Sweet Thai Chicken Recipe
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Sweet Thai Chicken Recipe
This Sweet And Spicy Thai Chicken is the ultimate weeknight dinner made from scratch with a perfect balance of honey sweetness and sriracha heat. It comes together in just 35 minutes, making it ideal for busy evenings when you crave something both comforting and exciting. The tender chicken pieces glazed in that aromatic sauce will quickly become a family favorite you’ll make again and again.
I first discovered this flavor combination during my travels through Bangkok’s vibrant street food markets, where the aroma of sizzling garlic, ginger, and chili would fill the evening air. There’s something magical about how the sweet honey caramelizes against the spicy sriracha, creating a glaze that clings perfectly to each piece of chicken. I love serving this alongside jasmine rice to soak up every drop of sauce, and it pairs beautifully with lighter dishes like my spaghetti squash pad thai for a complete Thai-inspired meal. This dish has become my go-to when I want to bring those travel memories to our weeknight table without spending hours in the kitchen.
What Makes This Thai Chicken Special
- Perfect Flavor Balance: The honey and sriracha create an irresistible sweet-spicy harmony that tingles on the tongue.
- Quick Weeknight Solution: From prep to plate in 35 minutes, ideal for busy evenings when time is precious.
- Family-Friendly Favorite: Adjustable spice level makes it appealing for both adults and children at the table.
- Meal Prep Champion: Makes excellent leftovers and reheats beautifully for lunches throughout the week.
Everything for Your Sweet And Spicy Thai Chicken
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
Main Components
- Boneless chicken pieces: Chicken thighs work beautifully for their richer flavor and tenderness.
- Pure olive oil: Provides a neutral base that won’t compete with the Asian flavors.
- Onion and garlic: Fresh aromatics form the foundation of that incredible savory depth.
- Fresh ginger: Grated finely to distribute its warm, zesty flavor throughout the sauce.
Sauce Ingredients
- Rice vinegar: Adds bright acidity that cuts through the richness of the sauce.
- Soy sauce: Provides the essential umami backbone and savory saltiness.
- Honey: Natural sweetness that caramelizes beautifully against the heat.
- Sriracha sauce: Adjust to your preferred spice level for that signature kick.
- Cornstarch slurry: Creates that glossy, restaurant-quality glaze that coats each piece.
- Fresh cilantro: The final bright, herbal note that brings everything together.
Sweet And Spicy Thai Chicken
Make this delicious Sweet And Spicy Thai Chicken in just 35 minutes! Tender chicken tossed in a honey-sriracha sauce with fresh ginger and garlic.
Equipment
- paper towels
- knife
- cutting board
- large skillet or wok
- measuring spoons
- measuring cups
- small bowl
- whisk
Ingredients
- 1.5 pounds boneless chicken pieces
- 3 tablespoons pure olive oil
- 1 medium onion thinly sliced
- 3 cloves garlic minced
- 1 tablespoon fresh ginger finely grated
- 0.25 cup rice vinegar
- 0.25 cup soy sauce
- 0.25 cup honey
- 2 tablespoons sriracha sauce
- 1 tablespoon cornstarch
- 1 tablespoon water
- 0.25 cup fresh cilantro roughly chopped for garnish
Instructions
- Pat the boneless chicken pieces completely dry with paper towels, then cut them into 1-inch chunks. Season the chicken pieces lightly with salt and black pepper.
- In a large skillet or wok, heat the 3 tablespoons of pure olive oil over medium-high heat. Add the chicken pieces in a single layer, working in batches if needed. Cook for 5 to 7 minutes, turning occasionally, until the chicken is golden brown on all sides and cooked through. Transfer the cooked chicken to a clean plate.
- Reduce the heat to medium. Add the thinly sliced onion to the skillet and cook for 4 to 5 minutes, stirring often, until the onion softens and becomes translucent.
- Stir in the minced garlic and finely grated ginger. Cook for about 1 minute, stirring constantly, until the mixture becomes very fragrant.
- Pour in the rice vinegar, soy sauce, honey, and sriracha sauce. Stir to combine, scraping up any browned bits from the bottom of the pan. Bring the sauce to a simmer.
- In a small bowl, whisk together the 1 tablespoon of cornstarch and 1 tablespoon of water to form a smooth slurry. While stirring the simmering sauce, slowly drizzle in the cornstarch slurry.
- Continue to cook the sauce, stirring constantly, for 1 to 2 minutes until it thickens enough to coat the back of a spoon.
- Return the cooked chicken and any accumulated juices to the skillet. Stir to coat the chicken evenly in the sauce and heat through for 1 to 2 minutes. Remove from heat, sprinkle with the chopped cilantro, and serve immediately.
Notes
Serve immediately over rice. Adjust sriracha to control the spice level.
Ways to Customize This Thai Chicken
- Vegetarian Version: Substitute chicken with firm tofu or chickpeas for a plant-based alternative.
- Extra Spicy: Add Thai chilies or increase sriracha to 3 tablespoons for more heat.
- Lower Carb: Serve over cauliflower rice instead of traditional Jasmine rice.
My Favorite Tips for Perfect Results
- Chicken Preparation: Pat chicken completely dry before cooking to achieve that golden sear rather than steaming.
- Sauce Consistency: Whisk the cornstarch slurry smoothly to avoid lumps in your final glaze.
- Aromatic Timing: Cook garlic and ginger just until fragrant to prevent bitter notes from developing.
- Serving Temperature: Serve immediately after adding cilantro to maintain its fresh, vibrant flavor and color.
How to Store Sweet And Spicy Thai Chicken
- Store: Keep in an airtight container in refrigerator for up to 4 days, making it perfect for meal prep.
- Freeze: Freeze without cilantro in freezer-safe containers for up to 3 months, thaw overnight in refrigerator.
- Reheat: Warm in skillet over medium heat for 5-7 minutes or microwave until heated through, stirring occasionally.
- Make-Ahead Tip: Prepare sauce mixture up to 2 days ahead and store separately from cooked chicken.
Frequently Asked Questions
Can I use chicken breasts instead of thighs?
Yes, chicken breasts work well but may cook faster. Reduce cooking time by 1-2 minutes to prevent dryness. I prefer thighs for their richer flavor and moisture retention in saucy dishes like this.
How can I make this less spicy?
Reduce the sriracha to 1 tablespoon or substitute with mild chili sauce. You can also increase the honey slightly to balance any remaining heat while maintaining the flavor profile.
What can I substitute for rice vinegar?
Apple cider vinegar or white wine vinegar work as substitutes, though the flavor will vary slightly. Avoid balsamic vinegar as its strong flavor will overwhelm the other ingredients.
Can I make this sauce ahead of time?
Absolutely, the sauce mixture can be prepared 2-3 days in advance. Store separately in the refrigerator and add the cornstarch slurry when you’re ready to cook for best consistency.
Other Favorite Asian Recipes You’ll Love
Why This Sweet And Spicy Thai Chicken Wins
With its perfect balance of flavors and incredibly quick preparation, this Thai chicken delivers restaurant-quality results with minimal effort. The way the glossy sauce clings to each tender piece of chicken creates that satisfying eat-every-bite experience we all crave. It’s the kind of dish that turns ordinary weeknights into something special while leaving you with fantastic leftovers for tomorrow’s lunch.
