Let’s be honest: when 5:30 PM hits and everyone’s suddenly starving (even the dog looks impatient), it’s hard to summon the energy to whip up something delicious. That’s where this Sweet and Spicy Sticky Chicken comes in. It’s got the cozy comfort of takeout, the zing of homemade flavor, and—bonus!—you don’t need to be a gourmet chef to make it happen.
Whether you’re wrangling kids or just trying to stay awake until bedtime, this is the kind of recipe that delivers maximum flavor with minimum effort. Think: tender chicken strips coated in a glossy, caramelized sauce that walks the perfect line between sweet, spicy, and finger-lickin’ sticky.
Ready to spice up your dinner routine? Let’s get cookin’.
Table of Contents
Why You’ll Love This Sweet and Spicy Sticky Chicken
- It’s fast. We’re talking 30 minutes, start to finish.
- It’s flavorful. The sauce is a perfect balance of honey-sweet and sriracha-spicy, with that magical ginger-garlic combo we all adore.
- It’s picky-eater tested. Kids and partners who usually squirm at “spicy” tend to gobble this up—just dial the sriracha up or down.
- It feels like a treat, but it’s totally doable on a weeknight.
Ingredients You’ll Need
Don’t worry—everything here is pantry-friendly or easy to grab at your local store.
- 1 ¼ pounds boneless, skinless chicken breasts, cut into 1-inch strips
- Salt and pepper, to taste
- ⅓ cup + 1 teaspoon cornstarch, divided
- 2 tablespoons vegetable oil
- ¼ cup low sodium soy sauce
- 3 tablespoons honey
- 1 tablespoon brown sugar
- ½ tablespoon sriracha (or more if you like it bold)
- 2 teaspoons fresh ginger, chopped
- 2 cloves garlic, minced
How to Make Sweet and Spicy Sticky Chicken
Step 1: Coat That Chicken
Season your chicken strips with salt and pepper. Toss them in a plastic bag with ⅓ cup of cornstarch and give them a good shake like you’re mixing up magic. Shake off any excess—no one wants gloopy chicken.
Step 2: Sizzle & Brown
Heat 2 tablespoons of oil in a large nonstick skillet over medium-high heat. When the oil’s shimmering (not smoking!), lay in the chicken. Don’t crowd the pan—work in batches if needed. Cook for about 5 minutes on each side until golden and cooked through. Set aside.
Step 3: Whip Up the Sauce
While the chicken is sizzling, whisk together soy sauce, honey, brown sugar, sriracha, ginger, garlic, and that extra teaspoon of cornstarch in a small saucepan. Simmer over medium heat until it bubbles and thickens into a gorgeous glaze.
Step 4: Make It Sticky
Return the chicken to the skillet and pour the hot sauce over the top. Let it all simmer together for a couple of minutes until the chicken is coated and everything gets sticky and glossy—this is the part where your kitchen starts smelling amazing.
Tips for the Tastiest Sticky Chicken
- Want crispier chicken? Try using chicken thighs—they hold moisture better and get beautifully golden.
- Dial down the heat. Nervous about spice? Start with just a teaspoon of sriracha and add more if your mouth says yes.
- Serve it like a pro. Pair with jasmine rice and steamed broccoli for a balanced plate—or wrap it in lettuce cups for a fresh, crunchy twist.
My Sticky Chicken Story
This dish first won my heart on one of those evenings when my fridge looked uninspired and takeout felt like surrender. I threw together what I had—and BAM. Now my kids call it “Mom’s Fancy Chicken,” even though I make it in yoga pants with a messy bun. It’s that kind of recipe—low-fuss but full of flavor and family appeal.
FAQs About Sweet and Spicy Sticky Chicken
Can I substitute chicken thighs instead of breasts?
Absolutely! Thighs are a bit juicier and even more flavorful. Just adjust the cooking time slightly since they may take a little longer.
How do I store leftovers?
Pop them in an airtight container and refrigerate for up to 3 days. Reheat in a skillet or microwave until warmed through.
What can I serve this with besides rice?
Noodles, cauliflower rice, stir-fried veggies, or even on top of a salad! It’s versatile like that.
Conclusion
This Sweet and Spicy Sticky Chicken is your new go-to for those nights when you want something bold and comforting—without spending hours in the kitchen. It’s the kind of recipe that’ll sneak into your weekly rotation before you even realize it. So go ahead, grab that skillet, and let dinner magic happen tonight.
Have you tried this recipe yet? I’d love to hear how it turned out—especially if your picky eaters gave it two thumbs up!
Explore More Flavor-Packed Chicken Recipes
If this Sweet and Spicy Sticky Chicken won your heart (and taste buds), you’re in for a treat! I’ve rounded up a few more crave-worthy recipes from Chicken Magic that bring bold flavors, quick prep, and major dinner-table satisfaction. Whether you’re leaning into spice, sweetness, or something creamy and comforting, these dishes are perfect next steps on your chicken adventure.
- Craving a taco night twist? Don’t miss these Garlic Butter Honey BBQ Chicken Tacos. They bring sweet, smoky, and sticky goodness in handheld form—aka perfect for busy weeknights or fun family dinners.
- For something creamy and irresistible, this Creamy Garlic Chicken brings cozy vibes and a sauce so good, you might just eat it with a spoon (no judgment here).
- Want more sweet-heat magic? Try the Spicy Honey Lime Chicken—it’s tangy, bold, and perfect for grilling season or meal prep days.
- In the mood for bold comfort food? These Smothered Burritos pack tender chicken and layers of flavor under a blanket of melty goodness. So satisfying and totally freezer-friendly, too!
Ready to keep the flavor party going? Dive into one (or all) of these next—your dinner table will thank you!
Print
Sweet and Spicy Sticky Chicken
- Total Time: 30 mins
- Yield: 4 servings 1x
Description
This Sweet and Spicy Sticky Chicken is bold, saucy, and ready in 30 minutes! Juicy chicken bites are coated in a luscious glaze of honey, soy sauce, garlic, and sriracha. It’s the perfect weeknight dinner with just the right kick of heat and a touch of sweetness.
Ingredients
1 ¼ pounds boneless, skinless chicken breasts, cut into 1-inch strips
Salt and pepper, to taste
⅓ cup + 1 teaspoon cornstarch, divided
2 tablespoons vegetable oil
¼ cup low sodium soy sauce
3 tablespoons honey
1 tablespoon brown sugar
½ tablespoon sriracha (adjust to taste)
2 teaspoons fresh ginger, chopped
2 cloves garlic, minced
Instructions
Season chicken with salt and pepper. Toss in a plastic bag with ⅓ cup cornstarch until evenly coated. Shake off excess.
Heat vegetable oil in a large nonstick skillet over medium-high heat. Add chicken in batches and cook for 4–5 minutes per side, or until golden and fully cooked.
Meanwhile, in a small saucepan, whisk together soy sauce, honey, brown sugar, sriracha, ginger, garlic, and remaining 1 teaspoon cornstarch.
Bring the sauce to a simmer over medium heat, whisking, until thickened.
Return all cooked chicken to the skillet, pour the sauce over it, and toss to coat. Let simmer for 1–2 more minutes until sticky and glossy.
Garnish with sesame seeds and green onions if desired. Serve hot.
Notes
Use chicken thighs for a juicier alternative.
Reduce sriracha for a milder version.
Serve over jasmine rice, noodles, or in lettuce wraps for variety.
Great for meal prep—store in an airtight container for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 345 kcal
- Sugar: 12 g
- Sodium: 610 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 72 mg