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Hot Thai Chicken! Fried Chicken in Sweet Chili Lime Sauce

Crispy fried chicken marinated and drizzled with a sticky, spicy-sweet sauce made from fresh ingredients that bring comfort and flavor to your dinner table.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Thai
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 4 pieces chicken thighs, boneless, skinless, cut into 6 to 7 pieces each Chicken thighs offer more flavor and moisture than chicken breasts.
  • 1 piece egg
  • 2 Tbsp cornstarch
  • 1/4 cup cornstarch
  • 1/4 tsp salt
  • 3/4 cup all-purpose flour
  • Oil for frying Oil for frying (I recommend peanut oil for its high smoke point)
For the Sauce
  • 2 Tbsp Thai chili paste (nam prik pao) This is the heart of the sauce.
  • 4 pieces large Thai dried chilies, cut into chunks Or substitute with another type of dried red chilies.
  • 1 1/2 Tbsp vinegar (rice vinegar works beautifully)
  • 3 Tbsp sugar
  • 3 Tbsp oyster sauce Look for a good quality oyster sauce to bring that umami depth.
  • 3 cloves garlic, finely grated or minced
  • 1 Tbsp fish sauce
  • 2 Tbsp water
  • 1 1/2 Tbsp lime juice
  • 3 pieces kaffir lime leaves, finely julienned These leaves are key for that authentic flavor.
  • 1/2 piece zest of a lime

Method
 

Preparation
  1. Marinate the Chicken: In a bowl, combine chicken pieces, egg, 2 tablespoons of cornstarch, and salt. Stir until well combined, and let sit for at least 15 minutes to allow the flavors to meld.
  2. Prepare the Chili Dust: Cut dried chilies into smaller chunks and blend them into a fine powder using a spice grinder or mortar and pestle.
  3. Make the Sauce: In a small pot, whisk together rice vinegar, sugar, oyster sauce, Thai chili paste, minced garlic, fish sauce, and water. Bring the mixture to a simmer over medium heat, stirring frequently. Allow it to simmer for 4-5 minutes until it thickens slightly.
  4. Finish the Sauce: Once thickened, remove from heat and stir in the kaffir lime leaves, lime zest, and lime juice. Cover to keep warm while you fry the chicken.
Cooking
  1. Preheat the Oil: Heat oil in a deep pan to 375°F (190°C). Use a thermometer for accuracy!
  2. Coat the Chicken: In a large mixing bowl, whisk together the flour and 1/4 cup cornstarch. Add the marinated chicken pieces and toss until each piece is thoroughly coated.
  3. Fry the Chicken: Carefully add chicken pieces in batches to the hot oil. Fry for 2 1/2 to 3 minutes, or until golden brown and crispy. Remove and drain on paper towels.
  4. Toss in the Sauce: Shake off excess oil and immediately toss the fried chicken in the prepared sauce until well coated. Serve hot, with jasmine rice if you desire!

Notes

Storage Recommendations: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven for crispiness. You can also prepare the chicken and sauce ahead of time. Fry the chicken just before serving for a fresh experience.