Sweet and Spicy Sticky Chicken Recipe
When you’re craving something irresistibly delicious that hits all the right notes, look no further than Sweet and Spicy Sticky Chicken. With golden, juicy pieces of chicken coated in a glossy, addictive sauce—with a touch of heat and a kiss of honey—this quick stovetop recipe is an absolute weeknight hero. Whether you’re spicing up your dinner routine or impressing friends with a crowd-pleaser, Sweet and Spicy Sticky Chicken brings flavor, fun, and flair to the table in under half an hour.
Ingredients You’ll Need
Just a handful of kitchen staples and a few Asian-inspired flavors are all you need to build layers of taste and that signature sticky texture. Each ingredient has a special role to play, making Sweet and Spicy Sticky Chicken so much more than the sum of its parts!
- Chicken thighs or breasts: Juicy, tender, and perfect for soaking up every drop of sauce—dark meat is extra flavorful, but chicken breast is a trusty lean option.
- Cornstarch: Gives the chicken a light, crispy coating and helps thicken the sauce to that glossy, sticky finish you’ll crave.
- Vegetable oil: Neutral oil for frying allows the chicken’s and sauce’s flavors to shine through without interference.
- Honey: Sweetens things up and creates that signature sticky glaze—swap with maple syrup if you’re feeling adventurous.
- Soy sauce: The salty backbone that balances the sweetness and deepens the umami flavor.
- Rice vinegar: Adds a zippy lift, keeping the sauce from feeling too heavy—don’t skip it!
- Sriracha or chili garlic sauce: Heat is in your hands—use more or less depending on your spice threshold.
- Garlic cloves: Savory, aromatic, and essential for that knockout flavor.
- Fresh ginger: A zesty, peppery kick that brightens up every bite.
- Brown sugar (optional): Adds an extra hint of sweetness and deep flavor—great if you prefer a mellower sauce.
- Sesame seeds: Sprinkle for nutty crunch and pleasing contrast.
- Sliced green onions: Fresh color and mild onion flavor to finish off your masterpiece.
How to Make Sweet and Spicy Sticky Chicken
Step 1: Coat the Chicken
First things first, grab your boneless, skinless chicken pieces and toss them in cornstarch until every morsel is coated. This step is the secret to getting each piece golden and just a bit crisp once it hits the pan. Plus, that cornstarch clings to the sauce later, giving Sweet and Spicy Sticky Chicken its signature glossy finish.
Step 2: Sear the Chicken
Heat the vegetable oil in a large skillet over medium-high. Spread out the coated chicken in a single layer—don’t crowd the pan, or you’ll end up steaming instead of searing. Cook for about 5 to 7 minutes, flipping as needed, until each bit is gorgeously browned and cooked through. Your kitchen will already smell amazing!
Step 3: Whisk Together the Sauce
While the chicken cooks, whisk up the show-stopping sauce: honey, soy sauce, rice vinegar, sriracha (or chili garlic sauce), minced garlic, grated ginger, and that brown sugar if you want it sweeter. It takes only a minute, but this mixture is what transforms ordinary chicken into Sweet and Spicy Sticky Chicken dreams.
Step 4: Simmer and Stir
Once the chicken is beautifully golden, dial the heat down to medium and pour in the sauce. Using a spatula, toss everything until the chicken is completely coated. Let it bubble and simmer for 2 to 3 minutes—watch the sauce thicken and get sticky, clinging to every surface. Don’t walk away; it happens fast!
Step 5: Garnish and Serve
Take your skillet off the heat and immediately shower the chicken with sesame seeds and sliced green onions. This is where it comes to life visually and flavor-wise! Pile Sweet and Spicy Sticky Chicken hot over fluffy rice or your favorite noodles and prepare for a flavor explosion.
How to Serve Sweet and Spicy Sticky Chicken
Garnishes
Never underestimate the power of a generous garnish! For Sweet and Spicy Sticky Chicken, a sprinkle of toasted sesame seeds and a handful of bright green onions do more than just make it look gorgeous—they add a nutty crunch and a fresh, oniony zip that balances the sticky-sweet sauce.
Side Dishes
Classic steamed jasmine rice lets you soak up every drop of that glossy sauce, but don’t stop there: garlic-fried rice, quick stir-fried veggies, or warm soba noodles turn this skillet wonder into a full meal. If you like contrast, serve it with crisp cucumber salad or lightly pickled carrots for a cool, crunchy counterpoint.
Creative Ways to Present
For a playful twist, pile Sweet and Spicy Sticky Chicken onto lettuce cups—perfect for hands-on dinners or parties. Skewer the chicken on bamboo sticks for an appetizer take, or serve it taco-style in warm flour tortillas with a drizzle of spicy aioli. However you plate it, get ready for compliments!
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, you’re in luck—Sweet and Spicy Sticky Chicken keeps beautifully in an airtight container in the fridge for up to three days. The flavors deepen as it sits, making tomorrow’s lunch or weeknight dinner something extra special.
Freezing
This dish can be frozen if you want to get ahead. Let the chicken cool completely, then pack it into freezer-safe containers. It’ll keep its flavor and texture for up to two months. Thaw in the refrigerator overnight for best results—avoid microwaving straight from the freezer to prevent the sauce from breaking.
Reheating
For best flavor and texture, reheat Sweet and Spicy Sticky Chicken gently on the stovetop, adding a splash of water if the sauce is very thick. You can also use the microwave in brief bursts, stirring in between, but stovetop reheating helps the chicken stay juicy and the sauce glossy.
FAQs
Can I make Sweet and Spicy Sticky Chicken with shrimp or tofu?
Absolutely! Swap out the chicken for peeled shrimp (they cook even faster) or use cubes of firm tofu for a vegetarian spin. Both options will soak up that sweet and spicy glaze just as beautifully—just be gentle when stirring to keep the tofu intact.
What if I want the dish less spicy?
Just reduce the sriracha or chili garlic sauce to suit your taste or leave it out entirely for a milder version. You can always add more heat at the table if someone wants it!
Can I use chicken breast instead of thighs?
Yes, chicken breast works great in Sweet and Spicy Sticky Chicken and will be leaner. Just be careful not to overcook the pieces, as breast meat can dry out a little faster; stick close during that searing step for best texture.
What’s the best way to get the sauce extra sticky?
Let the sauce simmer and bubble uncovered for those final minutes. The cornstarch from the chicken will help thicken it quickly but keep stirring to coat every piece evenly and avoid burning—a few minutes is all it takes for that perfect glaze!
Is this recipe suitable for meal prep?
Definitely! Prepare a batch ahead of time and portion it out with rice and veggies for quick lunches or dinners throughout the week. The flavors only get better as they mingle, making every bite even more rewarding.
Final Thoughts
Give Sweet and Spicy Sticky Chicken a try and watch it become a fast favorite, whether for a speedy weeknight meal or a cozy dinner with friends. It’s easy, flavorful, and utterly satisfying—good luck saving any leftovers!
Print
Sweet and Spicy Sticky Chicken Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Sweet and Spicy Sticky Chicken recipe is a perfect balance of flavors, combining the sweetness of honey with the heat of sriracha. Tender chicken pieces are coated in a sticky sauce that’s sure to become a favorite for busy weeknight dinners.
Ingredients
Chicken:
- 1 1/2 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
Coating:
- 2 tbsp cornstarch
Sauce:
- 1/4 cup honey
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 2 tbsp sriracha or chili garlic sauce (adjust to heat preference)
- 2 garlic cloves, minced
- 1 tsp grated fresh ginger
- 1 tbsp brown sugar (optional for extra sweetness)
Garnish:
- sesame seeds and sliced green onions
Instructions
- Coat Chicken: Toss chicken pieces in cornstarch until evenly coated.
- Cook Chicken: Heat oil in a skillet, add chicken, and cook until golden.
- Make Sauce: Whisk together honey, soy sauce, rice vinegar, sriracha, garlic, ginger, and brown sugar.
- Combine: Pour sauce over cooked chicken, simmer until sticky.
- Garnish and Serve: Remove from heat, garnish with sesame seeds and green onions. Serve over rice or noodles.
Notes
- To make it milder, reduce or omit the sriracha.
- This dish also works well with shrimp or tofu.
- Leftovers can be stored in the fridge for up to 3 days and reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 cup chicken
- Calories: 320
- Sugar: 15g
- Sodium: 680mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 90mg
