Spicy Sticky Chicken
This recipe creates tender, flavorful chicken with a sweet and spicy glaze. It’s perfect served over rice or noodles.
Ingredients:
- 1 tablespoon avocado or olive oil
- 1 ½ pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- Salt and freshly ground black pepper, to taste
- 3 cloves garlic, minced
- 1 tablespoon grated ginger
- ¼ cup soy sauce
- 2 tablespoons honey
- 1 tablespoon Sriracha (or your favorite hot sauce)
- 1 tablespoon brown sugar
- 1 tablespoon cornstarch
- 2 tablespoons water
- Sesame seeds for garnish (optional)
Cooking Guide:
- Heat oil in a large skillet over medium heat. Season chicken with salt and pepper. Add chicken to the pan and cook undisturbed for 3-4 minutes, then flip and cook for another 3-4 minutes, or until golden brown on both sides. Remove chicken from the pan and set aside.
- In a small bowl, whisk together soy sauce, honey, Sriracha, brown sugar, cornstarch, and water.
- Add the sauce mixture to the hot skillet and bring to a simmer, scraping up any browned bits from the bottom of the pan.
- Add the cooked chicken back to the pan and toss to coat in the sauce. Let simmer for 2-3 minutes, or until the sauce thickens and becomes glossy.
- Serve chicken immediately over rice or noodles, garnished with sesame seeds (optional).
Tips:
- For extra crispy chicken, you can dredge the chicken pieces in cornstarch or breadcrumbs before cooking.
- If you don’t have Sriracha, you can use another hot sauce to taste. Be aware that different hot sauces have varying spice levels, so adjust the amount accordingly.
- You can adjust the amount of Sriracha or hot sauce to your desired level of spiciness.
- This recipe can also be made with chicken breasts, but be sure to adjust the cooking time as chicken breasts cook faster than thighs.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat until warmed through.
Enjoy this delicious and easy Spicy Sticky Chicken recipe!
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