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Hot Thai Chicken in Sweet Chili Lime Sauce

This Hot Thai Chicken dish features crispy chicken thighs coated in a zesty sweet chili lime sauce, combining sweet, spicy, and tangy flavors for a delightful meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Comfort Food, Dinner, Main Course
Cuisine: Thai
Calories: 400
Ingredients Method Notes

Ingredients
  

Chicken Ingredients
  • 4 pieces boneless, skinless chicken thighs, cut into 6-7 pieces Use organic or free-range for the best flavor.
  • 1 large egg Room temperature recommended.
  • 2 Tbsp cornstarch Plus 1/4 cup for coating.
  • 1/4 tsp salt
  • 3/4 cup all-purpose flour
  • Oil for Frying (canola or peanut oil works wonders for frying).
Sauce Ingredients
  • 2 Tbsp Thai chili paste A must-have for authentic flavor.
  • 4 pieces Thai dried chilies, cut and ground into powder
  • 1 1/2 Tbsp vinegar (white vinegar or rice vinegar).
  • 3 Tbsp sugar Feel free to use coconut sugar for a healthier spin.
  • 3 Tbsp oyster sauce Adds umami.
  • 3 cloves garlic, minced The fresher, the better!
  • 1 Tbsp fish sauce
  • 2 Tbsp water
  • 1 1/2 Tbsp lime juice
  • 3 pieces kaffir lime leaves, minced For that distinct citrus aroma.
  • 1/2 piece lime zest Adds a fresh burst of flavor.

Method
 

Preparation
  1. In a large bowl, combine the chicken, egg, 2 Tbsp cornstarch, and salt. Mix until evenly coated and let it sit while preparing the sauce.
  2. Cut the dried chilies, then grind them into a fine powder using a mortar and pestle or spice grinder.
Sauce Preparation
  1. In a small pot, combine the Thai chili paste, vinegar, sugar, oyster sauce, minced garlic, fish sauce, and water. Simmer over medium heat for 4-5 minutes, allowing the flavors to meld beautifully.
  2. Remove the saucepan from heat, and then stir in the lime juice, minced kaffir lime leaves, and lime zest. Set aside.
Cooking
  1. In a deep skillet or pot, heat oil to 375°F (190°C)—a drop of batter should sizzle and rise immediately.
  2. In a bowl, whisk together the all-purpose flour and remaining 1/4 cup cornstarch. Toss each piece of marinated chicken in this mixture until well coated.
  3. Gently lower the chicken into the hot oil (don’t overcrowd it) and fry for 2.5-3 minutes or until golden brown and crisp.
  4. Remove the fried chicken from the oil and drain on paper towels.
  5. In a large bowl, toss the fried chicken pieces in the sauce until well-coated. Serve warm over jasmine rice, if desired, for a delightful meal!

Notes

For the best results, use fresh herbs and high-quality meat. Also, don't hesitate to improvise! If you don't have kaffir lime leaves, regular lime zest can be a substitute. Leftovers can be stored in an airtight container in the fridge for up to 3 days. This dish is perfect for family dinners or gatherings.