Sweet and Spicy Chicken (Print-Friendly Version)
Juicy chicken coated in a sticky glaze that perfectly balances sweetness and heat, ready in just 25 minutes.
# Ingredients:
→ For the Chicken
01 -
500g (1 lb) chicken breast or thighs, cut into bite-sized pieces
02 -
2 tablespoons cornstarch
03 -
1/2 teaspoon salt
04 -
1/2 teaspoon black pepper
05 -
1 tablespoon vegetable oil
→ For the Sweet and Spicy Sauce
06 -
1/4 cup honey
07 -
1/4 cup low-sodium soy sauce
08 -
2 tablespoons rice vinegar (or apple cider vinegar)
09 -
1 tablespoon sriracha (adjust for spice level)
10 -
2 tablespoons ketchup
11 -
1 tablespoon brown sugar
12 -
2 cloves garlic, minced
13 -
1 teaspoon grated fresh ginger (optional)
14 -
1 tablespoon cornstarch + 2 tablespoons water (for thickening)
→ For Garnish
15 -
1 tablespoon sesame seeds
16 -
2 green onions, sliced
# Steps:
01 -
In a bowl, toss chicken pieces with cornstarch, salt, and black pepper until evenly coated.
02 -
Heat vegetable oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes, stirring occasionally until golden and cooked through. Remove chicken from the skillet and set aside.
03 -
In a bowl, whisk together honey, soy sauce, rice vinegar, sriracha, ketchup, brown sugar, garlic, and ginger.
04 -
Pour the sauce into the skillet and bring to a simmer. Stir in the cornstarch slurry (cornstarch mixed with water) and cook for 2-3 minutes until the sauce thickens.
05 -
Return the chicken to the skillet and toss to coat evenly in the sauce. Simmer for an additional 2 minutes until the chicken is heated through.
06 -
Sprinkle with sesame seeds and green onions.
# Notes & Tips:
01 -
For a milder dish, reduce the sriracha or replace it with sweet chili sauce.
02 -
Lightly fry the chicken with cornstarch for a crispy coating before adding the sauce.
03 -
Store leftovers in an airtight container in the refrigerator for up to 3 days.
04 -
Serve over white or brown rice, with noodles, or alongside steamed vegetables for a complete meal.