Is This Recipe Good for Meal Prep?

Yes, but with one key modification: store the fried chicken and sauce separately. Combine them only when ready to serve. This prevents the crust from softening during storage. You can also freeze the fried chicken pieces and make a fresh batch of sauce later for a quick easy sweet chilli chicken recipe with rice .

How Do I Fix a Too-Spicy Sweet Chili Sauce?

If your sauce is too fiery, there are several ways to tame the heat: Add a bit more sugar and lime juice to balance the spice. Stir in a splash of coconut milk for a creamy, milder version. Serve the chicken with steamed rice or cucumber salad to cool the palate. These adjustments ensure your sweet and spicy Thai chicken recipe suits all spice tolerances without compromising flavor.

Can I Make Sweet Chili Lime Sauce Ahead of Time?

Absolutely. You can prepare the sauce up to 3 days in advance. Store it in an airtight container in the refrigerator. When ready to use, gently reheat over low heat and stir in fresh lime juice to revive its bright flavor. This is a great time-saving hack, especially if you’re making pan fried chicken in sweet chili lime sauce on a busy night.

Why Is My Fried Chicken Soggy After Tossing in Sauce?

This is a common issue with Fried Chicken in Sweet Chili Lime Sauce , especially when the chicken sits in the sauce too long. The crispy crust absorbs moisture from the sticky glaze, losing its crunch. To prevent this: Toss the chicken in the sauce immediately before serving . Double-fry the chicken pieces to create an extra-thick crust that holds up better. Use a wire rack for resting fried chicken instead of paper towels to avoid trapped steam. By applying these techniques, your crispy sweet chilli chicken recipe will stay irresistibly crunchy even after coating.

Fried Chicken in Sweet Chili Lime Sauce – Delicious Thai Recipe (2025)

Description

Crispy fried chicken bites tossed in a sweet, tangy, and spicy Thai chili lime sauce. Perfect as an appetizer or served with jasmine rice for a flavorful meal.

Ingredients

Scale

4 chicken thighs, boneless, skinless, cut into 6–7 pieces each
1 egg
2 tbsp + ¼ cup cornstarch
¼ tsp salt
¾ cup all-purpose flour
Oil for frying
2 tbsp Thai chili paste (nam prik pao)
4 large Thai dried chilies
1½ tbsp vinegar
3 tbsp sugar
3 tbsp oyster sauce
3 cloves garlic, finely grated or minced
1 tbsp fish sauce
2 tbsp water
1½ tbsp lime juice
3 kaffir lime leaves, finely julienned and minced
Zest of ½ lime (or zest of 1 whole lime if no kaffir lime leaves)

Instructions

Place chicken in a bowl, add egg, 2 tbsp cornstarch, and salt. Mix well and let sit.
Cut dried chilies into chunks, remove seeds if desired, and grind into powder.
In a small pot, combine chili paste, ground chilies, vinegar, sugar, oyster sauce, garlic, fish sauce, and water. Simmer over medium heat for 4-5 minutes until thickened.
Turn off heat, add kaffir lime leaves, lime zest, and stir. Then add lime juice and cover.
Heat 2 inches of oil to 375°F (190°C).
Mix flour and ¼ cup cornstarch in a bowl. Add chicken and coat well. For a thicker crust, drizzle a little water over chicken and toss again.
Fry chicken in batches for 2½ – 3 minutes until golden and crispy. Drain on paper towels.
Pour sauce into a large bowl, add fried chicken, and toss until coated.
Serve immediately with jasmine rice if desired.

Notes

Adjust the number of dried chilies to control heat level.
If kaffir lime leaves are unavailable, use extra lime zest.
For best results, serve immediately after tossing in the sauce.

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 12g
Sodium: 750mg
Fat: 20g
Saturated Fat: 4g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 25g
Cholesterol: 120mg

Keywords: Thai fried chicken, sweet chili lime chicken, crispy chicken bites, Thai chicken recipe