Sticky Sweet Spicy Chicken

This sticky, finger-licking Sweet and Spicy Chicken has become my secret weapon for dinner parties and family meals alike. The perfect balance of honey sweetness with just enough heat keeps everyone coming back for seconds, and the sauce glazes each piece of chicken in a mouthwatering coat that clings beautifully to rice.

I first created this recipe when I needed to impress my in laws with minimal prep time. Three years later, it has become our Thursday night tradition, with my husband often hovering near the stove to steal pieces before dinner is even served.

Ingredients

• Chicken breast or thighs tender pieces that absorb flavor beautifully. I prefer thighs for their juiciness
• Cornstarch creates that perfect texture and helps the sauce cling to every piece
• Salt and pepper enhances the natural flavors of the chicken
• Vegetable oil ideal for its neutral flavor and high smoke point

For the Sweet and Spicy Sauce

• Honey provides natural sweetness and creates that sticky texture we all love
• Soy sauce brings umami depth. Choose low sodium for better flavor control
• Rice vinegar adds brightness to balance the sweetness
• Sriracha delivers the perfect heat. Always start with less and add more to taste
• Ketchup provides tomato tang and helps thicken the sauce
• Brown sugar deepens the caramel notes and enhances the glaze
• Garlic fresh minced cloves offer aromatic punch that dried simply cannot match
• Fresh ginger adds warmth and complexity. Worth grating fresh for this dish
• Cornstarch slurry transforms the sauce from watery to gloriously thick

Step-by-Step Instructions

Coat the Chicken

Place your bite sized chicken pieces in a bowl and sprinkle with cornstarch, salt, and pepper. Toss everything together until each piece has a light dusting. The cornstarch creates a protective layer that seals in moisture while helping the sauce adhere later. Make sure every piece is evenly coated for consistent cooking and texture.

Sear the Chicken

Heat your pan until you can feel warmth hovering your hand above it. Add oil and swirl to coat the surface before adding chicken pieces in a single layer. Allow them to develop a golden crust before stirring, about 2 minutes. Continue cooking until the chicken is just cooked through with no pink remaining, approximately 5 to 7 minutes total. The edges should be slightly crispy but the center tender and juicy.

Mix Sauce Ingredients

While the chicken cooks, combine all sauce ingredients except the cornstarch slurry in a bowl. Whisk vigorously until the honey fully incorporates with no separated streams visible. The sauce should look glossy and uniform. Taste and adjust sweetness or heat according to preference before proceeding.

Thicken the Sauce

Pour your prepared sauce into the hot skillet, listening for that satisfying sizzle as it hits the pan. Let it come to a gentle bubble before stirring in your cornstarch slurry. Watch as the sauce transforms from thin and watery to silky and substantial, coating the back of a spoon when ready. This takes about 2 to 3 minutes of gentle simmering.

Coat the Chicken

Return your seared chicken to the skillet, gently folding it into the thickened sauce. Make sure each piece gets completely coated in that sticky, spicy glaze. Allow everything to simmer together for 2 more minutes, letting the chicken absorb some sauce flavor while heating through completely.

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The sriracha is truly the heart of this dish. I discovered its magic when I accidentally doubled the amount one night while cooking for friends. Instead of ruining the dish, it created this amazing complex heat that bloomed beautifully against the honey sweetness. Now I always keep a bottle of good quality sriracha specifically for this recipe.

Sauce Consistency Tips

The perfect sauce should coat the back of a spoon but still flow slowly when tilted. If your sauce becomes too thick after adding the cornstarch slurry, thin it with a tablespoon of water at a time until you reach your desired consistency. Conversely, if the sauce seems too thin, mix an additional teaspoon of cornstarch with a tablespoon of cold water and slowly add to the simmering sauce until it reaches that perfect clingy texture.

Make Ahead Options

This chicken tastes even better the next day after the flavors have had time to meld together. You can prepare the entire dish up to two days ahead and store it in an airtight container in the refrigerator. When reheating, add a tablespoon of water to loosen the sauce as it will thicken considerably when chilled. Warm gently in a covered skillet over medium low heat until just heated through to prevent the chicken from becoming tough.

Vegetable Pairings

While this chicken stands beautifully on its own with rice, adding vegetables transforms it into a complete meal. Try adding blanched broccoli florets, snow peas, or bell pepper strips during the final minute of cooking. The vegetables will remain crisp while absorbing just enough sauce to complement their natural flavors without becoming soggy. For a stunning presentation, arrange the glazed chicken and vegetables over rice and finish with a sprinkle of sesame seeds and green onions.

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Frequently Asked Questions About the Recipe

→ How can I make this dish spicier?

To increase the heat level, you can add more sriracha sauce, include some red pepper flakes, or add a finely diced fresh chili pepper to the sauce. Gochujang (Korean chili paste) also works well for adding a different dimension of spice.

→ Can I use chicken thighs instead of breast meat?

Absolutely! Chicken thighs are actually excellent for this dish as they tend to be juicier and more flavorful than breast meat. They're also more forgiving if slightly overcooked, making them perfect for stir-fries.

→ How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly in a microwave or skillet, adding a splash of water if the sauce has thickened too much during storage.

→ What vegetables pair well with this dish?

This sweet and spicy chicken pairs beautifully with broccoli, bell peppers, sugar snap peas, carrots, and bok choy. You can either stir-fry these vegetables alongside the chicken or serve them steamed on the side.

→ Can I make this dish gluten-free?

Yes! Simply substitute regular soy sauce with tamari or certified gluten-free soy sauce. Also double-check that your sriracha and other bottled ingredients are gluten-free, as some brands may contain trace amounts.

→ What can I substitute for sriracha sauce?

If you don't have sriracha, you can substitute with any hot sauce, sambal oelek, gochujang (though reduce the amount as it's thicker), or even a combination of red pepper flakes and a touch more ketchup for thickness.