Thai Chili Chicken Bites Recipe

Prepare chicken

Trim excess fat from the chicken thighs and cut into 1-inch bite-size pieces. Pat dry with paper towels.

Make marinade

In a medium bowl, finely mince or grate the garlic and ginger. Add soy sauce, rice vinegar, fish sauce, brown sugar, cornstarch, 1 tablespoon neutral oil, kosher salt, and black pepper. Whisk until sugar and cornstarch are dissolved.

Add the chicken pieces to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 20 minutes and up to 2 hours (do not exceed 4 hours for best texture).

Cook chicken

Heat a large nonstick skillet or wok over medium-high heat. Add remaining 1 tablespoon neutral oil and swirl to coat. Once oil is shimmering, add the marinated chicken in a single layer (work in batches if needed to avoid crowding). Cook undisturbed for 2–3 minutes until the bottom is golden, then stir or flip and cook another 2–3 minutes until cooked through and slightly crisp at edges (internal temperature 74°C / 165°F). Remove cooked chicken to a plate and keep warm.

Reduce heat to medium. In the same skillet (wipe out excess oil if there is burning residue, leave browned bits), add the Thai red chili paste (or chopped chilies) and sweet chili sauce. Stir for 30 seconds to bloom the flavors.

Add honey, lime juice, water, and sesame oil. Stir and simmer gently for 1–2 minutes until the glaze thickens slightly. Taste and adjust: add 1–2 tsp water if too thick, more honey if you want sweeter, or extra lime for brightness.

Return the cooked chicken to the skillet and toss in the glaze to coat evenly. Cook together for 1 minute so the sauce clings to the bites and the chicken is heated through.

Thinly slice the scallions on a bias and roughly chop the cilantro leaves. If using fresh red chili, thinly slice into rings.

Transfer the glazed chicken bites to a serving plate. Sprinkle with sliced scallions, chopped cilantro, and toasted sesame seeds. Add sliced red chili if using for extra heat.

Serve immediately with lime wedges on the side for squeezing over the chicken. Recommended pairing: steamed jasmine rice or sticky rice, or serve as an appetizer on toothpicks.