There’s something undeniably satisfying about a dish that’s both sweet and spicy, with a perfect balance of flavors that keep you coming back for more. Sweet Chili Sticky Chicken is just that—a deliciously sticky, slightly spicy, and perfectly glazed chicken dish that’s easy to make yet impressive enough to serve for a special dinner.
This dish is inspired by the bold and vibrant flavors found in Asian cuisine, where sweet and spicy elements come together to create something irresistible. The combination of juicy chicken coated in a glossy, caramelized sauce makes this a crowd-pleaser every time. Whether you serve it with fluffy rice, crispy vegetables, or even wrapped in lettuce leaves for a lighter meal, this dish is versatile and deeply satisfying.
What makes this recipe so special is how simple it is to prepare while delivering restaurant-quality results. You don’t need any fancy ingredients—just a handful of pantry staples that, when combined, create a sauce so good you’ll want to drizzle it over everything. Perfect for weeknights or meal prep, this sticky chicken is sure to become a new favorite in your household.
Why You’ll Love This Recipe
- Quick and Easy: This recipe comes together in under 30 minutes, making it perfect for busy weeknights.
- Balanced Flavors: The sweetness of honey or sugar pairs beautifully with the mild heat of sweet chili sauce, creating a sauce that’s both rich and addictive.
- Versatile: Serve it over rice, noodles, or even in a salad for a lighter option.
- Great for Meal Prep: Make a batch ahead of time and enjoy delicious leftovers throughout the week.
Ingredients You’ll Need
- 4 boneless, skinless chicken breasts (cut into bite-sized pieces)
- ½ cup sweet chili sauce
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 tablespoon vegetable oil
- ½ teaspoon red pepper flakes (optional, for extra heat)
- 2 green onions (sliced, for garnish)
- 1 teaspoon sesame seeds (for garnish)
How to Make Sweet Chili Sticky Chicken
Step 1: Prepare the Chicken
Start by cutting the chicken breasts into bite-sized pieces. This ensures even cooking and helps the sauce coat each piece perfectly. If you prefer a crispier texture, you can lightly toss the chicken in a bit of cornstarch before cooking—this gives it a nice, golden crust.
Step 2: Cook the Chicken
Heat the vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the chicken pieces and cook for about 5–7 minutes, stirring occasionally, until they are golden brown and cooked through. Remove the chicken from the pan and set it aside.
Step 3: Make the Sticky Sauce
In the same pan, reduce the heat to medium and add the sweet chili sauce, soy sauce, honey, garlic powder, ginger powder, and red pepper flakes (if using). Stir well to combine, letting the sauce heat up for about 1–2 minutes.
Step 4: Thicken the Sauce
In a small bowl, mix the cornstarch with water to create a slurry. Slowly pour this mixture into the pan while stirring continuously. The sauce will begin to thicken almost immediately, turning into a glossy, sticky glaze.
Step 5: Coat the Chicken
Return the cooked chicken to the pan and toss it in the sauce, making sure each piece is well coated. Let it cook for another 2–3 minutes, allowing the flavors to meld together.
Step 6: Garnish and Serve
Sprinkle sliced green onions and sesame seeds over the top for a pop of freshness and crunch. Serve immediately over rice, noodles, or alongside steamed vegetables for a complete meal.
Helpful Tips
- Want it crispier? Lightly coat the chicken in cornstarch before frying for an extra crispy texture.
- Adjust the spice level: If you love extra heat, add more red pepper flakes or a dash of sriracha.
- Use fresh garlic and ginger: If you have them on hand, fresh minced garlic and grated ginger will enhance the flavor even more.
- Double the sauce: If you love extra sauce for drizzling over rice or veggies, simply double the sauce ingredients.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-inspired
- Diet: Gluten-Free (if using gluten-free soy sauce)
Notes
- If you prefer chicken thighs instead of chicken breasts, they work just as well in this recipe. Thighs tend to be juicier and add even more flavor.
- Leftover chicken can be stored in an airtight container in the fridge for up to 3 days.
Nutritional Information (Per Serving)
- Calories: 280
- Protein: 30g
- Carbohydrates: 25g
- Fat: 7g
- Sodium: 600mg
- Sugar: 14g
Frequently Asked Questions
Can I use frozen chicken?
Yes, but make sure to fully thaw the chicken before cooking to ensure even cooking and proper texture.
Can I make this dish in the oven?
Absolutely! Place the chicken on a baking sheet, bake at 375°F (190°C) for about 20 minutes, then toss it in the sauce and return it to the oven for another 5 minutes.
What can I serve with this?
This dish pairs well with steamed rice, stir-fried vegetables, or even a simple cucumber salad to balance the flavors.
How can I store and reheat leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over low heat until warmed through, or microwave in 30-second intervals.
Related Recipes
If you loved this Sweet Chili Sticky Chicken, here are a few other dishes you might enjoy:
Conclusion
Sweet Chili Sticky Chicken is a dish that delivers big flavors with minimal effort. With its perfect balance of sweet and spicy, a glossy sticky glaze, and tender, juicy chicken, it’s a meal that feels special without being complicated. Whether you’re cooking for your family, meal prepping for the week, or just craving a takeout-style meal at home, this recipe is sure to become a go-to favorite. Give it a try and enjoy every sticky, flavorful bite!
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Sweet Chili Sticky Chicken
Description
There’s something undeniably satisfying about a dish that’s both sweet and spicy, with a perfect balance of flavors that keep you coming back for more. Sweet Chili Sticky Chicken is just that—a deliciously sticky, slightly spicy, and perfectly glazed chicken dish that’s easy to make yet impressive enough to serve for a special dinner.
This dish is inspired by the bold and vibrant flavors found in Asian cuisine, where sweet and spicy elements come together to create something irresistible. The combination of juicy chicken coated in a glossy, caramelized sauce makes this a crowd-pleaser every time. Whether you serve it with fluffy rice, crispy vegetables, or even wrapped in lettuce leaves for a lighter meal, this dish is versatile and deeply satisfying.
What makes this recipe so special is how simple it is to prepare while delivering restaurant-quality results. You don’t need any fancy ingredients—just a handful of pantry staples that, when combined, create a sauce so good you’ll want to drizzle it over everything. Perfect for weeknights or meal prep, this sticky chicken is sure to become a new favorite in your household.
Ingredients
- 4 boneless, skinless chicken breasts (cut into bite-sized pieces)
- ½ cup sweet chili sauce
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 tablespoon vegetable oil
- ½ teaspoon red pepper flakes (optional, for extra heat)
- 2 green onions (sliced, for garnish)
- 1 teaspoon sesame seeds (for garnish)
Instructions
Start by cutting the chicken breasts into bite-sized pieces. This ensures even cooking and helps the sauce coat each piece perfectly. If you prefer a crispier texture, you can lightly toss the chicken in a bit of cornstarch before cooking—this gives it a nice, golden crust.
Heat the vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the chicken pieces and cook for about 5–7 minutes, stirring occasionally, until they are golden brown and cooked through. Remove the chicken from the pan and set it aside.
In the same pan, reduce the heat to medium and add the sweet chili sauce, soy sauce, honey, garlic powder, ginger powder, and red pepper flakes (if using). Stir well to combine, letting the sauce heat up for about 1–2 minutes.
In a small bowl, mix the cornstarch with water to create a slurry. Slowly pour this mixture into the pan while stirring continuously. The sauce will begin to thicken almost immediately, turning into a glossy, sticky glaze.
Return the cooked chicken to the pan and toss it in the sauce, making sure each piece is well coated. Let it cook for another 2–3 minutes, allowing the flavors to meld together.
Sprinkle sliced green onions and sesame seeds over the top for a pop of freshness and crunch. Serve immediately over rice, noodles, or alongside steamed vegetables for a complete meal.
Notes
- If you prefer chicken thighs instead of chicken breasts, they work just as well in this recipe. Thighs tend to be juicier and add even more flavor.
- Leftover chicken can be stored in an airtight container in the fridge for up to 3 days.