Dried Chili Chicken Recipe

Craving authentic Thai flavor without the fuss? This Dried Chili Chicken recipe, inspired by Tommy Tang's Modern Thai Cuisine, delivers explosive taste in just 30 minutes! Tommy himself says, "Simple to prepare when you're pressed for time but don't want to settle for the ordinary. I find something energizing about this dish – but then I like it when my ears start smoking." Get ready for a fiery, flavorful feast! This recipe is perfect for a quick weeknight dinner or an impressive appetizer. Try it and feel the heat!

Prep Time 10 mins
Cook Time 30 mins
Calories 687.1 kcal
Protein 77g
Rating 4.3 (4 Reviews)
Dried Chili Chicken 15

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Dried Chili Chicken

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How to Make Dried Chili Chicken

  1. Heat 1 tablespoon of olive oil in a large skillet or wok over high heat.
  2. Add 2 cloves of minced garlic and sauté until lightly browned, about 1 minute.
  3. Add 1 pound of boneless, skinless chicken breast, cut into bite-sized pieces, and stir-fry for 2 minutes until lightly browned.
  4. Add 1/2 cup roasted cashews, 2 tablespoons dried chilies (adjust to your spice preference), and 1 tablespoon of Thai chili paste. Cook, stirring constantly, for 1 minute.
  5. Add 1/2 cup chicken broth, 2 tablespoons fish sauce, 1 tablespoon soy sauce, 1 tablespoon brown sugar, and 1 lime, juiced. Cook, stirring constantly, for 3 minutes until sauce thickens slightly.
  6. Garnish with chopped cilantro (optional) and serve immediately with steamed rice.

Nutrition Information (Approximate per serving)

Sodium

4 g

Sugar

41g

Fat

46g

Carbs

9g