Description
Crispy, Sticky, and Better Than Takeout
Ingredients
Scale
- 1 ½ lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- ½ cup cornstarch (or all-purpose flour for a lighter coating)
- ½ teaspoon salt
- ½ teaspoon black pepper
- Oil for frying
- ½ cup Thai sweet chili sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar or lime juice
- 1 tablespoon honey
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger (optional)
- Crushed red pepper flakes, to taste (optional for extra heat)
- Sliced green onions
- Toasted sesame seeds
- Lime wedges
Instructions
- Toss chicken with salt, pepper, and cornstarch until evenly coated.
- Heat oil in a skillet over medium-high heat. Fry chicken in batches until golden and crispy, about 3–4 minutes per side. Drain on paper towels.
- In a separate pan, combine sweet chili sauce, soy sauce, vinegar or lime juice, honey, garlic, and ginger. Simmer for 2–3 minutes until slightly thickened.
- Add crispy chicken to the pan and toss to coat evenly in the sauce.
- Garnish with green onions, sesame seeds, and a squeeze of lime before serving.
Notes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 10g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 120mg
Keywords: Thai Sweet Chili Chicken, Chicken Recipe, Thai Cuisine