sweet and spicy chicken recipe

Written ByJenny Smyth Posted on
sweet and spicy chicken recipe
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The Best sweet and spicy chicken recipe

I’ve always been a fan of sweet and spicy chicken recipes, and this one is a real showstopper. It’s a classic dish that’s been around for centuries, originating from the southern United States where it’s often served at family gatherings and barbecues.

The combination of sweet and spicy flavors is absolutely addictive, and my kids love it when I serve it with a side of crispy veggies or cornbread. As for me, I appreciate how easy it is to make and customize to my taste.

Whether you’re in the mood for something comforting and familiar or looking for a new twist on an old favorite, this recipe has got you covered. With its blend of brown sugar, soy sauce, garlic, ginger, and cayenne pepper, the flavors are complex yet balanced in a way that will leave you wanting more.

Plus, it’s relatively healthy compared to other fried chicken recipes out there – just be sure to use skin-on chicken pieces for maximum flavor and texture. And don’t even get me started on how well it freezes – we’ve had leftovers for weeks without ever getting tired of it.

My family loves when I make this recipe for special occasions like holidays or game day parties because it’s always a crowd-pleaser. I’ve also served it at potlucks and received rave reviews from everyone who’s tried it.

The best part? It’s incredibly easy to make in large quantities, so whether you’re feeding a small family dinner or a big gathering of friends, this recipe is perfect for any occasion.

Sweet and Spicy Chicken

Sweet and Spicy Chicken

4.8 from 1925 votes

Tender chicken pieces are coated in a glossy, sticky sauce that balances sweetness from honey and brown sugar with a kick of chili and garlic. This quick stir-fry comes together in under 30 minutes and is perfect served over steamed rice or noodles.

Prep Time10 mins
Cook Time15 mins
Resting Time0 mins
Total Time25 mins
Servings: 4Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Chicken

1 lb boneless skinless chicken thighs, cut into 1-inch pieces
2 tbsp cornstarch
1/2 tsp salt
1/4 tsp black pepper
2 tbsp vegetable oil

For the Sauce

1/4 cup honey
2 tbsp brown sugar
3 tbsp soy sauce
1 tbsp rice vinegar
2 cloves garlic, minced
1 tsp grated fresh ginger
1/2 tsp red pepper flakes (adjust to taste)
1 tbsp water

For Garnish

1 green onion, sliced
1 tsp sesame seeds

👨‍🍳Directions

1In a medium bowl, toss the chicken pieces with cornstarch, salt, and black pepper until evenly coated.
2Heat the vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3Add the chicken to the skillet in a single layer and cook without moving for 3 to 4 minutes until the bottom is golden brown.
4Flip the pieces and cook another 3 to 4 minutes until the chicken is cooked through and reaches an internal temperature of 165°F.
5In a small bowl, whisk together honey, brown sugar, soy sauce, rice vinegar, minced garlic, grated ginger, red pepper flakes, and water until the sugar dissolves.
6Pour the sauce over the cooked chicken in the skillet.
7Bring the sauce to a simmer over medium heat, stirring constantly, for 2 to 3 minutes until it thickens and coats the chicken evenly.
8The sauce should bubble gently and become glossy, clinging to each piece.
9Remove the skillet from heat and sprinkle with sliced green onion and sesame seeds.
10Serve immediately over steamed rice or noodles.

🔧Equipment

Large skillet or wok
Small bowl
Whisk
Cutting board
Chef’s knife
Measuring spoons
Tongs or spatula

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 14g💛Saturated Fat: 3g❤️Cholesterol: 110mg🧂Sodium: 820mg🌾Total Carbs: 32g🥦Dietary Fiber: 0g🍬Sugars: 24g🥩Protein: 28g

📝Notes

For a milder version, reduce red pepper flakes to 1/4 teaspoon or omit entirely. You can substitute chicken breast for thighs, but reduce cooking time by 1 to 2 minutes to avoid dryness. Add a tablespoon of sriracha for extra heat and color.

Watch Video Of How Sweet and Spicy Chicken Works

This sweet and spicy chicken recipe is always a good idea for any occasion – whether you’re planning a family dinner or hosting guests at your place. Not only does it freeze beautifully for future meals, but its adaptability means you can easily scale up or down depending on your needs.

So next time you’re thinking about what to cook for your loved ones (or yourself!) , give this recipe a try – your taste buds will thank you!

❓ Frequently Asked Questions About Sweet and Spicy Chicken

Q: What type of chicken is best for this recipe?

A: You can use either boneless, skinless chicken breasts or thighs for this recipe – both work well depending on your preference. If you want extra crispy exterior skin, go with bone-in pieces; otherwise, boneless cuts are fine too.

Q: Can I adjust the level of heat in this recipe?

A: Absolutely! If you prefer milder flavors, reduce the amount of cayenne pepper or omit it altogether. For spicier versions, add more cayenne or try using hot sauce like Frank’s RedHot.

Q: How do I ensure my chicken stays moist?

A: To prevent overcooking and keep your chicken juicy, don’t overcrowd the baking sheet – cook in batches if necessary – and make sure not to overbake. Use a meat thermometer to check internal temperature; 165°F should be your goal.

Q: Can I prepare this recipe ahead of time?

A: Yes! Marinate the chicken overnight (or up to 24 hours) before cooking for maximum flavor penetration. You can also prepare the sauce separately up to a day in advance; simply refrigerate until ready to use.

Q: What sides pair well with sweet and spicy chicken?

A: Try serving with roasted veggies like broccoli or carrots, mashed potatoes, or cornbread – anything that complements the sweet and spicy flavors without overpowering them.

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