Tender chicken thighs marinated in a fragrant blend of garlic, coriander, and fish sauce provide the foundation for this Thai sweet chili chicken. By coating the meat in potato starch and double-frying it, you achieve a signature crispiness that stays light and golden even after it meets the sauce. The contrast between the crunchy exterior and the juicy, marinated center makes for a satisfying main course that hits both savory and sweet notes.

The homemade glaze brings everything together with a sharp, balanced acidity from rice vinegar, deepened by the heat of pounded bird’s eye chilies and garlic. It coats the chicken in a glossy, sticky finish that clings perfectly to every piece. Because the sauce is prepared from scratch, you can easily control the level of spice to match your personal preference.

For a complete weeknight meal, serve this over a mound of steamed jasmine rice to soak up the leftover glaze. A few fresh cucumber slices and red onions on the side help cut through the richness of the fried chicken, adding a cooling, crunchy element that rounds out the experience of this Southeast Asian favorite.

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If you enjoy the balance of heat and sugar in this Thai-inspired dish, you might also like exploring other takes on this flavor profile. For a lighter approach that still hits those savory-sweet notes, try our take on a quick chicken glaze, or if you prefer something with more texture and crunch, these savory roasted drumsticks are an excellent choice for a weeknight dinner.

Key Ingredients

Chicken thighs: These provide the tender, juicy base for the crispy fried chicken.
Potato starch: Used as a coating for the chicken and to thicken the sweet chili sauce.
Long red chilies: Provides the foundational heat and vibrant color for the homemade sauce.
Garlic: Used in the marinade and the sauce to create a savory, aromatic profile.
Fish sauce: Adds the essential salty, umami depth characteristic of authentic Thai cooking.
Rice vinegar: Balances the sugar in the sauce with a bright, acidic tang.
Coriander root: Offers an earthy, citrusy aroma to the chicken marinade.
Maple syrup: Used in the marinade to provide a subtle sweetness that caramelizes during frying.

Explore More Asian-Inspired Chicken Favorites

Sweet N Sour Chicken With Soya Garlic Noodles: This recipe pairs tender chicken with aromatic garlic noodles for a complete meal that mirrors the sweet and tangy profile of our main dish.
Sweet And Sour Chicken (Tangsuyuk): A Korean classic, this version offers a delightful contrast in textures that will appeal to anyone who appreciates a punchy, glazed sauce.
Thai Cashew Chicken: If you love Thai flavor profiles, this stir-fry adds a nutty depth and satisfying crunch that complements the sweet heat found in traditional Thai cooking.

Thai Sweet Chili Chicken

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Thai Sweet Chili Chicken Ingredients

500 gr boneless chicken thigh (3-4 pcs)oil for shallow/deep frying

Chicken Marinade

5 garlic cloves, grated3 coriander roots, finely chopped1 tsp coriander powder1 tbsp soy sauce1 tbsp oyster sauce1 tbsp fish sauce1 tbsp maple syrup1/2 tsp white pepper1 tsp salt

Coating

2 cups potato starch/flour1 Egg

Thai Chili Sauce

60 gr long red chillies5 bird’s eye chili (adjust to taste)5 garlic cloves1 1/2 cup water4-5 tbsp sugar2 tsp salt2 tbsp rice vinegar1 tbsp potato starch mix with 3 tbsp water

Garnish (Optional)

Coriander leavesSliced ChiliSliced CucumberSliced Red onion

Steps

THAI CHILI SAUCE1. Transfer garlic and chilies into a mortar and pastel roughly pound them2. Boil water in a pan, add pounded chili garlic paste, vinegar, sugar, salt. Mix and Let it simmer3. Lastly add potato starch slurry in mix until the sauce gets thicken. Off the heatFRIED CHICKEN1. Transfer chicken into a bowl, add in all marinade ingredients. Mix well and let it marinate in the fridge for at least 30 mins. Then crack an egg and mix well2. Heat generous amount of oil in a pan3. Coat the marinated chicken well and evenly with potato starch4. Shallow/deep fry chicken over medium heat for 2-3 mins each side until golden, in 2 batches. Drain onto wire rack5. Turn the heat to high, fry chicken one more time for 20-30 secs each side in batchesServe chicken with the sauce and rice

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