Thai Chili Chicken Recipe

prep-chicken

Trim excess fat from the chicken thighs and pat them dry with paper towels. If thighs are large, cut each into 2 pieces for even cooking.

In a medium bowl combine 2 tbsp soy sauce, 1 tbsp fish sauce, 1 tsp sugar, 1 tsp freshly ground black pepper and 3 minced garlic cloves. Stir until sugar dissolves.

Add the chicken to the bowl and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes and up to 3 hours. Remove chicken from fridge 15 minutes before cooking to come closer to room temperature.

Mix the sauce base: In a small bowl whisk together 2 tbsp rice vinegar, 1 tbsp fresh lime juice, 2 tbsp light brown sugar, 3 tbsp water, 1 tsp fish sauce, and 1 tsp light soy sauce until sugar mostly dissolves.

Dissolve 1 tsp cornstarch into a tablespoon of the water from the bowl (or a little extra water) until smooth; set aside.

Prepare aromatics: Finely chop 3 fresh Thai red chilies (remove seeds if you prefer milder heat), thinly slice 4 garlic cloves and mince 1 shallot. Keep measured and ready by the stove.

Heat 2 tbsp neutral oil in a small saucepan over medium heat until shimmering but not smoking.

Add the chilies, sliced garlic and minced shallot to the oil. Sauté for 1 to 1.5 minutes, stirring constantly, until fragrant and garlic just begins to color — do not burn.

Carefully pour the vinegar-lime-sugar mixture into the pan (it may sputter). Bring to a gentle simmer and cook 1 minute to meld flavors.

Stir the cornstarch slurry again and drizzle into the simmering sauce while stirring continuously. Cook 30–45 seconds until sauce thickens slightly to a glossy, pourable consistency. Taste and adjust seasoning: add up to 1/2 tsp additional fish sauce for saltiness or a pinch more sugar or lime for balance.

Turn off heat and set the sauce aside. If you prefer a smoother sauce, allow it to cool slightly and pulse once or twice in a food processor or use an immersion blender for a few seconds; otherwise leave chunky.

Heat a large skillet or cast-iron pan over medium-high heat. Add 1 tbsp neutral oil and swirl to coat.

When the oil is hot (shimmering), place the marinated chicken thighs skin-side down in a single layer. Press gently so skin contacts the pan. Cook without moving 5–7 minutes until the skin is deep golden brown and releases easily from the pan.

Flip the chicken and reduce heat to medium. Cook another 5–7 minutes, spooning any rendered juices over the chicken, until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). If thighs are thicker, cover loosely and cook a few minutes longer, or finish in a 375°F (190°C) oven for 6–8 minutes.

Transfer cooked chicken to a cutting board and let rest 5 minutes. Meanwhile, rewarm the prepared Thai chili sauce over low heat if it has cooled.

Slice or chop chicken into serving pieces. Arrange on a platter and spoon the warm Thai chili sauce over the chicken, coating evenly. Reserve a little sauce for passing at the table.

Garnish with thinly sliced green onions, cilantro leaves, a sprinkle of toasted sesame seeds if using, and serve with lime wedges on the side.