Sweet and Spicy Thai Chicken

Sweet and Spicy Thai Chicken

Bring the bold flavors of Thailand to your dinner table with this Sweet and Spicy Thai Chicken recipe. Combining tender chicken with a flavorful glaze that’s the perfect balance of sweet, spicy, and tangy, this dish is sure to become a family favorite. Paired with quick-pickled veggies, it’s a vibrant meal that’s as easy to make as it is delicious. Whether you prefer cooking on the stovetop or grilling outdoors, this recipe offers flexibility to suit your kitchen setup.

Ingredients

For the Chicken:

• 1 ½ pounds chicken tenderloins, breasts, or thighs (see note below)

For the Glaze:

• ¾ cup sweet chili sauce (see note below)
• 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 below)
• 1 tablespoon fresh-squeezed lime juice (about 1 lime)
• 2 tablespoons sesame oil or toasted sesame oil

For the Pickled 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

Directions

1. Prepare the Pickled Veggies:

Start by making the pickled vegetables. Combine all pickling ingredients—rice vinegar, salt, sugar, crushed red pepper flakes, minced garlic, shredded carrots, and cucumber—in a jar. Cover the jar tightly and shake it vigorously to mix the ingredients. Chill the mixture for at least 1 hour, or up to overnight for the best results. These pickled veggies add a refreshing crunch and tangy flavor that pairs perfectly with the spicy chicken.

2. Make the Glaze:

In a medium bowl, whisk together all the glaze ingredients: sweet chili sauce, soy sauce, brown sugar, sriracha, minced garlic, rice vinegar, fish sauce, lemongrass paste, lime juice, and sesame oil. This glaze is where the magic happens, combining sweet, spicy, and savory elements for a truly addictive sauce.

Reserve half of the glaze in a separate bowl and set it aside. Pour the remaining half of the glaze into a medium saucepan, bring it to a boil, and cook for about five minutes. This process will thicken the glaze and intensify its flavors. Once done, remove the saucepan from heat and allow the glaze to cool while you cook the chicken.

3. Cook the Chicken:

Stovetop Method:

• Combine the chicken pieces with the reserved glaze in a skillet over medium heat.
• Cook the chicken for 5-8 minutes on one side, depending on the thickness of the chicken.
• Flip the chicken and cook for an additional 5-8 minutes until the chicken is fully cooked through.
• Once done, remove the chicken from the skillet and drizzle the thickened glaze over the top. Serve immediately with cooked white rice and pickled veggies.

Grill Method:

• For a grilled version, combine the chicken with the reserved glaze in a container, cover, and chill for 30 minutes to allow the flavors to marinate.
• Preheat your grill to medium-low and oil the grates to prevent sticking.
• Use tongs to transfer the chicken to the grill, discarding any excess glaze marinade.
• Grill the chicken for 5-8 minutes on each side, again depending on the thickness of the chicken.
• Once cooked through, remove from the grill and top with the thickened glaze. Serve with cooked white rice and pickled veggies for a complete meal.

Recipe Details

• Prep Time: 20 minutes
• Cooking Time: 20 minutes
• Total Time: 40 minutes
• Servings: 4 servings
• Calories: 380 kcal per serving

Tips for Success

• Chicken Options: You can use chicken tenderloins, breasts, or thighs depending on your preference. Thighs tend to be juicier, while breasts offer a leaner option.
• Sweet Chili Sauce: For a more authentic flavor, look for Thai sweet chili sauce at your local grocery store. It’s typically found in the international foods aisle.
• Lemongrass Paste: If you can’t find lemongrass paste, fresh lemongrass can be used instead. Simply chop it finely or bruise the stalk to release the flavors.

Serving Suggestions

Serve this Sweet and Spicy Thai Chicken with steamed white or jasmine rice to soak up the flavorful glaze. The pickled veggies add a nice contrast, balancing out the richness of the chicken with their crisp texture and tangy taste. You can also add a side of steamed or stir-fried vegetables to round out the meal.

This recipe is perfect for weeknight dinners or for impressing guests with a dish that’s full of flavor and flair. Enjoy the delicious combination of sweet, spicy, and savory notes in every bite!

Sweet and Spicy Thai Chicken

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• Author: Dulcia
• Total Time: 40 minutes
• Yield: 4 1x

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Description

This Sweet and Spicy Thai Chicken dish is a delightful combination of tender chicken glazed with a rich, flavorful sauce that perfectly balances sweet, spicy, and tangy elements. The glaze, infused with sweet chili sauce, soy sauce, sriracha, and fresh ginger, caramelizes beautifully on the chicken, creating a sticky and savory coating that is simply irresistible. Paired with the fresh, tangy pickled veggies, this meal offers a vibrant contrast of textures and flavors that will leave your taste buds craving more.

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Ingredients

Scale 1x2x3x

For the Chicken:
1 ½ pounds chicken tenderloins, breasts, 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 Pickled 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

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Instructions

For the Pickled Veggies:
Combine all pickling ingredients (rice vinegar, salt, sugar, crushed red pepper flakes, minced garlic, shredded carrots, and cucumber) in a jar.
Cover tightly and shake vigorously to mix.
Chill for at least 1 hour or up to overnight for best results.
For the Glaze:
In a medium bowl, whisk together all glaze ingredients (sweet chili sauce, soy sauce, brown sugar, sriracha, minced garlic, rice vinegar, fish sauce, lemongrass paste, lime juice, and sesame oil).
Reserve half of the glaze and set it aside.
Add the remaining half of the glaze to a medium saucepan, bring to a boil, and cook for five minutes.
Remove from heat and allow the glaze to cool and thicken while you cook the chicken.
Stovetop Method:
Combine the chicken and reserved glaze in a skillet over medium heat.
Cook for 5-8 minutes on one side, depending on the thickness of the chicken pieces.
Turn the chicken and cook for another 5-8 minutes until fully cooked through.
Remove from heat, top with the thickened glaze, and serve with cooked white rice and pickled veggies. Enjoy!
Grill Method:
Combine the chicken and reserved glaze in a container.
Cover and chill for 30 minutes.
Preheat your grill to medium-low and oil the grates.
Use tongs to transfer the chicken to the grill, discarding the excess glaze marinade.
Grill for 5-8 minutes on each side, depending on the thickness of the chicken.
Top with the thickened glaze and serve with cooked white rice and pickled veggies. Enjoy!

• Prep Time: 20 minutes
• Cook Time: 20 minutes

Nutrition

• Calories: 380