Description
This Sweet and Spicy Chicken is the perfect balance of heat and sweetness! Juicy chicken pieces are coated in a sticky, flavorful sauce made with honey, garlic, soy sauce, and a touch of spice. Serve it over rice or noodles for a quick and delicious meal!
Ingredients
Units
Scale
For the Chicken:
- 1 1/2 lbs boneless, skinless chicken breasts (cut into bite-sized pieces)
- 1/2 cup cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons oil (vegetable or canola)
For the Sauce:
- 1/4 cup honey
- 3 tablespoons soy sauce
- 1 tablespoon sriracha (adjust to taste)
- 2 tablespoons ketchup
- 1 tablespoon rice vinegar
- 1 teaspoon garlic (minced)
- 1 teaspoon ginger (grated)
- 1/2 teaspoon red pepper flakes (optional, for extra heat)
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch + 2 tablespoons water (slurry)
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Garnish:
- 1 tablespoon sesame seeds
- 2 green onions (sliced)
Instructions
- Coat the Chicken: In a bowl, toss the chicken pieces with cornstarch, salt, and black pepper until evenly coated.
- Cook the Chicken: Heat oil in a large skillet over medium-high heat. Add the chicken and cook for about 4-5 minutes on each side until golden brown and fully cooked. Remove and set aside.
- Make the Sauce: In the same pan, add honey, soy sauce, sriracha, ketchup, rice vinegar, garlic, ginger, red pepper flakes, and sesame oil. Stir and let it simmer for 2 minutes.
- Thicken the Sauce: Stir in the cornstarch slurry and cook for another minute until the sauce thickens.
- Coat the Chicken: Return the cooked chicken to the pan and toss to coat it evenly in the sauce. Let it cook for 1-2 more minutes.
- Garnish and Serve: Sprinkle with sesame seeds and green onions. Serve hot over rice or noodles.
Notes
- Adjust the spice level by adding more or less sriracha and red pepper flakes.
- You can substitute chicken thighs for a juicier texture.
- For extra crunch, coat the chicken in egg and panko breadcrumbs before frying.