Description
Sweet and Spicy Sticky Chicken is a flavorful Asian-inspired dish featuring tender chicken pieces coated in a sticky, sweet, and spicy sauce made with honey, sriracha, soy sauce, and garlic. This easy skillet recipe comes together in under 30 minutes and is perfect served over rice or noodles for a satisfying weeknight dinner.
Ingredients
Scale
Chicken and Coating
- 1 1/2 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 tbsp cornstarch
- 2 tbsp vegetable oil
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
- Sliced green onions
Instructions
- Prepare the Chicken: Toss the bite-sized chicken pieces in cornstarch until they are evenly coated, ensuring a crispy texture when cooked.
- Cook the Chicken: Heat vegetable oil in a large skillet over medium-high heat. Add the coated chicken in a single layer and cook for 5–7 minutes, flipping as needed until the chicken is golden brown and cooked through.
- Make the Sauce: While the chicken is cooking, whisk together honey, soy sauce, rice vinegar, sriracha, minced garlic, grated ginger, and brown sugar (if using) in a small bowl until well combined.
- Combine and Simmer: Once the chicken is cooked, reduce the skillet heat to medium. Pour the prepared sauce over the chicken and stir well to coat all pieces. Simmer for 2–3 minutes until the sauce thickens and becomes sticky.
- Garnish and Serve: Remove the skillet from heat. Sprinkle sesame seeds and sliced green onions on top. Serve the sticky chicken hot over rice or noodles for a complete meal.
Notes
- To make the dish milder, reduce or omit the sriracha sauce.
- This recipe works well substituting shrimp or tofu for the chicken.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Reheat leftovers gently on the stovetop to retain the sauce’s texture.
