Sweet and Spicy Thai Chili Chicken Recipe
There’s a particular sizzle and aroma that fills my kitchen whenever I make this dish – the sound of chicken hitting a hot pan, followed by the fragrant cloud of garlic, ginger, and chilli. It’s a moment that promises something truly special is on its way to the table. This Sweet and Spicy Thai Chili Chicken is more than just a weeknight meal; it’s a vibrant, satisfying dish that balances heat, sweetness, and savoury notes in a way that always has us coming back for more. This is my go-to recipe when I need something quick but impressive.
What sets this recipe apart is the sauce. It’s not just a bottle of sweet chilli sauce poured over chicken. We build the flavour from the ground up, combining fiery red chillies with the mellow sweetness of honey, the salty depth of soy sauce, and the bright, zesty kick of fresh lime. The sauce coats each piece of tender chicken, creating a sticky, glossy glaze that is utterly irresistible. The result is a dish that feels both comforting and exciting, with layers of flavour that unfold with every bite. It’s a fantastic recipe for those evenings when you’re craving a takeaway but want something fresher and more rewarding.
This dish works beautifully for a casual dinner with friends or as a standout meal for the family. The balance of flavours seems to hit the right spot for everyone, and you can easily adjust the spice level to suit different palates. We’ll be using simple, accessible ingredients to create a meal that comes together in about 30 minutes, proving that you don’t need hours in the kitchen to produce something spectacular. Let’s get cooking.
Recipe Overview
This recipe guides you through creating succulent pieces of chicken coated in a homemade sweet and spicy Thai-inspired sauce. The process is straightforward: we first sear the chicken to get a lovely golden crust, then create the sauce in the same pan to capture all those delicious browned bits. After testing this a few times, I’ve found that letting the sauce reduce for an extra minute or two is the key to getting that perfect, syrupy consistency that clings beautifully to the chicken.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Servings: 4 people
- Difficulty: Easy
Why You’ll Love This Sweet And Spicy Thai Chili Chicken Recipe
- Genuine Flavour: The sauce is the star here. It’s a dynamic blend of salty dark soy sauce, tangy rice vinegar, rich honey, and a proper hum of heat from fresh chillies and garlic. It’s not one-dimensionally sweet; it’s complex and deeply savoury.
- Ready in Under 30 Minutes: From dicing the chicken to serving, this entire meal is on the table in about half an hour, making it ideal for busy weeknights when you still want a flavour-packed dinner.
- Flexible Recipe: You can easily tailor this to your taste. Add more chillies for a fiercer kick, throw in some cashew nuts for crunch, or bulk it out with vegetables like bell peppers and mangetout.
- Great for Meal Prep: The flavours in this dish actually meld and deepen overnight. It’s a brilliant option for making ahead for lunches throughout the week, served hot or cold with a noodle salad.
- Family Tested: This is a firm favourite in our house. My husband, who’s usually picky, asked for seconds the first time I made it! It always gets compliments when we have guests over.
Ingredients You’ll Need
For this recipe, we’re using ingredients that are likely already in your pantry or easily found at any major supermarket. When it comes to soy sauce, I always reach for Kikkoman’s All-Purpose Soy Sauce; its flavour is well-balanced and not overly salty. It makes a noticeable difference to the final sauce.
- 600g boneless, skinless chicken thighs, cut into 2-3 cm pieces
- 1 tbsp cornflour
- 1/2 tsp white pepper
- 2 tbsp vegetable or rapeseed oil
- 1 red bell pepper, deseeded and sliced
- 1 yellow bell pepper, deseeded and sliced
- 4 spring onions, sliced, whites and greens separated
- For the Sauce:
- 4 cloves garlic, finely minced
- 2 cm piece of fresh ginger, peeled and grated
- 1-2 red bird’s eye chillies, finely chopped (adjust to your heat preference)
- 80ml sweet chilli sauce (I prefer Blue Dragon)
- 60ml light soy sauce
- 2 tbsp honey or maple syrup
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- Juice of 1 lime
- For Garnish (Optional):
- Toasted sesame seeds
- Fresh coriander, chopped
Marcus’s Tip: Using chicken thighs instead of breast meat is my top recommendation. They stay wonderfully juicy and tender, even with the high heat of stir-frying, and their richer flavour stands up beautifully to the bold sauce.
How to Make Sweet And Spicy Thai Chili Chicken Recipe
The process for this Thai chili chicken is all about getting the timings right. We want to cook the chicken perfectly before combining it with the sauce at the last minute to keep everything vibrant and fresh. It all happens in one pan, which is a bonus for washing up!
- Prepare the Chicken: In a medium bowl, toss the chicken pieces with the cornflour and white pepper until they are evenly coated. This simple step, known as velveting, creates a light coating that helps the chicken brown beautifully and protects it from drying out. You can find more details on this technique over at Serious Eats.
- Mix the Sauce: In a separate small bowl or jug, whisk together all the sauce ingredients: minced garlic, grated ginger, chopped chillies, sweet chilli sauce, soy sauce, honey, rice vinegar, sesame oil, and lime juice. Set it aside for now.
- Sear the Chicken: Heat the vegetable oil in a large frying pan or wok over a medium-high heat. Once the oil is shimmering, carefully add the coated chicken in a single layer. It’s important not to overcrowd the pan; cook in two batches if necessary. Fry for 3-4 minutes per side, until the chicken is golden brown and cooked through. Remove the chicken from the pan with a slotted spoon and set aside.
- Sauté the Vegetables: Add the sliced bell peppers and the white parts of the spring onions to the same pan. Stir-fry for 2-3 minutes until they are slightly softened but still have a bit of a bite. You want them tender-crisp, not mushy.
- Combine and Simmer: Pour the prepared sauce mixture into the pan with the vegetables. Bring it to a simmer, scraping up any browned bits from the bottom of the pan – that’s where so much flavour is hiding! Let the sauce bubble away for 2-3 minutes, until it starts to thicken and becomes glossy. What works best for me is watching for the bubbles to become larger and slower; that’s the sign it’s ready.
- Finish the Dish: Return the cooked chicken to the pan. Toss everything together thoroughly, ensuring every piece of chicken and vegetable is coated in that gorgeous, sticky sauce. Let it cook for another minute to heat the chicken through.
- Serve: Take the pan off the heat. Stir in the green parts of the spring onions. Serve the sweet and spicy Thai chili chicken immediately over steamed jasmine rice, garnished with a sprinkle of toasted sesame seeds and fresh coriander, if you like.
Tips From My Kitchen
- Temperature Control: Keep your hob at a steady medium-high heat. If it’s too low, the chicken will steam instead of sear. If it’s too high, the honey and sugar in the sauce can burn quickly, turning the sauce bitter.
- The Secret Step: Don’t skip coating the chicken in cornflour. I learned that this small step makes a huge difference. It gives the chicken a fantastic texture and helps the sauce adhere to it much better, resulting in that lovely glazed finish.
- Make-Ahead: You can prepare all the components in advance to make dinner time even faster. Chop the vegetables and mix the sauce ingredients together and store them in separate airtight containers in the fridge for up to 24 hours. You can also dice the chicken ahead of time.
- Storage: Leftovers are fantastic! Store the cooled chicken in an airtight container in the fridge for up to 3 days. Reheat gently in a pan with a splash of water or in the microwave.
Equipment You’ll Need
- Large frying pan or skillet (a non-stick one works well to prevent the sauce from sticking)
- Sharp knife and cutting board
- Two mixing bowls (one for the chicken, one for the sauce)
- Measuring spoons and a liquid measuring jug
- Wooden spoon or spatula
Common Mistakes to Avoid
- Overcrowding the pan: Tipping all the chicken into the pan at once lowers the temperature, causing it to steam in its own juices. This prevents that lovely golden-brown crust from forming. Cook in two batches if your pan isn’t large enough.
- Burning the sauce: The sauce contains honey, which can burn easily over very high heat. Once you add the sauce to the pan, lower the heat slightly and keep it moving until it thickens. Don’t walk away from it!
- Overcooking the vegetables: The bell peppers should retain a slight crunch to provide a textural contrast to the tender chicken. Sauté them for just a few minutes before adding the sauce to ensure they don’t become limp and soggy.
Delicious Variations to Try
Once you’ve mastered the base recipe, feel free to experiment. This dish is wonderfully adaptable, much like my Creamy Chicken and Rice Recipe which also invites customisation.
- Extra Spicy Version: For those who love heat, add a teaspoon of sriracha or a pinch of dried chilli flakes to the sauce. You could also leave the seeds in your fresh chillies for an extra kick.
- Vegetarian/Vegan Option: Swap the chicken for firm tofu or tempeh. Press the tofu well, cut it into cubes, coat it in cornflour, and pan-fry until golden before adding it to the sauce. Use maple syrup instead of honey to make it fully vegan.
- Different Protein: This sauce works beautifully with other proteins. Try it with peeled king prawns (add them at the end and cook for just 2-3 minutes until pink) or thinly sliced pork tenderloin.
What to Serve With Sweet And Spicy Thai Chili Chicken
The right accompaniments complete this meal, turning it from a simple dish into a full, satisfying spread. Think of it like building the perfect plate for our Easy Ground Beef Tacos—every component matters!
- Steamed Jasmine Rice: The fluffy, fragrant grains are ideal for soaking up every last bit of the delicious sauce. The subtle aroma of the rice complements the bold flavours of the chicken.
- Steamed Greens: A side of steamed pak choi, tenderstem broccoli, or green beans drizzled with a little sesame oil provides a fresh, clean contrast to the rich sauce.
- A Crisp Drink: A cold Thai beer like Singha or Chang cuts through the richness and spice perfectly. For a non-alcoholic option, a fiery ginger beer or a simple lime and soda works wonderfully.
Frequently Asked Questions
Sweet And Spicy Thai Chili Chicken
Ingredients
Method
- Prepare the Chicken: In a medium bowl, toss the chicken pieces with the cornflour and white pepper until they are evenly coated. This simple step, known as velveting, creates a light coating that helps the chicken brown beautifully and protects it from drying out. You can find more details on this technique over at Serious Eats.
- Mix the Sauce: In a separate small bowl or jug, whisk together all the sauce ingredients: minced garlic, grated ginger, chopped chillies, sweet chilli sauce, soy sauce, honey, rice vinegar, sesame oil, and lime juice. Set it aside for now.
- Sear the Chicken: Heat the vegetable oil in a large frying pan or wok over a medium-high heat. Once the oil is shimmering, carefully add the coated chicken in a single layer. It's important not to overcrowd the pan; cook in two batches if necessary. Fry for 3-4 minutes per side, until the chicken is golden brown and cooked through. Remove the chicken from the pan with a slotted spoon and set aside.
- Sauté the Vegetables: Add the sliced bell peppers and the white parts of the spring onions to the same pan. Stir-fry for 2-3 minutes until they are slightly softened but still have a bit of a bite. You want them tender-crisp, not mushy.
- Combine and Simmer: Pour the prepared sauce mixture into the pan with the vegetables. Bring it to a simmer, scraping up any browned bits from the bottom of the pan – that’s where so much flavour is hiding! Let the sauce bubble away for 2-3 minutes, until it starts to thicken and becomes glossy. What works best for me is watching for the bubbles to become larger and slower; that's the sign it's ready.
- Finish the Dish: Return the cooked chicken to the pan. Toss everything together thoroughly, ensuring every piece of chicken and vegetable is coated in that gorgeous, sticky sauce. Let it cook for another minute to heat the chicken through.
- Serve: Take the pan off the heat. Stir in the green parts of the spring onions. Serve the sweet and spicy Thai chili chicken immediately over steamed jasmine rice, garnished with a sprinkle of toasted sesame seeds and fresh coriander, if you like.
Notes
I really hope you give this Sweet and Spicy Thai Chili Chicken a go. It’s a recipe that has brought a lot of joy to my dinner table, transforming ordinary weeknights into something a little more special without any extra fuss. It’s a perfect example of how a few well-chosen ingredients can create something truly memorable. If you’re looking for another simple but impressive meal, you might also enjoy my Smashed Burgers Recipe. I’d love to hear how you get on with this one, so please leave a comment below and let me know what you think!
Happy cooking,
Marcus
