Sweet and Spicy Chicken Recipe
Get ready to elevate your dinner game with this incredible Sweet and Spicy Chicken—a guaranteed crowd-pleaser that’s on my weekly rotation for good reason! It’s the perfect mix of sweet, savory, and just the right amount of heat, creating a bold, restaurant-quality dish you can whip up in just 30 minutes.
If you’re a fan of my Popular Orange Chicken, this is your next must-try! This dish is all about juicy chicken coated in a rich, glossy sauce that balances the sweetness of honey and brown sugar with the fiery kick of sriracha and fresh ginger. Trust me, once you take that first bite, you’ll be hooked!
Why You’ll Love This Recipe
- Quick & Easy – Ready in just 30 minutes!
- Better Than Takeout – Packed with fresh, high-quality ingredients.
- Customizable Heat – Adjust the spice level to your preference.
- Perfectly Glazed Chicken – A thick, sticky sauce that clings to every bite.
- Family Favorite – A balance of sweet and spicy flavors that everyone loves!
What is Sweet and Spicy Chicken?
This dish is all about bold flavors and an irresistible texture. Tender chunks of chicken get tossed in a caramelized glaze made with honey, brown sugar, soy sauce, garlic, and chili heat. The result? A glossy, flavor-packed dish that’s sweet, spicy, and downright addictive!
Ingredients You’ll Need
- 2 lbs boneless, skinless chicken thighs (cut into 1-inch pieces)
- 1/3 cup honey
- 1/4 cup brown sugar
- 1/4 cup soy sauce
- 2 tbsp sriracha sauce (adjust to taste)
- 1 tbsp rice vinegar
- 3 cloves garlic (minced)
- 1 tbsp fresh ginger (grated)
- 2 tbsp cornstarch
- Salt & pepper to taste
- Green onions & sesame seeds (for garnish)
- Vegetable oil (for cooking)
How to Make Sweet and Spicy Chicken
1. Season & Prep:
In a large bowl, season the chicken pieces with salt and pepper. In a separate bowl, whisk together honey, brown sugar, soy sauce, sriracha, rice vinegar, garlic, and ginger.
2. Cook the Chicken:
Heat vegetable oil in a large skillet over medium-high heat. Add the chicken in a single layer (working in batches if needed) and cook for 5-6 minutes, turning occasionally, until golden brown. Remove from the pan and set aside.
3. Make the Sauce:
Lower heat to medium and pour the sauce mixture into the pan. Simmer for 2-3 minutes until it starts to thicken.
4. Thicken the Sauce:
Mix cornstarch with 2 tablespoons of cold water, then stir into the sauce. Cook for another 1-2 minutes, stirring constantly, until thickened.
5. Coat the Chicken:
Return the chicken to the pan, tossing to coat evenly in the sauce. Let it cook for an additional 2-3 minutes until fully glazed.
6. Serve & Garnish:
Top with chopped green onions and sesame seeds, then serve immediately!
What to Serve It With
This dish pairs beautifully with steamed jasmine rice to soak up the extra sauce. Looking for a lighter option? Try it with cauliflower rice or stir-fried vegetables. Want a full feast? Serve it with spring rolls or miso soup!
Pro Tips for the Best Sweet and Spicy Chicken
- Cut chicken evenly for uniform cooking.
- Don’t overcrowd the pan—work in batches if needed.
- For extra crispiness, coat the chicken in cornstarch before frying.
- Adjust the sriracha to your spice preference.
- Use chicken thighs instead of breasts for juicier results.
- Let the sauce reduce until it coats the back of a spoon.
- Marinate the chicken in the sauce for 30 minutes for deeper flavor.
Storage & Reheating Tips
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Freeze: Freeze cooled portions in sealed containers for up to 2 months.
- Reheat: Add a splash of water or broth to loosen the sauce. Warm gently in a skillet over medium heat or microwave in 1-minute intervals, stirring in between.
This Sweet and Spicy Chicken is the perfect balance of sweet, savory, and heat—and once you try it, it’s bound to be a new favorite. Quick, easy, and packed with flavor, it’s the ultimate better-than-takeout meal right from your own kitchen!
