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Sweet and Spicy Honey Chicken

Sweet and Spicy Honey Chicken

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Why You’ll Love This Recipe

Sweet and Spicy Honey Chicken is the perfect blend of heat and sweetness, creating a bold and flavorful dish that’s quick enough for weeknights yet impressive enough for guests. With crispy chicken coated in a sticky honey glaze infused with chili and garlic, each bite delivers a mouthwatering punch that keeps you coming back for more.

ingredients

Sweet and Spicy Honey Chicken this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

chicken breasts or thighs (boneless, skinless)cornstarchsaltpeppergarlicoil (for frying)honeysoy saucesriracha or chili garlic saucesesame oilrice vinegargreen onions (for garnish)sesame seeds (optional)

directions

Cut chicken into bite-sized pieces and season with salt and pepper.

Toss the chicken pieces in cornstarch until evenly coated.

Heat oil in a large skillet over medium-high heat and fry the chicken until golden brown and crispy. Remove and set aside.

In a separate bowl, mix honey, soy sauce, sriracha, minced garlic, sesame oil, and rice vinegar.

Pour the sauce into the same skillet and simmer until slightly thickened, about 2-3 minutes.

Add the fried chicken back into the pan and toss to coat evenly with the sauce.

Cook for another 2-3 minutes, stirring gently, until the chicken is glazed and heated through.

Garnish with chopped green onions and sesame seeds if desired.

Servings and timing

This recipe yields approximately 4 servings.Preparation time: 15 minutesCooking time: 15 minutesTotal time: 30 minutes

Variations

Use chicken wings or drumettes for a game-day twist.

Add bell peppers or snap peas for extra crunch and color.

Swap sriracha with gochujang for a Korean-inspired flavor.

Try maple syrup instead of honey for a richer sweetness.

Serve over rice, noodles, or in lettuce wraps.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.To reheat, warm in a skillet over medium heat until heated through, or microwave for 1-2 minutes.Reheat with a splash of water to maintain the sauce’s consistency.

Sweet and Spicy Honey Chicken

FAQs

Can I use chicken thighs instead of breasts?

Yes, thighs offer more flavor and stay juicier.

Is this dish very spicy?

It’s moderately spicy, but you can adjust the sriracha to your taste.

Can I bake the chicken instead of frying?

Yes, bake at 400°F (200°C) for 20-25 minutes or until crispy, flipping halfway through.

Can I make it gluten-free?

Use tamari or a gluten-free soy sauce, and ensure your sriracha is gluten-free.

Can I double the sauce?

Absolutely, especially if serving over rice or noodles.

What sides go well with this?

Steamed rice, stir-fried vegetables, or a fresh cucumber salad pair wonderfully.

How do I make it less sweet?

Reduce the honey or add more vinegar to balance the flavors.

Can I freeze this?

Yes, freeze after cooking in an airtight container for up to 2 months. Thaw and reheat on the stovetop.

Conclusion

Sweet and Spicy Honey Chicken brings together crispiness, sweetness, and heat in perfect harmony. Whether served for dinner or a special gathering, it’s a crowd-pleaser that delivers bold flavor with every bite. Quick, satisfying, and easy to customize—this dish is sure to become a regular favorite.

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Sweet and Spicy Honey Chicken

Sweet and Spicy Honey Chicken

  • Author: Molly Yeh
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Asian
  • Diet: Low Lactose
Print Recipe

Description

Sweet and Spicy Honey Chicken is a deliciously balanced dish combining the rich sweetness of honey with a fiery kick from chili, making it perfect for dinner or a special occasion.

Ingredients

  • 1.5 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
  • 1/2 cup honey
  • 1/4 cup soy sauce
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon sriracha or chili garlic sauce
  • 1 teaspoon crushed red pepper flakes (optional for extra heat)
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 2 tablespoons vegetable oil
  • 3 cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • Salt and pepper to taste
  • Chopped green onions and sesame seeds for garnish

Instructions

  1. Season the chicken pieces with salt and pepper.
  2. Heat oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 6-8 minutes.
  3. In a small bowl, whisk together honey, soy sauce, apple cider vinegar, sriracha, garlic, ginger, and red pepper flakes.
  4. Pour the sauce over the cooked chicken in the skillet. Stir well to coat evenly.
  5. In another small bowl, mix cornstarch and water to create a slurry. Add it to the skillet and stir until the sauce thickens, about 2-3 minutes.
  6. Remove from heat and garnish with green onions and sesame seeds.
  7. Serve hot over steamed rice or with stir-fried vegetables.

Notes

  • Adjust the amount of sriracha or chili flakes based on your spice preference.
  • You can substitute chicken with tofu for a vegetarian version.
  • This dish can be made ahead and reheated for meal prep.