Thai Chili Chicken Recipe

Prepare and marinate

Trim excess fat from the chicken thighs and pat dry. Cut thighs into 1" strips or bite-sized pieces. In a bowl combine 2 tbsp soy sauce, 3 tbsp sweet chili sauce, 1 tbsp lime juice, 2 tsp minced garlic, 1 tbsp vegetable oil and 1 tsp black pepper. Add the chicken pieces and toss to coat thoroughly. Cover and refrigerate to marinate for at least 20 minutes, up to 2 hours.

Cook the chicken

Heat 1 tbsp neutral oil in a large nonstick or cast-iron skillet over medium-high heat until shimmering. Add the marinated chicken in a single layer (work in batches if needed) and cook undisturbed for 3–4 minutes to get a sear. Stir and continue cooking 2–4 minutes more until pieces are cooked through and internal temperature reaches 165°F (74°C). Transfer to a plate and tent loosely with foil.

Make sriracha aioli

In a small bowl combine 1 cup mayonnaise, 2 tbsp sriracha, 1 tsp lime juice, 1 tsp fish sauce (optional) and 1 tsp honey (optional). Taste and adjust heat or acidity—add more sriracha for spice or more lime for brightness. Chill until ready to serve.

Warm sweet chili finishing sauce

If you prefer a slightly thinner finish sauce, warm 1 cup sweet chili sauce in a small saucepan over low heat for 1–2 minutes, stirring. This makes it easier to toss with the chicken and to glaze the pieces. Keep warm but do not boil.

Prepare vegetables and nuts

While chicken rests, slice the English cucumber into 1/4" rounds or half-moons. Thinly slice the scallions and (if using) the Thai chile. Roughly chop the roasted cashews. Pick or roughly chop cilantro leaves.

Toss chicken with sauce

Return the cooked chicken to the skillet over low heat. Pour the warmed sweet chili finishing sauce over the chicken and toss gently until each piece is well glazed, 1–2 minutes. Taste and season with up to 1/2 tsp salt if needed. Remove from heat.

Plate warm glazed Thai chili chicken on a serving platter or individual plates. Drizzle or dot sriracha aioli over the chicken (or serve aioli on the side). Scatter cucumber slices, sliced scallions, cilantro leaves and thin chile slices over the top. Sprinkle chopped roasted cashews for crunch. Serve with lime wedges to squeeze over before eating.

Leftovers and notes: Store cooled chicken and sauces in separate airtight containers in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat and add a splash of water if the sauce has thickened.