What the heck is this?
This Sweet and Spicy Chicken is your answer to boring dinners. We’re talking bite-sized pieces of juicy chicken pan-seared to golden perfection, then tossed in a glossy, sticky sauce that hits every note—sweet from honey, tangy from rice vinegar, salty from soy, and just enough heat to make your lips tingle. It’s the kind of dish that tastes like you ordered from your favorite Asian takeout spot… but better. And faster. And cheaper. No deep fryer, no hard-to-find ingredients, and no waiting for delivery. Just straight-up weeknight magic in one skillet.
This isn’t just dinner—it’s the reason you’ll crave leftovers for breakfast. The kind of recipe that makes people ask, “Wait, YOU made this?” and then casually invite themselves over every Tuesday. It’s perfect over rice, inside lettuce wraps, or with nothing but a fork and a sense of joy. Let’s get into it.
Why You’ll Love This Recipe
- The chicken gets golden and crisp thanks to a secret cornstarch trick
- That sauce? It’s a sweet-heat flavor bomb with just the right kick
- No fancy ingredients—everything is probably already in your pantry
- On the table in 30 minutes or less
- It’s meal-prep approved and reheats like a dream
- You can dial up or down the spice level, depending on your vibe
- Works with chicken thighs or breasts (or even tofu, shrimp, or salmon)
The Good Stuff You’ll Need
Here’s everything you need to make this dish sing. No weird specialty store run required.
For the Chicken:
- 1 1/2 lbs boneless skinless chicken thighs or breasts, cut into bite-sized chunks
- Salt and freshly cracked pepper, to taste
- 1 tablespoon cornstarch (for crispy edges!)
- 2 tablespoons neutral oil (like avocado, canola, or even vegetable oil)
For the Sauce:
- 4 garlic cloves, minced
- 1/3 cup honey (or maple syrup if that’s what you’ve got)
- 1/4 cup low-sodium soy sauce (trust me, regular can get salty)
- 2 tablespoons rice vinegar (apple cider vinegar also works)
- 1–2 teaspoons red pepper flakes (you control the fire)
- 1 tablespoon sriracha or chili garlic paste (optional, but highly recommended)
- 1 tablespoon water + 1 teaspoon cornstarch (for thickening magic)
Toppings & Extras:
- Chopped green onions
- Toasted sesame seeds
- Cooked jasmine rice, noodles, or lettuce cups for serving
- Roasted veggies or steamed broccoli on the side
Let’s Do This
This recipe comes together fast—so get everything prepped before you fire up that skillet. Here’s how it all goes down:
Step 1: Get the Chicken Ready
Pat the chicken dry (super important—moisture = steam = no crisp). Season it generously with salt and pepper, then toss it with 1 tablespoon of cornstarch. This thin coating is going to give you that irresistible golden sear and help the sauce cling later.
Step 2: Brown It Up
Heat 2 tablespoons of oil in a large skillet or sauté pan over medium-high heat. Add the chicken in a single layer (don’t crowd the pan!) and sear it without stirring for about 2–3 minutes. Flip and continue cooking for another 5–7 minutes until it’s cooked through and beautifully browned. Transfer the chicken to a plate and try not to eat it all before the sauce is ready.
Step 3: Whip Up That Sauce
In the same pan (don’t clean it—we want those flavor bits!), add a tiny drizzle of oil if the pan’s dry. Toss in the minced garlic and sauté for 30 seconds until fragrant. Stir in the honey, soy sauce, vinegar, red pepper flakes, and sriracha. Let it simmer for a minute or two to come together.
In a small bowl, whisk together 1 tablespoon water with 1 teaspoon cornstarch, then pour it into the pan. Let the sauce bubble gently for another 1–2 minutes until it thickens and gets shiny and syrupy. This is when the kitchen starts to smell like pure magic.
Step 4: Toss and Coat
Return the cooked chicken to the pan and toss it around in that glorious sauce until everything is coated. Let it simmer together for another 2–3 minutes so the chicken soaks in all that flavor. The sauce will thicken even more and cling to the chicken in the most delightful way.
Serving Suggestions
- Classic Combo: Spoon it over fluffy jasmine or basmati rice
- Low Carb Vibes: Serve with cauliflower rice or inside lettuce cups
- Wrap It Up: Stuff into a tortilla or flatbread with crunchy slaw
- Noodle Bowl: Toss with soba or ramen noodles and steamed broccoli
- Party Appetizer: Serve with toothpicks as a sweet-heat snack (bonus points for extra sesame seeds!)
Switch It Up
- Not into spice? Cut the red pepper flakes in half or skip the sriracha altogether
- Want it hotter? Add extra chili paste, or toss in some chopped fresh jalapeños
- No honey? Use maple syrup or brown sugar
- Going meatless? This sauce loves crispy tofu or sautéed mushrooms
- Craving crunch? Sprinkle on roasted peanuts or cashews at the end
- Feeling tropical? Add pineapple chunks or mango slivers for a sweet twist
Make-Ahead Tips
This dish is totally meal-prep friendly:
- Store leftovers in an airtight container in the fridge for up to 4 days
- Reheat in a skillet over medium heat with a splash of water to loosen the sauce
- Freeze cooked chicken with sauce in individual portions—thaw overnight in the fridge and reheat on the stove
- Make a double batch of the sauce and use it for other proteins or stir-fries
Questions People Actually Ask
Q: Can I bake the chicken instead of pan-frying?
Absolutely. Toss the chicken with cornstarch and a drizzle of oil, then bake at 425°F on a parchment-lined sheet for 15–18 minutes. Finish it off in the skillet with the sauce.
Q: Can I make this gluten-free?
Totally. Just swap the soy sauce for tamari or coconut aminos. Everything else is naturally gluten-free.
Q: Can I use frozen chicken?
Sure—but make sure it’s fully thawed and patted dry before you start. Excess moisture = soggy chicken.
Q: What if I want more sauce?
Double the sauce ingredients, but keep an eye on it as it thickens so it doesn’t go too sticky. Or save half as a dipping sauce!
Sweet and Spicy Chicken: The Ultimate Weeknight Dinner with a Kick (and a Glaze You’ll Want to Drink)
- Total Time: 18 minute
- Yield: 4 servings 1x
Description
This Sweet and Spicy Chicken is your answer to boring dinners. We’re talking bite-sized pieces of juicy chicken pan-seared to golden perfection, then tossed in a glossy, sticky sauce that hits every note—sweet from honey, tangy from rice vinegar, salty from soy, and just enough heat to make your lips tingle. It’s the kind of dish that tastes like you ordered from your favorite Asian takeout spot… but better. And faster. And cheaper. No deep fryer, no hard-to-find ingredients, and no waiting for delivery. Just straight-up weeknight magic in one skillet.
Ingredients
Here’s everything you need to make this dish sing. No weird specialty store run required.
For the Chicken:
1 1/2 lbs boneless skinless chicken thighs or breasts, cut into bite-sized chunks
Salt and freshly cracked pepper, to taste
1 tablespoon cornstarch (for crispy edges!)
2 tablespoons neutral oil (like avocado, canola, or even vegetable oil)
For the Sauce:
4 garlic cloves, minced
1/3 cup honey (or maple syrup if that’s what you’ve got)
1/4 cup low-sodium soy sauce (trust me, regular can get salty)
2 tablespoons rice vinegar (apple cider vinegar also works)
1–2 teaspoons red pepper flakes (you control the fire)
1 tablespoon sriracha or chili garlic paste (optional, but highly recommended)
1 tablespoon water + 1 teaspoon cornstarch (for thickening magic)
Toppings & Extras:
Chopped green onions
Toasted sesame seeds
Cooked jasmine rice, noodles, or lettuce cups for serving
Roasted veggies or steamed broccoli on the side
Instructions
This recipe comes together fast—so get everything prepped before you fire up that skillet. Here’s how it all goes down:
Step 1: Get the Chicken Ready
Pat the chicken dry (super important—moisture = steam = no crisp). Season it generously with salt and pepper, then toss it with 1 tablespoon of cornstarch. This thin coating is going to give you that irresistible golden sear and help the sauce cling later.
Step 2: Brown It Up
Heat 2 tablespoons of oil in a large skillet or sauté pan over medium-high heat. Add the chicken in a single layer (don’t crowd the pan!) and sear it without stirring for about 2–3 minutes. Flip and continue cooking for another 5–7 minutes until it’s cooked through and beautifully browned. Transfer the chicken to a plate and try not to eat it all before the sauce is ready.
Step 3: Whip Up That Sauce
In the same pan (don’t clean it—we want those flavor bits!), add a tiny drizzle of oil if the pan’s dry. Toss in the minced garlic and sauté for 30 seconds until fragrant. Stir in the honey, soy sauce, vinegar, red pepper flakes, and sriracha. Let it simmer for a minute or two to come together.
In a small bowl, whisk together 1 tablespoon water with 1 teaspoon cornstarch, then pour it into the pan. Let the sauce bubble gently for another 1–2 minutes until it thickens and gets shiny and syrupy. This is when the kitchen starts to smell like pure magic.
Step 4: Toss and Coat
Return the cooked chicken to the pan and toss it around in that glorious sauce until everything is coated. Let it simmer together for another 2–3 minutes so the chicken soaks in all that flavor. The sauce will thicken even more and cling to the chicken in the most delightful way.
Notes
Classic Combo: Spoon it over fluffy jasmine or basmati rice
Low Carb Vibes: Serve with cauliflower rice or inside lettuce cups
Wrap It Up: Stuff into a tortilla or flatbread with crunchy slaw
Noodle Bowl: Toss with soba or ramen noodles and steamed broccoli
Party Appetizer: Serve with toothpicks as a sweet-heat snack (bonus points for extra sesame seeds!)
- Prep Time: 10 minutes
- Cook Time: 15–20 minutes
Nutrition
- Calories: ~450 kcal per serving
- Protein: ~32g per serving