FAST FREE SHIPPING! Bundle and Save!


Your Cart is Empty

Prep Time
90 Min
Cook Time
60 Min
  Spice Level 
  1 of 5


Chef’s Note

Besides our Pat Thai, our Sweet Chili Fried Chicken (formerly Sweet Chili Peanut Chicken) was our most popular dish on our food truck, and one of the four recipes featured on Eat Street on the Cooking Channel. This dish can be made with multiple proteins, to include shrimp and pulled pork. It can also be made vegan by adding tofu or by leaving off the protein and using only the brussels sprouts. See our brussels sprout salad recipe.

*If the peanuts are not already dry roasted, roast in the oven for 12-15 minutes, or until they are golden brown.

**We like to cut the cilantro stems on an angle to remove from the stems. We also like to finely mince the cilantro stems and add this to the dish.


1 lb Brussels sprouts

1 lb boneless Chicken Thighs

1 small fennel bulb

1 lime, juiced

2 tbsp ginger

1 tsp kosher salt

1/4 cup brown sugar

1/4 cupgluten-free tamari soy sauce

1/4 cupbuttermilk

1 tbspgarlic

1/4 cup dry roasted peanuts

1 cup Thai basil (regular basil can be substituted)

1/2 cup mint

1 bunch cilantro

1 bottle Pretty Thai® Sweet Chili Sauce

1 1/2 cups Thai Jasmine rice

Pretty Thai® Thai Chili Powder - as desired

1 cup rice flour (cornstarch can be substituted)

Chicken marinade:

Boneless chicken thighs

1/4 cup brown sugar

1/4 cup gluten-free tamari soy sauce

1/4 cup buttermilk

1 tbsp garlic

1 tbsp ginger


Marinate the chicken. First, cut the chicken thigh into 1” pieces. Place the cut chicken in a large bowl and set aside. Mince the garlic and ginger and combine with the brown sugar, soy sauce, and buttermilk. Mix well and coat the chicken in the marinade. Place the chicken back in the fridge and let marinate for at least 30 minutes and up to 24 hours. 

Pick the herbs. Wash, dry, and cut the cilantro**. Peel and mince the ginger. Cut the green from the fennel bulb. Trim off the bottom of the bulb and quarter. With a mandolin or very sharp knife, thinly slice ¼ of the bulb. Place the sliced fennel in a small bowl and add the lime juice, ginger, and salt. Mix well and set aside.

Trim and cut the brussels sprouts in half. Coat the brussels in oil a pinch of salt and spread them in a single layer onto a sheet pan.

Preheat your oven as well as an electric counter-top fryer both to 375˚F. Cook the Jasmine rice according to the package directions. Roast the brussels sprouts for 30-45 minutes, until slightly soft and golden brown. While the brussels are roasting, pulse the peanuts in a food processor or grinder to create ground peanuts. Alternatively, you can chop them with a knife.

As the brussels sprouts are cooking, prepare the chicken. Drain the marinade off of the chicken, allowing the excess to drip. Add the rice flour to a large bowl and coat the chicken in the flour. Once you get a good coating, fry the chicken in small batches until fully cooked. This should take 5-6 minutes. (To check if the fryer is ready to use, test the oil by sprinkling some cornstarch into the fryer. If it immediately begins to form bubbles around the cornstarch then the fryer is hot enough).

Once the first batch of chicken is cooked, pull the chicken out and place on a plate lined with a paper towel to soak up excess oil. Continue until all of the chicken is fried.

In a large mixing bowl, combine the chicken, roasted brussels, herbs, pickled fennel, peanuts and Pretty Thai® Sweet Chili Sauce. Toss the ingredients well until the sauce is incorporated evenly. Add Pretty Thai® Thai Chili Powder as desired for an even, well balanced spice. Add more sauce if desired. Serve with a side of rice. Enjoy!

Featured Products In This Recipe