Name: Thai Sweet Chili Chicken
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Thai
Ingredients: 12 oz skinless boneless chicken breast or thigh, cut into small pieces; Oil for deep frying; 1 tablespoon oil; 2 cloves garlic, minced; 4 tablespoons Thai sweet chili sauce; 1 teaspoon lime juice; 1 pinch salt; 1/2 teaspoon white sesame seeds; 1/2 tablespoon chopped cilantro leaves; 1 egg white; 1/2 cup all-purpose flour; 1/4 cup cornstarch; 1/2 teaspoon baking powder; 1/2 cup ice-cold water; 1 tablespoon cooking oil; 1 pinch salt

Jump to Recipe

Thai Sweet Chili Chicken is the kind of recipe that saves busy weeknights without sacrificing flavor. Crispy chicken pieces get tossed in a glossy Thai sweet chili sauce, then finished with garlic, lime, and sesame for a dish that tastes bold, balanced, and comforting. This 30 minute meal works beautifully when you want something quick but still crave texture and depth. Served over rice, this sweet and spicy chicken fits perfectly into an easy dinner routine and makes a satisfying rice bowl with strong takeout-style appeal.

Story

Thai Sweet Chili Chicken became a regular in my kitchen when I needed a fast dinner that still felt special. I wanted crisp chicken, a sticky sauce, and a short ingredient list, all without spending an hour at the stove. Thai Sweet Chili Chicken checks every box because it cooks quickly, uses pantry staples, and delivers bold flavor every time. I often make Thai Sweet Chili Chicken when friends stop by unexpectedly, since it feels restaurant-worthy but stays simple. If you enjoy crispy Asian chicken with balance and crunch, this recipe earns a permanent spot in your rotation.

Ingredients

This recipe uses everyday ingredients that work together for contrast and flavor. The chicken fries up crisp while the sauce stays glossy and light, never heavy.

12 oz skinless boneless chicken breast or thigh, cut into small pieces
Oil, for deep-frying
1 tablespoon oil
2 cloves garlic, minced
4 tablespoons Thai sweet chili sauce
1 teaspoon lime juice
1 pinch salt
1/2 teaspoon white sesame seeds
1/2 tablespoon chopped cilantro leaves

Frying Batter:

1 egg white
1/2 cup all-purpose flour
1/4 cup cornstarch
1/2 teaspoon baking powder
1/2 cup ice-cold water
1 tablespoon cooking oil
1 pinch salt

Step-by-Step Instructions

This method keeps the chicken crisp while allowing the sauce to cling evenly. Work in stages so nothing overcooks or turns soggy.

Preparing the Ingredients

Mix the egg white, flour, cornstarch, baking powder, water, oil, and salt in a bowl until smooth, then add the chicken pieces and coat them evenly. Mince the garlic, measure the sauce, and prepare the garnishes so everything stays ready before cooking begins.

Cooking Instructions

Heat about two inches of oil in a wok or skillet until hot, then fry the battered chicken in batches until golden and crisp, transferring it to paper towels to drain. Clean the wok, heat one tablespoon oil over medium heat, stir-fry the garlic until fragrant, add the chicken, then toss with sweet chili sauce, lime juice, and salt until coated, glossy, and heated through.

Tips for Perfect Results

Small adjustments during cooking make a noticeable difference in texture and flavor, especially when frying and saucing.

Common Mistakes to Avoid

Do not overcrowd the pan while frying, since that lowers oil temperature and softens the coating. Avoid adding sauce over high heat for too long, because it thickens quickly and may stick or burn.

Pro Tips for Better Flavor

Use ice-cold water in the batter to help the coating stay light and crisp. A quick squeeze of fresh lime at the end sharpens the sweetness and keeps the dish tasting fresh rather than heavy.

Serving and Storage

Thai Sweet Chili Chicken tastes best fresh, but proper handling keeps leftovers enjoyable.

How to Serve

Serve the chicken immediately over steamed jasmine rice, spooning extra sauce from the pan over the top. Add sliced cucumbers or a simple green salad on the side for contrast.

How to Store Leftovers

Store leftovers in an airtight container in the refrigerator for up to two days. Reheat in a skillet over medium heat to bring back some crispness instead of using the microwave.

Conclusion

Thai Sweet Chili Chicken proves that quick meals can still feel satisfying and full of flavor. With crisp chicken, sticky sauce, and simple prep, this recipe fits neatly into busy schedules while delivering comfort and balance. Try it once, and it easily becomes a go-to favorite.

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Frequently Asked Questions

Can I use chicken thighs instead of breast?

Yes, chicken thighs work very well in this recipe and stay extra juicy. Just cut them into similar-sized pieces so they cook evenly.

Is Thai sweet chili chicken very spicy?

Thai sweet chili sauce leans more sweet than spicy, with mild heat. You can add chili flakes if you prefer more heat.

Can I make this without deep frying?

Deep frying gives the best texture, but you can shallow fry in less oil. Keep the heat steady so the coating stays crisp.