Sweet and Spicy Thai Chicken is a vibrant, flavor-packed dish that perfectly balances sweetness, heat, and savory depth. Tender pieces of chicken are coated in a glossy sauce. It is made with aromatic garlic, ginger, soy sauce, and a touch of sweetness. This combination creates that signature Thai-style sweet-and-spicy contrast in every bite.
The sauce clings beautifully to the chicken, caramelizing slightly as it cooks and infusing the dish with bold, irresistible flavors. A hint of chili provides gentle heat. Ingredients like lime juice or vinegar add a subtle tang. These elements keep the dish bright and well-rounded.
This Sweet and Spicy Thai Chicken is quick to prepare. It is incredibly satisfying. It is ideal for busy weeknights. It’s also great when you’re craving takeout-style flavors at home. Serve it over steamed jasmine rice or alongside noodles. Finish with fresh herbs for a comforting yet exciting meal. This dish never fails to impress.
Ingredients for Sweet and Spicy Thai Chicken
- ▢ 1 ½ pounds chicken tenderloins – , breast, or thighs, see note
for the glaze
- ▢ ¾ cup sweet chili sauce – see note
- ▢ ⅓ cup low sodium soy sauce
- ▢ ¼ cup brown sugar
- ▢ 2 tablespoons sriracha
- ▢ 3 teaspoons minced garlic
- ▢ ¼ cup rice vinegar
- ▢ 3 tablespoons fish sauce
- ▢ 1 tablespoon lemongrass paste – see note
- ▢ 1 tablespoon fresh-squeezed lime juice – about 1 lime
- ▢ 2 tablespoons sesame oil – or toasted sesame oil
For the picked veggies
- ▢ ½ cup rice vinegar
- ▢ ½ teaspoon salt
- ▢ 1 tablespoon sugar
- ▢ 1 teaspoon crushed red pepper flakes
- ▢ 2 teaspoons minced garlic
- ▢ ½ cup shredded carrots
- ▢ ½ cucumber – sliced, or shaved into ribbons
Instructions for Sweet and Spicy Thai Chicken
For the pickled veggies
- Combine all ingredients in a jar. Cover tightly, shake vigorously. Chill at least 1 hour or up to overnight.
For the glaze
- Whisk together all glaze ingredients in a medium bowl. Reserve half of the glaze and set aside.
- Add remaining half of the glaze to a medium sauce pan, bring to a boil and cook for five minutes.
- Remove from heat and allow to cool and thicken while you cook the chicken.
Stove top method
- Combine chicken and reserved glaze in a skillet over medium heat. Cook 5-8 minutes (depending on the thickness of the chicken pieces).
- Turn, cook another 5-8 minutes until cooked through. Remove from heat.
- Top with thickened glaze and serve with cooked white rice and pickled veggies. Enjoy!
Grill method
- Combine chicken and reserved glaze. Cover and chill for 30 minutes.
- Preheat grill to medium-low and oil the grates. Use tongs to transfer chicken to the grill. Discard excess glaze marinade. Grill for 5-8 minutes on each side, depending on the thickness of the chicken.
- Top with thickened glaze and serve with cooked white rice and pickled veggies. Enjoy!
Serving Suggestions
- Serve hot over steamed jasmine rice to soak up the sweet and spicy sauce.
- Pair with garlic fried rice or coconut rice for extra flavor.
- Enjoy alongside stir-fried noodles or rice noodles for a hearty meal.
- Serve with a side of steamed or stir-fried vegetables like broccoli, green beans, or bok choy.
- Garnish with sliced spring onions, sesame seeds, or fresh cilantro for a fresh finish.
Detailed Ingredients
- For the chicken: Use thicker cuts of chicken, like breasts or thighs. Adjust the cook time by 5-10 minutes. Make sure the chicken is white throughout. Juices should run clear when sliced into.
- For the pickled veggies: these are completely optional. If you have five minutes to put them in the fridge, you will be so glad you did it! You just need to remember to do it at least one hour in advance (or even the night before!) so they have time to marinate.
- Sweet chili sauce: easily make your own or buy it in the Asian section of grocery stores!
- Fish sauce: It’s worth having on hand for so many CDLC recipes. If you don’t have any, you can substitute it with soy sauce.
- Lemongrass paste: very commonly found in the fresh produce section near the herbs, comes in a squeeze tube. No substitution but you can omit it if you can’t get your hands on some!
- Serving suggestions: over steamed basmati or jasmine rice with lots of limes and fresh cilantro.
Video
Note and Tips for Sweet and Spicy Thai Chicken
- Adjust the spice level to your taste by increasing or reducing the amount of chili sauce or fresh chilies.
- For extra flavor, marinate the chicken for 20–30 minutes before cooking if time allows.
- Use boneless chicken thighs for a juicier result, or chicken breast for a leaner choice.
- Cook the sauce on medium heat to prevent the sugars from burning. This allows it to thicken. It also glazes the chicken nicely.
- Add vegetables like bell peppers, snow peas, or broccoli to make it a whole one-pan meal.
- Finish with fresh basil, cilantro, or a squeeze of lime juice to brighten the flavors just before serving.
Frequently Asking Questions (FAQs)
Can I make this dish less spicy?
Yes, simply reduce the amount of chili sauce, chili flakes, or fresh chilies. You can also add a little extra sweetness to balance the heat.
What cut of chicken works best?
Boneless chicken thighs are recommended for juiciness and flavor, but chicken breast works well if you prefer a leaner choice.
Can I prepare this ahead of time?
You can cook it in advance. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove top or microwave.
Can I make this recipe gluten-free?
Absolutely. Use gluten-free soy sauce or tamari to make the dish gluten-free.
What can I use instead of chicken?
You can substitute chicken with shrimp, tofu, or paneer. Adjust the cooking time properly to avoid overcooking.
Is this dish very sweet?
The sweetness is balanced with spice and savory flavors. You can easily adjust the sugar level to suit your taste.
Sweet and Spicy Thai Chicken
Sweet and Spicy Thai Chicken is a vibrant, flavor-packed dish that perfectly balances sweetness, heat, and savory depth. Tender pieces of chicken are coated in a glossy sauce. It is made with aromatic garlic, ginger, soy sauce, and a touch of sweetness. This combination creates that signature Thai-style sweet-and-spicy contrast in every bite.
Ingredients
- 1 ½ pounds chicken tenderloins -, breast, or thighs, see note
for the glaze
- ¾ cup sweet chili sauce - see note
- ⅓ cup low sodium soy sauce
- ¼ cup brown sugar
- 2 tablespoons sriracha
- 3 teaspoons minced garlic
- ¼ cup rice vinegar
- 3 tablespoons fish sauce
- 1 tablespoon lemongrass paste - see note
- 1 tablespoon fresh-squeezed lime juice - about 1 lime
- 2 tablespoons sesame oil - or toasted sesame oil
For the picked veggies
- ½ cup rice vinegar
- ½ teaspoon salt
- 1 tablespoon sugar
- 1 teaspoon crushed red pepper flakes
- 2 teaspoons minced garlic
- ½ cup shredded carrots
- ½ cucumber - sliced, or shaved into ribbons
Instructions
For the pickled veggies
- Combine all ingredients in a jar. Cover tightly, shake vigorously. Chill at least 1 hour or up to overnight.
For the glaze
- Whisk together all glaze ingredients in a medium bowl. Reserve half of the glaze and set aside.
- Add remaining half of the glaze to a medium saucepan, bring to a boil and cook for five minutes.
- Remove from heat and allow to cool and thicken while you cook the chicken.
Stove top method
- Combine chicken and reserved glaze in a skillet over medium heat. Cook 5-8 minutes (depending on the thickness of the chicken pieces).
- Turn, cook another 5-8 minutes until cooked through. Remove from heat.
- Top with thickened glaze and serve with cooked white rice and pickled veggies. Enjoy!
Grill method
- Combine chicken and reserved glaze. Cover and chill for 30 minutes.
- Preheat grill to medium-low and oil the grates. Use tongs to transfer chicken to the grill. Discard excess glaze marinade. Grill for 5-8 minutes on each side, depending on the thickness of the chicken.
- Top with thickened glaze and serve with cooked white rice and pickled veggies. Enjoy!
Notes
- Adjust the spice level to your taste by increasing or reducing the amount of chili sauce or fresh chilies.
- For extra flavor, marinate the chicken for 20–30 minutes before cooking if time allows.
- Use boneless chicken thighs for a juicier result, or chicken breast for a leaner choice.
- Cook the sauce on medium heat to prevent the sugars from burning. This allows it to thicken. It also glazes the chicken nicely.
- Add vegetables like bell peppers, snow peas, or broccoli to make it a whole one-pan meal.
- Finish with fresh basil, cilantro, or a squeeze of lime juice to brighten the flavors just before serving.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 330Total Fat: 8gSaturated Fat: 1gUnsaturated Fat: 7gCholesterol: 9mgSodium: 2427mgCarbohydrates: 58gFiber: 2gSugar: 50gProtein: 7g
**Nutritional information on HRCookery is provided as a courtesy. We can't guarantee the accuracy of the nutritional information given for any recipe on the site. these figures should only be considered as estimates.
