Description

This Sweet Chili Chicken recipe features tender, juicy chicken thighs marinated in a flavorful blend of sweet chili sauce, garlic, ginger, soy sauce, lime juice, and sesame oil. Pan-fried to perfection and simmered in its own tangy marinade, this dish offers a delightful balance of sweet, savory, and spicy notes, garnished with fresh green onions. Perfect for a quick and satisfying dinner served alongside steamed rice or noodles.

Ingredients

Scale

Chicken and Marinade

1.5 lbs (about 680 grams) boneless, skinless chicken thighs
1/2 cup (120 ml) sweet chili sauce
4 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons (30 ml) soy sauce
2 tablespoons (30 ml) lime juice
1 tablespoon (15 ml) sesame oil
Salt and pepper, to taste

Cooking

1 tablespoon cooking oil (vegetable or canola oil recommended)

Garnish

2 green onions, sliced

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Instructions

Prepare the marinade: In a large bowl, combine sweet chili sauce, minced garlic, grated ginger, soy sauce, lime juice, sesame oil, salt, and pepper. Mix well to create the marinade.
Marinate the chicken: Add the chicken thighs to the marinade, ensuring each piece is fully coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, preferably up to 2 hours for maximum flavor absorption.
Optional homemade sauce: To make homemade sweet chili sauce, combine equal parts sugar and vinegar along with chili flakes in a small saucepan. Heat gently until the sugar dissolves completely, then allow the mixture to cool before use.
Cook the chicken: Heat the cooking oil in a large skillet over medium-high heat. Remove the chicken from the marinade, reserving the excess marinade for later. Add the chicken thighs to the skillet and cook for 5-7 minutes on each side or until the chicken is browned and cooked through with an internal temperature of 165°F (75°C).
Simmer the sauce: Pour the reserved marinade into the skillet with the chicken and reduce the heat to medium-low. Simmer gently for 3-5 minutes until the sauce thickens and coats the chicken evenly.
Serve: Transfer the chicken to a serving platter, drizzle with the thickened sauce, and garnish with sliced green onions. Serve warm with steamed rice or noodles for a complete meal.

Notes

For best results, marinate the chicken for at least 2 hours to deepen the flavor.
Use boneless, skinless chicken thighs for a juicier result; chicken breasts can be substituted but may dry out more easily.
You can adjust the spiciness by adding more chili flakes to the marinade or using a spicier sweet chili sauce.
Serve with steamed jasmine or basmati rice to complement the tangy sauce.
Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.