Sweet & Spicy Sticky Chicken

This sticky chicken recipe transforms ordinary chicken breasts into an irresistible sweet and spicy dinner that hits all the right flavor notes. The combination of honey, soy sauce, brown sugar, and sriracha creates a glossy sauce that coats each piece of chicken perfectly, delivering that addictive sticky texture we all crave.

I first made this sticky chicken when I needed a quick dinner solution after a long workday, and it's become my go-to recipe whenever friends come over unexpectedly. The compliments I receive every time I serve it make it worth keeping the ingredients stocked in my pantry.

Ingredients

• Boneless skinless chicken breasts: Provides the perfect tender base for our sauce to cling to. Look for fresh chicken with a pink color and no gray spots.
• Salt and pepper: The foundation of good flavor. Use kosher salt for better control.
• Cornstarch: Creates that signature crispy exterior and thickens our sauce. Make sure it's fresh for best results.
• Vegetable oil: Ideal for high heat cooking without imparting strong flavors. Choose one with a high smoke point.
• Low sodium soy sauce: Adds umami richness without making the dish too salty. Always opt for low sodium to control the salt level.
• Honey: Provides natural sweetness and contributes to the sticky texture. Local honey works wonderfully.
• Brown sugar: Deepens the sweetness with caramel notes. Dark brown sugar gives even more flavor.
• Sriracha hot sauce: Adds the perfect balance of heat and subtle garlic notes. Feel free to adjust based on your spice preference.
• Fresh ginger: Provides aromatic warmth and slight spiciness. Look for firm ginger with smooth skin.
• Garlic: Adds essential pungent flavor. Fresh cloves will give you the most vibrant taste.

Step-by-Step Instructions

Season and Coat the Chicken:

Season chicken strips generously with salt and pepper on both sides to build flavor from the beginning. Place them in a plastic bag with cornstarch and seal completely before shaking until each piece is thoroughly coated. The cornstarch creates a light barrier that helps our sauce cling perfectly to each piece while creating a slightly crispy exterior.

Cook the Chicken:

Heat vegetable oil in a large nonstick skillet over medium high heat until it shimmers but doesn't smoke. Arrange chicken pieces in a single layer being careful not to overcrowd which would cause steaming instead of browning. Cook approximately 5 minutes per side until golden brown and cooked through to 165°F internal temperature. The chicken should develop a beautiful golden crust that will later absorb our sauce.

Prepare the Sauce:

While chicken cooks combine soy sauce honey brown sugar sriracha ginger garlic and cornstarch in a small saucepan and whisk until completely smooth. Heat the mixture over medium heat stirring frequently until it begins to bubble and thicken noticeably about 2 minutes. The sauce should coat the back of a spoon and leave a clear path when you run your finger through it.

Combine and Glaze:

Return all cooked chicken to the skillet if you cooked in batches. Pour the thickened sauce evenly over the chicken pieces and simmer for an additional 2 minutes turning the chicken to ensure each piece gets thoroughly coated. The sauce will continue to thicken and become gloriously sticky as it cooks down creating that signature glaze that makes this dish so irresistible.

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My family particularly loves the fresh ginger in this recipe. I discovered its importance when I once made the dish without it and everyone immediately noticed something was missing. Now I keep ginger in my freezer so I always have some on hand for this sticky chicken which has become our Friday night tradition.

Make It A Complete Meal

This sticky chicken pairs beautifully with fluffy white rice which soaks up the irresistible sauce. For a complete meal try serving it with steamed broccoli or a simple Asian cucumber salad. The cool crunch of vegetables creates the perfect textural contrast to the sticky chicken.

I often prepare extra sauce on the side because everyone always wants more for drizzling over their rice. Simply double the sauce ingredients and prepare in the same way but keep separate until serving.

Storage And Leftovers

This sticky chicken keeps remarkably well in the refrigerator for up to 3 days in an airtight container. The flavors actually intensify overnight making it possibly even more delicious the next day. Reheat gently in a skillet with a splash of water to revive the sauce.

You can also freeze portions for up to 2 months. Thaw overnight in the refrigerator before reheating. The texture might change slightly but the flavor remains excellent making it perfect for meal prep.

Customization Options

This recipe welcomes easy modifications to suit your preferences. For a citrus twist add a tablespoon of orange zest to the sauce. Pineapple lovers can add chunks of fresh pineapple during the final simmer.

For those who prefer dark meat chicken thighs work beautifully in this recipe and stay even juicier. Simply adjust cooking time accordingly as thighs typically need a few extra minutes.

Vegetarians can substitute firm tofu or tempeh for the chicken. Press the tofu well before coating with cornstarch to ensure it crisps nicely.

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Frequently Asked Questions

→ Can I use chicken thighs instead of chicken breasts?

Yes, chicken thighs will work just as well. Adjust the cooking time slightly as thighs may take a bit longer to cook through.

→ How do I make this dish less spicy?

Reduce the amount of sriracha or omit it entirely for a milder flavor. You can also balance the heat with a little extra honey or brown sugar.

→ What side dishes pair well with this chicken?

Steamed rice, fried rice, or even noodles work perfectly. You can also complement the dish with sautéed vegetables or a fresh salad.

→ Can I prepare the sauce in advance?

Yes, you can make the sauce a day or two ahead and store it in an airtight container in the refrigerator. Reheat it gently before using.

→ Is there a substitute for cornstarch?

You can use arrowroot powder or tapioca starch as a substitute for cornstarch in this recipe. They will also help thicken the sauce effectively.