Sweet & Spicy Thai Chicken Bites are crispy, sticky, and full of flavor, making them a perfect appetizer or main dish.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
Yield:4 servings 1x
Category:Appetizer/Main Dish
Method:Stovetop
Cuisine:Thai
Diet:Gluten Free
Ingredients
Scale
1 1/2 pounds boneless, skinless chicken breasts or thighs, cut into bite-size pieces
1/3 cup cornstarch
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1/2 teaspoon paprika
2 tablespoons vegetable oil, plus more if needed
1/3 cup Thai sweet chili sauce
2 tablespoons honey
2 tablespoons soy sauce
1 tablespoon lime juice
2 cloves garlic, minced
1 teaspoon freshly grated ginger
1–2 teaspoons sriracha, adjusted to taste
1 teaspoon rice vinegar
1 teaspoon cornstarch mixed with 1 tablespoon water
2 green onions, thinly sliced (for garnish)
1 tablespoon sesame seeds (for garnish)
Lime wedges (for garnish)
Chopped fresh cilantro, optional (for garnish)
Instructions
Pat the chicken pieces dry with paper towels.
In a large bowl, combine the cornstarch, salt, black pepper, garlic powder, and paprika. Add the chicken and toss until every piece is lightly coated. Shake off any excess coating.
In a small bowl, whisk together the sweet chili sauce, honey, soy sauce, lime juice, minced garlic, ginger, sriracha, and rice vinegar.
In a separate small bowl, mix the teaspoon of cornstarch with 1 tablespoon of water until smooth. Set aside.
Heat the vegetable oil in a large skillet over medium-high heat. Arrange the chicken in a single layer, working in batches if necessary to avoid overcrowding. Cook for about 3–5 minutes per side, until golden brown and cooked through. The chicken should reach an internal temperature of 165°F. Transfer the cooked chicken to a clean plate.
Reduce the heat to medium. If the skillet is very dry, add a small splash of water. Pour in the prepared sauce mixture and stir for about 1 minute, allowing the garlic and ginger to become fragrant.
Stir the cornstarch slurry again and pour it into the skillet. Cook for another 30–60 seconds, stirring constantly, until the sauce becomes glossy and slightly thickened.
Return the cooked chicken to the skillet. Toss gently until all the pieces are coated in the sticky sauce. Cook for another 1–2 minutes, just until the sauce clings to the chicken. Remove from the heat and garnish with green onions, sesame seeds, cilantro, and lime wedges.
Notes
Adjust the level of sriracha to control the spiciness.