Thai Sweet Chili Chicken

I love making Thai Sweet Chili Chicken when I’m craving something sticky, flavorful, and slightly sweet with a gentle kick of heat. Tender pieces of chicken are coated in a glossy sweet chili sauce that balances sweetness, tanginess, and spice perfectly. For me, it’s a quick and satisfying dish that feels better than takeout.

Why You’ll Love This Recipe

I love how fast this recipe comes together, making it perfect for busy weeknights. The sauce thickens beautifully and clings to the chicken, creating bold flavor in every bite.

I also appreciate how versatile it is. I can serve it over rice, noodles, or alongside steamed vegetables. The sweet and savory combination makes it a crowd-pleasing meal that feels both comforting and exciting.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 1/2 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
1/2 cup cornstarch
Salt to taste
Black pepper to taste
2 tablespoons vegetable oil

For the sauce:
1/2 cup Thai sweet chili sauce
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon honey
2 cloves garlic, minced
1 teaspoon grated fresh ginger

Optional garnish:
Sliced green onions
Sesame seeds

Directions

1. I season the chicken pieces with salt and black pepper.

2. I toss the chicken in cornstarch until evenly coated.

3. I heat the vegetable oil in a large skillet over medium-high heat.

4. I cook the chicken in batches until golden and cooked through, about 5–7 minutes per batch. I remove the cooked chicken and set it aside.

5. In the same skillet, I reduce the heat to medium and add the minced garlic and grated ginger, cooking for about 30 seconds.

6. I stir in the Thai sweet chili sauce, soy sauce, rice vinegar, and honey.

7. I let the sauce simmer for 2–3 minutes until slightly thickened.

8. I return the cooked chicken to the skillet and toss it in the sauce until fully coated.

9. I cook for another 1–2 minutes to allow the flavors to blend.

10. I garnish with sliced green onions and sesame seeds before serving.

Servings and timing

This recipe makes about 4 servings.

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: About 30 minutes

Variations

I sometimes add sliced bell peppers or broccoli to the skillet for extra vegetables. When I want more heat, I include a pinch of red pepper flakes or a drizzle of sriracha.

If I prefer a lighter version, I skip the cornstarch coating and simply sauté the chicken before adding the sauce. I also enjoy serving it in lettuce wraps for a fresh twist.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days.

To reheat, I warm the chicken gently in a skillet over medium heat until heated through. I can also microwave it in short intervals, stirring between each interval for even heating. If the sauce thickens too much, I add a small splash of water to loosen it.

FAQs

Can I bake the chicken instead of frying it?

Yes, I can bake the coated chicken pieces at 400°F (200°C) for about 20–25 minutes until cooked through, then toss them in the sauce.

What is Thai sweet chili sauce?

It’s a sweet and mildly spicy sauce made with red chilies, sugar, garlic, and vinegar, commonly used in Thai-inspired dishes.

Can I use chicken thighs instead of breasts?

Yes, I often use boneless, skinless thighs because they stay juicy and flavorful.

Is this dish very spicy?

I find it mildly spicy. If I want more heat, I add extra chili flakes or hot sauce.

Can I make this dish ahead of time?

Yes, I can prepare it in advance and reheat it before serving. The flavors hold up well after storing.

Conclusion

I find Thai Sweet Chili Chicken to be a quick, flavorful dish that delivers the perfect balance of sweet, savory, and mildly spicy flavors. The tender chicken and glossy sauce make it both comforting and exciting. Whenever I want a simple meal with bold flavor, this recipe is always a favorite in my kitchen.