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Sweet Chili Chicken Thighs

Sweet chili chicken thighs with crispy-edged seared chicken and a glossy, caramelized sticky glaze. Sear until deeply golden, then simmer with garlic-ginger sweet chili sauce for a clingy coating that coats every bite.
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Prep Time 15 minutes
Cook Time 12 minutes
resting 3 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 2 lb boneless, skinless chicken thighs
  • 1 tbsp cornstarch
  • 1 tbsp neutral oil
  • 0.25 salt to taste
  • 0.25 black pepper to taste
For the Sauce
  • 0.67 cup sweet chili sauce
  • 2 tbsp soy sauce
  • 2 garlic cloves, minced
  • 1 tsp fresh ginger, grated
  • 1 tbsp rice vinegar
  • 1 tbsp honey
  • 0.5 tsp sesame oil
  • 0.25 tsp red pepper flakes optional, for extra heat
For Garnish
  • 2 scallions, thinly sliced
  • 1 tbsp toasted sesame seeds

Equipment

  • 1 cast iron skillet

Method
 

Prep the chicken
  1. Pat the chicken thighs dry, season with salt and black pepper, and toss lightly with cornstarch to coat. Keep the coating even so the edges crisp during searing.
Sear until golden
  1. Heat neutral oil in a large skillet over medium-high heat until shimmering. Sear chicken thighs 4–5 minutes per side until deeply golden and cooked through to an internal temperature of 165°F.
  2. Transfer the chicken to a plate after searing. Leave any browned bits in the skillet for flavor.
Mix the sauce
  1. In a small bowl, whisk together sweet chili sauce, soy sauce, garlic, ginger, rice vinegar, honey, sesame oil, and red pepper flakes. Whisk until the honey and seasonings dissolve into a smooth sauce.
Glaze the chicken
  1. Reduce heat to medium, return the chicken to the skillet, and pour the sauce over top. Simmer 3–4 minutes, spooning sauce over the thighs until it thickens into a sticky glaze that clings to the chicken.
Rest and garnish
  1. Remove from heat and let the chicken rest 2–3 minutes. This helps the glaze set slightly for a shinier coating.
  2. Spoon extra glaze from the pan over the chicken, then top with scallions and toasted sesame seeds. Serve hot while the glaze is glossy.

Notes

For maximum crisp edges, pat the thighs very dry before cornstarch. Store leftovers in the fridge up to 3 days in an airtight container; reheat gently so the glaze doesn’t burn. Freezing is not recommended because the glaze and cornstarch coating can soften. For a lower-sugar option, use reduced-sugar sweet chili sauce (or swap with a low-sugar chili sauce) while keeping the rest the same.