In this Sweet and Spicy Sticky Chicken recipe, honey, soy sauce, brown sugar, and sriracha combine to make a rich, well-balanced sauce. The result is a sweet, slightly spicy glaze that becomes deliciously sticky as it cooks. This easy chicken dish comes together quickly and is sure to become a family favorite.
5 STAR REVIEW
“I made this for dinner tonight–I made the sauce and used chicken thighs. So good I will make this again for sure. I think this sauce would be great with pot stickers too! Thank you so much!” -Joan
Sweet & Spicy Sticky Chicken Recipe
This recipe delivers exactly what the name promises: sweet, spicy, and sticky. The honey and brown sugar bring a pleasant sweetness while the sriracha gives a gentle heat; the soy sauce adds savory depth and the glaze clings to every piece of chicken. It’s best eaten with cutlery unless you don’t mind saucy fingers.
For a complete weeknight meal, serve the chicken with rice and vegetables. From prep to plate, the recipe takes about 30 minutes, making it ideal for busy evenings.
Helpful Tips and Variations
- Coat the chicken completely. Cornstarch creates a light, crispy coating that holds the sauce. Toss the chicken well and shake off any excess cornstarch to avoid clumping.
- Cook in batches. Avoid overcrowding the pan so the pieces brown evenly. Cook in batches if needed and add a little more oil between batches.
- Adjust the heat level. The balance here is mild-to-medium heat. Add more sriracha or a hotter sauce if you want extra spice, or reduce it for a milder dish.
- Add vegetables. For a one-pan meal, add ½ lb. crisp-tender broccoli florets or other quick-cooking vegetables during the final simmer so they finish cooking in the sauce.
Sweet & Spicy Sticky Chicken
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Ingredients
- 1¼ lbs. boneless, skinless, chicken breasts, cut into 1-inch wide strips
- salt and pepper, to taste
- ⅓ cup + 1 tsp cornstarch, divided
- 2 tbsp vegetable oil
- ¼ cup low-sodium soy sauce
- 3 tbsp honey
- 1 tbsp brown sugar
- ½ tbsp sriracha hot sauce
- 2 tsp chopped fresh ginger
- 2 cloves garlic, minced
Instructions
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Season the chicken strips on both sides with salt and pepper. Place them in a plastic bag with ⅓ cup cornstarch, seal, and toss until well coated. Shake off any excess.
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Heat oil in a large nonstick skillet over medium-high until shimmering. Add the chicken in a single layer (work in batches if needed) and brown until cooked through and golden, about 5 minutes per side.
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While the chicken cooks, make the sauce. Whisk 1 tsp cornstarch with the soy sauce, honey, brown sugar, sriracha, ginger, and garlic in a small saucepan. Bring to a simmer over medium heat and cook until thickened.
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Return all cooked chicken to the skillet, pour the sauce over it, and simmer for a few minutes until the pieces are fully coated and sticky.
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Nutrition
Nutritional information is an estimate and can vary based on the exact ingredients and portions you use. If precise nutrition data is important, consider calculating it yourself.
How To Make Sweet & Spicy Sticky Chicken Step by Step
Gather the ingredients listed above.
Prepare the chicken: Season 1¼ lb. boneless, skinless chicken breasts (cut into 1-inch strips) with salt and pepper. Toss the strips with ⅓ cup cornstarch until evenly coated and shake off excess.
Cook the chicken: Heat 2 tbsp oil in a skillet until shimmering. Add the chicken in a single layer (work in batches to avoid crowding) and cook until golden and cooked through, about 5 minutes per side.
Make the sauce: In a small saucepan whisk together 1 tsp cornstarch, ¼ cup low-sodium soy sauce, 3 tbsp honey, 1 tbsp brown sugar, ½ tbsp sriracha, 2 tsp chopped fresh ginger, and 2 cloves minced garlic. Bring to a simmer over medium heat and cook until thickened.
Combine: Pour the sauce over the cooked chicken and simmer a few minutes until the chicken is fully coated and the sauce is sticky.
Serve: Serve the sticky chicken over rice with your favorite vegetable on the side.
Serving Suggestions
This chicken is delicious over plain steamed rice, fried rice, or cauliflower rice for a lower-carb option. Pair with roasted or steamed broccoli, snap peas, or a simple green salad to balance the sweet and spicy glaze.
How to Store
- Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezer: Cool completely, then freeze in a freezer-safe airtight container or bag for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat: Rewarm gently on the stovetop or in the microwave until heated through, adding a splash of water or a little extra soy sauce if the sauce has thickened too much.
More Easy Chicken Recipes To Try
- This easy Salsa Verde Chicken uses a few pantry ingredients and bakes in one pan.
- Southwestern Chicken Foil Packets are filled with seasoned chicken, salsa, beans, corn, and melty cheese.
- Balsamic Lemon Chicken cooks in a bright lemon and rich balsamic glaze for a tangy, savory finish.