on paper towels and keep warm in a low oven.
- In a small bowl, whisk together sweet chili sauce, rice vinegar, soy sauce, honey, lime juice, and red pepper flakes if using.
- Pour sauce into a clean skillet over medium-low heat and simmer for 3-4 minutes until slightly thickened and glossy.
- Add fried chicken to the skillet and toss gently to coat all pieces with the sticky sauce.
- Transfer to a serving platter and garnish with sliced green onions and sesame seeds. Serve immediately with steamed jasmine or sticky rice and optional sides.
Notes
[‘Pat chicken dry before breading to ensure crispiness.’, ‘Use chicken thighs for juicier, crispier results; breasts can be used but watch cooking time.’, ‘Maintain oil temperature around 350°F to avoid greasy or burnt coating.’, ‘Make sauce last minute and toss chicken while sauce is warm for best glaze.’, ‘If sauce thickens too much, stir in a teaspoon of water or lime juice to loosen.’, ‘For gluten-free, substitute flour with gluten-free blend and soy sauce with tamari.’, ‘Air fryer option: cook breaded chicken at 400°F for 15-18 minutes, flipping halfway.’]
- Prep Time: 13 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving (approxima
- Calories: 480
- Sugar: 14
- Sodium: 850
- Fat: 22
- Saturated Fat: 4.5
- Carbohydrates: 28
- Protein: 35
Keywords: Thai sweet chili chicken, crispy chicken, sticky sauce, easy dinner, fried chicken, Thai recipe, weeknight meal