Thai Sweet Chili Chicken - An easy recipe that tastes even better than the takeout version, is fast to cook for your weekday dinner, and is healthier! {Gluten free adaptable}

This Thai Sweet Chili Chicken is a great weekday dish to immediately satisfy your Asian takeout craving. It is addictively good, super easy to make, and healthier than the restaurant version. This recipe shares a few secrets to create the best sweet chili chicken in less time, yields the best result, and makes it less calorie dense. Here is how:

Cooking notes

Homemade sauce

In this recipe I used the homemade Thai sweet chili sauce. It is spicier than the bottled sauce and it gives the dish an extra kick. I highly recommend you make the sauce at home if you want a healthier, less sugary dish. And of course, the bottled sauce will work just as well if you don’t want to make your own.

Crispy chicken without deep frying

The reason you’ll want to use this recipe is that it creates super crispy chicken without deep frying.

Simply use the formula: oil + salt + egg + cornstarch

Not only does it season the chicken and make it more flavorful, but it also yields an extra crispy exterior, even after you coat it with sauce. I’ve tried the method on chicken breasts and chicken thighs, and they both produced juicy results.

Thai Sweet Chili Chicken - An easy recipe that tastes even better than the takeout version, is fast to cook for your weekday dinner, and is healthier! {Gluten free adaptable}

No wok required!

If you don’t own a gas stove (like me), the best way to cook this dish is to use a large nonstick pan. Not only does it create crispy chicken with less oil, but the finished dish will taste as great as if you had cooked it in a wok. I wrote a lengthy post (wok vs. stir fry pan) to explain the reason. Long story short – your home stove usually cannot generate enough heat for wok cooking. So a large flat nonstick pan is your next best choice.

Cook some veggies in the same pan

I usually chop up some veggies and steam them before I cook the chicken. To make the  cooking and cleanup faster, I often use my fast-steaming method: heat up 1/4 cup water in the frying pan until boiling, spread the veggies and sprinkle with salt and pepper, and cook them for 1 to 1 1/2 minutes. You can use broccoli, cauliflower, green beans, and/or carrots. I serve the veggies on the side and pour stir fry sauce over it. It tastes so good and balances the meal!

When I serve the dish, I also cut up some lime wedges. I like to squeeze a bit of lime juice on the chicken to make it tangier. Oh my, I can finish two big bowls by myself!

I hope you enjoy the dish and happy cooking!

Thai Sweet Chili Chicken - An easy recipe that tastes even better than the takeout version, is fast to cook for your weekday dinner, and is healthier! {Gluten free adaptable}

More delicious takeout recipes

Thai Sweet Chili Chicken - An easy recipe that tastes even better than the takeout version, is fast to cook for your weekday dinner, and is healthier! {Gluten free adaptable}

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Thai Sweet Chili Chicken - An easy recipe that tastes even better than the takeout version, is fast to cook for your weekday dinner, and is healthier! {Gluten free adaptable}

Thai Sweet Chili Chicken

By Maggie Zhu
5 from 10 votes
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 2 to 3
Print
An easy recipe that tastes even better than the takeout version, is fast to cook for your weekday dinner, and is healthier!

Ingredients 

  • 1 lbs (450 g) boneless skinless chicken breasts or thighs , cut into bite-sized chunks
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon salt
  • 1 egg , beaten
  • 1/2 cup cornstarch

Sauce

Cook

  • 1/4 to 1/3 cup vegetable oil
  • 2 slices ginger , minced
  • 2 green onions , chopped
  • lime wedge to serve with (Optional)

Instructions

  • Combine chicken pieces, vegetable oil, and salt in a big bowl. Mix well and let marinate for 10 to 15 minutes.
  • Combine all the sauce ingredients in a small bowl.
  • Add the beaten egg into the bowl with the chicken. Stir to mix well. Add cornstarch. Stir to coat chicken, until it forms an uneven coating with a little dry cornstarch left unattached.
  • Heat oil in a large nonstick skillet over medium-high heat until hot. Add chicken all at once and spread out into a single layer in the skillet. Separate chicken pieces with a pair of tongs or chopsticks.
  • Cook without moving the chicken for 2 to 3 minutes, or until the bottom turns golden. Flip to brown the other side and until the inside is just cooked through, 2 to 3 minutes. Transfer chicken to a big plate and remove the pan from the stove. Let cool for 2 to 3 minutes.
  • Wipe the extra oil from the pan using a few layers of paper towel held in a pair of tongs, leaving about 1 tablespoon of oil in the pan. Add the ginger and green onion. Stir fry a few seconds to release the aroma.
  • Add the chicken back into the pan and pour in the sauce. Stir to mix well.
  • Transfer to a plate and serve hot over steamed rice with lime wedges, if needed.

Ingredient Substitution Guide

Nutrition

Serving: 3g, Calories: 438kcal, Carbohydrates: 39.1g, Protein: 34.6g, Fat: 14.4g, Saturated Fat: 2.3g, Cholesterol: 151mg, Sodium: 1409mg, Potassium: 635mg, Fiber: 0.6g, Sugar: 20.5g, Calcium: 20mg, Iron: 1.3mg

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Thai Sweet Chili Chicken - An easy recipe that tastes even better than the takeout version, is fast to cook for your weekday dinner, and is healthier! {Gluten free adaptable}