Go Back

Sweet and Spicy Chicken Recipe

This Sweet and Spicy Chicken Recipe combines crispy, tender chicken with a mouthwatering sweet and spicy glaze made from honey, brown sugar, and sriracha. Perfect for dinner, meal prep, or a special occasion, this dish can be fried, baked, or grilled for a delicious experience every time.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Course Main Course, Snack
Cuisine American
Servings 4
Calories 420 kcal

Ingredients
  

For the Chicken:

  • 2 lbs boneless skinless chicken breasts or thighs (cut into bite-sized pieces)
  • ½ cup cornstarch
  • ½ cup all-purpose flour optional, for extra crispiness
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • 2 large eggs beaten
  • ½ cup buttermilk optional, for tenderizing
  • Vegetable oil for frying, if using the fried method

For the Sweet and Spicy Sauce:

  • ¼ cup honey
  • ¼ cup brown sugar
  • ¼ cup soy sauce low-sodium recommended
  • 2 tablespoons sriracha or hot sauce adjust to taste
  • 2 tablespoons rice vinegar or apple cider vinegar
  • 1 tablespoon ketchup
  • 1 teaspoon chili flakes optional
  • 3 cloves garlic minced
  • 1 teaspoon ginger grated
  • 1 tablespoon cornstarch mixed with 2 tablespoons water for thickening
  • 1 tablespoon sesame oil
  • Garnishes Optional but Recommended:
  • Sesame seeds
  • Chopped green onions
  • Sliced red chilies

Instructions
 

Step 1: Preparing the Chicken

  • Cut the chicken into bite-sized pieces.
  • In a bowl, mix cornstarch, flour, salt, black pepper, and garlic powder.
  • In another bowl, beat the eggs and add buttermilk if using.
  • Dip each piece of chicken into the egg mixture, then coat it in the dry mixture.
  • Set aside on a plate.

Step 2: Cooking the Chicken

  • Frying (Crispy Method):
  • Heat about 2 inches of vegetable oil in a deep pan to 350°F (175°C).
  • Fry the chicken in batches for 3-5 minutes until golden brown and crispy.
  • Drain on a wire rack or paper towels.
  • Grilling (Healthier Option):
  • Preheat grill to medium-high heat and lightly oil the grates.
  • Cook chicken for 4-5 minutes per side until fully cooked.
  • Baking (Lighter Version):
  • Preheat oven to 400°F (200°C).
  • Place chicken on a lined baking sheet, spray lightly with oil.
  • Bake for 20-25 minutes, flipping halfway through.

Step 3: Making the Sweet and Spicy Sauce

  • In a saucepan, combine honey, brown sugar, soy sauce, sriracha, vinegar, ketchup, chili flakes, garlic, and ginger.
  • Stir and bring to a light simmer.
  • Mix cornstarch with water and stir into the sauce to thicken.
  • Cook for 2-3 minutes, then add sesame oil and remove from heat.

Step 4: Coating the Chicken

  • Toss cooked chicken in the sauce until fully coated.
  • Garnish with sesame seeds, green onions, and sliced red chilies.

Notes

  • Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
  • Reheat in a pan over medium heat for best results.
  • Meal Prep: Make the sauce ahead and store it in the fridge for up to a week.
  • Adjust Spice Levels: Reduce sriracha for a milder dish or add extra chili flakes for more heat.
  • Air Fryer Option: Cook chicken at 400°F (200°C) for 15-18 minutes, shaking halfway through.