Some recipes become instant favorites in my household, and Thai Chili Chicken is one of them.

One evening, I decided to spice up dinner by combining bold Thai flavors with tender chicken, and the result was magical.

The kids couldn’t stop raving about it, and even my husband, who is picky about spicy dishes, asked for seconds.

The perfect balance of sweet, spicy, and savory makes this dish irresistible.

If you’re a fan of exciting, flavorful meals, you need to try this recipe!

What Makes My Thai Chili Chicken Recipe Unique?

Thai Chili Chicken is already a flavorful dish, but my version takes it up a notch with a homemade Thai chili sauce that balances heat and sweetness perfectly.

This sauce clings to juicy chicken pieces, creating a sticky, finger-licking glaze. I use chicken thighs for their juiciness, but you can easily switch to chicken breasts if you prefer.

Plus, I’ve added an extra layer of flavor with a hint of honey for a touch of sweetness that beautifully complements the spiciness.

Ingredients List For Thai Chili Chicken Recipe

Here’s what you’ll need to make this delicious dish:

1 pound (450g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
2 tablespoons vegetable oil
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2-3 Thai red chilies, finely chopped (adjust for desired spice level)
1/4 cup soy sauce (use low-sodium for a healthier option)
2 tablespoons fish sauce (halal-certified)
2 tablespoons honey
1 tablespoon rice vinegar (or substitute with lemon juice)
1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
1/4 cup sweet Thai chili sauce (ensure it’s halal)
Green onions and sesame seeds for garnish

Substitutions and Variations

Chicken: You can substitute chicken thighs with chicken breasts for a leaner option. For bite-sized appetizers, use chicken bites.
Vinegar: Swap rice vinegar with apple cider vinegar or lemon juice if needed.
Heat: Reduce the chilies for a milder dish or add extra for more spice. Crushed red pepper flakes work well, too.
Sweetener: Instead of honey, try maple syrup or brown sugar for a different depth of sweetness.
Cooking Method: For a healthier twist, cook the chicken in an air fryer instead of frying on the stovetop.

Thai Chili Chicken Step-by-Step Cooking Instructions

Step 1: Prepare the Chicken

Cut the chicken into bite-sized pieces. Pat them dry with a paper towel to help achieve a good sear.

Step 2: Sauté Aromatics

Heat the oil in a large pan over medium heat. Add the minced garlic and grated ginger. Stir for about 30 seconds until fragrant.

Step 3: Cook the Chicken

Add the chicken pieces to the pan. Cook for 5-7 minutes, stirring occasionally, until they are golden brown and cooked through.

Step 4: Make the Sauce

In a small bowl, mix the soy sauce, fish sauce, honey, rice vinegar, and Thai chili sauce. Adjust the seasoning as needed.

Step 5: Combine and Simmer

Pour the sauce into the pan with the chicken. Stir well to coat. Add the cornstarch slurry and simmer until the sauce thickens and coats the chicken beautifully.

Step 6: Garnish and Serve

Top with chopped green onions and sesame seeds for a final touch of flavor and color.

Common Mistakes to Avoid While Preparing Thai Chili Chicken

Skipping the cornstarch slurry: This thickener ensures your sauce clings to the chicken perfectly.
Overcooking the chicken: Use medium heat and cook just until the chicken is done to avoid dryness.
Ignoring spice levels: Adjust the chilies to match your spice tolerance.

Thai Chili Chicken Serving and Presentation Tips

Serve Thai Chili Chicken on a large platter garnished with fresh herbs, like cilantro, and extra sesame seeds. A sprinkle of lime juice adds a bright finishing touch. Arrange it over steamed jasmine rice or alongside a vibrant Thai salad for an inviting, colorful meal.

How to Serve Thai Chili Chicken

Pair this dish with:

Steamed rice: Jasmine or basmati rice soaks up the delicious sauce.
Vegetables: Stir-fried broccoli or snap peas add a crunchy contrast.
Lettuce wraps: Use the chicken to fill crisp lettuce leaves for a fun, hand-held meal.

Extra Recipe Tips For Thai Chili Chicken

Make it ahead: Prepare the sauce and marinate the chicken up to a day in advance.
Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
Freezing: Freeze cooked chicken for up to a month and reheat gently on the stovetop.

FAQs

Is Thai chili sauce the same as regular chili sauce?
No, Thai chili sauce is sweeter and milder compared to traditional chili sauce.

What is a substitute for vinegar in chili chicken?
Lemon juice or apple cider vinegar works well as a substitute.

Is it chicken chilli or chilli chicken?
Both terms are used, but “chilli chicken” is more common in Asian cuisine.

Is Thai chili sauce good?
Yes, it adds a perfect blend of sweet and spicy flavors to dishes.

What cuts of chicken work best for this recipe?
Chicken thighs offer more juiciness, but chicken breasts are a great lean option.