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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
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

  • 1/2 cup homemade Thai sweet chili sauce (or bottled sweet chili sauce)
  • 1 tablespoon Shaoxing wine (or dry sherry for gluten-free)
  • 1 tablespoon light soy sauce (or tamari for gluten-free)

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.

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