Name: Sweet and Spicy Sticky Chicken Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian-Inspired
Ingredients: 1 1/2 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces; 2 tbsp cornstarch; 2 tbsp vegetable oil; 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); Sesame seeds; Sliced green onions

Description

Sweet and Spicy Sticky Chicken is a flavorful Asian-inspired main dish featuring tender chicken pieces coated in a sticky, savory-sweet sauce made with honey, soy sauce, and sriracha. This quick stovetop recipe balances heat and sweetness perfectly, garnished with sesame seeds and green onions for added texture and flavor. It’s ideal for an easy weeknight dinner served over rice or noodles.

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

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Instructions

Coat the Chicken: Toss the bite-sized chicken pieces evenly in cornstarch until well coated to help develop a crispy exterior when cooked.
Cook the Chicken: Heat vegetable oil in a large skillet over medium-high heat. Add the coated chicken pieces in a single layer and cook for 5 to 7 minutes, flipping occasionally until they are golden brown and fully cooked through.
Prepare the Sauce: While the chicken cooks, 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 Thicken: Once the chicken is cooked, reduce the heat to medium. Pour the prepared sauce over the chicken in the skillet and stir to coat all pieces. Let it simmer for 2 to 3 minutes until the sauce thickens and becomes sticky.
Garnish and Serve: Remove the skillet from heat. Sprinkle sesame seeds and sliced green onions over the chicken. Serve hot over rice or noodles for a complete meal.

Notes

To reduce spiciness, decrease or omit the sriracha.
This recipe works well with shrimp or tofu as alternatives.
Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.