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Close-up of seared chicken cubes in a thick reddish-orange sticky glaze. (Sweet and Spicy Thai Chicken)

Sweet and Spicy Thai Chicken with Sticky Red Chili Glaze

A vibrant Sweet and Spicy Thai Chicken featuring golden-seared chicken breast cubes tossed in a glossy, translucent red chili glaze. Served over fluffy jasmine rice and garnished with sesame seeds and scallions for a restaurant-quality finish.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 people
Course: Dinner, Lunch
Cuisine: Thai-inspired
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 cup (185g) Jasmine Rice Rinsed well
  • 1.5 cups (360ml) Water For cooking rice
  • 1.5 lbs (680g) Chicken Breast Cut into 1-inch cubes
  • 1 tbsp (8g) Cornstarch For dusting chicken
  • 2 tbsp (30ml) Vegetable Oil For searing
  • 1/2 cup (120ml) Thai Sweet Chili Sauce
  • 2 tbsp (30ml) Soy Sauce Use tamari for gluten-free
  • 1 tbsp (15ml) Rice Vinegar
  • 1 tbsp (6g) Fresh Ginger Grated
  • 2 cloves (6g) Garlic Minced
  • 1 tsp (3g) Cornstarch Mixed with 1 tbsp water for slurry
  • 1 tsp (2g) Red Chili Flakes Plus extra for garnish
  • 1 tsp (3g) Toasted White Sesame Seeds For garnish
  • 2 stalks (15g) Green Scallions Thinly sliced

Equipment

  • 1 Heavy-bottomed skillet or wok Essential for high-heat searing.
  • 1 Small pot with lid For steaming jasmine rice.

Method
 

Preparation
  1. Rinse jasmine rice until water is clear. Combine with 1.5 cups water in a pot, bring to boil, then simmer covered for 15 minutes. Let rest 5 minutes, then fluff.
  2. Pat chicken dry. Toss with salt and 1 tbsp cornstarch until lightly coated.
  3. Heat oil in a skillet over medium-high heat. Sear chicken in a single layer until deep golden-brown edges appear, about 3-4 minutes per side.
  4. Whisk chili sauce, soy sauce, vinegar, ginger, garlic, and chili flakes. Pour over chicken. Stir in cornstarch slurry and simmer until sauce is thick and glossy.
  5. Mound rice into bowls, top with chicken and sauce, and garnish with sesame seeds and scallions.

Notes

Ensure the chicken is patted dry before searing to get the best golden crust.
Use a cornstarch slurry at the end for that signature translucent Thai glaze look.